Perfect Juicy Chicken Breast
Moist, tender chicken breast infused with flavor, lightly aromatic from the veggie broth, with crispy golden skin and a buttery finish.
Ingredients
Method
Step 1: Prep the Chicken
- Pat the chicken breast dry with paper towels.
- Optional: soak it in 50°C water for 20–30 seconds to remove any odor, then chill briefly in ice water and pat dry.
- Trim off the tenderloin and any thick tendons. Even out thickness slightly if needed.
- Poke a few holes in the skin with a fork to prevent shrinking.
- Sprinkle 10–15 g sugar evenly over the surface. Let sit a few minutes, then pat off the moisture that comes out.
Step 2: Brine the Chicken
- Dissolve 30 g salt in 600 ml water to make a brine.
- Place chicken in the brine. Either:- Room temp: 30 min (warm weather) or 2–3 hrs (cold weather).- Or refrigerate overnight.
- Remove chicken, pat dry.
Step 3: Make the Veggie Broth
- Add onion, carrot (and celery if using) to a pot with cold water, enough to cover.
- Slowly bring to a boil, add salt, bay leaf, and rosemary.
- Simmer gently for 30 minutes, skimming off scum.
Step 4: Simmer the Chicken
- Place a rack in the pot so chicken doesn’t touch the bottom.
- Add chicken to the hot broth (very low simmer).
- Cook gently for 10 minutes.
- Remove, unwrap if using paper, and pat dry.
Step 5: Pan-Sear with Butter
- Heat a pan on high. Add 1–2 tbsp butter (let it brown slightly).
- Add chicken skin-side down.
- Reduce to medium-low and baste with foaming butter while searing.
- Flip occasionally, but focus on crisping the skin. Cook about 1–1.5 minutes per side.
- heck doneness with a thermometer (should be 74°C / 165°F) or metal skewer test (hot to the touch after 8 seconds).
Step 6: Serve
- Slice chicken. The inside should be juicy with a faint blush, not raw.
- Serve with pan juices or a light side dish.