Name: Herb-Brined Lemon Garlic Chicken Breast (Polenta’s Perfect Partner)
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb total); 3 cups water; 3 tbsp kosher salt; 1 tbsp sugar; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 cloves garlic, smashed; Zest of 1 lemon; 1 tbsp olive oil; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 1 tsp fresh lemon juice (plus more for serving); Fresh parsley, chopped, for garnish

Herb-Brined Lemon Garlic Chicken Breast (Polenta’s Perfect Partner)

Peter

This herb-brined lemon garlic chicken breast is the perfect centerpiece for a comforting polenta and sautéed greens dinner. The secret is a quick brine with fresh herbs and citrus zest—a pro technique that guarantees juicy, flavorful chicken every time, even in the California summer heat. A touch of smoked paprika and a lemony finish bring brightness and depth, making this dish vibrant and satisfying. Simple, elegant, and impressive enough for guests, it’s a gorgeous plate with golden chicken, creamy polenta, and verdant greens.

Ingredients

Instructions

In a large bowl, dissolve kosher salt and sugar in the water. Add rosemary, thyme, smashed garlic, and lemon zest. Submerge chicken breasts in the brine, cover, and refrigerate for at least 30 minutes (up to 2 hours).
Remove chicken from brine, pat dry thoroughly with paper towels. Discard brine.
Rub chicken with olive oil, black pepper, and smoked paprika. Let sit at room temperature for 10 minutes while you preheat your grill pan or skillet over medium-high heat.
Grill or sear chicken for 5-6 minutes per side, until golden, cooked through, and juices run clear (internal temp 165°F). Let rest for 5 minutes.
Slice chicken on a bias, drizzle with fresh lemon juice, sprinkle with chopped parsley. Serve immediately over creamy polenta with sautéed greens, and extra lemon wedges on the side.