Brine:

1. In a 4 quart pot or storage container whisk together water, soy sauce, brown sugar, salt, garlic, thyme, rosemary, parsley, and black peppercorn until the salt has dissolved.
2. Add chicken breast to the brine, cover, and refrigerate for 6-8 hours.
3. After brining period, remove breast from the brine and pat dry with a paper towel to remove excess moisture.
4. Reserve brined chicken for preparation in the refrigerator.

Seasoning & Cooking:

1. Preheat a cast iron pan over medium high heat.
2. In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
3. Place chicken breasts on a wire rack lined baking tray and season with the spice mixture onto all sides of the chicken.
4. Add vegetable oil to a heated pan and sear for 2-3 minutes per side.
5. Once seared on both sides, continue to flip the chicken every 1-2 minutes to cook the chicken evenly.