Chicken breasts can become tough and dry when overcooked, but a quick soak in a saltwater solution before cooking can make a noticeable difference, according to cooking experts at The Kitchn.
The method, called brining, involves dissolving salt in water and submerging the chicken briefly. Even a short brine of 15 to 30 minutes can help the meat stay "juicy and tender," which is especially useful for chicken breasts that tend to dry out quickly.
How to Prepare the Brine
A standard brine is simply salt dissolved in water. The experts recommend 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 dissolved, submerge the chicken in the mixture and place it in the fridge. Once the brining time is complete, remove the chicken and thoroughly pat it dry using kitchen paper before cooking. This step is crucial if you want a browned or crispy exterior.
Cooking the Brined Chicken
When preparing the meat, warm a frying pan with olive oil, then place the chicken breasts in it. Cook without moving for one minute, then turn them over and lower the heat.
Place a lid on the pan, set a timer for 10 minutes, and allow them to cook undisturbed. After 10 minutes, switch off the heat, reset the timer for another 10 minutes, and keep the pan covered.
Checking and Serving
After this resting period, use a thermometer to check that the chicken has reached 74°C. Slice the chicken, and it should be succulent and tender, ideal for any lunch or dinner.
It's also worth noting that you may need to reduce the amount of extra salt in your recipe, since the brine adds salt to the meat.
