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The Juiciest Chicken Breast Ever

I won't lie - I'm more of a thigh girl, but when the situation calls for chicken breast, this is my go-to method for juicy meat every time.
Print Recipe
Ingredients Method

Ingredients
  

  • 4 chicken breasts boneless + skinless
Brine
  • 2 cups water
  • 1/4 cup sea salt
  • 4 cloves garlic peeled + smashed
  • 1 tbsp honey
  • 2 sprigs rosemary

Method
 

  1. Combine all brine ingredients + bring up to a boil. Lower heat, cover + simmer for a few minutes, making sure salt is entirely dissolved.
  2. Stir in a bunch of ice cubes to cool, then add chicken to brine at least 2 hours, but no longer than 4.
  3. Pat chicken breasts dry, place on a baking sheet and bake at 425 degrees for about 15ish minutes, until meat thermometer reads 165 degrees. Rest and slice thinly.
  4. Toss sliced chicken with allllll those cooking juices, and store in the fridge.