Cider-Brined Roast Chicken Breasts

Cider Brined Roast Chicken Breasts

Published January 29, 2013 | Written by

Published by: Healthline Exclusive

Servings: 8
Total Time: 45 min

Prep Time: 15 min | Cook Time: 30 min


This brine works very quickly on skinless chicken breasts so you don't want to let it sit in the liquid too long or your chicken will end up being too salty and a little rubbery.

Nutrition Facts
Serving size: 1 chicken breast
Calories per serving: 189
% Daily Value*
Total Fat 2.1g 3%
Saturated Fat 0.6g 3%
Cholesterol 99mg 33%
Sodium 401mg 17%
Total Carbohydrate 0.8g 0%
Dietary Fiber 0.0g 0%
Sugars 0.8g
Protein 39.0g 54%
Percent Daily Values are based on a 2,000 calorie diet.


  • 8 cups apple cider or juice
  • 2/3 cup kosher salt
  • 2/3 cup light brown sugar
  • 1 tablespoon black peppercorns, coarsely crushed
  • 2 cinnamon sticks
  • 4 whole cloves
  • 3 bay leaves
  • 8 (6-ounce) boneless, skinless chicken breast halves

Step by Step:

  1. Stir together first 7 ingredients in a large saucepan or stock pot and bring to a boil. Simmer 3 to 4 minutes or until sugar and salt have dissolved. Remove from heat and cool to room temperature. Add chicken breasts and let stand at room temperature for at least 1 hour but no more than 2 hours.
  2. Meanwhile, preheat oven to 375°. Remove chicken from brine, discarding brine. Pat chicken dry with paper towels and place in the bottom of a lightly greased roasting pan. Bake at 375° for 20 minutes, or until just cooked through and chicken is no longer pink. Let stand 5 minutes before serving.