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Brined Chicken Breast with Sautéed Onion Dipping Sauce


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Rate this recipe 4.8/5 (6 Votes)


  • For the Dipping Sauce:
  • 1 sweet onion – sliced
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. black pepper
  • 1/4 cup vinegar
  • 1 tsp. lemon juice
  • For the Chicken Breast:
  • 2-3 lbs. boneless chicken breast
  • For the Brine:
  • 5 cups water
  • 1/4 cup salt
  • 1/4 cup sugar
  • 1 tbs. dried oregano
  • 1 tsp. black pepper
  • 1 tsp. cumin
  • 3 tbs. vinegar
  • 1/2 tsp. cloves
  • Juice of 1 lime


Preparation time 5mins
Cooking time 25mins
Adapted from


Step 1

For the Dipping Sauce:
Sauté the onion in a tablespoon of olive oil until transparent. Let the onion cool.

Place the onion in a food processor and add the rest of the ingredients. Give a few good chops until the desired consistency is reached. Place in a container and refrigerate.

For the Chicken Breast:
Combine all of the above in a pot; add the chicken and cover in the refrigerator for a few hours or overnight.

Remove from the brine and cut the chicken into desired sized pieces.

Heat a 10 inch frying pan with 2 tablespoons of olive oil.

If the chicken is cut into ¼ to ½ inch thickness it should take about 6 to 10 minutes over medium heat; turning the chicken pieces occasionally to sauté evenly. Do not overcrowd the pan.

Serve with the onion dipping sauce.

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