Chicken breasts can be made juicier by soaking them in a simple brine of salt and water before cooking, according to cooking experts at The Kitchn. This technique, known as brining, helps the meat retain moisture and stay tender, even when cooked for longer periods.
Quick Brine Method
The experts recommend dissolving a quarter cup of kosher salt in four cups of warm water, enough for around four chicken breasts. Once the salt has dissolved, place the chicken in the solution and refrigerate. While traditional brining can take longer, a quick brine of 15 to 30 minutes is sufficient for chicken breasts.
How Brining Works
The salty solution allows the chicken to absorb moisture and salt before cooking, resulting in meat that is “juicy and tender”. This is especially helpful for breasts, which tend to dry out quickly.
Cooking Tips After Brining
After soaking, remove the chicken and pat it thoroughly dry with kitchen paper, particularly if you want to brown or crisp the outside. Reduce the amount of additional salt used in the recipe, as the brine adds saltiness.
To cook, heat a frying pan with olive oil, add the chicken breasts, and cook undisturbed for one minute. Flip them, reduce the heat to low, cover the pan, and cook for 10 minutes. Turn off the heat and leave them covered for another 10 minutes. Check with a thermometer to ensure they reach 74°C. Slice and serve—the chicken should be juicy and moist.
