Plain Jane ReduxSuper Moist Chicken Breast

My favorite chicken cut has been thighs for a long time because they’re more moist and flavorful than breasts. It could also be that for all my mother’s virtues, she was a heinous cook and her dry. rock-hard chicken breasts bring on a case of culinary PTSD.

But I might have just changed my mind.

I’ve brined a turkey before, but never really noticed that much of a difference. But recently, I tried brining a few single chicken breasts and the difference was huge.

Brining is the process of soaking meat in a saltwater solution before cooking. While there’s some debate in culinary circles about the exact science behind it—terms like osmosis and diffusion often come up—we do know that brining affects meat in three key ways.

First, meat absorbs saltwater more readily than plain water. This means you’re adding extra moisture to the meat, which helps it stay juicier after cooking.

Second, the salt alters the meat’s structure through a process called denaturing. This results in a more tender texture, making the meat easier to chew and more enjoyable to eat.

Third, the salt enhances flavor. Because the brine penetrates below the surface, the seasoning isn’t just on the outside—it’s worked its way deeper into the meat, giving it a more evenly seasoned and flavorful bite.

INGREDIENTS

4 cups cold tap water

4 and 1/2 Tbsp. kosher salt

4 and 1/2 Tbsp. sugar

2 Tbsp. whole peppercorns

1 Tbsp. garlic granules (optional)

1 spring of your favorite herb. I used rosemary, which I just bruised a bit (optional)

4 (6oz) boneless skinless chicken breasts

METHOD

In a medium-sized bowl stir together water, sugar and salt until salt is dissolved.

If you are planning to brine for over 45 minutes, stir in the garlic granules, peppercorns and herbs  (otherwise the flavor won’t penetrate).

Add the chicken breasts. Make sure they’re all submerged. If not, use a narrower bowl or a zipper bag.

If brining chicken for more than 30 minutes, transfer brine and chicken to refrigerator. If brining for under 30 minutes, leave on counter.

Allow chicken to sit in brine for 15 minutes to 2 hours. My preference is 1 hour. Too much longer and it will actually absorb too much salt. Remove chicken from brine. Discard brine. Pat chicken dry with paper towels.

Cook chicken immediately or refrigerate covered for 3 days, or wrap well for the freezer and freeze for up to 2 months, and then cook.

Try this simple bake and see how delicious plain Jane chicken can be on a weeknight.

INGREDIENTS

Garlic powder

Smoked Paprika

Sea salt and freshly cracked pepper to taste

METHOD

Preheat the oven to 450 degrees. Coat a baking dish with cooking spray.

Rinse the chicken breasts, pat them dry with a paper towel then season both sides with garlic powder, paprika, sea salt, and freshly cracked pepper, to taste. I’m a garlic field so I used a LOT of garlic as you can see. Use as you see fit. Don’t salt them too much because they are seasoned on the inside.

Place into the baking dish and bake for 20-25 minutes, or until the chicken is at an internal temperature of 165 degrees.

Remove from the oven and let the meat rest for 5-7 minutes.

I realize that baked chicken breasts are nothing new. But most of us have them in our fridge or freezer and this is a great and easy way to make them delicious.