how to make the JUICIEST ROASTED CHICKEN BREASTS with pan sauce

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I'm gonna show the technique I use to make juicy roasted chicken breasts. The key to a tender juicy chicken breast is buying a good organic chicken, air chilled, no water added, free-range if possible. Get one of those then follow the instructions in this video for the juiciest chicken breasts of your life.
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Опубликовано:

29 сен 2024

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Комментарии : 615

@NOTANOTHERCOOKINGSHOW 4 года назад

Download the recipe on my website! www.notanothercookingshow.tv/post/juicy-roasted-chicken-breast

@dritz89 4 года назад

Could I do this with a cast iron pan as well?

@dritz89 4 года назад

@Dill Dough what if i want to be basted by that brodo?

@Martin-or4gt 4 года назад

Instant sub

@dustyatomz559 4 года назад

I need a new pan 🤕

@douglasman100 4 года назад

This is the best looking chicken breast I’ve ever seen

@shimeih2287 4 года назад

Same👌🏾👌🏾

@boblob3509 3 года назад

it wasnt chicken

@tracknature8914 3 года назад

Its perfection

@phoushaiyang 3 года назад

Best and simplest recipe I’ve tried for chicken breast! No more dry chicken breast at my house. Thank you for this masterpiece 🙏

@lenaphan4419 4 года назад

Favorite cooking channel. Can't wait to make this!

@ysb362 4 года назад

Oh my goodness, just found your channel. Your awesome!!!!!👍👍👍👍☺️

@stevejr6536 Год назад

My guy send me 3 plates 🤤🤤🤤🔥🔥🔥🔥

@ruthvenbell2168 4 года назад

hello - what kind of hob are you using?

@jofieh.5302 4 года назад

AWSOME

@clovertx901 4 года назад

You're a bad man

@talliechua2488 3 года назад

If you're cooking for 4 people with 4 chicken breasts, do you recommend 2 pans going simultaneously? There isn't any other way is there.. Cause what happens if I cook for 6 is that I do these 2 by 2 and I've got some hungry people at the end of the cooking...

@MrVue 4 года назад

You sound like James Franco

@mattiatorre6665 4 года назад

Like even before seeing it, that juiciness is unbelievable

@NOTANOTHERCOOKINGSHOW 4 года назад

it was wild

@summerbrown5420 3 года назад

😂😂😂

@jacktaylor4241 4 года назад

On the phone with me mum last night, talking about the chicken she used to cook me when I was a child. Then this pops up on my feed hours later. They're always listening.

@allenjacob2719 4 года назад

How’s your mom doing?

@WOOOOOOOOOOOOOOOOOOOHOOOOO 4 года назад

She ded

@loisdaniels6778 3 года назад

And that makes me VERY comfortable! It’s really true

@ssenssel 3 года назад

Be afraid. Be very afraid.

@loisdaniels6778 3 года назад

BLZiTA 508 I would not say no

@chloebrown5856 4 года назад

That crispy skin looks insane, well done. I need to try this asap

@NOTANOTHERCOOKINGSHOW 4 года назад

Getting good feedback on this one. People are seeing success with the technique

@melkamutsegaye6943 Год назад

@@NOTANOTHERCOOKINGSHOW What? You should or supposed to reply for the viewers comments for your Y.T.V.C. You as* hol*!!

@xxxxx3165 4 года назад

A PLATE ?????? What ????? 😳😳😳😳😳

@mauz791 4 года назад

Blasphemy

@714milky 4 года назад

Hahaha

@scoochalot8486 4 года назад

i think its for the contrast from the brown sauce and white plate, his cutting board is brown so it would have looked flat.

@ehtikhet 4 года назад

Food goes on plates. It’s a dumb gimmick.

@busybee2033 3 года назад

Nothing wrong with using a plate. I'm a cook I know for a fact that plates work ✌

@trublgrl 3 года назад

She calls at five: "Wanna do something?" She shows up at six and you have this ready to eat. You will be married by eight o'clock... Or whatever.

@kzgc8y3n 4 года назад

Love the 'use the whole bird' vibe. I think we need to start using whole animals more if we are going to continue to enjoy meat, while also treating the animals with respect and care during their lives - from a sustainability perspective.

@crabs36 4 года назад

I agree. Also I think by buying whole carcasses and cutting it up yourself there's less risk of food-bourne illness. When they separate the animal parts in the factories, there's a higher risk of exposure to contamination from the other carcasses (and external factors), as well as parts that can get torn up and otherwise wasted

@darylcastillo1439 4 года назад

Plus it's so much cheaper for me to get whole chickens and part them myself, then save the carcass for stock. Can't remember the last time I bought pre-packed breasts.

@jcm9356 4 года назад

Well said.

@antonhelsgaun 4 года назад

Do you ever buy a whole chicken and throw away half of it

@trippsmclovin 3 года назад

Amen brother.

@joeday2164 4 года назад

Been making it like this for years . It really is the best way to get a tender juicy breast . I like doing it to thighs as well. Nice vid , keep em coming .

@ExponentialGainzzz 4 года назад

Bro, this was completely a 5-Star meal. My girlfriend and I absolutely loved dinner tonight, thanks to this recipe. Never butchered a chicken, but I got that from your other video. Never made chicken before, but this was restaurant-quality, deliciously juicy. Awesome work. Thanks for these videos.

@samhatch1657 2 года назад

I still make this like 3 days a week. Game changer

@dmar96 3 года назад

Hey bro, you gotta chill with that thumbnail, I’m bout to act up

@FrozenMonkey824 4 года назад

Finally bought a plate. Good for you.

@johnnyalbert5732 4 года назад

FrozenMonkey824 I was looking for this

@demonsaint1296 4 года назад

It’s your way with words that keeps me coming back and trying your cooking style. For me it works and my wife loves it. Thank you.

@richardmckeithan5576 4 года назад

Professional planned n potent production Ur a dangerous...man The world is lucky u chose to tame that danger by focusing on cooking Top notch

@CerpinTxt87 3 года назад

I think the most important thing is to actually use a thermometer and pull it from heat at 155. Too many people freak out about the chicken being undercooked, that they end up blasting it dry because they don't know what temp it is. Using a thermometer improved my cooking by so much.

@kui_maina 3 года назад

The thumbnail is such a thirst trap, i am dying. First timer here, instant sub.

@liamwebb3121 4 года назад

Counting down the days for the stock!

@brandonthompson8848 4 года назад

Man, I don’t know how many chickens I’ve processed and cooked, without considering finishing skin side down. GAME CHANGER! Thank you so much! Love the show and the execution, you’ve earned a lifetime subscriber.

@etricflame1716 4 года назад

Hey Steve, what's the best way to reheat old sauces/stocks that you've frozen for leftovers?

@patrickdugan2393 4 года назад

start freestyling and if it thaws you know you got bars

@chynnhowe 4 года назад

Patrick Dugan ❤️

@alessandroranieri848 4 года назад

Heat it up gently/gradually on the stove in a pot/saucier. If it's meat-based, try adding a splash of balsamic and cooking that out for a little bit... if it's a lighter sauce, some lemon juice. If you're adding it to pasta, add it with some of the cooking water to thin it out. Maybe some add some fresh herb that compliments the flavors

@NOTANOTHERCOOKINGSHOW 4 года назад

It really depends on the sauce or leftover to be honest

@Darthnerfherder1 4 года назад

Tried cooking chicken breast this way today, hands down the most juicy it has ever been. Thanks man!

@gustafsonest1306 4 года назад

Did this today! Best chicken breast I ever made. I added a spoon of dijon mustard to the sause and was amazing

@themrmaiorca 4 года назад

Bravo! once again, spot on. Not sure if you've done it already on this channel, but since you mentioned it, don't ever stop telling people that they should never throw away bones (chicken) or fish bones (specially flat fish bones have a lot of gelatine), heads and shells from shrimps, lobster, crayfish etc. learn them how to make stock, broth and for instance bisque. Man, you change peoples lives if you share that info and techniques with them. Never underestimate the difference you can make for a lot of people by sharing all your knowledge. Great stuff man!

@Ace-cv1xd 4 года назад

quick, simple, straight to the point, no bullshit 20 minutes explaining things that people dont give a shit about nor will they ever remember. just the essentials.

@wildinc.7720 4 года назад

Holy shit! Went to the grocery store (big chain) and they don’t carry any skin on chicken breasts. They’re all skinless. I tried it with skinless anyway and it turn out delicious. Also, if you’re using a boxed chicken stock that’s not as thick, a little goes a long way when reducing and thickens just right when you finish with butter. I made the mistake of using too much stock which therefore took FOREVER to reduce to the consistency I wanted. Great video.

@eltorpedo67 4 года назад

Please don't do what I did when I cooked chicken using a similar technique. Once i pulled it out of the oven and back on to the stove top I got distracted for a minute - when I returned to the stove I grabbed the pan handle with my bare hand! Not cool (literally). Pretty sore and blistered hand for a quite a while. Ouch. Once you pull it out of the oven, keep a towel draped over the handle to remind you at all times. :)

@NOTANOTHERCOOKINGSHOW 4 года назад

I want to invent pant handles that glow red when too hot to touch for that exact reason. My hands don’t even blister anymore when that happens. I’m sorry you burnt yourself. But you’re a cook so sometimes these things happen. Feel better!

@eltorpedo67 4 года назад

@@NOTANOTHERCOOKINGSHOW Yeah that was a while ago - I got right back into it. I love cooking! Your channel is great, btw. Awesome stuff!

@wastedwifi 4 года назад

6mins later... alright let's just get right into it 🤣

@lolo5551 4 года назад

Gordon Ramsay: Let the knife do the work. Stephen: Let the heat do the work.

@shadeedsabir3803 3 года назад

Bro, I never comment on videos really.. but your vibe is so dope and this is mY first time watching your video. I pray you have so much success for these. The love and passion you have for your craft comes through so exquisitely. I'm really blown away. I paused it 4:34 to type this. Imma subscribe now. ✌🏿and blessings

@veronicats100 3 года назад

Hmmm? I doubt this can be done with skinless chicken breast, which most people like and you failed to mention. I do prefer the skin on. Otherwise very nice. I might suggest the real key is getting the fattiest chicken breast you can get.

@tfnkartier 4 года назад

I aint even goin to lie this intro music is fire🔥🔥🔥

@ejej_shej7958 3 года назад

What is it?

@jszy9951 4 года назад

Crushed this. I'd eat this everyday, not gonna lie.

@jszy9951 4 года назад

@Dill Dough you're a lie!

@GG-ch5fm 4 года назад

That juice almost looks unnatural! Excellent job my friend 👌🏼👨🏻‍🍳

@jpablo700 4 года назад

Bro, made this for my beautiful lady along with some sautéed onion, asparagus, garlic and balsamic glaze finish for the side. Paired with a wonderful bottle of wine. Success!! And I mean exceeded expectations SUCCESS. She loved all of it. Thank you. 👍🏻 🙌🏻

@son_gogeto9128 4 года назад

Some of the best looking roast chicken I've ever seen!

@BakerVS 4 года назад

Thanks for the recipe! Would it be possible to also have temperatures in C°? Just saves the non American audience from having to look it up while cooking. Thanks again!

@74bish 4 года назад

Richard Baker Would be helpful but then again he’s American and so is probably the majority of his audience. I just set my thermometer to Fahrenheit or use my cheat sheet that I’ve taped to the inside of my cabinet door.

@minititof 4 года назад

yeah he could at least add the celcius temperature as text on the video

@michelehyder 4 года назад

minititof and you can’t google it BC why 😳

@ytreece 3 года назад

(F-32)(5/9)=C It takes like 5 seconds on a calculator.

@oscarchevy10 4 года назад

Amazing video 👍👍👍👍👍👍👍👍👍👍

@kaitlynav 3 года назад

watching this video, i said out loud "that might be juicy town" anyways

@bojack5284 4 года назад

You deserve to be making this at a restaurant charging $50+

@LoverTerminator 4 года назад

Arjun Kaul nah dude he deserves to not be working in a restaurant lmao

@bojack5284 4 года назад

Gert Gurt ur right but I feel like this is some Master chef type work

@MsRESPECT90 4 года назад

$50 for a piece of chicken?????

@BORIQT27 4 года назад

The Most beautiful chicken I've seen in my life

@dougwilson417 4 года назад

This is really good. For those who, like me, don’t want to buy a whole chicken to get two breasts, this also works well with boneless, skinless chicken breasts available everywhere. I oversalted them ( think I was over-focused on the dry brine and heavy seasoning advice) and found that about 15 - 18 minutes in the 450 oven (with temperature testing around 12 minutes) was about the right time, rather than longer. But it was a very good recipe, will use again

@frankiefigzz1 4 года назад

So very healthy chicken to chicken cooked with a shit load fatty oil and a shit load of buttery fatty cholesterol. Ya I'm good!!

@NOTANOTHERCOOKINGSHOW 4 года назад

Grass feed butter and olive oil? Do you research Frankie. That’s as good for you as anything. It’s 2020. Not 1990.

@truthseeker1181 4 года назад

The ladies don’t stand a chance...this dude is the freakin man!

@CoUgAxGCx7 4 года назад

@Dill Dough Ever cook a good meal for a girl?

@CoUgAxGCx7 4 года назад

@Dill Dough grow up

@saudiasaleema3426 3 года назад

I made this for my family Thursday night... they LOVED it! This cooking technique works 100%. Completely juicy, tender chicken breasts with crispy & golden skin (I trim the fat off under). They actually prefer this to fried chicken, so it’s a great healthy alternative to that. Serve it with a big fresh salad and a little cornbread 👌🏽I used a cast iron skillet

@yaboyjuice102 3 года назад

Yo!!! I just cooked this for my mom’s birthday and it was AMAZING!! Thank you for all you do man!! I’ve never made chicken this good before 😅😅 you’re out here expanding people’s culinary knowledge! And I appreciate it very much!

@TheFlamingKat 4 года назад

damn that plating at the end looks perfect best one so far imo

@bhanani5480 4 года назад

I don't care that ppl say that the breast is the driest part of the chicken (just smother it in gravy) it's my favourite cut of the chicken. And now after this video I'm gonna have JUICY LUCY breast meat for-ev-vah 😉😆

@SiddikaKobir 4 года назад

baking soda and pint of water ....soak your chicken for 15 mins....then wash the chicken very nicely...marinade the chicken and bake it or fry it ...

@chynnhowe 4 года назад

I accidentally liked this video like I was on Instagram.

@lihxc 4 года назад

Song is something between....a Bond Villain and fine dining....perfect.

@allthingsinspiring1 4 года назад

OMG this channel is everything for a home cook who wants to up their game!! Amazing tips that I've never seen! Could you please do a full length party menu for like 20 people with a step by step game plan on how to prepare and make everything from start to finish and how to organize your time? Keep up the good work!!! 😃

@JohnHausser 4 года назад

Nice job 👍 By the way, could you show us your favourite stir fry recipe ?

@annarojas8161 3 года назад

I watched the video for the first time today and made it for dinner. It was FANTASTIC! It was perfectly juicy and flavorful. This guy is the real deal! :)

@mdc2077 4 года назад

Going through your videos. I’m really impressed by your cooking techniques and the outcome of your dishes. All top notch A+ dishes. And your production is great too. Tv quality. Nice job my man.

@JRettMTX 4 года назад

0:05 "I should call her"

@adrianhirst484 3 года назад

💦

@KeyLoads39th 3 года назад

Damn that's some WAC WAC WAC that's some WET ASS CHICKEN! You have a new subscriber

@zsompog-in8011 4 года назад

This is the most delicious chicken beast in the word. TRUST ME!!! I made it already 😍😍😘😘🐔🐔

@ryanleeharrell 4 года назад

But I love the food you make. Sorry, didn't mean for the first comment to seem so negative.

@Inproject12 4 года назад

That sauce looks perfect. Bravo and well done.

@NOTANOTHERCOOKINGSHOW 4 года назад

Appreciate that

@8triagrammer 4 года назад

I just tried this with boneless, skinless breasts with the following changes: "velvet: the chicken by coating them with an egg and about 1-2 tbs of corn starch. Use your hands to distribute the corn starch evenly. Then continue with the recipe as normal.

@OurLifewithAntonioandKatia 4 года назад

I made this last night and it was BOMB!! I just added wine to the sauce though, im a wino 🙌

@BasicallyTrollZilla 2 года назад

The juiciest chicken doesn’t exi-

@thecanok 4 года назад

That looks great!!

@sgs-integration 4 года назад

Really like your videos and already tried a few of your receipts. Would be Awsome if you could also say or write the temperatures in celsius as well when making dishes in the oven

@fionachan3384 3 года назад

I really appreciate how you are trying to teach ppl legit skills/ build a foundation.

@bobdunn7003 4 года назад

Looks fire but im sick and about to make your chicken soup 😄

@btkocc 4 года назад

unpopular opinion: breasts over thighs *_ANY DAY._*

@NOTANOTHERCOOKINGSHOW 4 года назад

I was that for the longest time. Try my chicken thigh video. There’s a reason you don’t like them and it’s probably because they need to cook longer to get tender

@btkocc 4 года назад

NOT ANOTHER COOKING SHOW to be completely honest, it’s not that. I mean I’m definitely going to give all your videos a try but the thing with chicken for me is that I have a weird complex, I kind of like dry, sandy but EXTREMELY seasoned (maybe even over-seasoned for some) more than thighs. So like, _enjoy_ overcooked chicken. :p But nevertheless, I’ve been following your channel since the very first day and your food always look amazing, and chicken is my favourite type of meat so your chicken videos will definitely be tried!

@Pre-Retired 4 года назад

Dude, Dude, Dude. This looks amazing. Now I have to get some good pans. I'm gonna check to see if you have a video on pans if not, maybe do one on your whole kit essentials

@ryannelson9888 4 года назад

So I can make a juicy chicken breast without smashing it flat or cutting it in half? I love it.

@lindacurce3695 8 месяцев назад

Just stumbled across your channel. OMG‼️ I immediately subscribed. I’m almost 77, and have home cooked my but off ever since my mom taught me. When I was about 10 years old. She was taught by her uncle, who at the time, was a head chef at a Chicago restaurant. He taught her well. Gourmet meals daily. So seeing you with this chicken video was amazing. My mom prepared a large variety of dishes. However chicken breast was not one of them. I have only one Juicy recipe I always use. It’s great. But yours looks fantastic. Thanks for the tips that this old gal can use. Looking forward to watching. 😊

@emil221197 4 года назад

"that's about half" Shows almost empty broth container

@NOTANOTHERCOOKINGSHOW 4 года назад

There was frozen chunk you couldn’t see

@emil221197 4 года назад

NOT ANOTHER COOKING SHOW I was mostly kidding! Great video as always - keep it going!

@IrshikaSharma 4 года назад

I just wanna keep hearing you say juicy

@Crzyrednckmexican 4 года назад

6:09 to just get right in to it

@biggdaddy202003 4 года назад

Watching you break down and cook those chicken breasts reminds me of being in culinary school. We had to do this several times to master the skill . It is not hard but, can be intimidating for those who are used to going to the store and just buying chicken parts. The cooking of the chicken was textbook perfect and really well done. Solid video

@caylalynne 4 года назад

I love your videos ! I’ve tried some of your recipes and they always come out great ! ☺️

@SpaceMetal3 4 года назад

Forget the chicken! The music was on point!

@jake-gu6jg 4 года назад

Another trick for drying out skin quickly. use a hair dryer on slow and cold setting. 👌

@Protodog187 9 месяцев назад

Make sure you check the temp of the chicken, don’t just go by time. I just let mine cook for 20 mins at 450 and it was ruined. Completely overcooked and dry. Otherwise good.

@NoShortKutz 3 года назад

The Sauce🤤 The Goldenness🙂 The juiciness😋 The flavor😗 Who in their right mind gave this a 👎down

@mouse2647 4 года назад

I've been so spoiled with sous vide that it's been a while since I've made one this way. Gonna try it again soon. Thanks.

@eric123426 4 года назад

Do y’all think it’s extra juicy cause he used the breast from a whole bird? Or can I achieve this from frozen chicken breast?

@astonmartin6527 4 года назад

Yahwo fresh chicken is always better

@Mayuri2988 4 года назад

Nice vid, this has to be with two cooking concepts, slow cooking maximises juiciness, and high heat develops flavor trough the maillard reaction, best of both world, awesome.

@NOTANOTHERCOOKINGSHOW 4 года назад

I also concluded by leaving it skin side down the whole time, the crispy skin seals in the juices.

@rainbowsunshinekitty3953 5 месяцев назад

I made do with what I had. Chicken broth and butter. Seasoned that sauce with Italian seasonings,galic onion powders. It was sooooo good! I did burn my hand playing chef cause I'm me.

@DwayneShaw1 2 года назад

The 'no preheat method' is quick, easy, and comes out perfect every time. 1) - set oven to 450 (just to give it a bit of a head start) 2) - take chicken breast from fridge. If not marinated, pat dry and season. (this should only take 1-3 minutes. You don't want to let the oven get too hot before starting the chicken) 3) - bake on top rack for 30 minutes*. let rest for 8-10 minutes * 25 minutes for small breasts

@moved2bitchute779 4 года назад

"hate" isn't a thing America. It's a false narrative. Swedish study showed that America is one of the most tolerant countries on the planet (if this is a surprise, you really need to leave the country more). Maybe you should actually listen to the other side before you lazily dismiss them as "hate." 🤦‍♂️ Unless you're referring to the Left, or the Middle East, both manifestly very intolerant.