Wet Brine Chicken Breast Recipe
This Wet Brine Chicken Breast recipe uses a simple saltwater soak to give you juicy, restaurant-quality chicken in just a few hours.
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.
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. There is also no need to season the chicken before cooking. It is already seasoned with the brine. 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.
Make-Ahead: You can leave the chicken submerged in the brine, covered, and refrigerated for up to 24 hours before cooking.
How to Store: Keep the cooked and cooled 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: I like to reheat cooked chicken breasts in a skillet over low to medium heat with a splash of water or broth to prevent them from drying out.
Nutrition
Calories: 160kcalCarbohydrates: 8gProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 72mgSodium: 10620mgPotassium: 453mgFiber: 1gSugar: 6gVitamin A: 178IUVitamin C: 7mgCalcium: 45mgIron: 1mg