The Best Chicken Breast You'll Ever Make (Restaurant-Quality) | Epicurious 101

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: turkey breast

Chicken thighs are more flavorful and often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Introduce the dish and explain the goal of making juicy chicken breast.

Select two chicken breasts, noting the preference for smaller ones for better texture.

Cut one chicken breast in half using a chef knife, applying light pressure with a flat hand on top to ensure even cutting.

Leave the other chicken breast whole for cooking.

Season the chicken breasts with kosher salt and fresh cracked black pepper, ensuring even distribution by seasoning from a height.

Pat the chicken breasts dry with a paper towel to remove excess moisture before cooking.

Heat a heavy-bottom stainless steel sauté pan over high heat and add vegetable oil when hot.

Carefully place the chicken breasts in the pan, dropping them away from yourself to avoid splashes.

Adjust the heat as necessary and avoid moving the chicken around too much to allow proper browning.

Check the chicken occasionally for browning and ensure it is sitting in the oil for even cooking.

Determine doneness by touch; the chicken should feel bouncy rather than soft and spongy.

Remove the chicken from the pan when it reaches about 150-155°F, allowing for carryover cooking to reach 165°F.

Place the chicken on a resting rack to redistribute juices and maintain juiciness.

Prepare a pan sauce by adding finely diced shallots to the sauté pan, cooking them until slightly caramelized before adding minced garlic.

Add chicken stock to the pan to stop the cooking of the shallots and garlic, and begin reducing the sauce.

Cooking Techniques

Equipment Needed

Spice Level: