The Juiciest Chicken Breast Ever | No Marinade, No Cream, Just Perfect Every Time

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is rich in healthy fats.

chicken breasts

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and juicier.

lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity but with a different flavor profile.

paprika

💰Cheaper: cayenne pepper

Cayenne pepper adds heat similar to paprika.

Prepare a quick brine with 4 cups of water, 2 tablespoons of kosher salt, and 1 tablespoon of sugar.

Drop the chicken breasts into the brine and let them soak for 15 minutes.

After 15 minutes, pat the chicken breasts very dry until they are desert dry.

Flatten the chicken breasts with a meat mallet or rolling pin until they are about a half inch thick.

Season the chicken with olive oil, garlic powder, smoked paprika, black pepper, and onion powder, rubbing it in thoroughly.

Place the chicken in a cold pan without preheating it, then turn the heat to medium high.

Flip the chicken every 90 seconds to build a golden crust and lock in the juices.

Once the chicken is golden on both sides, transfer it to a 425°F oven for about 7 to 10 minutes until it reaches an internal temperature of 160°F.

Let the chicken rest for 5 to 10 minutes before slicing into it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens