A Juicy Chicken Breast

We’ve all been there – you pull a beautiful chicken breast out of the oven, slice into it, and you are dismayed to find a dry, flavorless chicken. That’s a disappointment, you know! But not to worry, I’m here to share the method that has worked for me many times and will guarantee you moist and delicious chicken breasts any time, any day.

Did you know that all the work is in the brine? Yes, it is. When you soak your chicken in a simple brine solution before cooking, the natural flavors will be out and the chicken will retain its juices while you cook. It’s just an easy added effort that makes the difference.

The Secret to a Juicy Chicken Breast

Recipe by Vernon AlstonCourse: Main DishCuisine: American, Western

Servings

4

servings

Prep time

1

hour 

Cooking time

30

minutes

Calories

235

kcal

So, let’s get started! Here’s what you’ll need:

Ingredients

• For the Brine:

• 4 cups warm water

• 1/4 cup kosher salt

• 1/4 cup brown sugar

• 2 bay leaves

• 2 cloves garlic, smashed

• 1 tsp black peppercorns

• For the Chicken:

• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil or butter

• 1 tsp seasoned salt

• 1/2 tsp black pepper

• 1/2 tsp paprika

• 1/2 tsp garlic powder

Directions

• In a large bowl, mix all the brine ingredients and stir until the salt and sugar dissolve. Add the chicken breasts, making sure they are fully under the water. Cover and refrigerate for 30 minutes to 1 hour.
• When you are ready to cook, remove the chicken from the brine and pat it with paper towels. Ensure that it gets very dry as this will help it get a nice burn in the oven.
• In a small bowl, mix the salt, black pepper, paprika and garlic powder. Rub the blend all over the chicken breasts.
• Heat the olive oil or butter in a pan over medium-high heat. When hot, add the chicken breasts and cook for 2-3 minutes per side until nicely browned.
• Transfer the pan to a 400°F oven and bake for 15-20 minutes, until the chicken reaches a temperature of 165°F.
• Remove from oven, transfer chicken to a plate and tent loosely with foil. Allow to rest for 5 minutes before slicing.

That’s all there is to it! I like to serve my juicy chicken breasts with roasted potatoes and a fresh salad for a healthy and satisfying meal. The brine makes all the difference – you’ll never go back to dry, bland chicken again!

Give this method a try and let me know how it goes for you!

Vernon Alston

Vernon Alston, a former chef, is an extraordinary personality with a rich history of food and a creative cooking style. Being the one for Vernon high proficiency in pro cuisine and also thanks to the years of his experience, he has succeeded in enhancing his skills, thus, deputtering the reputation of him as a chef, who is league in creating unforgettable dishes.