These Simple Tips will Immediately Make Better Chicken Breasts
It’s time to finally make chicken breasts that are delicious. We’re talking seasoned, perfectly seared, juicy, and jam-packed with flavor. In fact, I’ve got 6 foolproof ways that you can absolutely pull off tonight, because I believe food matters. It connects people—and by teaching better techniques, I’ll help you create meals worth remembering.
→ Recipe: PRINT THIS RECIPE:
Dry Brine: https://www.billyparisi.com/dry-brine-chicken-breast/
Wet Brine: https://www.billyparisi.com/wet-brine-chicken-breast/
Lemon Butter Sauce: https://www.billyparisi.com/lemon-caper-butter-sauce/
Chicken Pan Sauce: https://www.billyparisi.com/chicken-pan-sauce/
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Watch more recipe videos:
Chicken Valdostona: https://youtu.be/K1AWLko8tB8
Chicken Pot Pie: https://youtu.be/ovzQIliGIqg
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I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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20 Comments
My mouth is watering. Need to prep the chicken. Thanks Chef
My chicken is always delicious. NEXT!
My chicken breasts don’t suck anymore because I learned the Billy Parisi way a couple of years ago❤😊🙏🏼
I prefer dry chicken to juicy chicken. I guess I'm weird.
@Billy
I believe you when you say you're not pushing an agenda with stating natural is better. I have no agenda in the world either but do agree with your position 🙂
But if ones prefer the other then let them have at it 🙂
peace to you
Thank you! Will do one of these for tonite 😊
I especially love making Billy's chicken cutlets! 😋 .. Wondering though.. his pounded pork is called a schnitzel .. and his pounded chicken is called a cutlet. 🤔 (I'm talking about the pounded, breaded, pan-fried version) ~~Whatever they're called… YUM!!! ..Best "Chicken Schnitzel, aka Cutlets".. EVER! 🤗
Chef Billy can’t say it for legal reasons, but pull your chicken breast at 150F, and let it rest for 3-5 minutes, and thank me later.
Lemon & capers! 😋
When will we get an update on the restaurant? Anxious to see what’s happening!
My chicken breasts don't suck. Thumbs down for the clickbaity title. You're better than that.
My foolproof way of cooking a breast is to marinate it at least an hour, then cook it on medium heat for a long time (by "long time" I just mean longer than you're probably used to, always use your senses – or a thermometer – to check if it's done) with a press on top of it. I'll bast it with any juices in the pan or leftover marinade as it's cooking, and I don't have a problem flipping it multiple times during cooking.
Perfect every time.
In addition to buying the natural, smaller cuts, I look for air chilled as well. Seem to almost always have better texture and flavor
I've been dry brining my proteins for several years now, it's a winner!..
Y can not convince me legs are much better and tastier
Chef, I’ve done the wet brine method a few times on whole chickens and I changed my method to making the brine hours prior. Boiling lemon, time whatever spices you choose, wait for it to cool completely, put it in the fridge and then add the chicken and let it sit 6 + hours. I find that you get more flavor this way than just dumping all your spices in cold water and adding the chicken right away.
Knew some; learned MORE. Great video Billy.
no idea why you'd use unsalted butter then immediately add…salt. just use regular butter and add less salt, or none at all. modern "salted" butter is not significantly saltier than unsalted.
If you wait that long with reverse marinade, don’t you end up with cold chicken?
The wet brine is definitely the secret to juicy chicken breast. Every time!! Once you try it, you'll never do it another way
Great vid!! Thank you 😊