BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

CHICKEN BREASTS

cook:

30 min

Picture for CHICKEN BREASTS

4,778,432 views  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.

2 Servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

1b chicken

3 ½ 1b chicken

virgin olive oil

2 tbsp virgin olive oil

medium shallot, finely chopped

1 medium shallot, finely chopped

sherry or white wine

¼ cup sherry or white wine

chicken stock

½ cup chicken stock

fresh thyme

1 tsp fresh thyme

fresh sage

1 tsp fresh sage

butter

2 tbsp butter

lemon juice

1 tbsp lemon juice

kosher salt, to taste

kosher salt, to taste

black pepper, to taste

black pepper, to taste

TOOLS

Chef’s knife

Chef’s knife

cutting board

cutting board

kitchen shears

kitchen shears

cast iron or stainless steel skillet

cast iron or stainless steel skillet

metal tongs

metal tongs

°F preheated oven

400 °F preheated oven

instant meat thermometer

instant meat thermometer

measuring cups and spoons set

measuring cups and spoons set

wooden spatula or spoon

wooden spatula or spoon

DIRECTIONS

1.

For the Chicken Break Down

1.

Remove the wings: Spread each wing wide, slice through the skin to the joint, break it open, and separate.

1b chicken

3 ½ 1b chicken

Chef’s knife

Chef’s knife

cutting board

cutting board

2.

Remove the spring: With kitchen shears, cut along each side of the spine to remove. Set aside for stock-making.

1b chicken

3 ½ 1b chicken

cutting board

cutting board

kitchen shears

kitchen shears

3.

Spatchcock: Make a small cut along the breastbone to crack it open. This makes it easier to break down the bird.

1b chicken

3 ½ 1b chicken

Chef’s knife

Chef’s knife

cutting board

cutting board

kitchen shears

kitchen shears

4.

Thigh and drumstick: Slice down along the breast to remove thigh and drumstick as one piece. Separate the drumstick from the thigh by cutting through the joint.

1b chicken

3 ½ 1b chicken

Chef’s knife

Chef’s knife

cutting board

cutting board

5.

Halve the breasts: Press your knife down the breastbone to cut the breast in half. You should have two bone-in, skin-on chicken breasts.

1b chicken

3 ½ 1b chicken

Chef’s knife

Chef’s knife

cutting board

cutting board

6.

For the Cooking

1.

Season the chicken breasts with salt and pepper

1b chicken

3 ½ 1b chicken

kosher salt, to taste

kosher salt, to taste

black pepper, to taste

black pepper, to taste

2.

Add oil to the skillet and heat over medium high heat.

virgin olive oil

2 tbsp virgin olive oil

cast iron or stainless steel skillet

cast iron or stainless steel skillet

3.

Place the chicken breasts skin-side down in the skillet and sear until the skin is golden brown and crispy, about 3-4 minutes.

1b chicken

3 ½ 1b chicken

metal tongs

metal tongs

cast iron or stainless steel skillet

cast iron or stainless steel skillet

4.

Flip the chicken and transfer the skillet to the oven for 10-15 minutes, or until the chicken reaches an internal temperature of 160°F

1b chicken

3 ½ 1b chicken

metal tongs

metal tongs

cast iron or stainless steel skillet

cast iron or stainless steel skillet

instant meat thermometer

instant meat thermometer

°F preheated oven

400 °F preheated oven

5.

For the Pan Sauce

1.

Return the skillet to medium heat and add shallots. Cook until soft and fragrant.

medium shallot, finely chopped

1 medium shallot, finely chopped

cast iron or stainless steel skillet

cast iron or stainless steel skillet

2.

Pour in sherry or wine, scraping up the brown bits.

sherry or white wine

¼ cup sherry or white wine

measuring cups and spoons set

measuring cups and spoons set

wooden spatula or spoon

wooden spatula or spoon

cast iron or stainless steel skillet

cast iron or stainless steel skillet

3.

Add chicken stock, thyme, and sage, reducing until syrupy.

chicken stock

½ cup chicken stock

fresh thyme

1 tsp fresh thyme

fresh sage

1 tsp fresh sage

measuring cups and spoons set

measuring cups and spoons set

cast iron or stainless steel skillet

cast iron or stainless steel skillet

4.

Add butter, melting into the sauce, and finish with a squeeze of fresh lemon juice.

butter

2 tbsp butter

lemon juice

1 tbsp lemon juice

cast iron or stainless steel skillet

cast iron or stainless steel skillet

measuring cups and spoons set

measuring cups and spoons set

5.

Serve: Slice the chicken breast against the grain into medallions, keeping the crispy skin intact and arrange the chicken on a plate, pouring over the pan sauce.

Chef’s knife

Chef’s knife

cutting board

cutting board

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.