This recipe takes some time but the reward of a perfectly juicy, flavorful chicken breast is worth it. I won’t keep you waiting… Brine it, Dry it, Baste it, Bake it.
First, start off with the best chicken you can buy. Today I went to Whole Foods but my local farmer’s market has the best chicken for even less money. We’re going to make a simple brine for the chicken to soak in for an hour, then we’re going to air dry it for at least an hour. The brine infuses the meat with deliciousness and the air drying means it won’t steam itself in the hot pan, yielding a beautiful crispy skin. Then we’ll bring the chicken up to room temperature for two reasons; one, it won’t drop the temperature of the hot pan and two, it’ll cook more evenly. These are all critical steps, so no short cuts! Once the meat is prepared, we’ll start cooking on the stove top and finish in the oven. This is so good I already want to make it again!