Vida Recetas Editorial
Discover how to prepare baked chicken breasts that are juicy and full of flavor with this easy recipe that includes a key step: brining. If you're looking for a chicken dish that's tender inside and golden outside, this is your choice. The secret is to soak the breasts in a mixture of water, salt, bay leaf, rosemary, and lemon juice before baking, ensuring they don't dry out.
The brine hydrates the meat and enhances its natural flavor, while the aromatic herbs and lemon add a fresh touch. It's ideal for weekday dinners or family meals, and it pairs well with any side, from salads to mashed potatoes.
You can customize the spices to your liking: add paprika, garlic powder, or thyme for variety. The recommended marinating time is at least 2 hours, though leaving it overnight intensifies the result. Follow the steps and get a restaurant-worthy chicken dish.
Cook
120 min
Servings
4
Chicken breasts are whole.
Before you start, you can check that the breasts and water fit in the container you are going to use for the brine. The breasts should be covered. So calculate how much water you need (plus or minus 1 liter).
Pour 1 liter of water into a pot. For each liter, 40g of salt.
We bring it to a boil and there, we turn off.
Add the bay leaves, the juice of 1 lemon and the rosemary. To taste.
Let it cool down (you can move to another container or throw ice if you're in a hurry). We already have the brine.
Put the breasts with the brine in the fridge in a container with a lid. They must be covered. Ideally, it should be there all night. But if you're in a hurry, at least a couple of hours.
Preheat the oven to 200º, up and down and fan.
In the meantime, prepare a dressing with the spices you like to put on top of the breasts. I put: cumin, paprika, black pepper, oregano, garlic powder. Plus a few tablespoons of oil.
Remove the breasts from the brine. And with a brush we spread the breasts with the dressing.
VARIANT OF THE DRESSING: I put a simple one with pepper and oil. And another with oil, cumin, rosemary and minced garlic.
Put them on the oven tray and pour in some white wine. Bake for 15 minutes at 200º.
We turn them around and another 15 minutes. Go and see if they are done or that they don't burn.
Take it out, let it rest and that's it.
When we make a lot of them, we keep them in tupper to use in 4-5 days in the fridge.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 120 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
