Boneless, skinless chicken breasts are often regarded as dry and tough. However, this recipe aims to change that perception, offering a method for producing tender and juicy chicken breasts. The baked chicken breasts are efficient to make and come out perfectly seasoned and moist.
The key mistake people often make, leading to dry chicken, is overcooking. Chicken breasts being a lean cut, once they reach the safe temperature of 165°F, they easily overcook and dry out. To combat this issue, the chicken should be removed when the thermometer reads 155°F when inserted into the thickest part of the breast.
An additional trick for juicy chicken breasts involves using a dry brine of a liberal dose of salt and a little patience. Traditional brining involves soaking raw ingredients in a solution of salt dissolved in water. It works well for some things, but not chicken breasts as they tend to soak up water, leading to waterlogged, tasteless meat. The dry brine, however, works with the water already present in the meat. The salt draws the moisture to the chicken breast’s surface, which then dissolves the salt and gets reabsorbed back into the meat.
For storage, once cooled completely, the chicken can be stored in an airtight container in the fridge for up to 3 days. The chicken can be reheated by adding it directly to the sauce or broth of your dish or heating it covered in the microwave until warmed.
The chicken breasts are seasoned simply with salt, black pepper, and a bit of olive oil, making them suitable for various dishes, such as salads, BBQ sandwiches, weeknight pasta, and so on.
