Fill a large mixing bowl about halfway with warm water and stir in the salt until nearly dissolved. Add the chicken breasts and add more water if they are not fully submerged. Place in the refrigerator for 1-4 hours.
When ready to bake, preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil for easy clean up. Set aside.
Remove the chicken breasts from the brine, discarding the liquid. Pat dry with paper towels and place into the prepared baking sheet about 2 inches apart.
In a small bowl, stir together the seasoned salt, garlic powder, onion powder and pepper.
Baste each breast with melted butter and then evenly sprinkle with the seasoning mixture.
Bake, uncovered, for 18-20 minutes or until the chicken is lightly browned and reaches an internal temperature of 160-165°F.
Remove and allow to rest for 5-10 minutes.
White Garlic Sauce:
Melt the butter in a medium saucepan over medium heat. When melted, add the garlic, sauteing for 1 minute. Whisk in the flour to make a paste and then whisk in the milk until smooth (except for garlic bits).
Reduce heat to low and whisk in the cheese, pepper, salt and fresh herbs. When cheese has melted, remove from the heat until ready to serve.
Serving:
When ready to serve, spoon the white garlic sauce generously over the chicken breasts.
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Notes
Chicken breasts vary greatly in size and shape and thus, cooking times will also vary. Make sure to keep an eye on them and use an instant digital thermometer. Smaller breasts can take only 15 minutes, while super big ones, up to 23 minutes.