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A cooked tender chicken breast, sliced and presented on a plate, ready for a meal.

Foolproof Brined & Seared Chicken Breast

Learn how to prepare a foolproof brined and seared chicken breast that is bursting with flavor and incredibly tender.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 250 kcal

Equipment

  • Medium bowl
  • Paper towels
  • Heavy-bottomed skillet (cast iron or stainless steel)
  • Instant-read thermometer
  • Cutting board or plate

Ingredients
  

Main Ingredients

  • 1.5 lbs Boneless, Skinless Chicken Breasts (about 3-4)

For the Brine

  • 2 cups Water
  • 2 tablespoons Salt
  • 1 tablespoon Sugar optional
  • 1/2 teaspoon Garlic Powder optional
  • 1/2 teaspoon Onion Powder optional
  • 1/2 teaspoon Paprika optional

For Searing and Seasoning

  • 1-2 tablespoons Olive Oil
  • Salt & Black Pepper to taste

Instructions
 

Brining

  • Combine water, salt, optional sugar, and dry seasonings in a bowl, stirring until dissolved. Submerge chicken breasts in the brine, ensuring full coverage, then refrigerate for 30-60 minutes.
  • After brining, remove chicken and pat very dry with paper towels to ensure a good sear.

Cooking

  • Drizzle chicken with olive oil and season with salt and pepper, adjusting for the brine's salt content.
  • Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Sear chicken for 3-5 minutes per side until golden brown and cooked to 165°F (74°C).
  • Let the chicken rest for 5-10 minutes before slicing to redistribute juices and maximize tenderness.

Notes

For best results, do not brine the chicken for longer than 1 hour, as it can become too salty. Patting the chicken very dry is crucial for achieving a good sear. Adjust salt seasoning after brining. Cook in batches if necessary to avoid crowding the pan, which can steam the chicken instead of searing it. Always check for an internal temperature of 165°F (74°C).