This Wet Brine Chicken Breast recipe is my secret to making the juiciest chicken ever. Soaked in a simple saltwater solution and cooked however you like, it’s a foolproof technique that gives you restaurant-worthy chicken in just a few hours.
When I want to make amazing chicken that I know my family will love, I make my Easy Roast Chicken recipe. And when I want to blow them away, I’ll soak the chicken in a wet brine first. It’s the one foolproof method I turn to every time I want to treat my family to mouthwatering chicken.
Wet Brine for Chicken Breasts
If you want juicy chicken breasts, a wet brine will be your best friend. I use this technique with pretty much any cut of chicken and even my Smoked Turkey around the holidays. But for everyday meals, wet brined chicken breasts are where it’s at.
A wet brine is a saltwater solution (sometimes made with sugar, herbs, spices, or aromatics) used to soak chicken before cooking. As the chicken sits in the brine, the salt penetrates the meat, breaks down its protein structure, and elevates its texture to a whole new level of tenderness.
It’s an especially convenient technique for large and lean cuts because the liquid prevents them from drying out while infusing extra flavor. I also love how it’s a little more forgiving than a dry brine. I can soak the chicken ahead of time, cook it in minutes, and always end up with moist, flavorful meat that’s never dry or chewy.
Ingredients and Substitutions
This wet brine chicken recipe calls for 6 everyday ingredients. I also included a few optional seasonings if you want your chicken to have even more flavor.
- Chicken – I used boneless, skinless chicken breasts (about 6 to 10 ounces each) for this recipe. Any larger and I’d cut them horizontally into two smaller cutlets.
- Water – Filtered or distilled water is best. The water needs to be really cold, or seasonings may dissolve, and the raw chicken won’t be at a safe temperature.
- Salt – I use coarse kosher salt in my brines (both dry and wet).
- Sugar – I like how just a spoonful of sugar balances the flavors in the brine and encourages the chicken to brown while cooking. The chicken will still be juicy without it, but won’t caramelize as nicely.
- Garlic – A couple of fresh cloves add more flavor to the brine.
- Seasonings – I added black peppercorns and dried thyme. Other herbs and seasonings you can use are bay leaves, lemon or lime zest, chili flakes, dill, or onion powder.
How to Wet Brine Chicken Breasts
Make the brine: First, I whisk the water, salt, and sugar in a medium bowl until the sugar and salt dissolve.
Add aromatics and chicken: I pour the brine into a large container (or just leave it in the bowl). Then, I add the garlic, thyme, peppercorns, and chicken breasts, making sure the breasts are completely submerged.
Refrigerate: I cover the container with a lid (or cover the bowl with plastic wrap), place it in the fridge, and leave the chicken to brine for at least 4 hours or up to 24 hours.
Dry and cook: Finally, I remove the chicken breasts from the brine and pat them very dry on all sides. They’re then ready to cook any way I like (pan-searing is my favorite).
Chef Tip + Notes
The most important thing I can tell you to do when brining chicken breasts is to give them plenty of time. Sure, a quick 4-hour soak will impart some moisture and flavor, but nothing beats a 12- to 24-hour soak.
- Use the right container: Not all containers are good for brining. I always brine my chicken breasts in a food-grade plastic bowl, a pitcher, or a ziplock bag. Avoid aluminum bowls, which can react with acidic brines.
- Don’t rinse the chicken: I never rinse the chicken under running water after brining because it spreads bacteria around my sink and washes away that delicious surface flavor. Patting the chicken dry with paper towels does an even better job.
- Best cooking methods: I highly recommend pan-searing wet brined chicken breasts. The heat in the pan + the sugar in the brine will give you crisp and golden results. Roasting, air frying, and grilling work well, too.
- Add more flavor: Feel free to add a pinch of my homemade poultry seasoning or Italian seasoning to the brine mixture for extra flavor.
Serving Suggestions
These chicken breasts are so juicy, I make them at least a few times a month for our family dinners. I love how I can brine the breasts hours ahead of time, then pan-sear them right before we sit down. I pair them with a side of roasted green beans and a bed of roasted garlic mashed potatoes for a well-rounded meal.
During grilling season, I love finishing the chicken with a fresh chimichurri sauce and serving it alongside a crisp cucumber and tomato salad.
Make-Ahead and Storage
Make-Ahead: You can leave the chicken submerged in the brine, covered, and refrigerated for up to 24 hours before cooking.
How to Store: Store the cooked chicken in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
How to Reheat: Reheat cooked chicken breasts in a skillet over low heat with a splash of water or broth to prevent them from drying out.
More Chicken Recipes
Wet Brine Chicken Breast Recipe
Ingredients
- 4 cups cold water
- 3 tablespoons salt
- 1 tablespoon sugar, optional
- 2 smashed garlic cloves
- 6 sprigs fresh thyme
- 4 to 6 peppercorns
- 2 boneless skinless chicken breasts
Instructions
- In a medium-sized bowl, whisk together the water, salt, and sugar until dissolved. This only takes about 2 minutes.
- You can leave everything in the bowl or transfer it to a container. Whatever you choose, next, add in the garlic, thyme, peppercorns, and chicken breasts. Be sure the chicken is submerged.
- Cover the container with a lid or plastic wrap and brine in the refrigerator for 4 to 24 hours. The longer the brine time, the better.
- Once you are done brining, remove them from the wet brine and pat them dry well with paper towels. Cook according to your liking. I prefer them pan-seared.
Wet Brine Chicken Breast Recipe