Ingredients:

  • 4 cups (950ml) Water
  • 1/4 cup (55g) Kosher Salt (or 2 tablespoons table salt)
  • 1/4 cup (50g) Brown Sugar
  • 1 teaspoon Black Peppercorns, crushed
  • 1 bay leaf
  • 4 (6-8 oz / 170-225g each) Boneless, Skinless Chicken Fillets, about 1-inch thick
  • 2 tablespoons (30ml) Olive Oil
  • 1 tablespoon (15g) Unsalted Butter
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Dried Thyme
  • 1/4 teaspoon Smoked Paprika
  • Salt and Black Pepper, to taste
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Combine brine ingredients in a bowl and stir until salt and sugar dissolve. Submerge chicken fillets in the brine. Cover and refrigerate for 15-30 minutes.
  2. Remove chicken from brine (if using) and pat completely dry with paper towels. This is crucial for a good sear.
  3. In a small bowl, combine garlic powder, onion powder, thyme, smoked paprika, salt, and pepper. Generously season both sides of the chicken fillets with the spice mixture.
  4. Heat olive oil and butter in a large cast iron skillet or heavy-bottomed pan over medium-high heat until the butter is melted and the pan is shimmering.
  5. Carefully place chicken fillets in the hot pan, leaving space between them. Do not overcrowd the pan (cook in batches if necessary).
  6. Sear for 4-5 minutes per side, or until golden brown and a crust has formed. Reduce heat slightly if the pan gets too hot.
  7. Use a meat thermometer to check the internal temperature. Cook until the thickest part of the fillet reaches 165°F (74°C).
  8. Remove chicken from the pan and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring maximum juiciness.
  9. Garnish with fresh parsley and serve immediately.