What to cook a chicken breast at
3 Ways To Cook The Juiciest Chicken Breast Ever - Bobby's Kitchen Basics
hey what is up flav city family it's
bobby and welcome to the first ever
bobby's kitchen basics today we're going
to cover
all things chicken breast i'm going to
show you how to make the
ultimate juicy delicious chicken breast
and
i'm going to show you what you guys are
doing wrong because i've seen plenty of
bad techniques out there
we're going to get you hooked up on the
right track and we're going to cook
chicken breasts three ways
in the pan in the oven and poached in
water so before we get rocky in hook me
up and subscribe to my channel
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single week and i want you guys to join
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city community all right in front of me
as you can see i have two chicken
breasts
one of these things is not like the
other and this is the one right here
look at this big fat honker of a chicken
breast
you cannot cook this thing evenly it's
too fat
it's too irregular and if i compare that
to this little guy here
this one is organic it hasn't been
pumped full of hormones and i don't call
it the
incredible hulk of chicken breast and
it's much easier to cook
evenly without overcooking so if you
don't mind spending a little more money
ditch the traditional one that's pumped
full of hormones it just is
go for the organic one because it has a
lot more flavor and the texture is
better
but if you look on the back side it
still has this chicken tender right here
so the first thing we're going to do is
grab a cutting board
we're going to cut that tender away that
way it cooks more evenly
so go ahead and slice off the chicken
tender save this for later because that
piece is really juicy and tender
and then to flatten out the chicken
breast and make it more manageable to
cook
i'm gonna put a layer of plastic wrap
down over a cutting board
lay down the chicken breast and then put
another layer of plastic wrap on top
now you could use a meat mallet to pound
this thin but i'm guessing most you guys
don't have that so
a rolling pin will do the job just fine
the goal here is to pound down
and out you don't want to pound just
down because you can tear a hole in the
chicken breast by pounding the chicken
breast thinner it's going to cook
quicker
and more evenly and that's really the
only way you can make a juicy
not overcooked chicken breast all right
that looks good
take a look at the chicken breast see it
kind of is missing that hump now right
it's more even and it's going to cook a
lot more evenly so that is perfect
now chicken needs love in the flavored
apartment so season it with a generous
pinch of salt
and a few cracks of pepper and do that
on both sides
i know you think it looks like a little
too much salt but trust me it'll make
the chicken breast taste more chickeny
if that makes sense to you
all right before i talk about the kind
of pan i'm using
one of the most common mistakes people
make when cooking chicken breast is
cooking cold chicken breast out of the
fridge
if you put a cold chicken breast into a
hot pan or a hot oven
it's going to cook unevenly and it's
going to be tough think about it
you're going to lower the temperature of
the pan and you're not going to get that
crust on the chicken
and it's going to cook unevenly so allow
this to sit at room temperature for 20
minutes
if you put a spice rub on there some
kind of marinade that 20 minutes is a
great time for that marinade to really
go to work
another thing i want to talk about is
the pan
i'm using cast iron right it's like
americana
even though this is a french one but you
will get the best sear the best crust on
your chicken if you use
hot cast iron can you use nonstick of
course you can it's just not going to
have
quite as beautiful as a crust as the
cast iron now i will put links down
below in the description box for the
ones i use
but regardless you have to preheat your
pan for two minutes
over medium high heat you really have to
give it a time
for the temperature to come up then once
i drizzle the oil into the pan
i'm going to use about two teaspoons of
olive oil you can also use avocado oil
grapeseed oil
and once that oil goes in the pan swirl
the pan so the oil coats it completely
and then give it 30 seconds i want that
oil to heat up
hot pan hot oil hot crusty chicken
that's what we want
all right once the oil starts to shimmer
a little bit like that go in with the
chicken breast
and that's what you want to hear you
want it to sizzle and start cooking
immediately
tip number two that people always do
wrong they start to poke and prod the
chicken
as soon as it goes in the pan if you do
that you're gonna ruin the sear on the
chicken so just leave it alone let it do
its thing for four minutes and the crust
is gonna be ridiculous
after four minutes take a look at the
side of the chicken breast
see how it's kind of white and kind of
opaque in color
it pretty much means it's halfway done
so let's flip the chicken
oh yes did i not tell you guys that
golden brown crust is just so
darn tasty and remember we're only gonna
flip it once so that was four minutes on
the first side
we're gonna do three minutes on the
second side if you poke the chicken
you can kind of tell when it's done
right it's firm but has a little give
left
and then i'm going to take it out of the
pan but look at that you guys come on
both sides
are golden and sizzly and then move it
to a clean platter
all right this brings us to another
chicken tip that you guys might be doing
wrong
when chicken comes out of the pan it has
to rest for five minutes before you cut
into it
why well think about it it just came out
of a hot pan the juices inside of this
chicken right now
are boiling if i cut into this chicken
the juices are gonna run
out and it's gonna go dry chicken breast
already tends to be dry and has no
fat so you're not doing it a disservice
or you're doing it a disservice
by cutting it so let it rest for five
minutes it will not
get cold if you want to cover it with
plastic wrap you can in the meantime you
may have seen me using the splatter
guard while cooking
oil splatters out of the pan all the
time i use these in all my videos
it helps with the cleanup to make it a
lot easier if you don't have one i
highly recommend it
check it out in the description box
below all right let's slice up that
chicken breast
oh this is perfect it's so juicy the
knife goes through it so easily and look
at that
have you ever seen such a juicy chicken
breast it's
moist it's perfectly cooked and that is
not overcooked at all my friends
all right finally
that is what a chicken breast should be
gone are the days of dry
overcooked chicken it's seasoned
perfectly and that crust on there
have you had a chicken breast that juicy
before
see this is been a while not for a long
time okay maybe mom used to make
something like that right
now if you're wondering how to know when
it's done i'll show you with the oven
technique
how to use a probe thermometer but i
have so many healthy meal prep recipes
featuring chicken breast you can check
out my creamy chicken and mushroom
meal prep my fennel spiced chicken
breast with creamed spinach
i have a chicken stir-fry with marinated
chicken breast and low-carb veggie and
noodle salad
i also have spiced crusted chicken
breast with a wild rice superfood veggie
salad
i have so many options to hook you up
you better hurry up before brandon eats
all of it
all right next up we're going to do the
oven baked technique
for a perfect chicken breast i'm
preheating the oven to 450 degrees
drizzle over some olive oil on the
chicken breast rub it around on both
sides
and then once again give it a nice
liberal pinch of salt
and then for some additional flavor i'm
gonna sprinkle over some smoked paprika
and some cumin powder and then rub that
around help it kind of create a nice
crust over the chicken
flip it over and then do a little more
salt some smoked paprika
and some cumin give it one more swedish
massage and then transfer that to the
oven
for 15 minutes all right now things get
a little trickier in the oven because i
can't really
press it like i did in the pan and i
don't want to overcook the chicken
so a lot of recipes i see online say
cook chicken breast to 165 degrees
well yeah go ahead and do that if you
want dry overcooked chicken breast
the final temperature of chicken should
be 160 which means you should pull it
from the oven
the pan the poaching liquid at 155
degrees because there's something called
carry over heat the juices are boiling
inside like i said before
when you take it out of the oven or the
pan it keeps cooking another five
degrees
so if you pull it at 160 or 165 it's
gonna overcook
how do i know what 155 is invest 12
in a probe thermometer i'm going to
stick this in the chicken in the oven
after about 13 to 14 minutes
and pull it when it exactly gets to 155
so after about 10 minutes let's go into
the oven and insert that probe
thermometer
into the deepest part of the chicken
breast and then close the oven back up
attach the probe to the housing and then
see what it does
it has the internal temperature on the
left hand side and i have the target
temperature on the right
hand side so i'll set a alarm and it'll
tell me exactly when it hits 155.
all right now so it's 155 it's gonna
carry over to 160
but leave that probe thermometer in
there because what happens we just made
a hole in there
juices inside are boiling once again all
the juices will come out through that
little hole it'll be like
the uh old faithful geyser of chicken
breast so
plug it back in let it rest for three to
five minutes and you can see in the
meantime
the temperature will carry over to like
160ish 165
good to go let's remove the probe
thermometer and then slice up that
chicken breast
oh man the knife is going through it
like a hot knife through butter
and look at that the chicken is
perfectly juicy it's not overcooked
and the juices are just streaming out of
that so beautifully
all right we gotta eat cheers
oh sure sorry listen you don't have the
hard sear
you don't have the crust from the pan
which i love but for an oven baked
chicken
it's about as juicy as they get those
spices like the smoked paprika and the
cumin
they're banging on top you have to give
this a little love in the flavor
department
but it's perfectly cooked now the last
method is poached brandon
is not too familiar with poach right not
at all this will be probably my
mic yup this will be my first time okay
well it's the trickiest one because it's
the easiest one to overcook the chicken
the key is to do it very gently in a
very flavorful cooking liquid so should
we do that
yeah let's do it do it all right to make
a juicy poached chicken breast i have a
pan of
cold water here you have to start with
cold water because you want the chicken
breast to cook evenly from the outside
to the inside
so i'm gonna flavor this water with a
ton of delicious ingredients
like fresh sage fresh rosemary
fresh thyme a few lemon slices a couple
cloves of smashed
garlic a teaspoon of black peppercorns
and one bay leaf
and a teaspoon of kosher salt and then
go ahead and add your chicken breasts
whack the heat onto medium high bring
the water to just a simmer
and then right away lower it to kind of
medium low heat
all right if you're boiling this mixture
you're going to overcook the chicken
if you're simmering the mixture you're
going to overcook the chicken
the poach is so gentle it's a very very
delicate technique
and you want to keep it nice and low
without bubbles that way the inside of
the chicken cooks
roughly at the same time as the outside
so if you don't monitor your heat
it's going to be tough so keep an eye on
that for about 10 minutes
after 10 minutes let's get the chicken
breast out of the poaching liquid
and if you want to be 100 sure they're
done just stick that probe thermometer
in the deepest part of the chicken and
then let them rest once again five
minutes
go ahead and slice it up these are
beautiful really
really juicy and perfectly cooked and
all those yummy aromatic flavors going
right into the chicken
all right let's try this poached chicken
out
brandon's a little scared of the white
meat chicken here
look it's not that i'm scared it's that
i'm scared and no offense i like
seasoning
so you have to confront your fears head
on here yeah
i mean here we go i guess no
[ __ ] pills chicken this poached chicken
is perfect for a chicken salad
never buy rotisserie chicken from the
store it's pumped with chemicals and
msg and really bad stuff poach your own
chicken or roast your own chicken
i have a curry chicken salad recipe i
have a keto chicken salad recipe
i have oven roasted chicken salad recipe
now this is to be honest the
least favorite of my three preparations
it doesn't have the crust
it doesn't have the seasoning it doesn't
have that like that crusty crust on
there
but either way you guys now have the
knowledge to make the perfect
juicy chicken breast three ways never
ever overcook a chicken breast because
you have the tools and techniques to do
it
we kind of demystified some popular
things that people do wrong with them
um so all the recipes and techniques are
down below in the description box if you
have a request for
upcoming bobby's kitchen essentials and
basics
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but i will see you soon hashtag keep on
cooking
mad love peace
