The Best Chicken Breast You'll Ever Make (Restaurant-Quality) | Epicurious 101
Chicken breast doesn't need to be dry and stringy! Sharing some juicy bits of knowledge and technique, professional chef Frank Proto teaches you how to make a perfectly succulent chicken breast on this edition of Epicurious 101.
Check out chef Frank on his KZhead Channel, ProtoCooks!
/ @protocookswithcheffrank
Follow him on Instagram at @protocooks
Read More: Our All-Time Best Chicken Breast Recipes www.epicurious.com/recipes-me...
Director: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Biba Clark
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Lauren Pruitt
Audio: Kurt Pierce
Production Assistant: Emmanuel Dominguez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Courtney Karwal
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 Chicken Breast 101
0:25 Chapter One - Prepping The Chicken
2:09 Chapter Two - Cooking The Chicken
6:13 Chapter Three - Making The Pan Sauce
10:11 Plate and Taste
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Gonna make a surprise dinner for my wife today!
how sweet 🤗
@@cometleijon964 Not Sweet It's Delicious Just a Reminder don't mess up the kitchen 😅
Nice, remember not to surprise her with the dishes and clean up.
Make sure to leave everything for her to cleanup!
I’ll give her dessert
Quite honestly, Frank Proto is my *favorite* chef-instructor on KZhead. His instructions are perfectly detailed _and_ he seems like a really nice guy.
100% agree
thats exactly what i was thinking
I stop and watch his videos for those reasons too!
For me, it's not so much the detail, but the why. Frank talks about what he's thinking about while cooking and why he's doing what he's doing.
@@brian-px1bb That’s a better characterization. The “why” is actually what I meant. Thanks! 👍
Frank you've changed my life. I just cooked the most tender chicken ever, after only being able to make stringy overcooked garbage chicken. Thank you.
Thank you so much. I love how you give such great advice about techniques and stuff that I can carry over to other dishes. You're a great teacher and very helpful. 😃
Wow! A knowledgeable chef without an ego. I really like this guy. Basic techniques but so fundamental.
Looking at you Gordan Ramsey
i mean, he did just say my grandmother made dry and stringy chicken... when she most certainly did not.
agreed. the overly tattooed, heavy "personality," cultured indifference, kind of chef is played out
there are better smaller channels that explain thing more clearly. with more science in the mix.
@@jumpsurfer Well, Gordon Ramsay is a world renowned chef. This guy is a culinary teacher and caterer, would be odd if they had the same ego :P
I have watched a LOT of online cooking. I think this chef has one of the absolute best vibes and energies for teaching. The pacing is perfect the instructions are clear as possible.
Try Chef Jean Pierre too
💯
Not really.
Great video because he explains the "WHY" behind why and when you do things while preparing one's meal!! Thanks!
This is nice. Thank you for including some very basic advice for the rookie cook. And I especially appreciate the pan sauce bit since I have never tried it before but certainly will try it now.
Those little tips he threw in there like freebies: “ watch the bubble”, “the bouncy”, “check sauces thickness with spoon” are actually valuable tips that only master classed chef who has cooked a very long time can share. Yet he shared it, for free
Except the whole "bouncy" thing is bs
@@mop0014 except it isnt lol
Oh we’re forever in debt. Owe him my life for sharing his precious secrets..
@@mop0014bs? Have you ever cooked before?
His chicken was dry on the sides and still pink in the thiccker middle part he tried to hide it but u can see it watch again when he dresses the plate
Chef Proto, you have a gift for speaking and teaching. Excellent video on the basics; I look forward to more. Thank you!
Thanks Chef Frank!! I can't wait to make this- and finally feel like I might be able to master a simple yet flavorful chicken recipe. Well done, Chef!
I made it just how you explain to do it, and it came out. Perfect! Thank you. Loving these quick week night meals.
Love all great tips and techniques throughout your videos like this. Not just picking up great recipes but gain inestimable knowledge to add one's overall cooking skill set! Great stuff
This guy is such a great chef and communicator, he is so articulate in his teachings,everything he’s taught me has come out money! He is a one of the best chefs a lot of people don’t know about. My hidden culinary treasure !
This was an awesome video! Frank’s instructions were so easy and clear to understand! Thank you chef!
Chef Proto does a great job in sharing his techniques! Simple, direct and pack with flavor!
I just made this tonight and it was fabulous! Very easy to make. I'm not the best cook. I have to follow a recipe and watching him and listening to explanations of why he does things a certain way made this recipe turn out perfectly. Thank you!
Loved how simple it was to cook with only a few ingredients and how delicious and great the end result was! ❤
Love how Frank explains everything in detail. He’s a great teacher!. Love how Frank explains everything in detail. He’s a great teacher!.
Wow, the best instructor I've seen. I appreciate your straight, simple talk, and your directness. Not a lot of jibber jabber. Only key information. Will be trying this chicken, and I can't wait to watch your other videos. Thanks. You make this recipe seem doable.
It's 9am and I'm starving already, looks simple and delicious! I love your videos because you detail technique and then explain the 'why' behind it. Context makes a difference!
Love how Frank explains everything in detail. He’s a great teacher!
Rule 1… don’t share raw and cooked utensils
No. Check your intelligence.
@@ericwoods6286🤓 "check your intelligence"
Meh.
I just made this. I also cleaned the kitchen after. My wife said thank you. That was the best chicken I’ve had. For the sauce I didn’t have shallots or garlic so made with white onions and Serrano peppers
That chef really knows how to teach, amazing consideration for all those who don’t know to how cook. Amazing 🤩
I love the way you detail the directions! Super easy to follow and helpful! It looks beautiful and delicious. Thank you for the lovely video!😊
There is something about the way THIS Chef teaches that just “clicks”. I always say this to myself with every video of him I watch. Great job as always…💯
I honestly love this its a really simple dish to understand the fundamentals of cooking chicken. Alot of people will criticize saying wheres the flavor or spices but they don't understand that not everything needs 20 spices especially if your having sides that can clash with your over seasoned chicken. Smh some people just wont understand
I too am a chef. I've been working in the industry almost 20 years and I got to be honest a paprika couldn't hurt.
@@GothicTeaVeaWon't the paprika burn in the hot pan? Honestly I've always baked my chicken, so this recipe will be the first time I cook it on the stovetop 😬 I am not a chef, I'm a beginner trying to learn.
Very well said.
That’s goofy
Nahhhhh Leave my grandma out of this Frank
This comment 😂😂😂
😂😂😂😂😂
This
You’re always the best at giving clear and concise instructions, while also explaining the reasoning behind it. Thank you Frank!
the best driving instructor
Handling raw chicken while touching everything like the pepper grinder without washing his hands. Very clear and concise instructions on how to cross contaminate everything 😂
@@lukebrady65 almost like video editing is a thing...
@@medkatyt you can clearly see him handling chicken and touching things. WTF is wrong with you ?
@@lukebrady65Grow up 😊😂
Excellent video that is easy to follow, with some great tips. 10/10
Made this yesterday. The chicken was perfect and the sauce was incredibly tasty. Thanks for this recipe!
Oh, that looks delicious! And, Chef Frank, I'm with you on the flavour of parsley! I keep some in in a pot over the winter, and have it growing on my balcony all summer so I almost always have fresh on hand.
I made this tonight for my family. It was a big hit! My wife loved it and my picky kids finished it off. Thank you!!
Calling cps
@antonionkfranco how u get that brown color? I always just get a little bit brown and the rest was white color. Any tips?
@@moin6067 I’ve been watching a bunch of cooking videos and noticed the cooks use a lot more oil/ butter than I had been using. I started using more evoo and that crispy golden brown surface appeared.
@@j.elcarnicero9250 ha ha chicken protective services?
@@j.elcarnicero9250creeper
This is actually incredible. So much care, so much love for the craft ♥️
You rock! 😅. I really love your prep process. You are enjoyable to watch. 🙏 Thank you so much. 😊
Frank is so helpful and knowledgeable! Always love seeing his cooking. I have always wondered how cooks let meat rest without it getting too cold to enjoy warm meat.
"I have always wondered how cooks let meat rest without it getting too cold to enjoy warm meat" Me too!
This dude rules. Love the general cooking best practices that he sprinkles in with the specific instructions for the dish.
Made this for my wife and I last night - it was excellent. The citrus notes on that sauce make it so wonderful!
Loved how simple it was to cook with only a few ingredients and how delicious and great the end result was!
This is the kind of instruction I like regardless the subject, calm, thorough, detailed and friendly. You, sir, have a new subscriber!
We love you, Frank. Super reassuring to see the chicken done almost as exactly as I've learned to over time, but that was such a clean walk through of a pan sauce - the bit I always mess up!
I'd say add the butter during the last minutes and turn the heat down or off. Because if the sauce is cooking hot you're just melting the butter into it, instead of emulsifying.
Well done chef Proto, simple doable dish with many well explained, easily digestible really great tips and info. Cooking this today.
Excellent! Just what I needed to know. Thank you, Chef Proto! Great video. I'm going to make this tonight with some lemon juice. For a richer sauce, I would add: mushrooms fried with the shallots, then a little Dijon mustard, white wine, a dash of cognac or brandy, and finish off with some heavy cream on low simmer. Then add to a roux.
Chef Proto, excellent presentation! ❤
Frank always knows how to make me hungry! Always loved seeing his insightful cooking methods on channel as well!
This looks amazingly done, definitely gonna try this when i get the ingredients!
One of the best chicken saute tutorials I've ever seen. Bravo 🎉
This gave me so much informations! Thank you chef!
Mad Props and thank you to Chef Frank. The techniques he shows off so effortlessly in this video include the longer ways those of us who don't neccesarily have it all together can use to make something comparably close. Did my own iteration on this today and was blown away by how well it worked on the first try. I have to cheat and use a thermometer, but it turned out super. The pan sauce notes are enough by themselves to watch and try at least once. Again; thank you kind sir. Your sharing of knowledge enriches those of us who desire to try for ourselves.
As always, Frank comes through with tasty ideas.
Just made these and they’re so juicy and perfect. Thank you for always keeping it nice and simple chef.
yes, I like this recipe too.
I loved your video, you have taught me top cook a simple dish without skipping steps and with the kindest demeanor, thank you!!!
Hello Laura How are you doing today?
This is fantastic! I could watch this chef all day! Thanks
What wonderful detailed instructions. I love your technique and ... I'm gonna do this tonight! Thank you.
Just came across this guy…very concise instructions delivered in a friendly manner…I’m liking this😊
Just stumbled across this channel. This guy is great. He has definitely found his true calling. Thank you Frank!
Frank, you are a genius. Thank you for sharing your wisdom.
Thank you! You rock! If I could master this I'd be set for life.
Well I learned some great tips to use next time I cook. Thank you so much! Love it!
Wow! Perfect cooking directions...i love how you explain the reasons for why you wanna do things a certain way. Excellent video and it looks delicious, im gonna try it. Thank you so much!!
First time I've seen this guy but that is one of the best step by step cooking video I've seen!
It is really perfect , what a chef you are❤ You explain the recipe like no other chefs I have seen before You are professional and kind You tell the way with resions However others don't. Your cooking Techniques are that amazing With All our respect Thank you chef 🙏⚘
After watching this video, I make this all the time now, and it’s delicious! Makes me feel like a fancy chef every time.
So many great tips and tricks in this video that will just make you a better/more efficient chef OVER TIME. And realizing what he’s saying are things you have already picked up/know is encouraging that one is making progress
i love Frank! Great chef, great tips!
I stumbled upon this last night and tried it today. I forgot to pat the chicken so it wasn't very crispy but otherwise, it was perfect! Super soft and moist, I couldn't believe it. Thank you!! Edit: I only made the chicken for my daily lunchtime salad, not the sauce.
What outstanding instruction! Thank you for including the critical elements which “make the difference”!
Great tutorial! Very informative and helpful. Must try it! Thanks chef!
I love details and your instructions made me so happy. Very detailed, concise and clear explanation at every step of the cooking process. Keep it up! you earned yourself a new subscriber.
FRANK!!!! I will watch literally any food video with Frank in it. He makes me want to go to culinary school, only to have him as my teacher lol.
Chef, you are a wonderful teacher!
i love the way he explaining things, so easy to understand. love this channel!
This more than a recipe it's more of educational cooking tutorial video lot of valuable cooking tips in the video felt like at culinary school with this video 👍👍
I needed this 🥲🙏🏻 Thank you Epicurious and Frank!
Thank you for all the knowledgeable tips!
Thank you for this recipe. I love your videos. Your clear when talking, your not condescending, You explain precise directions. And you make it so it's easy enough for anybody to do. You rock thank you! 🤘😊
Everything he does is spot-on! I've got a lot of experience making a chicken + pan sauce like this and I picked up some nice tips, like delaying the lemon juice to the end.
Lol
Dont forget the part where you eat the chicken cold after it sits 20 mins wierdo lmao
@@jdizzle3642You can put in back in the pan for 20 seconds and it's hot again
Excellent teaching skills, Chef.
Fantastic explanation! I thought Chef was going to talk about brine, but so simple without brining.. appreciate the slicing tip.
Love the detailed explanations of everything!
This was SUPREMELY helpful!!! Thank you for being such a great teacher!!
LOL Always cook your chicken to 165 f. 8/10 Let's get cooking. I'm a CIA Executive Chef / Chef Instructor , many decades running fine dining @ hotels and resorts.
My gramma(RIP) and my mom are excellent cooks.
This is seriously the best skillet Chicken video ive seen you actually say every single step and leave nothing out!!!🙌🙌🙌🙌🙌💯💯💯💯🎄🎄🔥
This is so informative thank you!
Finally learning to cook, I started off trying to make the salmon based on the video you made, and I made a perfect salmon fillet first time… for my dog. Have yet to replicate it for anyone, and every time I try I manage to find new ways to bungle it. Made this chicken first time and every time after that flawlessly. Got me actually looking forward to eating instead of buying takeout every other night like I have been up till now. Great instructional video, will 100% be referencing more of these as I expand my cooking skills
Thank you for this video.
Beautiful, thank you for sharing your experience
Really enjoy all your videos, you get to the point and make it easy to follow. Thank you!
I made this today and it's phenomenal. That sauce is 🤯
I really appreciate how clearly Frank communicates. What a great teacher, thanks chef!
Frank, You're a great instructor! Thanks for the videos
Love this Cheif! He makes everything so easy to understand and simple!
Simple but absolutely perfect. Nothing new for me but I really enjoyed it. Thanks Chef
I was sitting here being irked about not getting any new information out of the video, but your comment is spot-on. Just because I knew it doesn't mean everyone did, and there's nothing wrong with the video itself.
@@LunarisDreamwhy would you watch it if you already knew how to cook it
Mmmm cold chicken
@@LOLLYPOPPEhow would they know they're not going to learn anything unless they watch it?
Cool to see that I was already doing this the correct way. Though in my experience the meat becomes way more tender when it's brought to room temperature before cooking it. And also the quality of the meat is key, free-range chicken, not too big adds a lot to the flavour. Besides this, I love these kind of video's. Cooking is fun and by learning the basic techniques you can cook yourself some gourmet quality meals. Keep it up! :)
I like your channel , you are so generous on sharing your knowledge to us. Today I have tried your method . My kids love it so much . Its simple and a recipe to keep. I will recook again for sure . Thanks again. ❤
Hello Diana How are you doing today?
Brilliant. Thank you, teacher!
We love chef Frank!
Thank you Can’t wait to make this pan sauce. Yum🤩
I've never seen a better video explaining "pan sauce". I've been cooking for years and have never done a sauce because it's intimidating. Thanks for the tips.
What an amazing video! I learned quite a few things thank you. I am just a novice but I add paprika to the chicken for a gorgeous red color and it doesn’t burn like oregano or thyme.