How to Brine Frozen Chicken Breast for Juicy, Flavorful Meat

Brining is a simple but effective technique to make chicken breast incredibly moist, tender and flavorful. It works by using a saltwater solution to alter the structure of the meat at a molecular level, allowing it to retain more moisture as it cooks. This prevents the dreaded overcooked, dry chicken breast texture.

Brining is especially helpful for frozen chicken breasts which can easily turn out dry. Here’s a complete guide on how to brine frozen chicken breast for the juiciest results as well as tips for seasoning, cooking and storing brined chicken.

Why Brine Frozen Chicken Breast?

Chicken breast is notoriously easy to overcook because it doesn’t have much fat or connective tissue. Freezing chicken makes it even more prone to drying out when cooked As ice crystals form during freezing, they rupture the muscle fibers and cell walls This damage means moisture is easily lost during thawing and cooking.

Brining fixes both of these issues by changing the chicken at the molecular level to keep the water inside. When the chicken breast is soaked in saltwater brine, it takes in more water. Also, the salt partially breaks down and softens the muscle fibers, which lets them take in and hold more water.

Brining allows you to get away with a little overcooking without the meat drying out. It also builds tons of flavor right into the chicken. Simply put, brining guarantees tender, juicy and flavorful chicken breast every time.

How Does Brining Work?

A brine is simply a saltwater solution. The salt interacts with proteins in the meat through a process called osmosis. This helps the brine get absorbed deeply into the tissue.

The salt breaks down some proteins on the surface of the meat. This allows liquid to be drawn inside the muscle fibers, which then swell up to soak in the moisture. Overall, the brined chicken can hold onto more liquid, even after cooking.

Brining the meat also makes it a little more flexible, which makes it more tender. Like an acidic marinade, salt softens muscle fibers so they don’t squeeze out the water when they contract during cooking.

Finally, any seasonings infused into the brine get carried deep into the chicken breast too. This adds big flavor all the way through.

How Long to Brine Frozen Chicken Breast

• Boneless chicken breasts: 30 minutes to 1 hour
• Bone-in chicken breasts: 1 to 2 hours

Frozen chicken takes a little less time to brine than fresh since the ice crystals have already broken down the tissue somewhat. For boneless breasts, a 30 minute soak is sufficient, while bone-in parts may take up to 2 hours since it takes longer for the brine to penetrate.

If you leave it for more than two hours, the salt will start to break down the proteins on the outside, making the meat taste and feel mushy. If you brine the chicken for two hours, remove it from the brine and pat it dry before cooking.

Simple Brine Recipe for Chicken Breasts

The basic brine only requires two ingredients: water and salt. To keep the food safe, it needs to be chilled in the fridge while it brines.

Ingredients:

• 4 cups cool water
• 1/4 cup kosher salt

Directions:

1. Combine water and salt in a bowl or resealable plastic bag. Stir to dissolve salt.
2. Add chicken breasts and submerge in brine. If needed, weigh down with a plate.
3. Refrigerate 30 minutes to 2 hours.
4. Remove chicken from brine; pat dry with paper towels.
5. Cook as desired. Discard used brine.

Tips for Flavorful Brines

While a plain saltwater brine effectively keeps chicken moist, you can add other ingredients to infuse more flavor:

• Sugar or honey – Helps chicken caramelize when cooked. Use 1/4 cup.
• Herbs and spices – Try rosemary, thyme, oregano, garlic, peppercorns.
• Citrus – Lemon, lime or orange slices or juice.
• Vinegar – Boosts flavor; use sparingly to avoid mushiness.
• Beer or wine – Impart subtle flavor; use 1/2 cup.

Make sure brine is cool before adding chicken. Discard used brine as it can harbor bacteria.

How to Cook Brined Chicken Breasts

Brined chicken stands up very well to quick, hot cooking methods like grilling, broiling, sautéing or pan frying. The salt helps the meat retain moisture even when exposed to high heat.

You can also bake or poach brined chicken breasts. Just avoid prolonged simmering or stewing methods which will draw out moisture over time.

Always cook chicken to a safe internal temperature measured with a meat thermometer. Chicken breasts should reach 165°F. Allow to rest 5 minutes before slicing for perfectly juicy meat.

Can You Freeze Brined Chicken Breasts?

It’s best to brine chicken just before you plan to cook it for maximum juiciness. However, you can safely freeze brined chicken breasts for later use:

• Brine chicken as directed. Rinse, pat dry and place on a tray in a single layer.
• Freeze until solid, then transfer to a freezer bag or airtight container.
• Store frozen brined chicken up to 2 months.
• Thaw in the refrigerator before cooking. Cook within 1 to 2 days.

The salt in the brine helps keep the texture from degrading over time in the freezer. But for best results, minimize the time between brining and cooking whenever possible.

Get Perfectly Moist Chicken Breasts Every Time

Brining makes it practically fool-proof to get tender, flavorful chicken breast regardless of whether it’s fresh or frozen. Simply submerge the meat in a chilled saltwater solution before cooking as directed.

The salt alters the chicken at a molecular level to retain more moisture, while any flavorings infused into the brine get carried deep into the meat too. Cook brined chicken breasts quickly over high heat until cooked through and juicy.