Name: Brined Herb-Crusted Chicken Breast
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 6 oz each); 2 cups water; 2 tbsp kosher salt; 1 tsp sugar; 1 tbsp olive oil; 1 tsp Dijon mustard; 1 tbsp fresh rosemary, finely chopped; 1 tsp fresh thyme, finely chopped; 1 clove garlic, minced; 1/4 tsp black pepper; 1/2 tsp lemon zest

Brined Herb-Crusted Chicken Breast

Peter

This Brined Herb-Crusted Chicken Breast is a juicy, flavorful protein that pairs beautifully with rosemary potatoes and haricots verts for a classic French-inspired meal. The quick brine ensures the chicken remains moist and tender, while a fragrant blend of rosemary, thyme, garlic, and lemon zest creates an aromatic crust. Roasting at high heat locks in juices and gives a golden finish. A perfect, well-balanced centerpiece for a warm California evening.

Ingredients

Instructions

In a medium bowl, dissolve the kosher salt and sugar in the water to make a brine. Add the chicken breasts and refrigerate for 20-30 minutes.
Preheat oven to 425°F (220°C).
Remove chicken from brine, rinse under cold water, and pat dry thoroughly with paper towels.
In a small bowl, combine olive oil, Dijon mustard, rosemary, thyme, garlic, black pepper, and lemon zest to form a paste.
Rub the herb paste evenly over both sides of the chicken breasts.
Place the chicken breasts on a parchment-lined baking sheet or in a shallow baking dish.
Roast for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
Let rest for 5 minutes before slicing. Serve alongside rosemary potatoes and haricots verts.