Posted by Linda Spiker | Feb 7, 2016 | chicken, dairy free, dinner, GAPS, gluten free, grain free, keto, low carb, paleo, whole30 | 47
Making a Perfectly Tender Chicken Breast is incredibly easy. But many people still serve dry, tasteless, chicken breasts. Why? I have no idea. But I plan on ending that practice once and for all. Friends don’t let friends make dry chicken breasts.
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Three Keys to Making a Perfectly Tender Chicken Breast:
- Bone in, skin on! The bone and the skin make for the most flavorful, tender Chicken breast.
- Brine: Don’t be intimidated! It’s as simple as soaking the chicken in salt water for 30 minutes.
- Start on the cooktop, finish in the oven. Tender inside, crispy outside.And there you have it! How easy is that? Serve with my Roasted Veggie Salad and you have a nutrient dense, colorful, delicious dinner!
The Recipe: How to Make a Perfectly Tender Chicken Breast
Tips, what you will need and what to serve it with! You will needan oven safe pan and a good sea salt: I use fine himalayan sea salt for brining. People often overcook chicken, making it dry. Please resist that temptation! Serve this chicken alongside any of my salads, vegetable purees, or roasted veggies. This chicken is grain free, gluten free, dairy free, Whole 30 and Paleo.
5 from 2 votes
How to Make a Perfectly Tender Chicken Breast!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Achieve a perfectly tender chicken breast every time!
Course:Main Course
Cuisine:American
Keyword:easy dinner recipe, how to
Servings: 3 servings
Author: Linda Spiker
Ingredients
- 6cupswater
- 1/3cupsea salt, I use fine Himalayan but you can use kosher too
- 3chicken breasts, bone in, skin on
- pepper
- garlic powder
- 3tablespoonsolive oil
Instructions
Place breasts in water with sea salt and allow to soak for at least 30 minutes,.
Preheat oven to 400 degrees.
Place rack in upper third of oven.
Remove breast from salt water and pat dry with paper towel.
Sprinkle with garlic powder, sea salt and pepper.
Pour olive oil into oven safe pan on med /high heat.
When olive oil is hot, add chicken skin side down to pan.
Lower heat to medium if needed. Cook for five minutes or until skin is golden.
Turn chicken skin side up.
Transfer pan to oven and cook for 20-30 minutes depending on the size of chicken breast. Small breasts will cook quickly, some of those monster size ones can take a while!
Do not overcook.
Remove from oven when done and serve.
You can also use this technique on grilled boneless skinless chicken breasts! Enjoy ~ Linda Spiker
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About The Author
Linda Spiker
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47 Comments
Allison Joneson February 8, 2016 at 5:13 am
Yum! We eat a lot of chicken breasts and these look awesome.
LiveLifeWell,
AllisonReply
Karin Ramboon February 8, 2016 at 3:24 pm
I needed this post! I can cook a mean steak, but when it comes to chicken it ALWAYS turns out dry… I’m going to try this tonight!
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Linda Spikeron February 8, 2016 at 3:40 pm
Hope you love it!
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Candyon February 8, 2016 at 4:24 pm
Love this meal. Chicken is used a bunch around my house.
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Frugal Mom of 8on February 8, 2016 at 4:32 pm
Thanks Linda! I always use boneless, skinless chicken breasts. I will have to change that.
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Linda Spikeron February 8, 2016 at 8:16 pm
I have a method for those too but you want those good fats!
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Marlynn @ UrbanBlissLifeon February 8, 2016 at 6:11 pm
LOVE these tips! I don’t brine my chicken breasts nearly enough and I really need to remember to do that. It makes such a difference.
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Jenn Slavichon February 8, 2016 at 6:47 pm
I do just about the same thing with my chicken breast to cook them. When I’m in a hurry and do not have any time I will saute the chicken breast over the cook top and use broth or water to saute. I keeps the chicken nice and tender! Great post, thank you!
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Debra @ Bowl Me Overon February 9, 2016 at 12:09 am
Thanks for all the helpful hints!! I haven’t thought of brining just a chicken breast before, I’m sure that keeps it extra moist – love that pan too – want one!!
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Kendra Katteron September 20, 2017 at 9:57 pm
What pan? What do you recommend Linda? I must have overlooked it above.
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Linda Spikeron September 20, 2017 at 10:33 pm
Hi Kendra, I don’t recommend any pan specifically in this post other than that it needs to be oven safe. If you want to look at some pans I recommend you can click on my store in the navigation bar:)
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Diaon February 9, 2016 at 3:52 am
This looks so good. I tend to buy big bags of boneless breasts but I need to maybe start getting bone in more often because this looks amazing
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Linda Spikeron February 9, 2016 at 4:02 pm
Yes! We need those good fats!
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son August 19, 2017 at 6:58 pm
What do you mean we need those good fats? The fat skin of a chicken breast is good to eat? I always get it without. Isn’t it better without?
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Linda Spikeron August 19, 2017 at 10:51 pm
Hello and thanks for a great question,
Saturated fats found in animal products are good fats. People ate them for millennia with no ill effects. It wasn’t until the overconsumption of grains and sugar that heart disease, diabetes, obesity and inflammatory diseases became epidemic. If you think about, no one gets fat from eating chicken skin. Because they simply don’t overeat it, they just eat what’s on a breast or a thigh. On the other hand people frequently overeat cake, candy, bread, pasta, and other nutrition-less, high calorie, high glycemic foods that cause inflammation. Besides that, fats give us energy and the skin adds flavor and helps keep you full longer! Thanks again for the question!
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Karenon February 9, 2016 at 3:22 pm
Interesting that a non-stick ceramic coated pan can brown the chicken skin like this. And the pan is non-toxic and you can finish it in the oven? I’ll have to check out the pan! Thx for the review!
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Linda Spikeron February 9, 2016 at 4:01 pm
It’s a really heavy pan. It almost feels like cast iron. And it does brown but the chicken gets even more brown in the oven 🙂
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Raiaon February 9, 2016 at 3:41 pm
So easy! 🙂 Do you think this method works well for whole chickens, too?
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Linda Spikeron February 9, 2016 at 3:59 pm
I am sure it does because it’s a popular thing to do with turkey!
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Emily @ Recipes to Nourishon February 9, 2016 at 4:08 pm
This looks so good! I’ve really been wanting to get Xtrema Ceramic! I’ve heard lots of good things about it.
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Tina @ Oh Snap! Let's Eaton February 9, 2016 at 4:11 pm
Part of why I almost always go for dark meat is because every time people make chicken breast for me it is not tender – this will help!
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Tina @ Oh Snap! Let's Eaton February 9, 2016 at 4:12 pm
Tender Chicken = The best…. *drool*
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Chrisy @ Homemade Hooplahon February 9, 2016 at 7:47 pm
Great, solid tips! I’m always surprised at how temperamental chicken can be. I make it all the time but I’ll admit I typically skip brining, but only because I’m lazy. Will have to try to make more time for it to see how it compares 😀Reply
Tashon February 9, 2016 at 7:48 pm
These are some really great tips! I actually ended up buying a sous vide because I kept failing at making edible chicken breast. However, I think you have made some great points as to why I couldn’t get the chicken to turn out the way I wanted. I will definitely give these a try! <3Reply
Linda Spikeron February 10, 2016 at 12:07 am
Oh I want a sous vide…except the idea of heating in plastic bothers me. Have you found a way around that?
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Megan Stevenson February 10, 2016 at 12:51 am
Love your opening paragraph! These look great! Love that the skin is left on! 🙂
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Renee Kohleyon February 10, 2016 at 12:57 am
I never think to brine those chicken breasts but that is so key! Thank you for the reminder!Reply
anna@greentalkon February 10, 2016 at 2:21 am
I buy kosher breasts. I wonder how soaking them again in salt would affect them? I think I will opt for skin and bone from now on instead of boneless version. Thanks for the tips.
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Linda Spikeron February 10, 2016 at 3:35 am
I would think if you buy kosher you wouldn’t need to brine them.
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Michelle @ The Complete Savoriston February 12, 2016 at 11:17 pm
This chicken looks picture perfect!
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Healing Tomatoon February 13, 2016 at 2:41 am
You have great tips in this post. They are helpful to novice cooks, as well as seasoned cooks. Great jobReply
Linda Spikeron February 14, 2016 at 2:50 am
Thank you Rini!
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Shirley J. Jameson January 5, 2017 at 1:53 pm
This chicken looks picture perfect!Reply
Maryon January 15, 2017 at 12:37 am
Would/ could you brine chicken pieces and then fry ?
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Linda Spikeron January 15, 2017 at 5:12 am
You eman instead of using an entire breast? I don’t see why not.
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Sherisse McLaurinon April 9, 2017 at 8:10 am
Excellent instructions and explanation re:tips..knowledge and experience cooking chicken. I have never brined befire have made fresh pickles though..thanx!Reply
Margueriteon June 6, 2017 at 1:42 am
Since I’ve read this recipe I’ve brined my chicken breasts every time I cook them. It’s a wonderful thing. No matter how you finish the breaths, always start with brining. It’s so easy to do and you will never have another dry chicken breast again! TYVM!
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Linda Spikeron June 6, 2017 at 2:21 pm
Yay! I am so glad to hear that. It’s a great method!
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Alice lorentzon January 5, 2018 at 10:38 pm
I am making boneless and skinless chicken with mayo and Parmesan coating. Should I brine before?
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Linda Spikeron January 5, 2018 at 10:52 pm
Great question! You can brine before just about any recipe if you want them to be a bit more tender and juicy, so yes!
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Gabyon March 27, 2018 at 1:23 am
Delicious and easy to make thank you!Reply
Linda Spikeron March 27, 2018 at 6:12 am
You are welcome! Thanks for commenting:)
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Kaverion January 31, 2019 at 2:18 pm
Quick question – if you wanted to make this ahead of time, can you cook, then place in fridge and put in oven warmer when ready? What are your tips on this? I would like to make this in early afternoon for dinner
i know it’s always best to make right then and there, but with kids and chaos it’s easier for me to make ahead…
thanks
kaveriReply
Linda Spikeron January 31, 2019 at 5:37 pm
Hi! Great question! I frequently cook a lot earlier in the day and reheat for dinner because I need that morning light to photograph food:) I think these reheat way better than the non-brined option because they are so moist. That said reheating almost always takes away a little moisture but these should fare well reheating in the warmer. Good luck and let me know if they stayed tender please!
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Heather Hon April 25, 2020 at 1:15 am
This is perfect for the seasoned foodie or the beginner, so much great info!Reply
Lorrie Hoodon April 24, 2021 at 10:33 am
I made these last night for dinner. The only difference was that I brined my chicken for about an hour and a half, and I used 1/4 tsp. onion powder and 1/4 tsp. lite salt in addition to a 1/4 tsp. garlic powder and about 1/8 tsp. of black pepper to season. The two split breasts package I used weighed 2.63 lb. and it took about 50 to 55 minutes to get them done. I checked them at 45 minutes and they were still very slightly underdone. They turned out tender, moist, and most delicious!! I will be making them again and I may try adding a little smoked paprika the next time. Yum!!Reply
Linda Spikeron April 24, 2021 at 11:31 pm
Thank you for your comment Lorrie! I am so glad you liked the recipe…even if it took a little longer to cook:)
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