This Simple Step Makes Chicken Dinner a Winner Every Time (And It Only Takes Minutes)

I recently discovered a way to make chicken breast dinners a surefire favorite every single time I make it (which is often!). More than once a week, I’ll defrost a few pounds of chicken breast to use in various ways throughout the week. Of course, there’s not much not to love about chicken breast in general, but doing this one thing makes it better than ever: I brine it before baking it.

I’m no stranger to brining meat — after all, I brine a turkey for every Thanksgiving — but it never occurred to me to brine plain and simple, everyday chicken breasts. What a difference it makes, though! The result is so very worth it. The chicken comes out incredibly juicy and tender, ready to be used in pasta, salad, or wraps, or just as-is. (Want something extra delicious? Use a feta brine as your chicken brining liquid!)

These days, I rarely make chicken breast without brining it. My kids love it, I love it, and I know you will too. 

I was introduced to this idea in Gimme Some Oven’s baked chicken breast recipe. First, dissove a handful of kosher salt in warm water. Then add ice to cool down the water. Next add the chicken breasts and soak them for 15 minutes before baking. 

Once the chicken is finished soaking, rinse it gently (you don’t want raw chicken juice splashing everywhere), then place in a baking dish. Pat dry and cover with olive oil and seasoning. Bake at 450 degrees F for about 20 minutes. 

Now that you have the tastiest chicken breast ready to go, here are a few dinner ideas: 33 Ideas for Turning Leftover Chicken Into a Tasty Dinner