1. 1. Preheat Your Oven and Prepare the Chicken: Start by preheating your oven to 400 F (200 C). While the oven heats, pat the boneless, skinless chicken breasts dry with paper towels. This helps the seasonings adhere better and encourages a more even cook.

2. 2. Season the Chicken Evenly: In a small bowl, combine the garlic powder, onion powder, dried thyme, paprika, black pepper, and salt. Drizzle the olive oil over the chicken breasts, then sprinkle the seasoning mixture generously over all sides of each chicken breast. Rub the seasonings into the chicken to ensure every piece is well coated.

3. 3. Arrange in Baking Dish: Place the seasoned chicken breasts in a single layer in a baking dish. Choose a dish that’s just large enough to hold the chicken without too much empty space, which helps keep moisture concentrated.

4. 4. Add the Liquid: Pour the low-sodium chicken broth (or water) into the bottom of the baking dish, around the chicken breasts. This liquid creates steam in the oven, which is crucial for keeping the chicken moist and preventing it from drying out during baking.

5. 5. Bake Until Cooked Through: Transfer the baking dish to the preheated oven. Bake for 20-25 minutes, or until an instant-read meat thermometer inserted into the thickest part of the chicken breast registers 165 F (74 C). The chicken should be opaque throughout and the juices should run clear. Avoid cutting into the chicken to check for doneness, as this releases precious juices.

6. 6. Rest the Chicken: Once the chicken reaches the correct internal temperature, remove the baking dish from the oven. Loosely tent the dish with aluminum foil and let the chicken rest for 5-10 minutes. This resting period is vital, allowing the juices to redistribute throughout the meat, ensuring maximum tenderness and moisture.

7. 7. Optional Sauce Thickening: If you prefer a thicker sauce, carefully pour the pan juices from the baking dish into a small saucepan. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry. Bring the pan juices to a simmer over medium heat, then gradually whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens to your desired consistency.

8. 8. Serve and Enjoy: Slice the rested chicken breasts against the grain or serve them whole, spooning any pan juices or thickened sauce over the top.