Description
Finally, an easy recipe to get a beautifully moist boneless, skinless, chicken breast. Making a wet brine, then dry rubbing the meat before reverse searing ensures flavorful, tender and moist chicken each and every time.
Ingredients
- 4 boneless, skinless chicken breasts (approximately all the same size)
For the wet brine:
- 1-quart water
- 3 tablespoons kosher salt
- 3 tablespoons brown sugar
- 2 garlic cloves, crushed
- Juice and the rind of 1 lemon
- A handful of fresh sage, thyme, and rosemary
For the dry rub:
- 1/4 cup sweet paprika
- 1 tablespoon ground black pepper
- 1 tablespoon Kosher salt
- 2 tablespoons dried sage
- 2 tablespoons dried thyme
- 3 tablespoons garlic powder
- 3 tablespoons onion powder
- 1 teaspoon lemon zest
- 2 teaspoons dried parsley
For the reverse sear:
- 4 tablespoons melted butter
Instructions
Begin by making the wet brine.
In a non-reactive pot, combine all of the brine ingredients. Bring the mixture to a full rolling boil, stirring to dissolve the salt and sugar. Remove from the heat and allow to cool completely.
When cool add the chicken breasts, cover, and refrigerate for 30 minutes or up to 2 hours.
Remove from the brine, but do not rinse. Set aside while you make the dry rub.
Make the dry rub.
In a medium bowl, whisk together the ingredients for the rub until well combined.
Rub 1-2 tablespoons of the rub onto each of the chicken breasts. Be sure to massage the rub into the meat.
You will have some of the dry rub left over. Store the leftover rub in an airtight container for up to 3 months.
To cook the chicken:
Preheat the oven to 425 degrees.
Lightly grease a baking pan with 1 tablespoon vegetable oil. Add the chicken to the pan and bake in the preheated oven for 10-12 minutes. Turn the chicken breasts and bake an additional 10 – 12 minutes or until the internal temperature of the thickest part of the breast reaches 160 degrees on a meat thermometer. Typically, large breasts take 20-22 minutes total and medium breasts will cook in 18-20 minutes.
While the chicken bakes, melt the 4 tablespoons of butter in the microwave. Set aside.
Preheat a skillet or grill pan (preferably cast iron) over medium heat on your stovetop until very hot – about 5-7 minutes. You can tell if the skillet is hot enough by dropping a bead of water onto it. If the bead sizzles and ‘dances’ across the pan as it evaporates, then the skillet is hot enough to sear your meat.
Remove the chicken breasts from the oven. Brush each breast with the butter and place, buttered side down, in the hot skillet.
Sear the chicken for 2-3 minutes until golden brown with slightly crisped edges.
Brush butter on top of the chicken breasts and turn the breasts. Sear this side of the chicken for another 2-3 minutes until golden brown.
Test the temperature once more. If the thickest part of the breast registers 165 degrees, remove the breast from the skillet and place it on a dish. Loosely tent the dish with foil and allow the chicken to rest for 10 minutes.
Serve and enjoy.
Note: Cooked, boneless, skinless chicken breasts will keep for up to 4 days when stored tightly covered in the refrigerator or up to 6 months when stored tightly covered in the freezer.
Notes
Cooked, boneless, skinless chicken breasts will keep for up to 4 days when stored tightly covered in the refrigerator or up to 6 months when stored tightly covered in the freezer.
- Prep Time: 25 minutes
- brining time: 1 hour
- Cook Time: 30 minutes
- Category: Main dish
- Method: Reverse sear
- Cuisine: American
Nutrition
- Serving Size: Serves 4
Keywords: perfectly moist reverse sear chicken breast, boneless skinless chicken breasts, reverse sear, brined chicken, dry rub, chicken brine