Chicken Breast Recipe
Make Chicken Breast Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Chicken
Seasoning & Sear
Rest & Serve
Method
Brined Chicken
- 1
Make the brine
In a large bowl or container, dissolve 2 tablespoons kosher salt and 1 tablespoon sugar in 6 cups of cold water. Add 2 smashed garlic cloves, 1 teaspoon black peppercorns and 1 bay leaf. Stir to combine.
- 2
Brine the chicken
Submerge 4 boneless skinless chicken breasts in the brine, cover and refrigerate for 30 minutes to 2 hours (30–60 minutes for thin breasts, up to 2 hours for thicker). Do not brine longer than 2 hours to avoid an overly soft texture.
- 3
Rinse and dry
Remove chicken from brine, discard brine. Rinse briefly under cold water and pat each breast very dry with paper towels. Allow to sit at room temperature for 10–15 minutes while you preheat the pan.
Seasoning & Sear
- 4
Preheat and season
Season both sides of the chicken breasts with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder and 1 teaspoon smoked paprika. Drizzle or rub 2 tablespoons olive oil over the breasts so the seasoning adheres.
- 5
Heat the pan
Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add 1 tablespoon olive oil if pan is dry. When the oil shimmers, add the chicken breasts, presentation side (smooth side) down.
- 6
Sear
Sear without moving for 4–5 minutes until a deep golden crust forms. Flip the breasts and reduce heat to medium. Add 1 tablespoon unsalted butter and 2 thyme sprigs to the pan; spoon melted butter over the breasts (baste) for another 4–6 minutes until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Cooking time depends on thickness; target internal temp 160°F then rest to reach 165°F.
- 7
Optional pan sauce
If you want a simple pan sauce, remove the chicken to a plate to rest and pour off excess fat leaving any browned bits. Add 1 tablespoon chicken stock or water to deglaze, scraping up browned bits with a wooden spoon. Let reduce 1–2 minutes, swirl in remaining butter or a squeeze of lemon, and spoon over chicken.
Rest & Serve
- 8
Rest
Transfer chicken to a cutting board and loosely tent with foil. Rest 5–7 minutes so juices redistribute and internal temperature climbs to 165°F (74°C).
- 9
Finish and serve
Slice against the grain or serve whole. Squeeze half a lemon over each breast, sprinkle with 2 tablespoons chopped fresh parsley if using, and serve immediately.