In this post, I’ll be covering the ins and outs of how to season chicken so the skin and edges get crispy and bronzed while the meat cooks into juicy, flavorful perfection.
Chicken is the most popular protein to make easy and delicious family meals. It has a lot of protein and not much fat, and you can bake, pan-seared, roast, slow-cook, or any other way you like.
For optimal flavor, seasoning your chicken properly when pan-searing chicken, grilling, or roasting is really important. Seasoning also varies; can be salt-and-pepper only or with your favorite spice mix.
Keep reading for the basic steps to season any cut of chicken, plus additional tips for deliciously cooked chicken every time!.
No matter the cut, bone-in, skin-on, or not, chicken should be seasoned before cooking, and there is an order to get those flavorful results we crave.
Before salting and cooking, you want to pat dry the chicken pieces with a paper towel. If you pat dry the salt, herbs, and spice granules, they will stay in place better on a slightly damp surface than on a wet (slimy) one.
Also, don’t be shy with the salt! Salt helps keep the chicken’s natural juices inside the meat and gives the outside a crispy seared texture that we love.
When it comes to the amount of salt to use, 1 teaspoon of salt per pound of chicken meat does the trick. For an entire chicken, you’ll want 1 rounded tablespoon of salt. The moral of the story: salt is king!
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Inside, you’ll find over 70 chicken recipes, everything from pasta to sheet pan dinners, one-skillet meals, slow cooker recipes, and soups! Plus, there’s also a guide on properly cooking any chicken cut, whether it’s in the oven, grill, stove-top, or poached chicken.
Chicken breast is a lean, versatile protein that forms the basis of many delicious family meals. When properly seasoned, chicken breast transforms into juicy, flavorful perfection. But how much salt do you really need per pound of chicken breast? Let’s break it down.
Why Salt Matters
Salt is essential for well-seasoned chicken breast Here’s why it makes all the difference
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Salt brings out the natural flavor of the chicken and adds a layer of savoriness.
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Improves texture – Salt helps retain moisture in the meat, leading to a juicier interior. It also aids browning to give you crispy, golden chicken skin.
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Lets spices shine—salt makes it easy for other herbs and spices to stick to it. It helps their flavors pop.
The Magic Ratio
Through extensive testing in my home kitchen and tips from seasoned chefs, I’ve settled on 1 teaspoon of salt per pound of chicken breast as the ideal seasoning ratio. This translates to:
- 2 chicken breasts (1 pound) = 1 teaspoon salt
- 4 chicken breasts (2 pounds) = 2 teaspoons salt
- 6 chicken breasts (3 pounds) = 1 tablespoon salt
If you’re not sure how much salt to use, go ahead and add a lot! Chicken can handle more seasoning than you think without getting too salty.
Applying the Salt
To get the most out of your seasoning, follow these steps:
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Pat the chicken breasts dry with paper towels. Damp chicken won’t hold spices well.
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Liberally sprinkle salt on both sides of each breast. Don’t be shy!
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Gently rub the salt into the meat so it adheres.
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Allow the salted chicken to rest for 10-20 minutes before cooking if you have time.
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Add other dried herbs/spices if desired. Think garlic powder, paprika, oregano, etc.
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Cook the chicken as desired – sauté, bake, grill, etc.
And that’s it – perfectly seasoned chicken breast ready for any recipe! The salt will work its flavor-boosting magic.
Kosher vs Table Salt
The recommended 1 teaspoon salt per pound is based on using kosher salt. Kosher salt has a lighter, flakier texture that distributes well without over-salting. But regular table salt can be used in the same ratio if kosher salt is unavailable. Just know that table salt often tastes “saltier” since the grains are finer. You may want to reduce to 3/4 teaspoon table salt per pound if you find it too salty.
To Brine or Not To Brine?
While a simple salt-spice dry rub is all you need for great chicken breast, brining is another option. A brine is a saltwater solution that chicken soaks in before cooking. The salt in a brine also seasons the meat and retains moisture. However, brines take more time and effort. If you want to maximize flavor and juiciness with minimal work, a good dry rub gets you there.
Cook Safely
When prepping raw chicken, be sure to:
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Wash hands, utensils, cutting boards thoroughly after contact.
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Store raw chicken away from other foods in the fridge.
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Cook to an internal temperature of 165°F as measured by a food thermometer.
These tips will help you season your chicken breasts just right so they are safe to eat.
Spice It Up
Once you’ve mastered the basic salt seasoning, try experimenting with other spice rub combinations:
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Italian – oregano, basil, rosemary, garlic powder
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Mexican – cumin, chili powder, smoked paprika, onion powder
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BBQ – brown sugar, smoked paprika, garlic powder, pepper
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Lemon Pepper – lemon zest, black pepper, thyme
Let your tastebuds lead the way! The world of flavor possibilities is open to you.
So there you have it – everything you need to know to expertly season chicken breast with salt for maximum flavor and juiciness. Remember the 1 teaspoon per pound ratio and pat dry before seasoning for best results. Enjoy your perfectly salty, herbaceous chicken in all your favorite dishes!
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Best Seasonings for Chicken
While salt is the FIRST ingredient for delicious, well-seasoned chicken, let’s not stop there! You can use a variety of seasonings and spices to enhance the meat’s flavor.
Below are a few of my favorite seasoning blends for chicken and other meats.
- Poultry Seasoning: use 1 tablespoon per pound of chicken.
- To season chicken for tacos, use 1 to 2 tablespoons per pound.
- 1/2 to 1 teaspoon of Italian seasoning for every pound of chicken.
- For every pound of chicken, use 1 to 2 teaspoons of Creole Style Seasoning.
- Blackened Seasoning: use 1.5 teaspoons per pound of chicken.
- Use 2 teaspoons to 1 tablespoon of roasted vegetable seasoning for every pound of chicken. It tastes great on both vegetables and chicken.
*Even if the blend includes salt, you’ll need additional to season the chicken; just reduce it to ½ teaspoon per pound.
How to Season a Whole Chicken
Season the bird all over with salt, making sure to get under the skin as well, before you get the herbs and spices. You can do this step up to 24 hours ahead of time and put the bird in the fridge overnight, lightly wrapped in plastic wrap.
Putting the chicken in the fridge with salt on it will keep the moisture in the meat, making it tender and juicy.
How to cook chicken breast perfectly every time (stovetop recipe)
FAQ
How much salt do you add to a pound of chicken?
“A good ratio is about 1 teaspoon of kosher salt for 1 pound of chicken,” says Chef Bradley Borchardt, Strategic Account Chef for Cargill Protein.
How much salt should I use for one chicken breast?
Dry brine: Weigh the chicken breast and note the weight down. Calculate 1. 5% salt and sprinkle evenly on both sides of the chicken. Let brine, uncovered, in the fridge for at least one hour or up to overnight. Ex: 200 g chicken breast = 3 g salt.
How much salt to add to 1 lb of meat?
Plan for about 3/4 teaspoon coarse salt per pound of ground beef. READ MORE: Freshly ground pepper adds extra body and is an ideal accompaniment to beef. Use about 3/4 teaspoon freshly ground pepper per pound of ground beef.
How much salt do you add to 1 lb of ground chicken?
FOR RAW MEATS, POULTRY, FISH, AND SEAFOOD: 3/4 to 1 teaspoon Kosher salt per pound. If using table salt, cut back to 1/2 to 3/4 teaspoons per pound.