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.
The oil burst into flames right away on a cast iron.
Reminds me of Marshall from ‘How I Met Your Mother ???? Great video!
This is absolutely the best chicken breast recipe EVER! I’ve made this so many times and it’s great every time. I use non alcoholic wine (because I have to) for the pan sauce and it’s delicious. Thank you????????????????????
I'm actually autistic and dry chicke breast is my safe food. If i dont cook it at least 17 minutes I am unable to eat it, its just … a big nono
I wonder if brining the chicken in advance would make the chicken breast even more tender or is it not necassary?
Wow… this worked perfectly! Thank you! No more rubber chicken dinners.
Chef what would you recommend doing for the oven part if we don’t have a cast iron pan? I have T-fal stainless steel pans, a glass baking dish (rectangular), regular nonstick baking pan (rectangular) or an aluminum quarter baking sheet. I’m so frustrated with my cooking skills- I can make decent things with the oven but the stovetop is my sworn enemy????
Amazing video, but are we saying its impossible to do completely on stove top??
I followed your tutorial using high heat and I nearly burned my house down. This is not a joke.
Omg, I wanted to smell and taste the chicken right from the YouTube screen. Looks amazing!
I have never seen someone operate a pepper grinder buy releasing their bottom hand. Weird.
Love your recipes Chef Billy ????????????????????????????????????????????????
Sounds/looks good. Will give it a shot.
The only pans I own are stainless steel and cast iron. Stainless steel has a small learning curve but you get great fond and it releases fine when it is time to flip. Cast Iron are non stick like but I don't use acid in them.
You are the best chef
is the oven preheated for 375? or does he just put in and turn on at same time
Thank you for this video, I don’t cook chicken much anymore due to me not being able to cook it properly. I just tried this method and it came out great!!
Just tried this recipe for the first time. Didn’t quite get the crust 100% and overcooked the chicken a bit, but my goodness was the pan sauce tasty. Definitely gonna keep practicing it.
A little too complicated for me
This recipe is impossible to figure out if you’re not using American temperatures. Which Is everyone in the world except Americans. Such a shame, I’ll just have to find another recipe
Bro, the 20 oz chicken part was true
New fav way to cook breast. GG.
can i marinate meat and still do it this way? pat dry? thanks.
Is it a problem if my pan has one of those rubbery grip handles? (Sorry don't know what the material is called). Wouldn't that create unpleasant fumes in the oven?
Ah, you almost had me convinced until you got to the oils. You don't cook with extra virgin, you cook with "classic." Extra virgin smoke point is very different, and so is the flavor. Darn. Was hopeful you knew what you were talking about.
Do you pat dry or wash your chicken before cooking?
Nailed it! Wish I could show you a picture. ????
what if you don't like chicken breasts and when butchering my own chickens usually give all the breast meats to my dogs usually when there is a pregnancy …lol seriously breast meat aint worth-eating
Great video, wondering how the cook time will adjust for say 10 chicken breasts?
Don’t mean to be negative, but PLEASE don’t use Canola Oil. Don’t believe the hype of Omega 3 & 6’s. It’s processed oil and literally poison.