Ingredients
Method
- In a large bowl, dissolve salt (and sugar if using) in the water. Submerge the chicken breasts completely. Let them soak for 15–30 minutes at room temperature.
- After brining, pat dry thoroughly with paper towels. Place each chicken breast between two pieces of plastic wrap or parchment paper and pound to an even half-inch thickness using a meat mallet or rolling pin.
- Drizzle with olive oil, then sprinkle both sides with garlic powder, paprika, onion powder, black pepper, and optional cayenne. Rub it in well.
- Place a large oven-safe skillet (like cast iron) on the stovetop. Add the seasoned chicken breasts to a cold pan with no preheat. Turn heat to medium-high. Let it heat gradually, flipping every 90 seconds until both sides are lightly golden (about 6–8 minutes total).
- Transfer the skillet to a preheated 425°F (220°C) oven and bake for 6–10 minutes, or until the internal temp hits 160°F. Remove and let rest for 5–10 minutes (carryover cooking will take it to 165°F).
- Slice against the grain. Serve with a squeeze of lemon or fresh herbs if desired. Pair it with rice, roasted veggies, or a salad.
Notes
Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.