Add one cup of warm water to a large bowl. Then, add the salt and stir until the salt is completely dissolved. The warm water helps to dissolve the salt more quickly and evenly.

Add the remaining 2 cups of cold water to the bowl to cool the mixture. You can also add ice cubes if you want to cool the brine faster. As an option add a bay leaf to the brine. The brine must be completely cool before adding the chicken.

Place the chicken breasts in the bowl with the brine, ensuring they are fully submerged. Then, tightly cover the bowl with foil or plastic wrap. Or, you can use a large air-tight container with a lid or a large sealable plastic bag.

Transfer the bowl to the refrigerator and let the chicken brine for 40 minutes to 1 hour.

Once brined, remove the chicken from the bowl and pat it dry with paper towels. After that, place the chicken breasts on a sheet pan lined with parchment paper.

In a small bowl, mix the Italian herbs, smoked paprika, and garlic powder. Then, lightly spray the chicken breasts with olive oil and evenly rub the spice mixture on the chicken.

Bake the chicken breasts at 450°F for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F.

Remove the cooked chicken from the oven and let it rest for 15-20 minutes before slicing to retain its juices.