how to make the JUICIEST ROASTED CHICKEN BREASTS with pan sauce

[@NOTANOTHERCOOKINGSHOW]

Download the recipe on my website! www.notanothercookingshow.tv/post/juicy-roasted-chicken-breast

[@dritz89]

Could I do this with a cast iron pan as well?

[@dritz89]

@Dill Dough what if i want to be basted by that brodo?

[@Martin-or4gt]

Instant sub

[@dustyatomz559]

I need a new pan 🤕

[@douglasman100]

This is the best looking chicken breast I’ve ever seen

[@shimeih2287]

Same👌🏾👌🏾

[@boblob3509]

it wasnt chicken

[@tracknature8914]

Its perfection

[@mattiatorre6665]

Like even before seeing it, that juiciness is unbelievable

[@NOTANOTHERCOOKINGSHOW]

it was wild

[@summerbrown5420]

😂😂😂

[@jacktaylor4241]

On the phone with me mum last night, talking about the chicken she used to cook me when I was a child. Then this pops up on my feed hours later. They're always listening.

[@allenjacob2719]

How’s your mom doing?

[@WOOOOOOOOOOOOOOOOOOOHOOOOO]

She ded

[@loisdaniels6778]

And that makes me VERY comfortable! It’s really true

[@ssenssel]

Be afraid. Be very afraid.

[@loisdaniels6778]

BLZiTA 508 I would not say no

[@chloebrown5856]

That crispy skin looks insane, well done. I need to try this asap

[@NOTANOTHERCOOKINGSHOW]

Getting good feedback on this one. People are seeing success with the technique

[@melkamutsegaye6943]

@@NOTANOTHERCOOKINGSHOW What? You should or supposed to reply for the viewers comments for your Y.T.V.C. You as* hol*!!

[@ExponentialGainzzz]

Bro, this was completely a 5-Star meal. My girlfriend and I absolutely loved dinner tonight, thanks to this recipe. Never butchered a chicken, but I got that from your other video. Never made chicken before, but this was restaurant-quality, deliciously juicy. Awesome work. Thanks for these videos.

[@samhatch1657]

I still make this like 3 days a week. Game changer

[@CerpinTxt87]

I think the most important thing is to actually use a thermometer and pull it from heat at 155. Too many people freak out about the chicken being undercooked, that they end up blasting it dry because they don't know what temp it is. Using a thermometer improved my cooking by so much.

[@kzgc8y3n]

Love the 'use the whole bird' vibe. I think we need to start using whole animals more if we are going to continue to enjoy meat, while also treating the animals with respect and care during their lives - from a sustainability perspective.

[@crabs36]

I agree. Also I think by buying whole carcasses and cutting it up yourself there's less risk of food-bourne illness. When they separate the animal parts in the factories, there's a higher risk of exposure to contamination from the other carcasses (and external factors), as well as parts that can get torn up and otherwise wasted

[@darylcastillo1439]

Plus it's so much cheaper for me to get whole chickens and part them myself, then save the carcass for stock. Can't remember the last time I bought pre-packed breasts.

[@jcm9356]

Well said.

[@antonhelsgaun]

Do you ever buy a whole chicken and throw away half of it

[@trippsmclovin]

Amen brother.

[@demonsaint1296]

It’s your way with words that keeps me coming back and trying your cooking style. For me it works and my wife loves it. Thank you.

[@themrmaiorca]

Bravo! once again, spot on. Not sure if you've done it already on this channel, but since you mentioned it, don't ever stop telling people that they should never throw away bones (chicken) or fish bones (specially flat fish bones have a lot of gelatine), heads and shells from shrimps, lobster, crayfish etc. learn them how to make stock, broth and for instance bisque. Man, you change peoples lives if you share that info and techniques with them. Never underestimate the difference you can make for a lot of people by sharing all your knowledge. Great stuff man!

[@dougwilson417]

This is really good. For those who, like me, don’t want to buy a whole chicken to get two breasts, this also works well with boneless, skinless chicken breasts available everywhere. I oversalted them ( think I was over-focused on the dry brine and heavy seasoning advice) and found that about 15 - 18 minutes in the 450 oven (with temperature testing around 12 minutes) was about the right time, rather than longer. But it was a very good recipe, will use again

[@brandonthompson8848]

Man, I don’t know how many chickens I’ve processed and cooked, without considering finishing skin side down. GAME CHANGER! Thank you so much! Love the show and the execution, you’ve earned a lifetime subscriber.

[@gustafsonest1306]

Did this today! Best chicken breast I ever made. I added a spoon of dijon mustard to the sause and was amazing

[@stluanne]

I have been cooking since I was 9 and this method of cooking chicken breast is, bar none, the absolute best I've ever used. I made it for dinner tonight pretty much exactly as described. I didn't have any fancy chicken breast -- it was just two skin-on, bone-in breasts from the local grocery store. I deboned them but did nothing else to them except to season them as you did (I used rosemary instead of thyme.) I used my cast iron skillet and a convection oven set at 425f. I brought each breast to 150 and rested them for maybe 8 minutes That chicken was perfectly done and as tender and juicy as any I have ever eaten. My DH was amazed and so was I! I made the pan sauce but chicken cooked this way stands on its own -- no help needed. You, sir, are not only a great teacher, you are a wonderful chef. Thank you! ~A.B.Klos

[@assassinofvenice8430]

I've been a billionaire since I was 9 - me

[@Darthnerfherder1]

Tried cooking chicken breast this way today, hands down the most juicy it has ever been. Thanks man!

[@FrozenMonkey824]

Finally bought a plate. Good for you.

[@johnnyalbert5732]

FrozenMonkey824 I was looking for this

[@annarojas8161]

I watched the video for the first time today and made it for dinner. It was FANTASTIC! It was perfectly juicy and flavorful. This guy is the real deal! :)

[@saudiasaleema3426]

I made this for my family Thursday night... they LOVED it! This cooking technique works 100%. Completely juicy, tender chicken breasts with crispy & golden skin (I trim the fat off under). They actually prefer this to fried chicken, so it’s a great healthy alternative to that. Serve it with a big fresh salad and a little cornbread 👌🏽I used a cast iron skillet

[@lindacurce3695]

Just stumbled across your channel. OMG‼️ I immediately subscribed. I’m almost 77, and have home cooked my but off ever since my mom taught me. When I was about 10 years old. She was taught by her uncle, who at the time, was a head chef at a Chicago restaurant. He taught her well. Gourmet meals daily. So seeing you with this chicken video was amazing. My mom prepared a large variety of dishes. However chicken breast was not one of them. I have only one Juicy recipe I always use. It’s great. But yours looks fantastic. Thanks for the tips that this old gal can use. Looking forward to watching. 😊

[@son_gogeto9128]

Some of the best looking roast chicken I've ever seen!

[@trublgrl]

She calls at five: "Wanna do something?" She shows up at six and you have this ready to eat. You will be married by eight o'clock... Or whatever.

[@fionachan3384]

I really appreciate how you are trying to teach ppl legit skills/ build a foundation.

[@yaboyjuice102]

Yo!!! I just cooked this for my mom’s birthday and it was AMAZING!! Thank you for all you do man!! I’ve never made chicken this good before 😅😅 you’re out here expanding people’s culinary knowledge! And I appreciate it very much!

[@xxxxx3165]

A PLATE ?????? What ????? 😳😳😳😳😳

[@mauz791]

Blasphemy

[@714milky]

Hahaha

[@scoochalot8486]

i think its for the contrast from the brown sauce and white plate, his cutting board is brown so it would have looked flat.

[@ehtikhet]

Food goes on plates. It’s a dumb gimmick.

[@busybee2033]

Nothing wrong with using a plate. I'm a cook I know for a fact that plates work ✌

[@richardmckeithan5576]

Professional planned n potent production Ur a dangerous...man The world is lucky u chose to tame that danger by focusing on cooking Top notch

[@liamwebb3121]

Counting down the days for the stock!

[@Ace-cv1xd]

quick, simple, straight to the point, no bullshit 20 minutes explaining things that people dont give a shit about nor will they ever remember. just the essentials.

[@biggdaddy202003]

Watching you break down and cook those chicken breasts reminds me of being in culinary school. We had to do this several times to master the skill . It is not hard but, can be intimidating for those who are used to going to the store and just buying chicken parts. The cooking of the chicken was textbook perfect and really well done. Solid video

[@phoushaiyang]

Best and simplest recipe I’ve tried for chicken breast! No more dry chicken breast at my house. Thank you for this masterpiece 🙏

[@katrinnappe3233]

Wow....made it today, and it works just perfect if you follow the directions. My Husband couldn't believe it. It was so so delicious. Can recommend it 100%. TKs so much Steph. Saludos from the very south of Chile!

[@allthingsinspiring1]

OMG this channel is everything for a home cook who wants to up their game!! Amazing tips that I've never seen! Could you please do a full length party menu for like 20 people with a step by step game plan on how to prepare and make everything from start to finish and how to organize your time? Keep up the good work!!! 😃

[@jpablo700]

Bro, made this for my beautiful lady along with some sautéed onion, asparagus, garlic and balsamic glaze finish for the side. Paired with a wonderful bottle of wine. Success!! And I mean exceeded expectations SUCCESS. She loved all of it. Thank you. 👍🏻 🙌🏻

[@joeday2164]

Been making it like this for years . It really is the best way to get a tender juicy breast . I like doing it to thighs as well. Nice vid , keep em coming .

[@shadeedsabir3803]

Bro, I never comment on videos really.. but your vibe is so dope and this is mY first time watching your video. I pray you have so much success for these. The love and passion you have for your craft comes through so exquisitely. I'm really blown away. I paused it 4:34 to type this. Imma subscribe now. ✌🏿and blessings

[@Inproject12]

That sauce looks perfect. Bravo and well done.

[@NOTANOTHERCOOKINGSHOW]

Appreciate that

[@mjzzzzzzz85810]

I also love how you can make such a delicious dish using minimal ingredients! Only S and P on the chicken (initially) but sometimes that’s more than enough! Looks so lovely

[@northcountrydylan]

You are, without a doubt, the best cooking teacher I've ever had.

[@TheDarrenH30]

Finally! Chicken breasts that are juicy and flavorful instead of dry and boring! I’ve followed your technique a few times now and it’s come out consistently fantastic. Thank you.

[@mdc2077]

Going through your videos. I’m really impressed by your cooking techniques and the outcome of your dishes. All top notch A+ dishes. And your production is great too. Tv quality. Nice job my man.

[@etricflame1716]

Hey Steve, what's the best way to reheat old sauces/stocks that you've frozen for leftovers?

[@patrickdugan2393]

start freestyling and if it thaws you know you got bars

[@chynnhowe]

Patrick Dugan ❤️

[@alessandroranieri848]

Heat it up gently/gradually on the stove in a pot/saucier. If it's meat-based, try adding a splash of balsamic and cooking that out for a little bit... if it's a lighter sauce, some lemon juice. If you're adding it to pasta, add it with some of the cooking water to thin it out. Maybe some add some fresh herb that compliments the flavors

[@NOTANOTHERCOOKINGSHOW]

It really depends on the sauce or leftover to be honest

[@winkpinky1445]

That’s the most appetizing chicken breast I’ve ever seen! That’s how I cook my filet tenderloin but never thought of doing it w a chicken breast. Thank you soo much!

[@Ms.MD7]

So I did a similar method to this with some changes: I cooked chicken thighs on a cast iron skillet instead. Cooked the skin-side on med-high, then transferred to 435 degree oven. I did flip it because my chicken skin was burning and baked it for 13 min only. I was actually shocked that it cooked so fast. But omfg, the chicken was sooooooooo JUICY, it looked exactly like the one on the thumbnail where it's cooked, clear juices were running down. This is such an amazing technique!

[@raenandlal5893]

Made this tonight. Added thyme and sage. Delicious!!!!!!!!!!!!!!!! 😍🤤🤤🤤

[@XX-bo5pb]

Straight up, i didn’t even know chicken breasts could be that juicy. I’ve only ever had cone dry, chewy and bland chicken breasts, i’m gonna have to try this, thank you!!

[@sarmadghafoor1484]

Jonathan D'Orazio I cant cook.... that’s it end of 😂

[@alexiszambuto1851]

You’re an amazing chef you deserve 12 million followers

[@markjeranek9802]

First time watching--lifelong cook in some good restaurants--you know your stuff. Well done you.

[@tfnkartier]

I aint even goin to lie this intro music is fire🔥🔥🔥

[@ejej_shej7958]

What is it?

[@felipea1844]

I really like the juiciness of your chicken ... it shows your skills. I will try your technique at some point. Thank you for this video.

[@Thatjuice1]

I just made this and it is incredibly. I thought theres no way its going to come out tasty, but it tastes incredible and was super easy. Thank you!

[@Ana-hy5nh]

You sure know what your doing in the kitchen I love it

[@MartinRodriguez-cu6vl]

Great production in this video aside from the unbelievably juicy chicken. The nice background music, smooth transitions and edits overall.

[@ciceroalmeida7479]

No bullshit, just straight up useful cooking tips. I love your chanel.

[@thescand]

Can’t wait to try this! It looks outrageously good. Thanks Sam! Hope you’re doing well!

[@kui_maina]

The thumbnail is such a thirst trap, i am dying. First timer here, instant sub.

[@voitekl]

I love the way you did that chicken breast super simple and delicious I do mine in a similar way but so many people complain that they hate the chicken breast because they overcook it

[@lolliga]

This channel is awesome for a noob cook like myself, I suck at cooking chicken breasts so I will be trying this today.

[@Jae_Cee]

I've made this twice now and it's been a hit both times. Thank you!

[@OurLifewithAntonioandKatia]

I made this last night and it was BOMB!! I just added wine to the sauce though, im a wino 🙌

[@mouse2647]

I've been so spoiled with sous vide that it's been a while since I've made one this way. Gonna try it again soon. Thanks.

[@SharonNed-x3r]

You are a culinary wizard. Fantastic 😍!!! 💯

[@natebaker72]

Got a chicken in the fridge ...gonna use this method tomorrow..that chicken breast looks perfect!

[@troythorn9386]

Came for the recipe, but when I heard that song I had to find it! Appreciate ya!

[@realcorkdan]

dude , your a genius .... the skin looks amazing

[@wildinc.7720]

Holy shit! Went to the grocery store (big chain) and they don’t carry any skin on chicken breasts. They’re all skinless. I tried it with skinless anyway and it turn out delicious. Also, if you’re using a boxed chicken stock that’s not as thick, a little goes a long way when reducing and thickens just right when you finish with butter. I made the mistake of using too much stock which therefore took FOREVER to reduce to the consistency I wanted. Great video.

[@zsompog-in8011]

This is the most delicious chicken beast in the word. TRUST ME!!! I made it already 😍😍😘😘🐔🐔

[@CP-wj4ff]

I love this guy! Great music as well! Keep up the great videos!

[@trevormalcolm4328]

Loving this channel, good, common sense tips! 👍🏽🇬🇧

[@andrewmon2562]

Dude this is awesome. You are the man of the chicken.

[@gotdamnbaby1353]

The swag is unbelievable

[@BORIQT27]

The Most beautiful chicken I've seen in my life

[@oscarchevy10]

Amazing video 👍👍👍👍👍👍👍👍👍👍

[@jaywaup]

Did this tonight for dinner. Looking forward to the taste.

[@lolo5551]

Gordon Ramsay: Let the knife do the work. Stephen: Let the heat do the work.

[@derryXDINES]

Man this looks so good! I'm so used to eating baked or grilled chicken that I always forget how good a treat this could be.

[@angie8412]

Luv ur "crafty channel " lol ur so genuine. CIAO CIAO From Canada 🇨🇦👍

[@sgs-integration]

Really like your videos and already tried a few of your receipts. Would be Awsome if you could also say or write the temperatures in celsius as well when making dishes in the oven

[@lihxc]

Song is something between....a Bond Villain and fine dining....perfect.

[@caylalynne]

I love your videos ! I’ve tried some of your recipes and they always come out great ! ☺️

[@daltoncunningham2762]

This one is a game changer. Hits all cylinders great upload.

[@TICafeRacer]

Made this tonight. Absolutely excellent! Thanks

[@phoushaiyang]

Everytime I make this recipe my chicken comes out perfect. You win 🏆

[@NoShortKutz]

The Sauce🤤 The Goldenness🙂 The juiciness😋 The flavor😗 Who in their right mind gave this a 👎down

[@andrechristie2853]

Your channel always makes me wanta cook just to cook lol. Great job!

[@NOTANOTHERCOOKINGSHOW]

Thanks bud!!

[@vkiperman]

Chef, another great episode! Nicely done.

[@THX-vb8yz]

Ok...... I'm making this tonight!! YUM!

[@TristansMom10]

Did you ever know that you're my heeeeeerrrrooooo! hahaha but seriously this looks so amazing. I just bought 2 whole chickens from the farmers market! im so excited! thank you so much for sharing!!!!!

[@krillansavillan]

That opening scene was magnificent

[@joycewible8816]

I absolutely cannot wait to make this chicken.

[@Art_Vandelay_]

Wonderful communication! So easy to listen to and retain. Great content!

[@JohnHausser]

Nice job 👍 By the way, could you show us your favourite stir fry recipe ?

[@lenaphan4419]

Favorite cooking channel. Can't wait to make this!

[@alansilverberg5788]

great video! Can't wait to see the one on making the broth.

[@Pulp_Riction]

Love your knowledge and passion, it really shows. Great work thank you so much

[@thecanok]

That looks great!!

[@ceelowpezx0]

That looks great!! Definitely going to try that because my chicken always comes out dry 😥

[@matthewjin7555]

Yesh. This was the best looking chicken I've seen, ever.

[@ObscureStuff420]

Just cooked this and it is delicious. I used boneless skinless chicken and avocado oil and I only had regular chicken broth. The sauce and chicken were delicious. I had to drop the oven temp down to 400 so as not to burn the silicone handles on my pan. It took exactly 15 minutes.

[@calvinemmanuel]

The thumbnail made my mouth 100% water in 2 seconds

[@sherry2836]

Beautiful! And the sauce ...!

[@nathaliemilla3108]

This is really good!!! Really makes a difference. Thanks!