The Best Creamy Garlic Chicken On Youtube? We'll See About That!

[@breakthespice]

Thank you for trying out my recipe ‘ThatDudeCanCook’! So glad that both of you enjoyed it 😍 Loved your version with the shallots, it definitely enhances the dish. Thanks again for choosing my recipe. I look forward to watching more of your videos ❤

[@thegoodgeneral]

Good job! Dish looks awesome!

[@thatdudecancook]

We loved it! Thanks for stopping by

[@chesterossa]

Classy AF. Cheers

[@katlis]

Great recipe, congrats on the great review & views. Now... what is the story behind the name "Break the Spice?" 😁

[@heavymetalchef5132]

Looked awesome! For thick breasts butterfly them and pound out. But yours were perfect size. Great job as always Sonny

[@charlesparr1611]

This exact recipe, just with fresh parsley (still dried oregano) and lemon instead of lime was one of the most popular menu items I ever ran. The restaurant still has it on the menu twenty years after I left. Pan fry a little zucchini, add some cherry tomatoes until they get blistered and charred, and a thick cut slice of garlic ciabatta to mop up the sauce after. Easy to make, super forgiving especially if you brined the chicken breast, the only drawback was we sometimes needed two cooks on saute because nobody ordered anything else... Oh, and you can do the exact same sauce and technique with a nice little filet mignon and it works just as well. You can do it with a pork chop, you can even do it with a hamburger, or a big portobello mushroom cap. It works with everything. It's even a pasta sauce.

[@Panama_Red]

Almost a mother sauce with that many applications 👍🏼

[@charlesparr1611]

@@Panama_Red Seriously I think the only thing it doesn't go with is salmon.

[@erat91]

Agree about pasta sauce, this sauce was very similar to a pasta sauce my Italian family made when i was a kid. I still make it sometimes.

[@drewb.8059]

I'm still trying to learn myself. With the zucchini and tomatoes, do you mean cooking them on their own or in the sauce? Sorry it it's a dumb question!

[@charlesparr1611]

@@drewb.8059 I meant by themselves, as a side dish basically. Just a piping hot pan, a little oil or clarified butter, and toss the veg until it gets some colour. A bit of whole butter, a pinch of minced garlic and another pinch of minced shallots and a pinch of minced parsley, stir that until the butter just starts to brown, and like 2 TBS of white wine or a tbs of lemon juice plus a tbs of water, cover with tight fitting lid and take pan off heat. Its five minutes to do it, the zucchini will be just tender and a little browned on the outside. the cherry tomatoes will be blistered on the outside and explode and burn your mouth like little bombs, so warn your eaters to wait a second before popping them whole in their mouths lol. Nice and light and versatile, and at least where I live you can get perfect cherry tomatoes and nice zucchini year round, unlike most vegetables.

[@ERB]

I enjoy a lot of your videos, for some reason this particular format feels particularly wonderful to me - testing and evaluating popular video recipes is f-ing gold. Please don’t get me wrong, your original recipes are also 1000% worth watching. But this is the first one that inspired me to comment , for whatever that is worth. Very best regards -nice Peter

[@rochib21]

OMG what a crossover! All the best to Peter and Lloyd. I can't wait for the new season!!

[@crosselen9766]

Sonny I really love how you and your fella actually tests those recipes and evaluate them in a serious manner. a lot of the times some of the seemingly "pro" chefs on youtube just dismiss them or use their experience working in finedining and whatever to dismiss them without giving them a chance.

[@rjva1743]

You and your fella. Bahahahaha.

[@ReasonablySkeptic]

I LOVE the part where *BOTH OF YOU DEVOUR* the great meal. It just shows so much confidence in your cooking, and solidarity in your partnership. 10/10 GREAT MOVE!

[@Nadaefvji]

Sgt Gilbert is the underrated star of this channel. I’d like to see a video of only him making the meal.

[@BigThangs]

That'd be hilarious! Like a puppet cooking show

[@lalegende2746]

That’s April Fools content for next year

[@ArbitraryAlex]

PSA: If using storebought stock and making a sauce, you want to use either low sodium or no sodium as to not have it taste super salty as it reduces and the salt concentrates.

[@Panama_Red]

Up this comment! You can add salt as you see fit. Those bouillons and stocks are way over salted.

[@ArbitraryAlex]

@@Panama_Red Yeah! Or even add a splash of soy sauce at the end.

[@wolfman011000]

Maybe a series of videos showing how to make take away food at home at a reasonable price. Make a mc double with smash burgers that type of thing, the technic for cooking them in different ways to improve the flavour and texture. Going to a fast food place is getting up there in costs, like a sit down meal in a resturant from 3-4 years ago. Thanks for the video, take care, God bless one and all.

[@woodstream6137]

Crazy how expensive they are. McDs really gone down hill. I only like 2 things anymore. Now i just get a sub $5 snack from fast food places and eat real food later.

[@alig3841]

This is like half of Joshua Weismann’s videos check him out

[@Ehlaar]

lol I tried her recipe and my husband loved it I use bow tie farfalle pasta the lime juice in the bottle is more potent than a fresh lime Love this recipe and to soo much more garlic

[@TheBigdutchster]

I think a little Grey Poupon in the sauce would be good.

[@Panama_Red]

Not a bad idea. It would add a little zing without getting overly spicy/peppery.

[@mmc9828]

I just made chicken cordon bleu yesterday and it called for 2 tablespoons of Grey Poupon. If I made it again though I would add an extra tablespoon of the mustard. It really bumps the recipe up a notch.

[@deniseheins2133]

This is a typical Monday night meal for us. Simple, fast. Serve with some beautifully roasted carrots and fresh green beans, done. Love it. I haven't made this one, I am putting it on the menu.

[@thereissomecoolstuff]

You are pretty fancy. Good for you.

[@deniseheins2133]

@@thereissomecoolstuff - nah, this is an easy recipe. I used to be a cook.

[@thereissomecoolstuff]

@@deniseheins2133 See you fancy and experienced.

[@JDubST]

Just recently bought a whole bunch of chicken thighs on sale to store into the freezer. Can't beat 99 cents a pound! And I think I know what I'm going to make with it!

[@danielboiani288]

Made this for the family immediately. You were right about the lime. Juice of a quarter lime is enough. But man does this burst with flavour and so easy to make.

[@w.rowechmura8414]

I’ve made variations on this simple dish hundreds of times. Simple, quick, flavorful. A winner. 👍🏻

[@briancrawford2523]

You forgot the nutmeg

[@l.m.mccormick1470]

Good catch! ❤

[@jinxx9515]

I was about to say that. Just beat me to it. GG

[@Sniperboy5551]

I guess he didn’t want to trip balls

[@eleishar18]

It was optional.

[@deniseheins2133]

As well he should 😄

[@troys3rdball]

Hey man! If you haven’t already, can you do a dedicated video on how you’re able to know when chicken breast is done without a thermometer? I am so scared of undercooking chicken I almost always overcook it, I really need some tips/advice

[@Yoroiful]

2:42 LMAO. Instantly changing the recipe.

[@MrPixelHungryz]

You know I been watching your videos for a while now, and you and the videos seem to get better and better every time I click on one. Keep up the great work 💪.

[@andrewbutner6315]

Looks amazing, I will make it this week, adding chanterelles, thank you!

[@nathantilly3539]

This reminds me so much of your '15 Minute Creamy Garlic Chicken Tenders' I absolutely love it. It tastes super fancy! I make it all the time :d

[@lelandwhitehead56]

I actually made pretty much this minus the nutmeg based on your “15 minute garlic chicken tenders” video from a couple years ago and it’s become a staple!

[@whattheguyLOL]

@ThatDudeCanCook Congrats on hitting 2 million, you inspired me to cook (5 months of tryhard cooking learning now ! :D ), my favourite chef on youtube - perfect combination of great food + entertainment + quality recording! Well deserved!

[@skymoon2008]

I made this dish today with mashed potato, and Greek salad, it was divine.

[@CountDankula0]

I would add mushrooms

[@affexxe]

And extra butter

[@ross-carlson]

100% THIS

[@thaddeusk]

I'd probably also switch to thighs.

[@mrdarklight]

@@thaddeusk Thaddeusk knows what's up.

[@Bman1878]

​@@thaddeuskor at least use skin-on breast

[@itsallgoodaversa]

Love the chemistry and back-and-forth between you two 😂

[@waltgr6470]

Big congratulations on reaching 2 million subscribers. You are definitely the top cooking channel on KZbin.

[@paisastic]

This is a simplified version of chicken piccata. Great recipe!!!

[@ronboone187]

The Sonny and Marcus team is the Dynamic Duo 😂😂😂 They're both great 👍🏾 👌🏾 👏🏾 🙂

[@Brandon-jw5cv]

OMG these videos are my favorite! The salmon one altered with more acid and wine is our family's go-to.

[@tastedup]

Saw this recipe pop up, knew I had everything in the house to make it (including fresh parsley - which I substituted for), and said to my wife "baby, I'm making bald dude chicken tonight". I added some white wine as suggested, and damn it was fantastic. Cheers from a fellow bald dude!

[@consultmjp]

I wish I could thumbs up twice just for the elevator and stairs bit.

[@trollgawd8432]

right ? never seen that in my life !

[@matthewwright57]

I love dry french thyme for braises, I think it actually has more flavor than the fresh over the long braise.

[@grim_magnus]

Lol. That subtle flex at 3:30 where he looks at the camera while doing a relatively precise cut.

[@cartnov17]

Always appreciate your light heartedness & silly moments 😅 & yes behind scenes ...sound effects 😂

[@SliceSupeRStaR]

Simplicity is the ultimate sophistication they say! Congrats on reaching 2M subs! Well deserved!

[@jamesroseii]

Give us more wild French cooking!!

[@timgreene2138]

Always impressed with your knife skills. I need a master class. 😂 Keep up the great work guys. Best cooking channel on youtube! ❤

[@DarthMohammedRules]

You used to be able to easily see if these recipes were worth the hype... back when you could see the number of dislikes on a YT vid, and compare the like/dislike ratio.

[@MountainManWiggie]

I would toss fettuccini in the sauce and then slice the chicken and lay it on top. Garnished with a few dices of red bell pepper and a tiny bit of parsley.

[@amandam5695]

Great! Even if you thought you dumped in oregano but actually grabbed anise seeds 😢 It worked out. And lemon is what I had.

[@cnel4545]

The Dudes knife skill cutting that shallot was magical 🪄

[@patrickstone2106]

Love your videos, your chicken paprikash is now a staple when I don't know what to make and your chicken satay was a hit at the super bowl

[@-slurmdaddy-8147]

LOL that refrigerator just got rocked and rolled, coming from French background in cooking I can tell you do as well. Awesome channel!

[@brandorobot]

This is pretty much what I would do most of the time just cooking some pan seared pork chops at home, simple pan sauce and it feels fancy.

[@Deadbaby76]

Made this tonight. Was fantastic. Thank you for the recommendation. Please side kick that fridge for me.

[@RobbDizzl]

Your creamy chicken recipe is a banger and instantly became a regular with my family.

[@draven_sword7092]

Definitely adding this to the ol recipe book. Thank you guys!

[@offdabeatz]

I use a sauce like this for many different types of chicken or pork. For chicken though I like to add a little pecorino into there as well as using fresh herbs after vs dry .

[@rosscourtney9913]

One of the best cooks in the world right here.

[@mhariclare1]

I loved this series…glad you are still doing it👍🇨🇦❤️🇨🇦

[@birdypcw100]

In this series, I'd love to see you do a 10 out of 10 version!

[@shawnnoland7770]

OMG!!!! When did you hit 2M subs? CONGRATS!!!!!!!

[@jimglatthaar4053]

Outstanding video, great explanation of the techniques involved.

[@peterdoe2617]

Simple. Fast. Although I'm not an american, I could think of grating some parmigiano reggiano into the sauce. About the oil into the pan: Marion Grasby just mentioned: "Heat up oil with the wok: it will stick. Pour cold oil into an already hot wok: it won't." Can you aproove that? If you wanna learn to play drums, pls watch: El Estepario Siberiano and his short: "my sticks are drunk". For you, as a beginner: just to get an idea 🙂

[@CuriousCrow-mp4cx]

He's right. Heat the pan then add the oil and swirl it around the pan crates a super thin layer of polymerised oil on the pan surface making it non-stick. Works on carbon steel as well. That's why Chinese cooks do the same even though their woks are seasoned. It also protects the seasoning layer on carbon steel and cast iron.

[@Vict0reeaH]

Frozen minced garlic is a game changer for me

[@lucascady4992]

Garlic, peppercorn, and Mushroom!🤤🤤🤤 That's how I cook my Venison tenderloin! 🤤

[@OrthodoxJourney359]

You’re safe on this channel. I’ve seen people on TikTok make mid rare Chicken 🐔

[@JasonRodriguez2187]

looks good sonny, many blessings for your success

[@MrZentrierer]

We actually tried this today, just amazing, really tasty. Thanks for showing :-) Edit: Combined with fried potatoes with some rosemary

[@videobyallen]

This one would be good with bone in thighs, white wine, fresh thyme, extra cream sauce, on a bed of jasmine rice. Finished off in the oven of course.

[@thomasstone7207]

I will watch the "shorts" that you put out but I love the long form videos because they teach me something.

[@mightymarf265]

I'm really liking this "See about that" series!

[@PrimalEdge]

🎶🎵Our dice, is a very very very fine dice🎵🎵

[@MH-wm6df]

I subbed out everything for white bread and peanut butter and grape jelly, and it was delicious!

[@gripperb52]

Of course it’s good you can’t resist making it better

[@cathyjones4702]

Congrats on 2 million bro

[@spuds6423]

Mick Mars called, he wants his wig back!!!!😂😂😂 A Shout Out to Mick, his new album is great!!!

[@VintageFLA]

Your brunoise skills are dope

[@monkeygraborange]

Razor sharp knives

[@johnbollinger4896]

Thanks!

[@thatdudecancook]

Thank you!

[@Hiki87]

Love that Russ Hanneman is keeping busy

[@alredxiii]

Tres Comas !!!

[@Mr.ClimateChange]

This was posted at the perfect time. My grocery store just had BOGO chicken breasts so I have a ton of them right now.

[@nicholaibjoring624]

I know this is good, because this is basically my go-to for chicken and pork tenderloin lol

[@brianprince3110]

Knocked out the fridge with a awesome riff! 🤘🏻

[@michaelpointek1899]

Rather than adding salt to the sauce at the end, I would have added some shaved parmesan for salinity and additional flavor. But that looks great.

[@thereissomecoolstuff]

Good call. I would add both.

[@arabscamel1034]

So, doing the change to the wine is beneficial for several reasons. Lime juice loses potency quickly when overheated, so knowing your temperatures and addition times become more relevant opposed to wine. Lime juice gets bitter when it gets too hot, and wine cooks down to a sweeter taste. The wine for this style of dish just makes more sense. I have no doubt that the lime is good in this, i would just personally change up some of the flavors to benefit the ingredients more.

[@kleptosepto1848]

1.99 mil. make it 2.0 million guys!

[@christopherowen365]

Marcus fully SMOULDERING for the side camera shot 😂

[@arfatcolbd7007]

Thank s for nice presentation, i love this recipe. ❤🎉

[@Xani13]

How do you keep the underside of your Made-In pan looking good? Mine is already burned to blazes.

[@ArosyIslam-g3l]

That looks like a delicious dish & wonderful 👍❤️

[@IMRANHOSSAIN-lo2qb]

I look forward to watching more of your videos

[@mstee6738]

Definitely making this sauce but over salmon ❤

[@staceysanatass-oo4ez]

Mine wasn’t perfect but it came out even better lolll I love this ❤

[@marym434]

This is like your Creamy Garlic Chicken Tenders.

[@LittleMissLaLa101]

Made this for dinner tonight. It was okay… I feel like it was missing something and I can’t quite put my finger on it… possibly using fresh herbs as you mentioned might be the trick.

[@Sniperboy5551]

Sonny’s Swedish meatball recipe is still considered the best thing I’ve ever made

[@affexxe]

You should try them here in sweden👌🏻

[@MH-wm6df]

@@affexxeI’ve had better Swedish meatballs from other places. The country itself isnt responsible for good dishes, it’s the ingredients and the people making it .

[@Panama_Red]

​@@affexxe in my experience, you can't make a bad Swedish meatball. They're all a little different but I've never regretted eating any of them. Throw a little lingonberry sauce on them(and a side of mash) and it's heaven on earth.

[@affexxe]

@@MH-wm6df best is homemade. Ofcourse not every meal of meatballs here will be among the best hahah but if you know where to eat or how many people here make them at home its the best for sure

[@sahlomonic]

I like the subtle Cafeteria Fraiche reference ;)

[@wanaberanch]

I like the background on the side shot, the lights are nice. ☺️

[@Aussielife.]

Wow a Justin timberlake and uncle fester cooking show! Love it dude!

[@Gnuddelunke]

Translucent is the new brown.

[@Diabolotherium]

Incredible Randy impression.

[@oskarszymanski6529]

Oh I did this recipe it's really excellent

[@bellasamantha237]

I get the feeling that you just like spooning Sony. LOL! 😅 Great recipe n loving Marcus' involvement + the Dad elevator joke. When I was growing up my beautiful Dad would do that joke when I was so often ill in hospital at the end of my bed. I miss him dearly n you remind me of him Sony. Thank you for that. 😊🙏💙🦘

[@lisamarie5047]

That's one of my all-time favorite jokes! I kinda hurt myself last time I did it to make my kids laugh, too... 😅

[@mdmasum-wk5tf]

I tried this at home so nice 😋💗

[@Roonasaur]

6:36 youre one of very few actually funny channels on YT Liked. Already subbed.

[@IndridCool54]

The last time I recall seeing that “down the stairs” trick was with El Chapo… the trick was, there were actually stairs leading to an escape tunnel! 😂

[@delisebomer8654]

I would love to see your take on Whiskey Peppercorn Steak

[@thefrowsy1]

3:46-3:41 😂🤣

[@linesanraman7974]

Must I watch in reverse?

[@ARGONONYA-ye6wl]

I want your neighbor to start a YT channel of just your fridge bits, but from their prospective.😂😂😂😂