Jul 14 2026
Restaurants›London Chop House›Lemon & Thyme Brined Chicken Breast Recipe

Lemon & Thyme Brined Chicken Breast Recipe

Inspired by London Chop House
Time1h
Serves4

Creamed corn, maitake mushroom, chive

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Ingredients

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Brined Chicken

Creamed Corn

Maitake Mushroom

Method

Brining the Chicken

  1. 1

    Prepare the Brine

    In a large pot, combine water, kosher salt, sugar, lemon zest, thyme, black peppercorns, and crushed garlic. Bring to a boil until salt and sugar dissolve.

  2. 2

    Brine the Chicken

    Remove from heat and let the brine cool. Once cooled, add the chicken breasts to the brine. Cover and refrigerate for at least 2 hours, or overnight for best results.

Cooking the Chicken

  1. 3

    Cook the Chicken

    Preheat the grill or oven to medium-high heat. Remove chicken from brine, rinse under cold water, and pat dry. Grill or bake the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing.

Making Creamed Corn

  1. 4

    Prepare the Creamed Corn

    In a saucepan, melt butter over medium heat. Add corn kernels and cook for 5 minutes, stirring occasionally. Pour in heavy cream, salt, and pepper. Simmer for 10 minutes until thickened. Stir in chopped chives before serving.

Sautéing Maitake Mushrooms

  1. 5

    Sauté the Mushrooms

    In a skillet, heat olive oil over medium-high heat. Add maitake mushrooms and cook for about 5-7 minutes until golden brown. Season with salt and pepper to taste.

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