How long to dry brine chicken breasts?

I’m after your experiences dry brining chicken breasts before sous vide please.

I plan rub the breasts in salt, herbs and spices before vacuum sealing. How long should I leave them dry-brining in the refrigerator before cooking with the sous vide?

I’ve previously done various times between 0 and 24hrs, and while all have been excellent I think my experience was that the 24hr brine was juicer. My understanding is that salt initially draws moisture out of the breast, but then dissolves with seasoning and is re-absorbed into the muscle fibres, and further breaks down proteins which increase tenderness.

I recognise that my personal experiences were not a very controlled test and my interpretation could be influenced by many other variables! Would love to hear your thoughts and knowledge on the subject. Thanks 👍