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!

[@jimjudge344]

Tried this… sort of. Didn’t have onion or shallot so I just used garlic which I sautéed first and removed from the pan golden brown. The chicken breast went in next for some searing. When done used some white wine ~ 1/4 cup to deglaze and added the garlic back. After a few minutes added chicken broth ~ 1/4 cup and let that cook down a bit. Next a major tsp of Country Dijon and juice from a half of a lime. Simmer again for a few minutes then add some heavy cream again ~ 1/4 cup. Mix and simmer for a minute then add back the chicken and accumulated juices. Simmer for 3-4 minutes. This turned out fabulous. The lime came through as you mentioned adding a nice brightness. Didn’t have a frig to beat on so I just served with baked potato and steamed broccoli. Great meal.

[@johnbollinger4896]

Thanks!

[@thatdudecancook]

Thank you!

[@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.

[@leighhiggs5127]

Agree with the shallots instead of white onion. I would also deglaze with white wine! You killed it!!

[@SliceSupeRStaR]

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

[@mitchb.1746]

I made this today and the whole family loved it.

[@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 😄

[@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

[@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.

[@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!

[@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.

[@skymoon2008]

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

[@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

[@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 💪.

[@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

[@waltgr6470]

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

[@amandam5695]

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

[@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!

[@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!

[@rosscourtney9913]

One of the best cooks in the world right here.

[@itsallgoodaversa]

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

[@andrewbutner6315]

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

[@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

[@BanTi-q4x]

Best chef I have ever seen

[@w.rowechmura8414]

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

[@Brandon-jw5cv]

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

[@cartnov17]

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

[@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 .

[@matthewwright57]

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

[@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

[@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.

[@cathyjones4702]

Congrats on 2 million bro

[@-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!

[@birdypcw100]

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

[@paisastic]

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

[@JasonRodriguez2187]

looks good sonny, many blessings for your success

[@timgreene2138]

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

[@ronboone187]

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

[@cnel4545]

The Dudes knife skill cutting that shallot was magical 🪄

[@RobbDizzl]

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

[@ArosyIslam-g3l]

That looks like a delicious dish & wonderful 👍❤️

[@roshnikhanam3151]

Best cooking 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.

[@draven_sword7092]

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

[@grim_magnus]

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

[@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.

[@mightymarf265]

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

[@mstee6738]

Definitely making this sauce but over salmon ❤

[@Vict0reeaH]

Frozen minced garlic is a game changer for me

[@mhariclare1]

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

[@arfatcolbd7007]

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

[@MrZentrierer]

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

[@MH-wm6df]

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

[@ParvinAkther-g6o]

Nice cooking..thanks for the recipe 😄🤤

[@shawnnoland7770]

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

[@thomasstone7207]

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

[@ProtushBarua-t3i]

This series is going good tbh...loved this clip, Was helpfull tho

[@mdmasum-wk5tf]

I tried this at home so nice 😋💗

[@brianprince3110]

Knocked out the fridge with a awesome riff! 🤘🏻

[@jamesroseii]

Give us more wild French cooking!!

[@staceysanatass-oo4ez]

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

[@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.

[@jimglatthaar4053]

Outstanding video, great explanation of the techniques involved.

[@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.

[@gripperb52]

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

[@MrPappymn]

Congrats on 2M!!

[@MdShohan-f3w]

Loved the recipe

[@itsgottobeperfect1]

Again, marvelous!

[@sarizzdotcom6269]

Best chef ever

[@md.hafijurrahman2151]

Looks delicious 😋

[@spuds6423]

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

[@lucascady4992]

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

[@VintageFLA]

Your brunoise skills are dope

[@monkeygraborange]

Razor sharp knives

[@Roonasaur]

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

[@tryx3651]

I subbed the cream with tofu, the onion for celery, the chicken for turkey and the garlic for nothing. I also added a jar of applesauce. This recipe was terrible. 0/5 stars

[@skybeastcrimson7966]

?what

[@thatdudecancook]

Well at least you stuck with the exact ingredients

[@w.rowechmura8414]

😂

[@KarlaAnn-if9jm]

Uhhh....whst did you expect? You didnt make this, you made a mutant version

[@KarlaAnn-if9jm]

​@@thatdudecancookOmg lol so funny

[@RaihanAhamad-o9s]

Awesome recipe 😋😋😋

[@Hiki87]

Love that Russ Hanneman is keeping busy

[@alredxiii]

Tres Comas !!!

[@kevinmccarty4242]

Love how we do the recipe and change the first ingredient. Here's a nice recipe, but onions when shallots are available?...seriously, that's what I love about this guy..

[@OrthodoxJourney359]

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

[@PrimalEdge]

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

[@nicholaibjoring624]

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

[@EdHadder]

I Love That Dude Can Cook Videos 🤍

[@UmmaHabiba-v6l]

Looks so Yemmy

[@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.

[@IMRANHOSSAIN-lo2qb]

I look forward to watching more of your videos

[@kleptosepto1848]

1.99 mil. make it 2.0 million guys!

[@consultmjp]

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

[@trollgawd8432]

right ? never seen that in my life !

[@mdsamibiswas1051]

Wow so delicious😋

[@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. 😊🙏💙🦘

[@sahlomonic]

I like the subtle Cafeteria Fraiche reference ;)

[@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.

[@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.