In a bowl, dissolve 1 tablespoon of salt in 1 cup of warm water.
Soak the chicken pieces in this brine for 10-15 minutes.
This step locks in moisture and seasons the chicken throughout, making it incredibly juicy.
Pat Dry:
After brining, pat the chicken dry with a paper towel.
Pan-Sear with Butter:
Heat a pan over medium-high heat.
Add 1 tablespoon of butter (you can add garlic or herbs like thyme for extra flavor).
Sear the chicken for 3-4 minutes on each side, basting it with the melted butter.
Let It Rest:
After cooking, let the chicken rest for a couple of minutes before slicing. This keeps the juices inside!
Why It Works:
✔️ Quick brining seasons and hydrates the chicken fast.
✔️ Butter basting adds flavor and keeps it moist.
✔️ Short cooking time + resting = no dryness!
Final Thought:
This little trick transforms plain chicken into a restaurant-quality dish in minutes — juicy, flavorful, and tender every single time! Try it once, and you’ll never go back to dry chicken again! 🍗✨
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