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!
Servings: 5 chicken breasts
- 2.5 lb (1.2kg or 5 medium) skinless chicken breasts
- 1 L cold water
- 3 tbsp sea salt
- Pre-ground black pepper
- Bay leaves
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp salt + some extra for seasoning
- ½ tsp ground black pepper
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.
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