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Main dishes

Brined oven-baked chicken breasts

Name: Brined oven-baked chicken breasts
Yield: 2 servings
Cuisine: Slovak
Ingredients: 2 Chicken breasts; 2 tbsp Salt (in 6 cups water); 2 tbsp Melted butter; to taste Pepper

Chicken breasts soaked in a saltwater brine, coated with melted butter and pepper, then baked at 220°C (425°F) until juicy. Serves 2.

Slovak cuisine · Translated from Slovak · October 24, 2026 · Light recipe · 306 kcal per serving · High-protein recipe · 38 g protein per serving

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Recipe at a glance

Prep time: 10 min
Cook time: 15–20 min
Temperature: 220 °C (425 °F)
Servings: 2 servings
Difficulty: Easy
Cuisine: Slovak

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Brining chicken breasts is a simple way to keep the meat from drying out and becoming tough in the oven. The breasts soak in water with dissolved salt for four to eight hours; for a quicker version, use hot water and soak for half an hour. Then pat them dry, drizzle with melted butter, season, and bake at 220°C (425°F) for about 15 to 20 minutes. If you have a kitchen thermometer, the center of the meat should reach 75–80°C (167–176°F).

Ingredients

2 servings

Chicken breasts 2
Salt (in 6 cups water) 2 tbsp
Melted butter 2 tbsp
Pepper to taste

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Instructions

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Dissolve the salt in about 6 cups of room-temperature water. Pour the brine into a bowl, add the chicken, and refrigerate for 4–8 hours. If you are short on time, use hot water and soak the chicken for just 15–30 minutes.
Preheat the oven to 220°C (425°F). Remove the chicken breasts from the brine, pat dry, and place in a baking dish. Drizzle both sides with melted butter and season with pepper to taste.
Bake for about 15–20 minutes. If the chicken goes into the oven straight from the refrigerator, the baking time may increase to 35–40 minutes.
Tip: Use a kitchen thermometer to check the temperature; juicy chicken breasts should reach 75–80°C (167–176°F) in the center.
Let the baked chicken rest for 5–10 minutes, then slice.

Tip: Do not salt the breasts after removing them from the brine, since the salt has already penetrated the meat. Discard the used brine and always make a fresh batch for more meat.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 306 kcal
Protein: 38 g
Carbohydrates: 0.2 g
of which sugars: 0.0 g
Fat: 16 g
of which saturates: 8.1 g
Fiber: 0.1 g
Salt: 18 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kuracie prsia v soľnom náleve – trik na šťavnaté mäso