In this post I want to show you how to cook chicken breast that will always be juicy, moist and flavorful. This is a very simple method that will always render you perfect results.
The first thing we are going to do is brine our chicken breast in a simple solution of room temperature water and salt. This will retain the moisture in the breast when you cook it. More often than not chicken breast is overcooked, dry and tastes like cardboard. By brining it we are making sure that it has flavor in every bite and that it does not dry up.
Once we have brined it we will pat dry it and allow it to sit at room temperature for a few minutes. This is important because it will make sure that you are cooking the breast uniformly. If it is too cold you will end up with overcooked ends. So please do not skip this step.
You can season these as you prefer. You can simply add a little more salt and pepper or use herbs or really whatever you like.
Finally, we will roast these chicken breasts in a tented roasting pan for about 10 minutes. We will then proceed to bake them uncovered so they brown. It is important that you do not eat raw chicken but it is also important that you do not let the chicken dry up. So, please, be vigilant of the meat. If you are using a meat thermometer it should register 155 degrees F(68 C).
This is how to bake chicken breast that is juicy and perfect all the time:
Serves four to six
4 chicken breasts
6 cups water at room temperature
1/3 cup salt
1 small lemon
Olive oil or melted butter
Salt & Pepper
Heat your oven to 375 degrees F (190 C).
Add the salt to the water in a bowl and mix until the salt dissolves. Add the chicken breast. Cover and refrigerate for a minimum of 30 minutes and up to 12 hours.
Remove the chicken from the brine and pat dry. Place on a rack in a roasting pan and allow sitting at room temperature for 15 to 20 minutes.
Squeeze the lemon onto the chicken breast and season with a little bit of salt, black pepper, garlic powder, thyme and paprika. Drizzle the chicken with olive oil or melted butter.
Tent your roasting pan with aluminum foil and place in the oven for 20 minutes. Uncover and roast for an extra 10 to 15 minutes until completely cooked thru but not dried. When you insert a meat thermometer it should read 155 degrees F (68 C).
Remove the chicken breast from the oven and tent with foil. Allow the chicken to rest for about 5 minutes and slice.
NOTE – Every oven is different so your times might vary. Please do not eat raw chicken. It can make you very sick.