Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Set aside.
Fill a large mixing bowl with water and salt and whisk to combine. Add the chicken breasts to the salt bath and set aside. Allow the chicken soak in the brine for 20-30 minutes.
Drain the salt water brine and rinse each chicken breast under cold water. Pat dry with paper towels.
Transfer the chicken to a dry mixing bowl. Drizzle with approximately 1 tbsp olive oil, salt, pepper, paprika, and Cajun seasoning (if using). Rub the olive oil and seasoning all over the chicken breasts.
Transfer the chicken to your prepared baking sheet. Cook chicken for approximately 20-22 minutes, or until internal temperature reads 160-165 degrees F with a digital thermometer. Time will vary depending on the thickness of your chicken breast.
Meanwhile, as the chicken cooks whisk together the olive oil, chopped parsley, and salt. Set aside.
Remove the cooked chicken from the oven and allow to rest for 5 minutes before brushing with the parsley and olive oil sauce and slicing.