The Secret to Baked Chicken

When I search google for the words “chicken recipes,” more than 1 million results are returned. With all these recipes out there, why do we still experience dry, flavorless, baked chicken? Here’s the secret – you need to brine your chicken breast in much the same way that you brine your turkey in preparation for Thanksgiving dinner.

Brining is the process of submerging meat into a salt and water mixture resulting in a more flavorful and juicy taste. Some cooks brine with pickle juice and others with buttermilk. Marinades serve much the same purpose.

For this recipe, I soaked the chicken in buttermilk mixed with 1/4 teaspoon of salt. The chicken rested in this milk bath for about an hour. The chicken was wonderful, tender and full of flavor. Some recipes suggest brining for up to 4 hours not sure you need to wait that long!


  • 2 chicken breasts

  • 1/4 teaspoon salt

  • 1 cup buttermilk

  • 1 teaspoon italian seasoning

  • 1 tablespoon olive oil


  • In a glass bowl, add the buttermilk and the salt to form a brine. Rinse the chicken breast with water and remove any excess fat. Place the chicken breast in the brine and cover the bowl with plastic wrap. Store in the refrigerator from 1 to 4 hours before baking.
  • Preheat the oven to 350-degrees F.
  • Remove the chicken from the brine and rub with olive oil
  • Place the chicken on a baking pan, sprinkle with italian seasoning.
  • Bake for 30 minutes.
  • Salt and pepper to taste.