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Close up picture of a baked chicken breast covered with Dijon mustard and grounded black pepper lying on a parchment paper.
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5 from 1 vote

Brined and baked mustard chicken breasts

These are the juiciest brined and baked mustard chicken breasts out there that are also easy-to-make; perfect for keto and low-carb enthusiasts! 
Prep Time5 minutes
Cook Time1 hour 15 minutes
Brining4 hours
Total Time5 hours 20 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: Baked chicken breasts, Brined chicken, Low-carb chicken
Servings: 5 chicken breasts
Calories: 470kcal

Ingredients

Brine:

  • 2.5 lb (1.2kg or 5 medium) skinless chicken breasts
  • 1 L cold water
  • 3 tablespoon sea salt
  • Pre-ground black pepper
  • Bay leaves

Coating:

  • 2 tablespoon Dijon mustard
  • 2 tablespoon olive oil
  • 1 teaspoon salt + some extra for seasoning
  • ½ teaspoon ground black pepper

Instructions

  • In a big bowl, make the brine by combining the cold water with salt and add some pre-ground black pepper with bay leaves.
  • Place the chicken breasts in the brine so they are completely covered and refrigerate for 4-7 hours.
  • Before removing the chicken breasts from the brine, combine the Dijon mustard, olive oil, salt, and ground black pepper in a small bowl and set aside.
  • Preheat oven to 230C (450F).
  • Take the chicken breasts out from the brine and pat them dry with a paper towel. Then, place them on a baking tray, season with some extra salt, and cover with the Dijon mustard mixture.
  • Bake for 15 mins, then turn off the oven and leave the chicken breasts inside for 1 hour.
  • Serve immediately after removing from the oven.

Notes

NET CARBS: 0,2g

Nutrition

Serving: 1breast | Calories: 470kcal | Carbohydrates: 0.5g | Protein: 74g | Fat: 16.5g | Potassium: 607mg | Fiber: 0.3g | Vitamin A: 124IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 3mg