Boneless, skinless chicken breasts are a popular cut of meat for their versatility, and because they are so lean, knowing how to properly season and cook them is essential. When it comes to baking, a quick brine in a saltwater solution ensures the meat comes out tender, moist and well-seasoned. (Don’t leave the breasts in the brine for longer than 2 hours, or the salt could negatively affect the texture of the meat.) The chicken is delicious as-is, but it can also be diced or shredded and mixed into salads, soups or any recipe that calls for cooked poultry. Feel free to swap the dried herbs and spices here with your favorite seasoning blends — just stick to around 1½ teaspoons seasoning total for each breast and be mindful of the salt if it’s included in the blend.