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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.
Prep Time20 minutes
Active Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: French
Keyword: Chicken
Yield: 2 people

Materials

  • 1 chicken breast
  • 30 gr salt
  • 10–15 gr sugar
  • 600 water
  • Olive oil
  • 1–2 tbsp butter
  • 1 small onion chopped
  • 1 carrot chopped
  • 1 celery stalk (optional) chopped
  • 1 bay leaf
  • A pinch of dried rosemary
  • Ice water (for chilling)

Instructions

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.