Perfectly Tender & Juicy Brined Chicken Breast
This recipe walks you through brining chicken breasts to achieve a tender and juicy result. You can then cook them using your preferred method: pan-seared, baked, or grilled.
Equipment
- Large bowl or container
- Skillet
- Baking sheet
- Grill
- Internal meat thermometer
- Cutting board
Ingredients
Main Ingredients
- 1.5 to 2 pounds boneless, skinless chicken breasts pounded to an even thickness
- 4 cups water
- 1/4 cup kosher salt (or 2 tablespoons table salt)
- 2 tablespoons sugar (optional)
- 1 bay leaf (optional)
- 1 teaspoon black peppercorns (optional)
- Olive oil or cooking spray
- Your favorite seasonings (e.g., paprika, garlic powder, onion powder, black pepper, thyme, rosemary)
Instructions
Brine Preparation
- Combine water, salt, and sugar in a large bowl and stir until dissolved; add bay leaf and peppercorns if using.
Brining the Chicken
- Submerge chicken breasts in the brine, cover, and refrigerate for 30 minutes to 4 hours, depending on thickness.
Post-Brining Prep
- Remove chicken from brine, rinse thoroughly under cold water, and pat completely dry with paper towels.
Seasoning
- Lightly coat chicken with olive oil or cooking spray, then season generously with your favorite spices.
Cooking Methods
- Choose one method: pan-sear for 4-6 minutes per side, bake at 400°F (200°C) for 18-25 minutes, or grill for 5-7 minutes per side, until internal temperature reaches 165°F (74°C).
Resting
- Transfer cooked chicken to a cutting board and let rest for 5-10 minutes before slicing and serving.
Notes
Brining helps ensure a tender and juicy result. Adjust brining time based on the thickness of your chicken breasts. Always use a meat thermometer to ensure chicken is cooked to the safe internal temperature of 165°F (74°C).