This is How You Make Perfectly Cooked Chicken Breasts

Sick of making and eating dried out flavorless chicken .

Well , I've got an absolutely foolproof perfect way to pan sear chicken every single time and because we can , we're going to throw in a little pan sauce as well .

What is my comey's chef , Billy Parisi here ?

And you know , we believe homemade food from scratch just tastes better .

But I don't just show you recipes .

I teach you techniques .

It's about understanding the basic fundamentals of cookery just like in this pan seared chicken .

I'm gonna teach you how to properly do it .

So it's perfect every single time that you make it .

The first thing we're going to start off with is these chicken breasts .

I'm going to be using boneless skinless chicken breasts that are in between seven and nine ounces .

And so should you those gargantuan crazy , like 20 ounce chicken breasts that you find in the grocery store that is not natural .

My friends' , chickens are not that big .

You need to cook with something in between that 7 to 9 ounce mark .

And now we're gonna season up these chicken breasts with a little bit of sea salt and fresh cracked black pepper .

I like to use sea salt because it's natural , it tastes better and you actually will use less of it when you season season high by that .

I mean , be about a foot above what you're seasoning so that you can cover every stink and square centimeter of that food so that it's seasoned properly and tastes delicious .

The same goes with the fresh cracked black pepper .

Be about a foot away from what you're seasoning .

Make sure to do this on both sides right now .

Let's talk about oil for a second because this is obviously what you're going to be cooking in .

It doesn't matter what oil you use .

It's all about the smoke point and getting that oil lightly smoking before you pan roast .

I've got a few different oils here that we can chat about just to sort of give you that knowledge .

I've got some avocado oil , super healthy , super neutral in flavor has a smoking point around 500 degrees canola oil , which is high in Omega three also has a smoking point around 400 degrees .

Last extra virgin olive oil , which I love and I'm going to use in this recipe has a smoking point of 400 degrees .

I'm super comfortable using olive oil .

I'm Italian .

It's just what we do there and I love the flavor it gives off unless I'm trying to make like a smoked food or an ethnic dish where they don't use olive oil .

So with that being said , now it is time to pan steer .

And when it comes to selecting pans , I usually like to use iron or stainless steel .

They are environmentally friendly .

Don't give off any funky chemicals .

But let me stop and say this oftentimes I get what kind of pan should I buy or what kind of pan should I use ?

I just tell them I could cook on a rock .

Once you learn how to properly cook , you can do it in anything .

You will have the confidence to literally cook in anything .

Whether it's calphalon or stainless or cast iron or carbon seal doesn't matter .

It's all about understanding those fundamental techniques so that you can cook in anything .

So let's head over to the cooktop with our chicken and olive oil .

I'm gonna be using cast iron here because I love this pan .

And when , guess what , when it heats up , it secretes iron , iron is good for you .

We're gonna crank it up to high heat after about 20 or 30 seconds or so , we are gonna add in our olive oil right to the pan .

And once it begins to lightly smoke , it's perfect time to start cooking .

But let me stop here .

You don't want this smoke to be rolling off the pan .

That means you're burning the oil and the nutrients are going up in flames .

My friends .

So once it begins to lightly smoke , let's add our chicken breast right down into the pan and do not crowd the pan be about a half inch to an inch apart from each other so that you're not steam cooking .

We are perfectly pan searing here , my friends and then immediately turn the heat down to medium high .

And if you happen to be cooking on one of those very hot burners , go ahead and take it down to medium , which is the one that I'm doing after exactly 3.5 minutes to four minutes , flip the chicken over .

You can see that there is a absolutely beautiful golden brown sear on them .

We're now gonna transfer these chicken breasts right to the oven on 375 degrees .

Going to take only in between 10 and 12 minutes for the chicken breast to finish cooking .

But you know what I said , pan sauce .

My boy Carl asked me to hook up a little pan sauce with this perfectly cooked chicken .

No problem .

What I'm gonna do is head over to the cutting board .

I've got a shallot which we want to small dice .

And if you need to learn how to small dice , don't forget to check out my knife cut video which will hook you up on just about every important knife cut out there .

You could also use a yellow onion here .

No problem .

Set it to the side .

Now for the garlic , let's just cut off the ends here and then using the side of the knife give it a little mash .

This just sort of breaks it up so that it's easier to fine mince , which is exactly what we're gonna do here once it's minced , set it to the side and now I've got a little bit of fresh time .

I just simply roll it up while it's on the sprig .

There's so much flavor in the sprig and if you finally mince it , there's no woody stems in there or anything crazy .

Just about one teaspoon here .

Fresh time goes a long way .

We're gonna set that to the side and now the chicken breasts are done .

Let's bring them out .

They look absolutely gorgeous .

We're gonna put them right on the cutting board .

We're gonna let them rest for in between two and four minutes .

It's important to let every protein you cook rest for at least 2 to 4 minutes , sometimes even five and six .

And when you cook barbecue , like you see in like my smoked chicken or pulled pork recipe , you're resting for 30 to 45 minutes .

When you do that , it soaks the juices right back into that protein makes it tender flavorful and obviously incredibly juicy .

Now , let's hook up this pan sauce .

So take that same pan you cooked with , make sure your towel is around that handle because it is smoking hot from the oven , hit it back on the burner and over medium heat .

What we're gonna do is add in the shallots a little bit of garlic and we're just gonna stir saute this for about 2 to 3 minutes .

Get a nice light brown on the garlic and shallots .

And this next part is completely optional .

I'm gonna deglaze with a little bit of white wine .

You do not have to do this stage .

If you don't have white wine at home , do not worry about it .

We're going to cook it to a , that's a French term that means almost gone .

So once it's been evaporated and incorporated into the onions and garlic or shallot and garlic .

In this instance , we're now gonna add in a little bit of chicken stock .

Crank the heat up to high .

We're just gonna cook it for about two minutes .

Sort of reduce it down .

Let some of those flavors concentrate , let the sauce become a little bit thicker and then to finish it off , I'm gonna hit it with a little whole unsalted butter some of that fresh time .

And then of course salt and pepper , give it a stir , make sure it's completely combined .

And when you make any sauce , I was always taught to finish off with a little bit of butter .

Adds a little body , a nice little sheen to that sauce .

Lots of fat and lots of flavor .

My friends now let's head over to our cutting board with the pan sauce .

I'm going to start slicing into the chicken breast .

You can see that it's juicy .

It's perfectly cooked white all the way through just how everyone likes it and then to plate up , I'm simply going to put it on a little plate , pour on that pan garlic thyme sauce all over the top and perfection .

My friends perfectly pan seared chicken breast with a nice pan sauce .

Every single time .

It's tender .

It's flavorful and it is incredibly juicy .

Now , it's your turn to go master the art of perfectly pan roasted chicken , starting with my chicken keto recipe or my roast recipe .

And we'll see you on the next video .