Batch Cooked Chicken Breast
A time-efficient method for preparing multiple servings of perfectly cooked chicken breast in one session. This technique maximizes moisture retention while creating a versatile protein base for various weekly meals.
Ingredients
- 4-5 pounds boneless, skinless chicken breasts approximately 8-10 medium breasts
- 1/4 cup kosher salt for brining
- 1/4 cup granulated sugar for brining
- 1 gallon cold water for brining
- 2 tablespoons neutral oil avocado or grapeseed recommended
- 2 tablespoons seasoning blend of choice see recipe notes for options
Method
- Prepare brine by dissolving salt and sugar in cold water in a large container.
- Trim chicken breasts of excess fat and butterfly or pound thicker pieces to an even 3/4-inch thickness.
- Submerge chicken in brine solution for 30-60 minutes (refrigerate if brining longer than 30 minutes).
- Preheat oven to 425°F (220°C) for the roasting method.
- Remove chicken from brine and thoroughly pat dry with paper towels.
- Place chicken on wire racks set inside rimmed baking sheets, brush with oil, and season evenly on both sides.
- Roast at 425°F for 10 minutes, then reduce temperature to 375°F and continue cooking for 10-15 minutes until internal temperature reaches 165°F.
- Allow chicken to rest for 10 minutes under loose foil before cooling completely.
- Once cooled to room temperature, portion chicken as desired (sliced, diced, or shredded) and store in airtight containers.
- Refrigerate portions you'll use within 3-4 days; freeze the remainder for up to 3 months.
Note
- Basic Seasoning: 2 tablespoons kosher salt + 1 tablespoon black pepper
- All-purpose Blend: 1 tablespoon each of garlic powder, onion powder, paprika, dried oregano, salt, and pepper
- Mediterranean Blend: 2 tablespoons dried herbs (oregano, thyme, rosemary) + 1 tablespoon each lemon zest and salt
- For sear-then-bake method: Sear chicken 2-3 minutes per side in a hot skillet, then bake at 375°F for 8-12 minutes
- For poaching method: Simmer chicken in broth or water with aromatics at 170°F for 15-18 minutes