I want to do boneless skinless chicken breasts. What's the best method??

This has probably been asked a million times, but I have a fear of them drying out. This will be my weekly meal prep so if the chicken is ruined, it's back to the store. Already read tons of bad cases.

FYI, These breasts are thick. About 1.5 inches

I've read various posts. Some say high temp e.a. 350 degrees is best for poultry. Others say 250. I've read about wet brine and dry brine. What are some good low sodium brine solutions??

How long would I need to bine ideally? I've been watching youtube videos and it seems 250 might work.

Goal is to take them off at 155, maybe 160.