Chicken breasts can stay juicy and tender if they are soaked in a simple saltwater brine for just 15 to 30 minutes before cooking, according to culinary experts at The Kitchn.
Brining involves dissolving salt in water and letting the meat absorb moisture and seasoning ahead of frying. The experts recommend mixing a quarter cup of kosher salt into four cups of warm water, which is enough for roughly four chicken breasts. After the salt dissolves, the chicken should be placed in the solution and refrigerated.
Why Brining Helps
The salty solution allows the chicken to take in extra moisture and salt before it hits the pan. This helps deliver meat that is described as "juicy and tender", which is especially useful for chicken breasts because they tend to dry out quickly during cooking.
Once the brief soak is complete, the chicken should be removed from the brine and patted completely dry with kitchen paper. This step is particularly important for anyone hoping to brown or crisp the exterior of the meat.
Adjusting Salt and Cooking Steps
Because the brine adds seasoning, cooks may need to reduce the amount of additional salt used elsewhere in the recipe.
For cooking, the experts advise heating olive oil in a frying pan and adding the chicken breasts. The meat should cook undisturbed for one minute, then be turned over with the heat lowered. A lid goes on the pan, and the chicken cooks for 10 minutes. After that time, the heat is switched off, and the chicken rests for another 10 minutes with the lid still on. A thermometer should confirm the internal temperature has reached 74°C before the chicken is sliced and served.
