Heat a skillet or pan on high heat with a bit of oil until smoking hot. Turn your oven to 200°C or 400°F.
Lightly salt the chicken on the side you will fry first.
I used skin-on chicken. So, down goes the salted skin side into the hot pan.
Give the pan a little shake to make sure the skin colours evenly without any bleak spots. Fry for about 2 minutes or until you have nice caramelisation on it.
Flip and repeat on the other side. If you are cooking skin-on then flip back onto the skin and place skillet-and-all into the oven for 10 - 15 minutes. Now, this time might vary as your oven is different to mine, your chicken could be bigger than mine and you might have started cooking your chicken breast from a different temperature than mine. Use a temperature probe to accurately determine doneness.
Check the internal temperature of the chicken after about 8 minutes by inserting the probe into the thickest part. Once the internal temperature reaches 63°C(145°F), remove it from the oven and let it rest for 5 minutes. While the it's resting it will continue to cook and settle at an internal temperature of around 67°C(153°F). If it goes above, it will dry out.
You can skip the brining step and just follow the rest of the instructions. Brining is optional but cooking it correctly is key to juicy chicken.
Cooked chicken can be store in the fridge wrapped air-tight. It will last for about 4 days or can be frozen for up to 3 months.