Chicken breasts can quickly become dry and tough if overcooked, but a simple 15-minute pre-cooking task can help ensure they turn out juicy and tender every time. The method, known as brining, involves soaking the meat in a saltwater solution before cooking.
What Is Brining and How Does It Work?
According to culinary specialists at The Kitchn, even a short brine can make a significant difference. A basic brine is simply salt mixed into water. The experts advise dissolving a quarter cup of kosher salt in four cups of warm water, which is enough for approximately four chicken breasts.
After the salt has completely dissolved, submerge the chicken in the mixture and transfer it to the fridge. While traditional brining can take longer, the experts indicate chicken breasts can benefit from a quick brine of 15 to 30 minutes.
Why Brining Helps
The saline mixture allows the chicken to take in additional moisture and salt prior to cooking. This approach helps to deliver meat that is "juicy and tender", especially valuable for breasts, which have a tendency to dry out rapidly.
Take the chicken out of the brine and thoroughly pat it dry using kitchen paper prior to cooking. This step is especially crucial if you're aiming to achieve a browned or crispy exterior. Bear in mind that you may also need to cut back on any additional salt called for in your recipe.
Cooking the Brined Chicken
To cook the meat, heat a frying pan with olive oil and place the chicken breasts in the pan. Leave them alone for one minute before turning them over and lowering the heat.
Place a lid on the pan, set a timer for 10 minutes and allow them to cook. Once the 10 minutes have passed, switch off the heat, reset the timer for a further 10 minutes and leave them covered throughout. After this period, use a thermometer to check they have reached 74°C.
Carve the chicken, and it should be succulent and tender, making it an ideal choice for either lunch or dinner.
