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Imagine chicken breasts so moist and flavorful, they melt in your mouth with every bite. This simple salt brine chicken breast recipe guarantees unparalleled tenderness and rich savory taste. A basic brine solution transforms ordinary poultry into an extraordinary, unforgettable meal.
Perfectly Tender Salt Brine Chicken Breast Recipe
Course: Main CourseCuisine: AmericanDifficulty: IntermediateServings
4
servingsPrep time
15
minutesCooking time
20
minutesCalories
380
kcalIngredients
4 large (about 1.5-2 lbs total) Boneless, skinless chicken breasts
4 cups Water, cold
1/4 cup Kosher salt
2 tablespoons Granulated sugar (optional, for browning)
3 Garlic cloves, smashed
1 teaspoon Black peppercorns
1 Bay leaf
2 Fresh rosemary or thyme sprigs (optional)
1 tablespoon Olive oil or butter
Directions
- Combine water, kosher salt, sugar (if using), smashed garlic, peppercorns, and bay leaf in a medium pot. Bring the mixture to a gentle simmer, stirring until salt and sugar dissolve completely.
- Remove the pot from heat. Add fresh herb sprigs if desired. Allow the brine solution to cool completely to room temperature. Chilling it further in the refrigerator ensures optimal safety.
- Place the chicken breasts into a non-reactive container or a large zip-top bag. Pour the cooled brine over the chicken, ensuring it is fully submerged. Cover the container tightly.
- Refrigerate the chicken in the salt brine for at least 2 hours, but no more than 4 hours. Brining for too long can make the chicken overly salty or alter its texture.
- Remove the chicken from the brine. Discard the used brine. Rinse each chicken breast thoroughly under cold running water to remove excess salt and seasonings.
- Pat the chicken breasts extremely dry with paper towels. This crucial step promotes a beautiful golden-brown sear. Season with fresh black pepper, as salt is already absorbed.
- Heat olive oil or butter in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-5 minutes per side, achieving a rich golden crust. Finish cooking in a preheated 375°F (190°C) oven for 8-12 minutes, or until an internal temperature of 165°F (74°C) is reached.
- Transfer the cooked chicken to a cutting board. Let it rest for 5-10 minutes before slicing. Resting allows the juices to redistribute, ensuring maximum tenderness. Serve immediately and enjoy.
Notes
- Chef’s Secret: Thoroughly patting the chicken dry after brining is key for a fantastic sear. Moisture creates steam, hindering browning.
- Storage: Leftover salt brine chicken breast stores well in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to maintain moisture.
- Substitution: Experiment with aromatics like orange peel, star anise, or red pepper flakes for a unique flavor profile in your brine marinade.
Embrace the simple magic of brining to transform your everyday poultry. This salt brine chicken breast recipe delivers unparalleled juiciness and flavor, elevating your home cooking effortlessly. Perfect for weeknight dinners or special occasions, it truly makes a difference.
For those who love succulent chicken, explore our best grilled chicken recipes guide for more ideas. If you enjoy diverse preparations, consider our crispy golden chicken cutlet recipe. You can also turn perfectly brined chicken into our best shredded chicken recipes guide. This technique ensures your chicken is always flavorful.
Understanding the science behind brining enhances your culinary skills significantly. Learn more about the brining process on Wikipedia. For additional inspiration on tender poultry, discover other great recipes on BBC Good Food. Or try a similar approach to chicken preparation with a popular brine recipe at Allrecipes.
