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Melt in your mouth chicken breast recipe featured image showcasing juicy, tender chicken perfect for an easy and delicious dinner.

Melt-In-Your-Mouth Chicken Breast

This recipe guarantees juicy and flavorful chicken breasts every time. The secret lies in a simple brine, a gentle cooking method, and a flavorful seasoning blend, making it an easy weeknight meal that's sure to impress.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 1.5-2 pounds
  • 4 cups cold water
  • ¼ cup salt
  • ¼ cup sugar
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Equipment

  • Large bowl
  • whisk
  • small bowl
  • measuring cups and spoons
  • paper towels
  • Oven-safe skillet (cast iron preferred)
  • Meat thermometer
  • Plastic wrap (optional, for pounding)
  • Meat mallet (optional, for pounding)

Method
 

  1. Brine the chicken: In a large bowl, combine water, salt, and sugar. Stir until dissolved. Add chicken breasts, ensuring they are submerged. Cover and refrigerate for 30 minutes to 2 hours.
  2. Prepare the seasoning: In a small bowl, whisk together olive oil, paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
  3. Preheat the oven: Preheat oven to 375°F (190°C).
  4. Season the chicken: Remove chicken from brine and pat dry. Brush seasoning mixture evenly over both sides.
  5. Sear the chicken: Heat a large oven-safe skillet over medium-high heat. Add chicken and sear for 2-3 minutes per side, until golden brown.
  6. Bake the chicken: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Rest the chicken: Remove the skillet from the oven and let the chicken rest for 5-10 minutes before slicing and serving.

Notes

For best results, don't overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C). Patting the chicken dry before searing is crucial for achieving a golden-brown crust. Feel free to experiment with different herbs and spices to create your own unique flavor combinations. If you don't have an oven-safe skillet, sear the chicken in a regular skillet and then transfer it to a baking dish before baking in the oven. Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.