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Tender Never-Dry Chicken Breast Recipe Easy Step-by-Step for Juicy Results Every Time

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A simple, foolproof method to cook juicy, tender chicken breasts using a quick brine and gentle pan-searing. Perfect for busy weeknights and guaranteed never to dry out.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (6–8 oz / 170–225 g each), preferably fresh or fully thawed
  • 2 tablespoons kosher or sea salt (for the brine)
  • 1 tablespoon sugar (helps balance the brine and aids browning)
  • 4 cups water (for the brine)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1 tablespoon fresh lemon juice (for finishing brightness)
  • A few sprigs of fresh thyme or parsley (optional garnish)

Instructions

  1. Prepare the brine: In a large bowl, whisk together 4 cups (960 ml) cold water, 2 tablespoons salt, and 1 tablespoon sugar until dissolved.
  2. Brine the chicken: Submerge the chicken breasts in the brine, cover, and refrigerate for 15 to 30 minutes. Avoid brining over an hour to prevent overly soft texture.
  3. Remove and pat dry: Take the chicken out of the brine and pat each breast dry with paper towels to ensure proper browning.
  4. Season the chicken: Drizzle 2 tablespoons olive oil over both sides and sprinkle with 1 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Rub spices gently for even coverage.
  5. Preheat skillet: Heat a heavy skillet (cast iron preferred) over medium-high heat for about 3 minutes until hot but not smoking.
  6. Sear the chicken: Place breasts in the pan and cook undisturbed for 4-5 minutes to form a crust.
  7. Flip and reduce heat: Turn chicken with tongs, lower heat to medium-low, and cook for another 6-8 minutes until internal temperature reaches 160°F (71°C).
  8. Rest the chicken: Transfer to a plate, cover loosely with foil, and let rest for 5 minutes to redistribute juices.
  9. Finish with lemon and herbs: Just before serving, squeeze fresh lemon juice over the chicken and sprinkle with chopped thyme or parsley.

Notes

Do not over-brine (max 30 minutes) to avoid overly soft texture. Use an instant-read thermometer to avoid overcooking. Avoid non-stick pans for searing to get a good crust. Let chicken rest after cooking for juicy results. If browning too fast, reduce heat immediately.

Nutrition

Keywords: chicken breast, juicy chicken, tender chicken, quick chicken recipe, easy chicken breast, pan-seared chicken, brined chicken, healthy chicken recipe

Find it online: https://daintydine.com/tender-never-dry-chicken-breast-recipe-easy-step-by-step-for-juicy-results-every-time/