Brined & Pan-Roasted Chicken Breast Recipe

A brined and pan-roasted chicken. breast on a plate.

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Brined & Pan-Roasted Chicken Breast Recipe

My method for pan-roasted chicken starts with a simple brine to help achieve crisp, golden skin while maintaining juicy, flavorful meat. Finished with foaming butter, garlic, and fresh herbs, it's a restaurant-quality main course that's simple to make at home.

Prep Time15

Cook Time15

Brine Time1

Total Time1 30

Course: Main Course

Cuisine: American

Keyword: brined chicken breast, pan-roasted chicken breast, pan-roasted chicken breast recipe

Servings: servings

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 water divided
¼ cup kosher salt
¼ cup 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 ice cubes
4 tablespoon water
2 skin-on chicken suprêmes with wing tips
2 tablespoon neutral oil
3 ½ tablespoon unsalted butter
kosher salt to taste
black pepper freshly ground, to taste

US Customary - Metric

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

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.

Storage: Let leftover chicken cool completely before transferring it to an airtight container. Store in the refrigerator for up to three to four days or freeze in a freezer-safe container for up to three months. Thaw frozen chicken overnight in the refrigerator and reheat gently until warmed through.

Nutrition