Brined, Seared, & Baked Chicken Breast
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.