Simple Brined Chicken Breast Recipe
Learn how to brine chicken breast for juicy, flavorful results. Includes a pan-sear cooking method and optional dredging.
Equipment
- Normal Kitchen Utensils
Ingredients
- For the Brined Chicken
- 2-4 Boneless, Skinless Chicken Breasts
- 2 C Water
- 2 Tbsp Kosher Salt Or 1 Tbsp Table Salt
- 1 Tbsp Sugar
- 2 Tbsp Neutral Oil
- For the Optional Flour Dredge
- 1/2 C All-Purpose Flour
- 1/2 tsp Salt
- 1/4 tsp Ground Black Pepper
- For the Optional Pan Sauce
- 1/2 C Broth or Dry White Wine for Every Two Breasts Like Sauvignon Blanc
- 1 tsp Dijon Mustard for Every Two Breasts
- 2 Tbsp Cold Butter
- 1 Tbsp Fresh Chopped Herbs like Thyme, Parsley or Rosemary (Optional)
- Salt and Pepper to Taste
Instructions
- For the Brine, mix the 2 Tbsp kosher salt and the sugar into 2 C of water. Stir to dissolve.2 Tbsp Kosher Salt, 1 Tbsp Sugar, 2 C Water
- Place the chicken into a tight-fitting container or bag and pour the brine over it. Make sure the brine covers the chicken.2-4 Boneless, Skinless Chicken Breasts
- Cover and refrigerate for 30 minutes to 2 hours.
- When ready to cook, take the chicken out of the brine and pat dry. You can then cook the chicken any way you want.
- But if you need a good way to cook it...
- Heat a large skillet or pan over medium-high heat and add the oil.2 Tbsp Neutral Oil
- (Optional) To dredge the chicken, place the flour on a flat dish and mix with the salt and pepper. Lightly coat the chicken in the flour mixture and shake off the excess.1/2 C All-Purpose Flour, 1/2 tsp Salt, 1/4 tsp Ground Black Pepper
- Lay the chicken down in the pan and sear for 4-5 minutes on the first side (do your best not to crowd the pan).
- Flip and cook another 4-5 minutes.
- At this point, if the internal temperature has not reached 165°F, flip one more time, reduce the heat to medium, cover the pan and cook until reaching 165°F. Make sure you cook the chicken to 165°F, which is the USDA recommended temperature for poultry.
- Remove the chicken from the pan and rest for 5 minutes before slicing and serving. Note: Remember to slice the chicken against the grain (often lengthwise) and slice right before serving.
- If you want to make an (optional) pan sauce
- With the pan and medium heat, deglaze with the broth or wine.1/2 C Broth or Dry White Wine for Every Two Breasts
- Stir to scrape up the dark bits in the pan. That is flavor.
- Mix in the Dijon mustard and cook another 2-3 minutes to reduce.1 tsp Dijon Mustard for Every Two Breasts
- Cut the heat and add the cold butter and (optional) herbs. Stir to melt the butter and thicken the sauce.2 Tbsp Cold Butter, 1 Tbsp Fresh Chopped Herbs like Thyme, Parsley or Rosemary
- Season with salt and pepper to taste and serve over the chicken!Salt and Pepper to Taste