This is the perfect way to cook a Chicken Breast!

[@mikemoran5003]

I figured out yet another reason why I watch every video. There are lots of people on social media platforms who are deliberately outrageous in order to get "clicks" and generate traffic. But Chef JP doesn't fake it. In this episode, when he makes a small error and says that new viewers will say, "This guy's a mess," he's being genuine and truly relatable. He's not being "zany" for the purpose of getting attention. He's being himself, and that is evident in every video. We who like to cook always learn something new, and are entertained in the process. It's a great combination of his self-confidence as a culinary professional, along with his genuine humanity that comes through every time !!! #bigfan

[@pierre6625]

Hello again, I just wanted to add this comment for all the viewers out there. We all should consider ourselves extremely lucky to be in a cooking class with "A James Beard Award Nominee Chef " every week. To you Chef Jean Pierre what a privilege to have you teach us. Thank You so much.

[@jenbrooks5872]

Amen!!!

[@pierre6625]

@@jenbrooks5872 THANK YOU

[@eqwerewrqwerqre]

@morgan what do you mean? The only "bad atmosphere" in here i see is you. This is a happy channel with happy people, if you really dislike it I'm sure you can find something less happy to watch with angry people in the comments. But don't try to make that every place, let us have our happy spot

[@marley9904]

Thank you so much Sir Chef.

[@VincentConti-m5j]

@@eqwerewrqwerqre yikes! That is not a happy camper! Your response is great!

[@Mike-in-Texas]

Advice to any chef thinking about retiring, "start a KZbin Channel"... Sorry but Chef J-P is the greatest chef, not only on KZbin, but every form of social media.

[@baurochs2283]

Dont forget he owned a cooking school, he probably trained most of these chefs that trained the media chefs

[@ToddyTornado]

It's also very hard now currently, to have a successful cooking channel. There is wayyyy to much competition. You really need to have something unique to succeed. Jp is very unique lol

[@marley9904]

​@@ToddyTornadoagree, I like his style of cooking.

[@marley9904]

​@@baurochs2283😂😂😂😂😂😂😂

[@yarahministries5254]

From El Paso, Texas enjoying your cooking lessons ❤

[@tonylalmond]

Jack, I have to say your humorous editing gets me constantly. Keep it up! And thank you, Jean-Pierre, for all the wonderful misspoken words and delicious food. You both are amazing and I’m happy every time a new video comes out.

[@R.Akerman-oz1tf]

Jack, "water is the enemy"; then a Drama Sting w/camera work. Touche'!

[@jaz1551]

@@Team33Team33 imagine, being born in FRANCE, living there till the age of 21, and accused of faking a French accent! C'est dingue !!

[@ChefJeanPierre]

@@user-oe1mb9hu9i First thank you for the compliment about my English! As I have made a concerted effort to speak English perfectly for the past 50 years! I guess we can say, Mission accomplished! 😊 About my accent, I was born and raised in France by an Italian Mom and a French Dad for the first 20 years of my life. God willing I'll have another few years to polish even more! Thanks for watching the channel! Godspeed 😊!

[@R.Akerman-oz1tf]

I like if You struggle; Your simply improving .@@ChefJeanPierre

[@alsheremeta]

@@ChefJeanPierre All my ancestors are Ukrainian, my generation was the first not to speak Ukrainian, but I've had many people tell me that in certain situations my "Ukrainian accent" comes out... Love your channel, I hope you have at least another 20 years in you!

[@dougtaylor583]

A while back, I saw an earlier video where he demonstrated this method of cooking chicken. I've been doing it that way ever since, and not only is it super-easy, but the chicken is juicy and delicious! My wife complains that she can't be happy with chicken from restaurants anymore, since mine usually ends up tasting better. So happy I found this channel!

[@MikehMike01]

Most restaurants are pretty bad tbh

[@bz3548]

Hello, can you please tell me how long do you cook the chicken breast in the oven? I look up the recipe, but it doesn’t say. Thank you.

[@bigredracingteam9642]

@@bz3548 If you want it perfect every time, use a thermometer. They are not expensive and it's a really useful tool.

[@bz3548]

@@bigredracingteam9642 Thank you for replying so quickly. I’ll get one.

[@jeanniebrooks]

@@bz3548He keeps explaining he doesn’t go by how long; he goes by temp. Every show he explains , “get an instant read thermometer!” You can’t cook reliably without them (unless you are an experienced cook and can expertly read other cues, which most of his audience can’t). The thermometer makes it simple and it’s accurate.

[@markvandeven6613]

For those folks who don't cook with alcohol, I backed into a way to plump up the raisins and sweeten them when I was making the Chef's Chorizo and Corn Bread Stuffing. I had a can of Dr. Pepper on hand and soaked the raisins in it for two days. Outstanding plumpness and sweetness!

[@jeanniebrooks]

You could use apple cider. (Not apple cider vinegar.)

[@WhatTheColour]

I loved it so much when the dramatic music played the moment Chef said the mushroom water is the enemy. Another great recipe, thank you! :)

[@greensbodyshop24]

Chef, I have been watching cooking shows for 20 years and I have learned more from your show than all the others combined. I think so because you teach like it's a class and that is especially important. THANKS!

[@Ladythyme]

I love seeing all the basics and then you always take it up a notch in the most simple fashion 🥰

[@fredfloyd2129]

Get out of my kitchen! 😂😂😂😂😂

[@LorcanMurphy-e5w]

Please don’t stop your channel you are amazing

[@MsGaleClarity]

You bet, EVERY chef should be as Blessed as you are! I think it is how chefs view themselves, and who/what they chef(ing) FOR!!

[@ChefJeanPierre]

🙏🙏🙏❤️

[@lena-mariaglouis-charles7036]

Another fabulous recipe demonstrated and explained in a way that makes perfect sense - and THEN... "The best part of my day is when I taste my video." You gotta love it! CHEF is truly in a league all his own - on every level!💕

[@truthseeker7833]

I couldn’t stop laughing when he said new subscribers are probably thinking he is a mess 🤣. Chef you are human and hilarious that’s why we love you. No scripted BS

[@AMW992]

As a new subscriber I find Chef hilarious. His ability to combine solid cooking info with humour is priceless.

[@McCavity2]

Happy New Year, Chef and thank you for your wonderful, delicious recipes! ❤

[@sekaf4125]

My wife is really loving having me find your channel. I grew up oldest of 4. My mom was an incredible cook, nothing fancy, just scratch everything. I was by her side watching learning. I just retired and spending more time in kitchen. My wife’s mom didn’t cook. So I spend much time in kitchen and she loves your recipes. Will do this one next. Your last one with steak I seared the steak on bar-b-q then put digital probe in meat then oven. Perfection. So very thankful for your channel

[@nysus3530]

Another one to add to the list. Years of following chefs and cooking personalities, Chef Jen-Pierre is my chef.

[@johnannovyn]

A year ago I could not cook a proper meal. My son in Cape Town showed me youTube od chef JP. Now I can make delious meals. And I love to look at your video, and I always measure carefully. Go on as you do it is so inspiring.

[@Jim-ku6ry]

When cooked properly, chicken is quite delicious. This is a great example and I will be adding to my recipe list. Thanks chef. Cheers 🙏

[@marsan2857]

At this point I'm watching the show mostly for the chef I could watch this jolly fellow even if he was selling carpets Love you chef greetings from Greece

[@Grimalken1969]

I really appreciate how you give us the option on your recipe page, to double or increase the portions. That is so important for some recipes, because not every ingredient is actually doubled, since some flavors can be overpowering.

[@DonPandemoniac]

Fantastic! A shout out to Jack for the hilarious editing gags, much appreciated!

[@rollandnewcomb5524]

"If in doubt, add BUTTER" LOL! Christmas 2023 I used a thermometer to cook the turkey to the proper temperature, 160º MAXIMUM! I also used about ½ pound of butter (seasoned) under skin and over skin. If I had followed the cooking time suggested on the turkey, 5 hours, (free range organic) it would have been SEVERLY OVERCOOKED! It took only about 2½ hours. I couldn't believe how MOIST the white meat was! In fact, my daughter said it was the first time she EVER liked the white meat better than the dark meat!! So next time I cook chicken, I'll follow the same temperature suggestion, about 150º. We LOVE you Chef JP and you too Jack!

[@dheffernan9650]

Jack, you’re hilarious😂. Chef, you are a wonderful teacher.

[@MrKevin486]

Not gonna lie, that chicken does indeed look perfectly cooked. A++ Chef!

[@christinabernat6709]

That sauce looks devine! And Jack, the humor you injected 😂 was also divine (especially the kitchen going into the oven)! Also, Jack, you might consider doing a short extract from this vid of Chef's info about the different temps to cook white chicken and dark chicken meat to - that is invaluable info you don't see everywhere and probably few people know!

[@ericwinokur732]

I love how you kept talking about adding butter to the sauce at the end and then you forgot it! You crack me up :)

[@natko17]

Chef im watching you pretty much since the beginning and now even my kids watch your videos with me and are happy as me when we see that you have a new video out! Thanks for all the recipes and the positivity you add to each one you make !!!

[@CarolHeld]

Fantastic editing Jack! This chicken meal is succulent……so glad you added butter somewhere in there! Smile

[@hollishan]

I made this the other night and followed your instructions. I even made sure to cool down my pan when it got too hot! 😱(love those instant read thermometers 😉)The chicken breast turned out perfectly! 😍It was juicy, flavorful - and I didn't need to take a drink after every mouthful! Thank you for posting this! Your instructions are a game changer! We also had the green beans. Love it when new videos come out.

[@brisketwizard8004]

I've said it be fore and I say it again : "Chef, you making cooking fun !!" Love all your videos.

[@theodi7292]

Mr Jean Pierre I just did this recipe mostly I followed your techniques and instructions and the chicken it’s so delicious and tender and juicy the mushroom’s turned amazing in taste and texture You are the real chef on KZbin I apologize for my English salute from London UK

[@locolongball]

Chef I can't tell you how you have changed our life by watching your videos. My wife and I can't wait to get home and try something new. I did your wellington for Christmas and it was amazing. Even someting easy like Chicken Breast comes out amazing. Thank you so much. Keep doing your thing, and keep the butter comoing. Thank you.

[@jeffreycerasano6647]

Love your content and educating videos. Any chance of a biscuits and sausage country gravy video?

[@GrandmaSheila]

Hi Chef & happy New Year! We love these recipes & I'm going to do this simple, elegant meal very soon. Today I'm doing the Onyo Pie & we can't wait to try it. Thank you forever for these wonderful vids, I learn so much with every one. And don't worry about the length! I love watching the stages all the ingredients go through so I can see when they're cooked to perfection, and that takes time. You've created the best cooking channel on KZbin & everybody here is so grateful to you for giving us your profound knowledge & expertise!

[@christianvulpescu1398]

Sensationell Chef JP! Just one thought of mine: Tell the audience to smell the Malliard reaction or when a souce smells diffrerently, when it reduces. It's not easy on KZbin but sensibilise them to smell more while cooking. Sincerly, Christian Vulpescu 😊❤

[@dassochaing2384]

Just started watching but you make cooking fun and delicious. I learn something from you everytime. Thank you so much!

[@theguynextdoor4978]

The trick is to undercook it and let the rest/carry-over cooking finish the breast. If you can hold the chicken's temperature at 145F for at least 9 minutes, you can safely eat it. After about 9 minutes the same amount of bacterias are killed as if the chicken were eaten av 165F. 165F is chicken ala rubber if you ask me.

[@mingzheng4245]

I love to watch your videos, always learn something from every video. Chef Jean is not only a great chef but also keeps everything clean and organized. I wish you can teach how to clean pans , and baking sheet like yours 😊 thank you for all the hard work. ❤

[@josephcriste9179]

First thumbs up. My life is now complete

[@Mo-sv3tc]

As the prophecy foretold, the universe is now aligned😌

[@bigpapaadam1]

Thumbs up we love the video!!!

[@patriciahart9750]

My husband and I just made this for supper, and it was delicious!!! Will definitely make it again. Thank you, Chef. I am hoping to make one of your roasted pork loin recipes tomorrow if I am not still to stuffed from today.

[@janinechinery4149]

Such a great channel, so happy to have found it. I'm really enjoying it! ❤

[@breathislife384]

It's always a pleasure to watch your videos. Thank you Jean and Jack!

[@Lerenarddesbois9513]

Bonjour Chef Jean Pierre. On adore ce que vous faites, petits et grands sont fans, à quand un épisode en Français ??? Un hors série... chiche! Et vive le beurre!

[@Sniperboy5551]

“When the kitchen is in the oven” combined with Jack’s editing is one of the funniest things I’ve ever seen. Same with the arrapatioca powder or whatever it’s called 😂

[@normaski7193]

My favourite chef in the whole world!

[@jfilomia]

You can just tell,that is a melt in your mouth chx breast! Thank you for all you do Chef!! Im so obsessed with food,that I cook at a restaurant all day, then come home and watch videos of great chefs like you! After 37 years,thanks to you and others like you,well thers no one quit like you,but in terms of ideas and knowledge.... I still learn something everyday.

[@mariannedekock7996]

I truly enjoy chef J-P senses of humor! It's so good to now know their is still people like Chef JP. Thanks chef for your humor and fun way of cooking! Love ❤️ always South Africa 🇿🇦

[@ramy5591]

What a personality! Amazing fun and a legend in the kitchen.

[@comingtofull-ageinchrist6736]

Would you do a video on breakfast buttermilk biscuits? My mother had taught me once as a child, but it’s been so long since I made them I forgot, and maybe buttermilk pancakes also? Great videos!

[@oldjoeclarke.]

Looks lovely, green beans with the sun dried tomatoes was the star for me.

[@dw22509]

Absolutely adore this man. His new videos are the highlight of my day

[@halric3790]

Chef JP always a pleasure to see your videos. Educational, fun and easy to follow recipies. Thank you for all you do for your audience. All the Best in the New Year!

[@rome0610]

Thank you Jean-Pierre, for me your recipes are more inspiration then step by step cookbook instructions! For example I never thought of finishing a chicken breast in the oven, but I will definitely try it, because it's a logical step. On the other hand as you say "If you don't like it, don't put it in!" I'll pass the raisins since I'm not brave enough for now. 😉

[@davidcarbone3385]

I love a well made chicken breast especially if it's not over cooked and you're right many people do over cook it. When I make mushrooms, I pan sautée them on low heat with no salt, oil or butter at least not until the moisture comes out, and when the mushrooms begin to brown I add butter or olive oil to finish cooking them. Butter is really good. I end up eating all the mushrooms before I'm done cooking everything else, haha

[@ibrockinrobin67]

Chef, we are so lucky you have a You Tube channel!! You are an amazing chef. You make everything seem simple enough that a child really could do it. I, like you, speak in blunders. I'm glad you have a good personality.

[@eoaks5296]

Please do a episode on dried herbs, for us that live in rural areas, love your shop you are a great teacher, 63 and still learning

[@nocapitals9833]

love your videos chef! can you show us how you make cookies and bread ? happy new years chef!

[@firstname6493]

Thank you Chef JP. I love what you do and it is giving me confidence in the kitchen. I lost my fear of messing up. I'm 74 years young and haven't really learned how to cook very well. Thank you, Thank you, thank you!! I love your teaching us. Happy new year!!

[@andybradley7186]

Love the video! Also enjoy learning from you. Thanks Chef

[@KeithKeith69]

My favorite chef❤

[@KeithKeith69]

Happy new year chef jean❤🎉

[@mariavillela8065]

Chef you are the best! Is soooooo fun to watching you cook.

[@loreleiforge3772]

Love Chef Jean- Pierre ! Great recipes and really a funny guy that is down- to- earth and really appeals to the common cook. I always learn new things and he's a great teacher. Thank you Chef !!! ❤

[@akfodie40]

My fav chef on youtube

[@christinevlahos4865]

Chef you are a joy to watch ❤️ I really love how you give the options to do what we like.

[@DownButNotOutYet]

Good morning Chef J-P, chicken is quite tricky to prepare and cook. If you taste my sister-in-law's chicken, you would look at it and start crying, it's that dry!! A pity she does not watch your programme. Love the sauce, it sounds great. Green beans with slivered almonds, just the job! Thank you for sharing your cooking skills, it is a pleasure to watch you. Kind regards.

[@TheBachBabe]

You never fail to make me smile. If you presented any other way or were less 'crazy' it would not be you. Never change please. Wishing you and yous a wonderful new year.

[@RamenSharkGames]

I love the basic principles you teach in every video Chef! Thank you very much for continuing to post these. Happy New Year!

[@jefkeperemans6621]

Made this today, the rum raisins added a surprising amount of flavour! Used white port and red wine vinegar since that's what I had and it was still delicious.

[@Ryahootiny]

I’ve just made the sauce for lunch today as I had all the ingredients. Yummy.

[@Miranda-c6q]

I LOVE green beans with sun dried tomatoes! I like my green beans caramelized. I also love adding toasted pine nuts! It’s a meal alone and one of my favorite dishes. It can actually be made by roasting in the oven with so good oil.

[@JeffreyBenzodiazepines]

Every single dish you create is art, mon ami. Greetings from Morocco. Went to culinary school and love hearing the terms on an English channel like yours, also love the accent, mannerisms and humor. Peace

[@ChefJeanPierre]

🙏❤️

[@antadefector]

Simply said: Good chef, good audience! Thank You, and team for wonderful videos, and knowledge You share. Best regards.

[@ChefJeanPierre]

🙏🙏🙏👍

[@keyscook]

Best quote: "When in doubt, MORE BUTTER" = I love you too - Cheers!

[@TaniaEstes]

I remember when I attended Chef's cooking school. I was so scared when I came in and Chef made me feel so comfortable and relaxed, such a great teacher and great person ❤❤❤

[@ChefJeanPierre]

🙏❤️

[@vishypai7554]

Monsiuer, you are 'bavard', you are 'amusant' and and a wonderful chef! 🥰

[@JourneymanActor]

Thanks to your videos I tried to make meat sauce and reduced the wine by half and then added the tomato sauce. The sauce ended up having delicious wine flavor. Thanks for sharing your knowledge.🙏

[@lindaliestman4397]

Just made this whole meal for dinner tonight and it was fabulous! Thankyou! The creamy mushroom raisin sauce was so good. Didn’t have time to soak the raisins, so I just put them in with the mushrooms while they were sweating off moisture. I did add 1/3 cup of chicken broth to the other ingredients in the sauce. So good and so decadent. Thank you Chef Jean-Pierre.

[@charmainelawrence9580]

You’re awesome! I love your energy! I love to cook too. Keep up the great work.

[@Tothewhip57]

Ooooooooh Baby! This was on point. Chicken was cooked to perfection and the sauce was out of this world!

[@sportasausra285]

Terrific Chef! Love every minute of your channel🫶 Wish you a wonderful 2024!

[@fairhall001]

I brine my chicken breasts, it makes them moist every time. I also use potato powder as a thickening agent. The sauce looks delicious!

[@agcala9619]

Great sause for the chicken. Actually it could even be added to the green beans or anything else. Thank you. Eva

[@paulthecpa2717]

Love this guy. I’m from south Florida and I believe he lives in south Florida, Florida nonetheless - he mentions Publix. An institution of a grocery store in Publix. Love you Jean Pierre. Not many Michelin rated chefs make me laugh like he does. Classic line “if the chef throws the onions in with the beef, at the same time, change the channel”. 😂

[@ChefJeanPierre]

🙏❤️

[@jeffthalrose7330]

You’re the best, Chef! Can I also say that Jack is so funny with those edits! "Kitchen in the oven" That was classic Chef Jean-Pierre LOL!

[@colinstewart91]

I am currently watching (and loving) your Q&A video Chef. You mentioned one way that you decide on recipes for videos are comments so I thought I would contribute. I’d love to see something that I haven’t seen you touch on yet (although I may have missed it as I’ve seen a lot, but not all of your videos). Japan is my favourite place in the world and one of my favourite cuisines. Please do a video(s) covering this amazing country/cuisine. Katsu, yakisoba, gyoza, to name a few. This may just not be your thing, but just my suggestion.

[@kathykane4782]

Hi chef! I did the recipe yesterday and it was fantastic! I love your recipes! Thank you for sharing ❤

[@jslabrat]

Love you Chef !!!!

[@quick9smitty511]

I hope you never stop making these video's. I've learned SO MUCH! My guests are always so impressed. Thank you Chef!

[@susanoswalt1169]

Love your channel, learning a lot.especialy using fresh herbs.thank you.

[@SweetandMellow999]

Thank you Chef JP, it is an honour to learn your culinary expertise and knowledge. Happy New Year! 🙏

[@DA-cz5fn]

THANK YOU ❤! I never made chicken breast on my own because I made them too dry. I executed your teaching here, and on my first attempt I made the most moist and juicy chicken breast I’ve ever had and made myself! Thank you for teaching us Jean! ❤❤❤

[@theastewart6721]

Lovely and elegant meal! It looks delicious. Thanks for the tips on keeping the chicken breast moist.🤗🤗

[@ghoshchampoo]

Chef JP, only you can add a little more cream in the sauce while putting a 'kitchen' in the oven and bring out a delicious moist chicken perfectly cooked! Love you & Jack and your entire team for delicious recipes and intelligent editing making each video look like "a child can do it"! Thank you.

[@vonHannersdorf]

Finally you revealed secret of your succes - Cooking on an angle - is what make you the best Chef on the planet! 😂😂😂👍🏻👌🏻♥️

[@erikschultz6865]

Green beens look delicious.

[@ThroughHisEyes444]

You’re just the best❣️ I’ve been bedridden and taking advantage of this time to learn more from you. The raisins that is so French how delicious with the port wine❣️ I need so many more kitchen gadgets lol. But I love the whole process it’s therapeutic in the kitchen 😊

[@ChefJeanPierre]

Thank you for the kind words! Feel better soon Godspeed! 🙏❤️

[@Jaxthewonderhusky]

I'm going to try this tonight. BTW, I made the eggnog cheesecake for Christmas and it was fantastic! I skipped the sauce for Italian cherries in syrup instead, but that cheesecake was the bomb! Thanks Chef!

[@duaneritter3932]

ME TOO!

[@jenbrooks5872]

He did a bread pudding for Thanksgiving. I made it. It was amazing!! I did cheat the Carmel Sauce because I ran out of time but OMG! It was amazing!!!! Now my family asks for it like every week lolololol

[@jenbrooks5872]

I wanna make it! ❤

[@jackiewalsh6678]

Made the Chocolate Soufflé New Years day and it was so easy and so delicious!!!

[@jeanniebrooks]

That bread pudding is amazing! So delicious!

[@keyscook]

Chef, I find you to be a real treasure! I made Ghee & oh gee, I'm having buttery goodness in everything 🤤. Thank you so very much for sharing your art... Cheers from Seattle 🍻

[@dale1956ties]

I love this guy. Thanks chef for another entertaining and informative video.