Chicken breasts can quickly become rubbery and dry if cooked for too long, even premium-quality chicken can turn dry without proper attention. Chefs have a simple preparation method that can significantly improve the texture of your chicken.
The approach is called brining, and according to specialists at The Kitchn, even a relatively short brine can make a big difference. A basic brine involves dissolving a quarter cup of kosher salt in four cups of warm water, which is enough for approximately four chicken breasts.
Quick brine makes a difference
Chicken breasts can benefit from a quick brine of just 15 to 30 minutes, although the longer the better. 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. After brining, thoroughly pat the chicken dry using kitchen paper before cooking. This step is crucial if you're aiming to achieve a browned or crispy exterior.
Cooking method for succulent meat
To cook, heat a frying pan with olive oil and place the chicken breasts in the pan for one minute before turning and lowering the heat. Place a lid on the pan for 10 minutes, then switch off the heat and leave covered for another 10 minutes.
Carve the chicken, and it should be succulent and tender, making it an ideal choice for either lunch or dinner.
