Brined, Seared, & Baked Chicken Breast

 In Chicken, Dairy Free, Dinner, Gluten Free, Lunch, Paleo, Under 1 Hour

Don’t you think that dry, chewy chicken breasts are the most wretchedly, disappointing thing? Here you are, trying to eat healthily or just cook up something delicious that’s not out of the freezer section, and after all the work you’ve gone to, the chicken comes out dry.

I personally have no time in my life for dry chicken. I also have no time for high-maintenance recipes that leave your kitchen a mess and so this one-pan chicken has become a staple around here. Tony, who works from home, often makes it over his lunch break and on weeknights where you just need an easy, healthy dinner, this chicken does the trick as well.

Brining the chicken ensures that it’s going to come out tender and juicy. And guess what? You can brine AND cook the chicken in under an hour. A chicken breast is no Thanksgiving turkey and you don’t need a bathtub and 48 hours to brine it. All you do is dissolve 1/4th cup salt in some hot water, add cold water till you have four cups and submerge the chicken breasts for a minimum of 15 minutes.

The next step is seasoning (very important), and searing it on a hot cast iron pan. This seals in the juices and gives you a nice crust on the outside (delicious!). As soon as you have a crust on the chicken you just pop that sucker in a hot oven and let it bake for 15-20 minutes. Trying very hard not to overcook it but knowing that if you do go a little bit over the ideal temperature, it’s still going to come out juicy because you brined it, baby!

And there you have it. My favorite way to eat this chicken is over those fresh, boxed greens with my Tangy Honey Mustard but you could serve it with pasta or rice and if you want to go really nuts, bring the leftover chicken drippings to a boil, add clove of garlic, a splash of wine and then stir in some butter and you’ve just made an amazing pan sauce. You’re a genius and chicken-cooker extraordinaire.

Subscribe for New Recipes!

Brined, Seared, & Baked Chicken Breast

Difficulty: Easy

Yield: 4 Servings
Prep Time: 20 min
Cook Time: 30 min

Ingredients:

  • 4 Boneless Skinless Chicken Breasts
  • ¼ Cup Kosher Salt Plus More for Seasoning
  • 3-4 Cups Water
  • 1 Cup Ice
  • Ground Black Pepper to Taste
  • Ground Cumin to Taste
  • Spanish Paprika to Taste
  • Cayenne to Taste
  • Oil for searing

Directions:

In a small pot, bring 1 Cup of water to a boil and dissolve the 1/4th cup of salt. Transfer to a bowl large enough to hold the water and chicken. Add the one cup of ice to cool it down and then add water until you have approximately four cups. Submerge the chicken breasts and let sit in the fridge for a minimum of 15 minutes and up to 12 hours.

While the chicken brines, preheat the oven to 425 Fahrenheit.

Heat a cast iron skillet to medium-high heat and add enough oil to lightly coat the bottom.

Rinse the brine off the chicken and pat dry. Season the tops of the chicken with your spices. I like to shake a light coating of all the spices on and just a sprinkling of cayenne.

When the oil is hot enough that it shimmers, lay the chicken spice-side down in the hot pan. Season the other side of the chicken and then leave it alone for 1-2 minutes until it comes easily off the pan and has a nice, charred crust. Flip and sear the other side for an additional 1-2 minutes. Then take the whole pan and put it in the oven.

Check it after 15 minutes and pull it out when it’s between 160-165 Fahrenheit.

Let it rest for at least five minutes. Slice and serve with your choice of side! Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Small Pot
  • Liquid Measurer
  • Cast Iron Skillet
  • Tongs
  • Mixing Bowl – Large

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Brined, Seared, & Baked Chicken Breast

Difficulty: Easy

Yield: 4 Servings
Prep Time: 20 min
Cook Time: 30 min

Ingredients:

  • 4 Boneless Skinless Chicken Breasts
  • ¼ Cup Kosher Salt Plus More for Seasoning
  • 3-4 Cups Water
  • 1 Cup Ice
  • Ground Black Pepper to Taste
  • Ground Cumin to Taste
  • Spanish Paprika to Taste
  • Cayenne to Taste
  • Oil for searing

Directions:

In a small pot, bring 1 Cup of water to a boil and dissolve the 1/4th cup of salt. Transfer to a bowl large enough to hold the water and chicken. Add the one cup of ice to cool it down and then add water until you have approximately four cups. Submerge the chicken breasts and let sit in the fridge for a minimum of 15 minutes and up to 12 hours.

While the chicken brines, preheat the oven to 425 Fahrenheit.

Heat a cast iron skillet to medium-high heat and add enough oil to lightly coat the bottom.

Rinse the brine off the chicken and pat dry. Season the tops of the chicken with your spices. I like to shake a light coating of all the spices on and just a sprinkling of cayenne.

When the oil is hot enough that it shimmers, lay the chicken spice-side down in the hot pan. Season the other side of the chicken and then leave it alone for 1-2 minutes until it comes easily off the pan and has a nice, charred crust. Flip and sear the other side for an additional 1-2 minutes. Then take the whole pan and put it in the oven.

Check it after 15 minutes and pull it out when it’s between 160-165 Fahrenheit.

Let it rest for at least five minutes. Slice and serve with your choice of side! Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Small Pot
  • Liquid Measurer
  • Cast Iron Skillet
  • Tongs
  • Mixing Bowl – Large

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Tools to help you get the job done!
For a full list click on Tools You’ll Need at the top of the recipe card.

Learn the Lingo & Pro Tips

Brined, Seared, & Baked Chicken Breast 4 Servings 4 Boneless Skinless Chicken Breasts ¼ Cup Kosher Salt Plus More for Seasoning 3-4 Cups Water 1 Cup Ice Ground Black Pepper to Taste Ground Cumin to Taste Spanish Paprika to Taste Cayenne to Taste Oil for searing
Recent Posts

We want to hear from you, leave a comment!

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
%d bloggers like this: