In a large bowl or pitcher, dissolve 3 tbs kosher salt and 1 tbs granulated sugar into 6 cups of cold water. Add 1 tsp peppercorns and 2 bay leaves. Stir until dissolved.

Brine chicken

Place 4 boneless skinless chicken breasts in the brine, submerging them completely. Refrigerate for 20–30 minutes (for typical 6–8 oz breasts) or up to 2 hours for larger breasts. Do not over-brine or chicken will become too salty and mealy.

Dry and rest

Remove chicken from brine, rinse briefly under cold water, and pat very dry with paper towels. Place on a wire rack and let rest at room temperature for 10–15 minutes while you prepare seasonings and preheat the pan.

Seasoning & Sear

Prepare seasoning

In a small bowl combine 1 tsp paprika, 1 tsp dried oregano, 1 tsp onion powder, 1 tsp salt, and 1 tsp freshly ground black pepper. Zest and juice 1 lemon and set aside the zest and 1–2 tbs juice. Mince 3 garlic cloves.

Flatten (optional)

If breasts are uneven in thickness, place each between two pieces of plastic wrap and gently pound with a meat mallet to an even thickness (about 3/4 inch) for even cooking.

Coat chicken

Brush each breast lightly with 2 tbs olive oil, then sprinkle the seasoning mix evenly over both sides, pressing gently so it adheres.

Preheat pan and sear

Heat a large oven-safe skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When the oil shimmers and butter foams, add the chicken breasts (do not crowd). Sear without moving for 3–4 minutes until a deep golden-brown crust forms.

Flip and finish on stovetop

Flip breasts and add minced garlic to the pan around the chicken. Cook 2–3 minutes on the second side, spooning melted butter and pan juices over the top to baste. If breasts are thin and internal temperature reaches 160–162°F, remove. For thicker breasts, continue to oven step.

Finish in oven (if needed)

If breasts are thicker than 1 inch or not yet at safe temperature, transfer skillet to a preheated 375°F (190°C) oven and roast 6–10 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove and tent loosely with foil for 5 minutes to rest (carryover will bring temp to 165°F).

Finishing (optional)

Make pan sauce (optional)

After removing chicken, place skillet over medium heat. Add 1 cup chicken stock or white wine to deglaze, scraping browned bits from the bottom with a wooden spoon. Reduce by half (3–4 minutes). Whisk in 1 tbs cold unsalted butter off heat for shine and a richer mouthfeel. Stir in lemon juice and half the lemon zest.

Serve

Slice chicken or serve whole. Spoon pan sauce over breasts, sprinkle with 2 tbs chopped fresh parsley and remaining lemon zest. Serve immediately.