Cooking perfect chicken breasts can be challenging but I’ve got an absolutely fool proof procedure that I’ve been using for years and it works every single time.
Understanding cooking techniques are the fundamental most important things when it comes to cooking and perfectly pan roasting this chicken falls under that umbrella.
Ingredients for this Recipe:
2 7-9 ounce boneless skinless chicken breasts
2 tablespoons olive oil
½ peeled small diced shallot
2 finely minced cloves of garlic
¼ cup chardonnay wine
2 cups chicken stock
1 tablespoon unsalted butter
1 teaspoon finely minced fresh thyme
sea salt and pepper to taste
Serves 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Rest Time: 4 minutes
Procedures:
1. Preheat the oven to 375°.
2. Season the chicken breasts on both sides with salt and pepper.
3. Next, add a large frying pan to a burner over high heat and let sit for :20 to :30 seconds before adding in the olive oil.
4. Once the oil begins to lightly smoke add in the chicken breasts and immediately turn the heat down to medium-high. Note: If it is a hot burner then turn it down to medium.
5. Cook the chicken breasts in between 3 ½ to 4 minutes. Flip it over and add to the oven and cook for 10-12 minutes at 375°.
6. Remove from the oven and let rest on a cutting board for 2 to 4 minutes, it’s ok if it’s a few minutes longer.
7. Next, add the pan back to the cook top over medium heat and add in the shallots and garlic and saute for 2 to 3 minutes.
8. Deglaze with optional white wine and cook until it is almost completely absorbed.
9. Pour in the chicken stock and cook on high heat for 2 to 3 minutes.
10. Finish with butter, thyme, salt and pepper.
11. Serve the chicken with the pan sauce.
CHEF NOTES:
• I like to use either cast iron pans or stainless-steel pans since they are environmentally friendly and don’t give off any funky chemicals.
• It’s important to buy chicken breasts between 7 and 9 ounces in weight. Large 1-pound chicken breasts are not normal, and you should caution using them.
• Remember that just because food is removed from the heat, it does not stop cooking. Always add 1 to 2 minutes into your total cooking time to account for carry over cooking.
• If the oil is so hot that it is rolling smoke that means it’s burning and needs to be discarded.
• There should be no sign of raw pink chicken in the middle of the breast.
source
49 Comments
Leave a Reply
You must be logged in to post a comment.
when you let it rest, how do you heat it up again so its hot?
After flipping the chicken do I immediately put the pan in the oven or do I cook the opposite side for 3 to 4 mins? Apologies for the dumb question but that was something I was unclear on
I am retired and enjoyed a career which allowed me to experience fine dining in many of best locations. Chef Billy makes it possible for me to attempt cooking in that same style at home. He is the best at explaining techniques and recipes in everyday terms. I am no chef, but getting excited to try cooking like Chef Billy. Thank You!
"I could cook on a rock" yeah baby
When I put my hand into the smoking hot oil it hurts. The smell is nice but the pain is unbearable. Thinking of investing in a spatula but I don't want to be a beta male.
Why do Americans overtly claim to be Italian all the time ( 2:12 ). Were you born and raised in Italy or were some of your distant relatives actually from Italy and you’ve maybe visited once or twice.
high heat? for sure? thats how ive fucked it up, high heat. but i always reduce it like you said. but still never get a good cook. even stove and then baked it, always an issue with heat. not saying youre wrong but how the hell do i screw chicken up. can cook a perfect steak at any level, but not chicken
Make sure you season in slow motion whilst wearing a flat cap. Top tip.
Damn. This is the best chicken breast I’ve ever made. Juicy as hell.
Thank you!!!!
I was watching the beginning of the video and was about to come to the comments to say something like, "this may work but let me tell you the best way to cook chicken breasts" and then he's putting them into a 375 degree oven for 10-12 minutes and I'm slapping my forehead because that's it, that's the best way to cook chicken breast, you nailed it.
Just curious, has anyone made the chicken like this without adding the panned sauce? Was it good right out of the oven?
How dare you mention canola oil
I just find this channel and I am loving it! Finally cooking makes sense. 😅
Face closeup is unnecessary
Hi to confirm for the 3 1/2 approx minutes on the pan thats just on one side? When I flip it over it immediately goes into the oven after searing? Or is it 3 1/2 – 4 minutes both sides before the oven? Thanks
Thank you for this recipe! It was the first time I cooked chicken breasts that weren't dried out. My husband raved over this dish; I will be making often.
For starters, use chicken breasts with bone in and skin on.
My heart breaks for that chicken getting so little seasoning
Thank you, looks simply Delicious
Stop calling me "my friend".
Kick ass! I've been doing it like that and self taught cook. Thanks for the ego boost!
I've been making them this way for years. You basically just treat the chicken like a nice cut of filet mignon. Don't even need to baste. The sauce reduction in the end is a must, but sometimes I just drizzle the juice as is on the chicken. So many people cook chicken the wrong way.
Just tried this! this is it! one of the best , maybe the best breast chicken recipe I have tried!
Delicious always cook it at home our favorite
well. looks like a bit overcooked chicken to me when you sliced it. I Prefer when it's slightly pink inside after cooking it short time. THat way it is 100% juicy and tender. melting in your mouth. But I can see that 99% of comments liked your result. SO maybe I am wrong )
I love cooking but have the hardest time with chicken breast. I can't wait to try it your way. Thanks!
made this tonight. came out great. subbed onion for shallot and dried herbs de provence for fresh thyme
Canola oil is poison.
Everyone here is trying to build muscle.
The only negative to your recipes is, we are not allowed to copy and save. We're forced to write it all out. Not a major deal for most, but I'm a disabled vet and it takes me hours to physically write them down, then type into my computer and save.
Can you use butter in place of the oils?
Food Porn.
Isn’t that a carbon steel pan? Not a cast iron
Had to turn off the video as soon as he said use whatever oil lol dudes a clown then
Is that one of those gas assault stoves?
It totally matters what oil IMHO. olive oil or avocado oil is healthy and safe.
Loved your advice on pans. New subscriber.
Nutrients in oil and especially smoke point are unrelated topics. I'd recommend Adam Reguea's video about smoke points and carcinogens where he talks to researchers and shows how these things interplay.
Here’s my recipe for the best chicken breast ever!!!! Take chicken breast, thaw them, put salt and pepper, and throw them towards neighbours’ cat.
"exactly" 3.5 to 4 minutes?
Great cap what’s the make and style
Kudos for the technical tips!!!!
Just made this for dinner and it was delicious! The chicken was moist and the sauce was wonderful over the chicken and rice. Your instructions were easy to follow and I appreciated the explanations. Looking forward to trying out more your recipes! Thanks!
Nice. Thank you
I appreciate how you give multiple options and keep it simple but tasty! Keep up the good work
Succulent? Brine the chicken.
Doesn’t matter that canola oil has omega 3 it’s processed seed oil and is not no good to consume
in step 5, did you sear the chicken on both sides for 3.5-4 minutes each, or just one side, flip, and then transfer to the oven?