My brined and pan-roasted chicken breast recipe is incredibly juicy and tender on the inside with perfectly crisp, golden-brown skin. A simple wet brine seasons the chicken throughout, while pan-roasting and butter basting create tons of flavor.
Technically, you don’t need to use brined chicken when pan-roasting, but I highly recommend it! Taking the time to brine the poultry makes a noticeable difference in the taste and texture, especially when you’re working with lean chicken breast.
The salt seasons the meat while helping it retain moisture. As a result, the chicken is a little more forgiving during the cooking process. Once brined, I sear the chicken skin-side down and finish it by butter basting, similarly to how I prepare my butter-basted steak.
The result is chicken with a beautifully crisp, golden exterior and a tender, juicy center. A unique cooking method, pan-roasted chicken is different from standard oven-baked chicken, poached chicken, or even fried chicken cutlets, but it’s incredibly delicious and every bit as versatile!
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
- Chicken Breast – I use skin-on chicken suprêmes with the wing tips attached. Keeping the skin on allows you to create a crisp, golden-brown exterior while the meat stays juicy underneath.
- Kosher Salt – Salt is the base of the wet brine, seasoning the chicken and helping to keep it juicy as it cooks.
- Caster Sugar – A little sugar balances the salt in the brine and helps with browning.
- Aromatics – Garlic, black peppercorns, a bay leaf, rosemary, and thyme add savory, herbaceous flavor to the brine and chicken.
- Neutral Oil – Use a neutral oil with a relatively high smoke point to sear the chicken and create crispy skin.
- Butter – Butter is added after the initial sear and used to baste the chicken as it finishes cooking, adding richness and helping build even more flavor.
How to Brine and Pan-Roast Chicken Breast
Nick’s Tips for Success
- Cool the brine completely. Never add raw chicken to warm brine. The ice and remaining water help bring the temperature down quickly, but make sure the mixture is completely cool before adding the chicken.
- Don’t over-brine the chicken. One hour is enough time for these chicken breasts to benefit from the brine without becoming overly salty.
- Dry the chicken thoroughly. This is one of the most important steps for crispy skin. Any excess moisture on the exterior will create steam and interfere with browning.
- Start skin-side down. Give the skin direct contact with the hot pan, so it has time to render and develop a deep golden-brown color.
- Let it rest. Give the chicken four to five minutes to rest on a wire rack or cutting board before slicing. This allows carryover cooking to continue and helps keep the meat juicy.
What to Serve With Pan-Roasted Chicken
I prefer to serve my brined and pan-roasted chicken as a main course, pairing it with simple sides like crispy roasted potatoes, Yukon gold mashed potatoes, vegetables, a simple salad, or mac and cheese.
You can also slice the chicken and serve it over pasta, mushroom risotto, or rice. I always spoon some of the buttery pan sauce over the top for extra flavor!
Brined & Pan-Roasted Chicken Breast Recipe
Equipment
- 1 Small Saucepan
- 1 Deep Container
- Paper Towels
- 1 Large Skillet or Cast-Iron Skillet
- 1 Pair of Tongs
- 1 Large Metal Spoon
- 1 Wire Rack
- 1 Instant-Read Thermometer
Ingredients
- 3 cup (720 milliliter) water, divided
- ¼ cup (50 gram) kosher salt
- ¼ cup (50 gram) caster sugar
- 4 clove garlic, peeled and divided
- 4 black peppercorns, divided
- 1 bay leaf
- 2 sprig fresh rosemary, divided
- 4 sprig fresh thyme, divided
- 2 cup (250 gram) ice cubes
- 4 tablespoon (60 milliliter) water
- 2 skin-on chicken suprêmes with wing tips
- 2 tablespoon (30 milliliter) neutral oil
- 3 ½ tablespoon (50 gram) unsalted butter
- kosher salt, to taste
- black pepper, freshly ground, to taste
Instructions
- Heat half of the three cups (750 milileters) of water in a small saucepan. Add the kosher salt, caster sugar, and half of the garlic, peppercorns, and herbs. Stir until the salt and sugar dissolve.3 cup water, ¼ cup kosher salt, ¼ cup caster sugar, 4 clove garlic, 4 black peppercorns, 1 bay leaf, 2 sprig fresh rosemary, 4 sprig fresh thyme
- Add the remaining water and transfer the brine to a deep container. Add the ice cubes and an additional four tablespoons (60 milliliters) of water to cool the mixture completely.2 cup ice cubes, 4 tablespoon water
- Submerge the chicken in the cooled brine. Cover and refrigerate for one hour.2 skin-on chicken suprêmes with wing tips
- Remove the chicken from the brine, transfer it to a clean tray, and pat thoroughly dry with paper towels.
- Heat the neutral oil in a medium frying pan over high heat until hot but not smoking.2 tablespoon neutral oil
- Using tongs, carefully place the chicken skin-side down in the pan, laying it away from you. Reduce the heat to medium.
- Cook for about four minutes. Add the butter and remaining aromatics.3 ½ tablespoon unsalted butter
- Using a large metal spoon, continuously baste the chicken with the foaming butter.
- Once the skin is golden brown, flip the chicken and continue cooking and basting for about four minutes.
- Cook until the thickest part of the chicken reaches approximately 150°F (65°C).
- Transfer the chicken to a wire rack and spoon the butter and aromatics over the top. Season to taste.kosher salt, black pepper
- Rest for four to five minutes to allow carryover cooking to continue before serving. Season with salt and pepper to taste.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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