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


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

we are rocking out new videos every

single week and i want you guys to join

the flav

city community all right in front of me

as you can see i have two chicken


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


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


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


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


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


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


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


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


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


tip number two that people always do

wrong they start to poke and prod the


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


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


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


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


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


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


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


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


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


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


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


it's about as juicy as they get those

spices like the smoked paprika and the


they're banging on top you have to give

this a little love in the flavor


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


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


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


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


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


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

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mad love peace