Prepare the Chicken:

1. In a glass container, add chicken and pickle juice.  Allow resting for 30-60 minutes, stirring the chicken every so often.

To Bake the chicken in the oven:

1. Arrange chicken breasts in a 9×13 baking dish
2. Rub olive oil all over each chicken breast and set aside.
3. Transfer your chicken to the oven and cook at 425˚F for 22 to 25 minutes, or until internal temperature reaches 165˚F.
4. Thinner breasts will need less time, thicker breasts might need a little more time in the oven.
5. Start checking for doneness at the 20-minute mark.

To bake the chicken on the stovetop:

1. Add 1 tbsp of olive oil to a large non-stick skillet over medium-high heat
2. Once the pan and the oil are hot, carefully add the dill pickle-brined chicken breasts.
3. Don’t overcrowd the pan with chicken.
4. If you need more than can comfortably fit in the pan, you’ll have to cook the chicken in batches.
5. If possible, cover the skillet to help trap the heat and keep the grease from splattering
6. When the chicken looks white halfway up the side of the chicken breast, it is ready to turn.
7. Flip the chicken over and continue cooking it on the other side.
8. A general rule of thumb is that it takes about 5-7 minutes on each side for the chicken to be fully cooked

To make the chicken in a crockpot:

1. Add chicken to the crockpot
2. Cook on high for 3 hours or on low for 6 hours

In an air fryer:

1. Grease the air fryer pan well with avocado oil (or olive oil)
2. Lightly grease the chicken and place the brined chicken in the basket, making sure not to overcrowd the basket
3. Cook the chicken at 375˚F for 10 minutes
4. Flip the chicken over and cook for an additional 5 to 6 minutes, or until chicken is cooked through.

To cook the chicken on the grill:

1. Preheat grill to medium-high heat.
2. Place chicken on the grill for 7-8 minutes.
3. Flip over and cook an additional 7-8 minutes or until no pink remains