Close-up of roast chicken with rosemary

Eating boneless, skinless chicken breast is a good way get the leanest and trimmest meat possible, but it's also a good way to decrease the all-important moisture and flavor content. Brining your chicken prior to cooking helps to keep it juicy and flavorful.

Combine a half-gallon of water, 1-cup salt, ½ cup sugar and any spices you'd like in a pot. Bring the mixture to a boil and stir until the salt and sugar are dissolved.

Allow the brine to cool and then add the remaining half-gallon of water.

Place your chicken breasts into large, resealable kitchen bags. Add enough brine to each bag to cover the chicken on all sides.

Seal the bags and refrigerate for 30 to 60 minutes. Remove the chicken breasts from the bags and rinse them with cool water and pat dry with paper towel before cooking your chicken to taste.


Spices that can do wonders in your brine include thyme, rosemary, oregano and minced onion or garlic. Use a large bowl to soak the chicken breasts if you have no bags. Just ensure it's totally submerged in the brine. Avoid using reactive containers like aluminum or copper.