Chicken Breasts That Don't Suck | Basics with Babish

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Chicken breasts: one of the most perplexing pieces of poultry for a new chef in the kitchen. Here’s the Basics on how to make juicy, tender, flavorful, and crispy chicken breasts with a rich, lemony pan sauce.
Recipe: basicswithbabish.co/basicsepi...
Music: "Stay Tuned" by Wuh Oh
open.spotify.com/artist/48AHK...
Watch the rebroadcast of the Twitch livestream for this episode here: • Chicken Breasts | Basi...
Grocery list:
-One whole chicken
-Salt
-Pepper
-Oil
-Shallots
-Sherry
-Chicken stock
-Freshly chopped thyme
-Freshly chopped sage
-Butter
-Lemon
Equipment list:
-Chef knife
-Kitchen thermometer
My first cookbook, Eat What You Watch, is available now in stores and online!
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Опубликовано:

10 июн 2024

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Комментарии : 2,4 тыс.

@MikefromQueens 6 лет назад

Chicken is pretty cool

@drawingguy2003 6 лет назад

Wouldn't that be a food safety hazard? That's what the food thermometer is for. :)

@instantuploads7664 6 лет назад

I don't know how this got 535 likes but I love the fact that it did

@alexblack8660 6 лет назад

Except for Tyson ones.

@PolineChan 6 лет назад

i'd say chicken is pretty hot

@TheHungryGringo 6 лет назад

Yes.

@kylesmorgabord5592 5 лет назад

If anyone is wondering, it took Babish's chicken breasts almost exactly 36 minutes in the 400F oven to come up to the proper temp (source: his live-stream version of this recipe). You should still go by the temperature reading and not time, but I say this because in my own mind, I figured it would take about 10-15 minutes in the oven to be ready. Last night trying this recipe for the first time, I was practically convinced my thermometer was broken when I had to keep the chicken in the oven for 40 minutes total. So don't fret if it's in there well past half an hour!

@somefuckstolemynick 5 лет назад

Kyle great comment dude! Thanks!

@mfinn5146 5 лет назад

Without the bone it would take 10-15 minutes. The quicker cooking can result in quicker overcooking, so the bone expands the window a little bit.

@whydoesyoutubehaveahandlenow 5 лет назад

Thank you!!!!!!!

@v9shoty458 5 лет назад

I'm in a different kitchen for a week or so and forgot my instant read at home this comment totally saved my ass

@molerjsliva9277 5 лет назад

I always cook chicken thighs in the pan with an oven finish. I usually just throw them in between my vegetable roast for the final 15-20 mins, that have been cooking for 45-50

@Razbeariez 6 лет назад

I really love how this one was plated, I've never seen chicken served like that.

@63CorvetteStingray 6 лет назад

My culinary teacher showed us this in the first year of school

@berdanozen3441 6 лет назад

The Realiist That's why you let it rest first. That way the chicken can absorb all it's juices and won't leak after you slice it.

@jordanlew1 6 лет назад

cool

@andreacussolotto3782 6 лет назад

+The Realiist yeah but that's very much a matter of preference, I for one really like it when the meat is sliced before the sauce is applied: that way it has a lot more nooks and crannies to go into, providing for a stronger flavor experience. Plain chicken breast is another story

@berdanozen3441 6 лет назад

The Realiist You would definitely want to let your steak rest before eating, even if you don't want to slice it first. If you just cut into it straight all the juices will run out, but if you wait 5 minutes or so they won't. Here is a nice explanation why: "Think of a steak as a bunch of little cells, each one filled with juice. When you cook it, the heat causes those little cells to contract, which in turn squeezes the juices toward the center of the steak where it's cooler. Imagine a water balloon. When you squeeze it at one end, the water shifts to the other end. So your hand squeezing the balloon is like the heat of the grill. Fortunately, the way those little cells get squeezed is only temporary, provided you've cooked the steak properly. Given a few minutes to cool down, those cells will revert to their former shape and the juices will migrate back from the center to be redistributed throughout the steak." Source: the spruce

@redify9758 3 года назад

I am waiting for babish to raise his own chickens for best flavor.

@nemureru_tanuki 3 года назад

that sound like something joshua weissman would do

@reinhartrolfson2048 3 года назад

I am waiting for chickens to raise their own babish to teach them cooking

@BON3SMcCOY 3 года назад

Easier said than done in NYC

@chrisclark8514 3 года назад

RaianYuu it would be josh if anyone lol

@adgefreeman6091 3 года назад

Didn't Chef Ramsay do that?

6 лет назад

Idea - do a basics episode about cooking without an oven. I live in a small apartment and I often struggle to find a way to cook stuff that's normally done in the oven. Thank you! People please upvote this if you'd like that too!

@KitchenConfidence 6 лет назад

Do you have space for a toaster oven? You can use it the same way you'd use an oven and with far less space. The only drawback is the smaller amount of cooking space.

6 лет назад

Kitchen Confidence nope. my kitchen is basically just a hallway with kitchenware 😂

@KitchenConfidence 6 лет назад

Bogdan Minuț You may want to try some one pot or one pan cooking recipes. Also, try maximizing your limited space like placing cutting boards in open drawer. Use your wall space to your advantage. Clean as you go, etc. Good luck!

6 лет назад

Kitchen Confidence Already doing all of that. thanks for the tips!

@DonnyStanley 6 лет назад

For meats and veggies, get a sous vide machine, and finish in a pan. Table top toaster oven can also supplement an oven as well in many cases.

@wfcyellow 6 лет назад

I think you should take the name of this, "Basics with Babish" but do something where you just cook random food, say from the movies and change the title slightly, maybe to something like "Binging with Babish" I think that would be good.

@ArcadeStunfisk 6 лет назад

Also, absolutely make sure to mispell "bingeing" by removing the "e", just to really mess with people.

@dublinrocks2 6 лет назад

whyaremeninmyshoes wow, what a funny comment, such wit

@ArcadeStunfisk 6 лет назад

dublinrocks2 132 people in 3 hours seemed to think so.

@wfcyellow 6 лет назад

thanks Stunfisk

@ripleyhunter6967 6 лет назад

Binging or Bingeing are both acceptable spellings in the English language.

@rcgaumer 6 лет назад

“It’s like how we reverse sear our steaks, but in reverse!” So... just... normal searing then?

@lildavid2558 4 года назад

Reidon Gaumer yes, that’s the joke.

@RZombie45 4 года назад

congrats you got the joke

@orbex106 4 года назад

I want to say r/wooosh but i feel it would still be undeserving and a bit of a a**hole move.

@orbex106 4 года назад

@Fajitahmed hHahHHhhahha you are soooo original i bet you have so many friends.

@rolanddes 3 года назад

It’s like Benjamin Button but in reverse..!

@nasrulhazzeem3490 6 лет назад

Do protein block from snowpiercer

@andytaylor1588 6 лет назад

YES!!!

@silverhawk7324 6 лет назад

I looked this up....dude WTF

@HassanMohamoud-lg2xw 5 лет назад

Jesus christ 😂😂😂😂😂

@anngo4140 5 лет назад

@@silverhawk7324 lol actually there are Chinese dishes made out of that stuff, snacks of course. But for the protein block, we can substitute that with crickets.

@thibautisserant 5 лет назад

I don't think he got the equipment for that X) You'd kind of need the machine who'd be the size of half his appartment for that

@wallflee 6 лет назад

I'm gonna need some more basic information then offered; where do i get the chicken, how do i kill it, how do i dig out its breasts out?... so many questions

@johnnyfuckface8384 6 лет назад

WallFlee go to the grocery store

@jackhill9803 6 лет назад

are you aware of the concept of sarcasm?

@dloew44 6 лет назад

Play mcx instead of hearts rip out breasts easy. Next question.

@johnnyfuckface8384 6 лет назад

Jack Hill _Art idk are you?

@sanjanaguha3554 6 лет назад

Lukas Capatosto XD

@JustinY. 6 лет назад

乇乂ㄒ尺卂ㄒ卄丨匚匚 Bois

@kgamer1715 6 лет назад

Justin Y. Oh HI IT’S YOU AGAIN

@lid948 6 лет назад

Are you god? Because you sure are everywhere.

@lars8782 6 лет назад

ngfjdngf, this took me 5 minutes to get. rip

@osonhouston 6 лет назад

He looks like a ninja!!

@odinvik7821 6 лет назад

thanks Jesus

@dama_scusi 6 лет назад

I'm glad I found your channel a while back. Love how youre putting so much love in every detail and making it so much fun to watch. NEVER change

@charlespage8692 3 года назад

Your basic pan sauces have really upped my game when pan roasting meat. Thanks a ton Babish! Love everything you do!

@dylannorris4684 6 лет назад

Adding the sound from the actual cooking recording was a really nice touch. Hearing something sizzle the way its supposed to is fantastic.

@brandonnair382 3 года назад

Hey Andrew! Just a quick shout out for this episode of basics. I have actually been terrified of making chicken breasts at home as I've never been able to really get that succulent taste that I do I restaurants. So thank you so so much for this I made it today and besides that hectic smell of searing the chicken I was absolutely shocked at the taste to the point where I don't want the restaurant versions!!! This has been absolutely epic! You are the man

@MrSticksCamaroZ 4 года назад

Made these for my wife and I yesterday. Not only was it surprisingly easy to make, they were incredibly delicious. Thank you so much for the recipe!

@megmooluh 6 лет назад

honestly i love that you add a grocery list to the description. i always want to cook something at home but dont know where to start ingredient wise, so that is really helpful.

@MrGuideElk Год назад

He doesnt' add the measurements, which is dumb.

@mugensamurai 6 лет назад

A youtube chef that doesn't use a sous vide machine? That's badass.

@dloew44 6 лет назад

mugensamurai He did use it once for chocolate.

@anthonycolby8424 6 лет назад

and Jakes perfect sandwoch

@Chemeleon15 6 лет назад

mugensamurai Who are you watching? There’s only like 3 RU-vid chefs than consistently use sous vide. Chef Steps is #1 cuz they’re trying to sell Joule. #2 I guess is “Sous Vide Everything” but they aren’t chefs, they just like meat.

@batt3ryac1d 6 лет назад

Dillon Loew he used it for the adventure time thing too. Sous vide is god tier. Its so fucking easy and yum. You can achieve good shit without it but its 100% the best way for consistantly good easy food.

@michaelsherman3472 6 лет назад

+batt3ryac1d good, tasty, plastic - laden food

@Michael-cp5gv 6 лет назад

the sauce is *THICC*

@RequiemPoete 6 лет назад

Project_Avalion: EXTRA THICC!

@jaeo8183 6 лет назад

Thats what she said

@hannahtucker4694 6 лет назад

Thiccer than a bowl of oatmeal

@youraveragemachine1013 6 лет назад

Jae O he said would make more sense bur what ever

@loulousadventures- 5 лет назад

That's THICC with four c's so THICCCC

@Ant42Lee 4 года назад

Babish: Trying to cook chicken breasts all the way through would decimate them. Me, a man who's been doing so for years: ohhhhhhhhh...oops.

@sdm47 4 года назад

Budget with babish Kickass recipes on a budget Never mind it won’t work

@dramamine755 4 года назад

But its what everyone wants

@cahallo5964 4 года назад

Literally just eggs lmao

@rebaeileen4371 3 года назад

BRUH THAT WOULD BE AMAZING

@BreezerBeej 4 года назад

I like the term, “gently coaxing the meat to 160 degrees.” That makes perfect sense as to monitor in the oven. Thank you!

@anthonygalang4120 6 лет назад

I love how I randomly found my new favorite show on RU-vid

@genericalias5756 6 лет назад

I tried this for myself. it worked out almost perfectly. The sauce split at the end but the chicken was perfect

@daej5702 6 лет назад

I love these segments. They help me realize how much I love cooking.

@charliejasso3990 6 лет назад

I know these aren’t the most viewed videos, but I think we all appreciate them, keep up the good work Babish, love the vids

@Ijustwroteacomment 6 лет назад

Thank you for this video, I've been working out eating dry and boring chicken for as long as I can remember, definitely going to try your recipe.

@gracehallman4304 6 лет назад

I just discovered your videos a few days ago, the recipes are so easy to follow and make me feel so confident in the kitchen! Im 18 from Toronto and just moved into my own apartment a month ago and discovered that I love to cook, I love your pasta videos and want to make homemade pasta soon! Thanks so much for all the inspiration!

@ernest3286 Год назад

I love seeing a Babish video pop up, they're always entertaining, but it's also so nice when I need to understand a thing and I can find exactly the Babish video I need!

@kleptosepto1848 5 лет назад

Dude, I made this tonight. Followed your recipe, this video and the livestream to a T. It's probably the best thing I ever prepared. Thank you, man. It was amazing, just amazing. That sauce is to die for.

@o0Avalon0o 6 лет назад

You beautiful man, thank you for putting the shopping list in the description!!!

@denzeltaylor9336 4 года назад

Babish, Thank You. I finally decided to take notes from your basics videos and put them into action for a date. I didn't have all the ingredients you have, but I combined ideas from two of your Basics videos (this one and a pasta video) and the date was a success. I also get to own some pride for the experimentation. So again, Thanks Man!

@MikeMusto 6 лет назад

These have been so amazing. Thanks for starting this series! I would love to see a video on plating at some point. It seems to really elevate your cooking game.

@InfiniteAthletics 6 лет назад

Awesome recipe Babish! Now my chicken breasts won't taste like sawdust!

@joyjoyoo 6 лет назад

Infinite Athletics arggggg. Get the f out of any channel! Stop spamming

@EiKk4__ 6 лет назад

Other simple one is to take chicken files and use custom (DIY) dry-rub on them. Then sear them on a really hot pan with butter and a drop of oil (cheap will do). Once the surface is seared then lower the heat and flip them maybe two times idk. You can tell when they are done by pressing them with an utensil, spatula etc. From food-videos you can get a rough idea what a well cooked meat should feel like but you really need to try atleast few raw and too well-done experienses to get the best result. :)

@TheRealNormanBates 6 лет назад

You should probably stop stuffing them with sawdust.

@ccandoo2506 5 лет назад

The way he says chicken is so captivating, and no matter how many times he says it my breath is taking away😭💀

@carsonkirby9655 3 года назад

I made this twice and it blew my mind both times!

@doodlizeddd 5 лет назад

Finally! A series that has short videos, and is teaching me to not suck at cooking!

@giggityguy 5 лет назад

The more Babish I watch, the more I realize that my brother stole all of his recipes from here!

@heylittleguy26 4 года назад

lol

@MrKook 3 года назад

Hi bro. How're things with your wife?

@rizzy6087 3 года назад

@@MrKook ...?

@Brandon-sy2du 3 года назад

Can you blame him though

@brdfshdg3788 3 года назад

there's nothing wrong with that

@ZacharyJTaylor 6 лет назад

looking forward to the livestream, I've been messing up chicken the past couple of months for some reason.

@Raijin0616 6 лет назад

I like that you incorporate the cutting of the chicken

@vintagemarion 6 лет назад

Seeing the "struggle" of pulling the joints apart and cutting the spine brought me back to my chicken cutting and prep days.

@politicalmemes1296 6 лет назад

Pls do Mississippi queen from regular show!

@Riot228 6 лет назад

Political Memes replace mayo with lsd

@nurofiend3555 6 лет назад

Riot228 or ADD LSD TO IT in all reality heat destroys that shit so it won't work

@nurofiend3555 6 лет назад

casual complaints well I'm fairly sure Capsaicin wouldn't affect the LSD, the guy put left overs, or possibly just cooked appetizers in the drink, room temp alone (especially sunlight), degrades the shit out of lsd, and I didn't see anything chilled unless it was the mayo, but from the way the dude looked, he probably kept it in his pantry, I'm getting extremely logical, that's because I'm very v e r y stoned, anyway, seeing as rigby and mordecai, straight up had a straight up shamanistic voyage, and that it was quite a large vase, cup whatever, which would take a shit tom of lsd dissolved into it, around like eighty tabs or something stupid dissolved into it, I'm fairly confident that it was a play on ayahuasca, which will get you reaaaaly fucked up on a fault small amount, I just lost my train of thought, hi, my name jeff

@slimkt 6 лет назад

Nothin’ worse than a dry, flavorless chicken breast. Gonna try this out tonight!

@shreyasuman3397 6 лет назад

How was it??

@thedude2311 6 лет назад

Correction: nothin' worse than a dry, flavorless pussy!!

@Steve-qf1qd 6 лет назад

I’m weird and actually like my chicken a little dry but not flavorless for sure

@admiralcapn 6 лет назад

Absolutely loving this series. Keep it up, Babish!

@phantomfade3398 5 лет назад

Your Vids are awesome, Andrew! Thank you for all this well articulated content you keep sharing. Very much appreciated.

@ciaranfaheycf 5 лет назад

So I'm a complete novice in the kitchen I mostly cook pasta or curry from a jar. This was the first video I've attempted to cook from and it was honestly the best meal I've ever cooked for myself! Thank you.

@amberhawthorne2044 6 лет назад

For some reason your show gives me a vibe like Good Eat I love it

@ZonalJump97 6 лет назад

Amber Hawthorne Especially when he said "But that's another show."

@CharlesLumia 6 лет назад

Paying homage to Good Eats isn't a bad thing. That show was awesome!

@ZonalJump97 6 лет назад

Did you hear that Good Eats is returning?

@CharlesLumia 6 лет назад

No way! That's awesome. I used to watch Good Eats when I was a kid, like the late '90s early '00s.

@roguerader Год назад

Hats off man, it is rare that I am impressed. I will certainly watch your other videos!

@valupackgaming7814 5 лет назад

Babish, this pan sauce has changed my life! This is by far one of the tastiest things I've ever made! Thank you!

@8triagrammer 5 лет назад

There's a way to do it on the pan: brown one side. Flip breasts and then cover the pan fully with lid, turn heat to low. NEVER take the lid off, don't peak, keep it tight on.. Cook 8-12 minutes depending on breast thickness. Do not remove lid, keep it fully on, don't peek! Take off the heat and let it sit for 8-12 minutes (it's still cooking). Then they should be done and you can finally remove the lid. Remove breasts and make pan sauce. One thing I do is splash some white wine on the pan before placing the breast back on the pan after lifting during the flip, this is a partial deglaze, and makes for a partial steam to further make sure the chicken gets cooked in the middle.. Another huge thing is to soak the breasts in brine, even for only 10 minutes, really locks in the moisture.

@BipolarBLKSheep 4 года назад

I would think that the amount of steam trapped under the lid would make your chicken skin soggy...

@22_Will 4 года назад

Little late, but I’ve never seen chicken served so... beautifully.

@DigitalOps 5 лет назад

I just made this for dinner tonight, and it was so simple and perfect. I did potatos and rice as side with the rice boiled in chicken stock as well. Thank you Babby

@miketaco4996 6 лет назад

This show literally keeps me alive some days

@Vincent-kl9jy 3 года назад

I know I'm late to this party, and that a good cook doesn't need to measure everything exactly, but it would have been really helpful to give us some ballpark measurements for the liquids and herbs

@hoodwinkedagain 2 года назад

You mean like every other recipe on earth? How is he so dumb at writing recipe and teaching?

@peglegthered 5 лет назад

Oh shit. Recipe is legit. I just made this eyeballing ingredients. So good.

@summer_serranose 4 года назад

this is exactly what I was looking for. Thank youuuu

@bernardstocker2142 3 года назад

I just made this today and my Dad loved it. Thank you Babish, big fan.

@bedogie 4 года назад

Best thing is that i'm watching this while eating crisps

@jessactor 6 лет назад

Just tried this - it was beyond awesome. However, my sauce suffered a bit. I added the butter and it ended up breaking and the shallots kinda burned a bit instead of a butter sauce. Any tips on what I can do better next time?

@lucindajane6433 4 года назад

It sounds like your heat was a tad too high

@absoluteunit4581 3 года назад

Remember to whisk the cold butter aggressively into the sauce to emulsify it, and take it off the heat before doing so

@notillgrowers 6 лет назад

Worth mentioning is how much money breaking down your own chicken/fowl will save you. Already seperated parts can be ~ three times as expensive as whole birds. Good stuff!

@lailaleist-alston30 6 лет назад

i honestly love bingeing your videos! they are so informative and also pretty hilarious greetings from california! ☺️🌴

@OmegaGamingNetwork 6 лет назад

I find the people who complain about chicken breast being dry tend to overcook basically everything. It is just that other meats have enough fat in them to somewhat mask that fact.

@mthmchris 6 лет назад

I wouldn't say that it's dry, I'd say that it's easy to *become* dry. If you slightly overcook wings or thigh the fat content's still gunna make for an edible hunk of meat. With breast, like anything above 165-170's gunna be pretty damn bad... tough to pull off without experience or a thermometer.

@chickennicker6778 6 лет назад

+mthmchris I'm the worst cook in my family, so the one time I tried baked chicken breast I just tucked it under some baking paper in a roasting tray with a little water. Not crispy, but definitely not dry.

@OoSerendipitaloO 6 лет назад

For some reason, chicken is the ONE thing I cannot cook right. Pork, tilapia, shrimp, beef? No problem. But chicken? It always comes out dry. I think it's because I'm scared of it being even a little bit undercooked, but I've basically stopped eating chicken because of it, which is a shame. It also tastes terrible heated up.

@OmegaGamingNetwork 6 лет назад

Unless you are buying your chicken from questionable sources..same goes for all meats really, you shouldn't fear undercooking. Better to undercook something and need to toss it in the microwave for a few seconds than to overcook it and be feeding your dog fancy food. Also let's be clear, there is a huge difference in bone in, skin on chicken breasts and boneless/skinless when it comes to cooking. The latter being very difficult not to overcook unless you are cooking it in something that coats it. Not advocating the use of the microwave on preparing meals, just saying it is a better alternative to over cooked and dry meat.

@l-_olvlo_-l 6 лет назад

OmegaGamingNetwork Good tips and great analogy for the dog

@tacotaker46 5 лет назад

After not cooking for pretty much my life (I'm 16, so it's not very surprising) I've always been intimidated by cooking like it's some kind of huge science experience where one wrong move and everything is in the trash. But after watching this video and realizing just how simple it is, has really brought my confidence up enough to start cooking. Thanks, Babish.

@NathanTAK Год назад

Now you're 19, and therefor nearly dead!

@benjaminbuljevic7977 6 лет назад

i like it when you keep the chicken mostly intact and bake it so that youre taking it apart as youre eating

@cluelesskhajiit 4 года назад

I've always loved the butter & garlic pan fry for chicken breasts myself.

@stinkmonger 4 года назад

2:52 *flashback to when I did exactly that*

@christinalove3910 6 лет назад

No way that I’m not making this

@shevaankapuwatte 6 лет назад

Maaaaaan thanks a million for this! Sounds super simple but so complex. Definitely gonna try this 😃👍🏽

@Raphsody17 4 года назад

Tried it and yummy! The butter just made it so gooood.

@tgall3 6 лет назад

Oh man, you didn't say "Deglaze" That is my favorite line in these shows

@Smullet90 4 года назад

Seriously, you gotta deglaze that fond.

@215Days 5 лет назад

You know, you actually look like Isaac Hayes, you even got almost the same "tired-looking" eyes like Isaac does! Can't wait for you to make some neo-soul music while cooking.

@JohnDemetriou 3 года назад

Or like, voice a Chef :)

@MrSpirals 6 лет назад

Separated a chicken and made the chicken breasts yesterday following this guide, it was sooo helpful. I need to work on my pan sauce though!

@AndrewRMontoya 6 лет назад

I gotta say man, I love your channel so much. In this day and age, thank you for being apolitical on your channel. Incredibly impressive in this day and age.

@bluetextonwhitebg 6 лет назад

"but that's another show..." alton brown is sending out his cease and desist letters now.

@SuperCreativeLemon 6 лет назад

Oh. My. God. This is soo good. I did real sherry and less sherry and white wine aswell to make it not too sweet. I also added fresh garlic when searing the chicken. 10/10

@ptkfgs 6 лет назад

I love your videos. they remind me why i love cooking after 10 years in the industry

@CrazyCorz 6 лет назад

This brings back memories when i did my NVQ level 2 in professional cookery

@ohaiz7146 6 лет назад

i thought butchering a whole chicken would've been way more advanced/have some sorta technique to it, but you just showed me how with only a few easy-to-follow steps. Thanks, Babish!

@khalidhenry3857 6 лет назад

Chicken's my favorite

@carlwheezer2766 6 лет назад

Khalid Henry same I can’t eat steak or pork really only bacon and mince or very soft tender pieces because it’s to chewy and I just gag

@TheRealThisIsAlex 6 лет назад

+I don’t have a good name What is your gender?

@keeewl4607 6 лет назад

Khalid Henry you are my favorite too

@nooperspism 6 лет назад

I've taken apart a chicken before, but always separated the breast from the bone and cooked entirely on the stovetop. I'm in that "I hate chicken breast because it's so dry and bland" camp. I am definitely going to try this bone-in and sear/bake method! Thanks for the inspiration!

@sergiopb502 6 лет назад

Babish! Some basics on bread making? Specially sandwich and grilling worthy ones. You're the best.

@Darkenesis 6 лет назад

>Sometimes you go to a restaurant, and you're blown away, because you got the chicken, because you're trying to be healthy, and it turned out to be one of the best things you've ever eaten. _Eats a stick of butter in the sauce_ 🤔

@goldenwolf90 5 лет назад

But you're not dumping all of the pan sauce onto your chicken...

@Howzernn 5 лет назад

Butter isn't even bad for you

@cfeauto5938 6 лет назад

i've made this recipe twice now (first off it is really awesome some of the best stuff i've cooked so far) though on the sauce at the end i find that less lemon juice works a bit better since too much will absolutely drown out that rich buttery taste of the well...butter so maybe 1/4-1/3 of a lemon unless you really love Lemons like my sister

@ballojr 6 лет назад

Like cooking school all over again. Awesome work chief!

@firecatbear1 6 лет назад

I love that you did this! Do more videos like this!

@MysticDragons 5 лет назад

just tried it. Came out awesome, juicy and tasty. As someone who's just a beginner at these things I really want to thank you for this one. For other people, if you don't have a thermometer, it takes about 18-24min in the oven depending how thicc that chickenbreast is.

@Rise7Fall9 6 лет назад

I made some steak (with the steak fond sauce) the other day and it was damn delicious. Can’t wait to make some chicken now. 😋

@levi337 4 года назад

Cooked this last night, it was so tasty. Hit with all the family. Thanks Babs

@cheesetaco8294 3 года назад

Great video! I tried the recipe for my family and it turned out pretty great.

@stephaniek7847 3 года назад

Tried it, and loved the way the chicken turned out! The only issue I had was the sauce didn’t turn out as thick and almost creamy looking. Maybe I didn’t let the sherry and chicken stock liquid evaporate enough. It looks more like cooked bacon grease than sauce. (Could have been too much butter) In terms of taste, it’s absolutely delicious!

@jonowesmusic Год назад

Did you ever figure out what went wrong with your sauce? I had the same problem! I was also thinking it was too much butter

@zachmunro4407 6 лет назад

♪♪ You don't suck at cooking, yeah you totally don't suck. ♪♪

@onlyadot 6 лет назад

When I see shows like this and realise I cook my food in a similar fashion I feel so much satisfaction. I got into food service in order to learn how to cook and it worked out great. That being said I think it's funny how there's so many different reasons for doing things a certain way and how many different ways there are to achieve the same results. This chicken looks great the chicken herb burre Blanc looks amazing.

@PIERCESTORM 4 года назад

I made this, and didn't have everything but it still blew me away and every statement made at the end of the video is absolutely true

@allisonherr333 3 года назад

“Let’s get down to business” Me: don’t do it Also me: TOO DEFEAT THE HUNS!!!!!

@ROCInsanity 6 лет назад

About how long do you put it in the oven for? I know you say 400 degrees, but you didnt mention how long

@rafael_ledezma8867 5 лет назад

I guess take the chicken out after a while and check to see if the inside of the chicken is the same temperature or close as shown in the video, which I think was 116.