The Best Chicken Breast You'll Ever Make (Restaurant-Quality) | Epicurious 101
Epicurious・13 minutes read
Frank Proto, a professional chef, advises using smaller chicken breasts for tenderness and cutting them in half horizontally for even cooking. He also recommends seasoning with just salt and pepper, patting dry before sautéing, and cooking to 150-155°F for optimal juiciness, finishing with a simple pan sauce made with caramelized juices, chicken stock, shallots, garlic, butter, and lemon juice.
Insights
- Smaller chicken breasts are preferred by Frank Proto for tenderness and better texture, and cutting them in half horizontally ensures even cooking.
- To achieve juicy chicken breasts, cook them to about 150-155°F, not the typical 165°F, and enhance the dish with a simple pan sauce made from caramelized juices, chicken stock, shallots, garlic, butter, and seasoning for a flavorful meal.
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Recent questions
How should chicken breasts be seasoned?
With only salt and pepper.
What temperature should chicken breasts be cooked to?
150-155°F.
What type of pan is best for cooking chicken breasts?
Stainless steel sauté pan.
How should chicken breasts be prepared before cooking?
Pat dry.
What ingredients are used to make a pan sauce for chicken breasts?
Caramelized juices, chicken stock, shallots, garlic, butter.
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Summary
00:00
Juicy Chicken Breasts: Chef's Tips and Tricks
- Frank Proto, a professional chef and coloring instructor, demonstrates how to make juicy chicken breasts.
- He prefers smaller chicken breasts for tenderness and better texture.
- To ensure even cooking, he cuts the chicken breast in half horizontally.
- Seasoning with only salt and pepper is recommended to avoid burning spice rubs.
- Before sautéing, pat the chicken breast dry to promote proper browning.
- A stainless steel sauté pan with high heat is ideal for cooking the chicken breasts.
- Chicken breasts should be cooked to about 150-155°F for juiciness, not the typical 165°F.
- A simple pan sauce can be made using caramelized juices in the pan, chicken stock, shallots, garlic, and butter.
- The pan sauce should be reduced until thick, seasoned with salt, pepper, and lemon juice, and served with the sliced chicken breast for a delicious meal.
