Chicken Breasts That Don't Suck | Basics with Babish

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  • Published on:  Thursday, December 7, 2017
  • Chicken breasts: one of the most perplexing pieces of poultry for a new chef in the kitchen. Here’s the Basics on how to make juicy, tender, flavorful, and crispy chicken breasts with a rich, lemony pan sauce.

    Music: "Stay Tuned" by Wuh Oh

    Watch the rebroadcast of the Twitch livestream for this episode here:

    Grocery list:
    -One whole chicken
    -Chicken stock
    -Freshly chopped thyme
    -Freshly chopped sage

    Equipment list:
    -Chef knife
    -Kitchen thermometer

    My first cookbook, Eat What You Watch, is available now in stores and online!
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  • MikefromQueens
    MikefromQueens  a years ago +4025

    Chicken is pretty cool

  • Tyler Williams
    Tyler Williams  yesterday

    Hey I really like this and it taste delicious!! I was wondering what I could replace the butter with in the pan sauce as my brother has a dairy allergy and couldn’t eat it with the sauce at that point. Just seeing what I could do instead, thanks!

  • Richard Nixon
    Richard Nixon  4 days ago +1

    Look at all those chickens

  • Joseph Chiumento
    Joseph Chiumento  7 days ago

    Can anyone give me a rough estimate on the total amount of time it took to prep and cook this, as well as how much of the wine and chicken broth to use? Thank you!

  • Charlotte Saiet
    Charlotte Saiet  7 days ago

    This is a vegans worst nightmare 😱😨😰😵

  • Exploding Minecart

    Best breasts I’ll ever have

    I’m so lonely

  • Just a Channel
    Just a Channel  14 days ago

    How long do I leave the chicken in the oven?

  • Big Chungus
    Big Chungus  14 days ago

    You could literally make a restaurant with the recipes you teach us.

  • legoman7041
    legoman7041  14 days ago

    An oven? What do you do if one's not available?

  • Cameron Kidde
    Cameron Kidde  14 days ago +1

    Title - chicken = breast’s that don’t suck

  • Kahlil Garcia
    Kahlil Garcia  14 days ago

    Make Pad Krow Prow please

  • Noodle Tribunal
    Noodle Tribunal  14 days ago +1

    "perplexing pieces of poultry"

    is that you AB?

    Edit: "But that's another show" huh? I wouldn't suppose you have any SKITS or REPRESENTATIONS for us, do ya?

  • Our Mantastic Life
    Our Mantastic Life  21 days ago +1

    4 chicken breasts pounded out to 1.5cm thick
    Brown sugar
    Onion powder
    Garlic powder

    Play around with the mix until you find something you like (brown sugars the key to get a nice caramelisation)

    Oil up your breasts 😉
    Mix your herbs
    Rub the herbs on both sides

    Oven at 220c

    18 minutes


  • Alex Garcia
    Alex Garcia  21 days ago

    I made this with chicken thighs, whiskey, onions, and lime and it was AMAZING!!!!

  • Dom Che
    Dom Che  21 days ago

    Any decent replacements for the sherry ?

  • Sam Sam
    Sam Sam  21 days ago


  • Dreanna
    Dreanna  21 days ago

    But what if you're on a budget, and it's cheaper to get boneless skinless chicken breasts? How should I modify the recipe for that?

  • TechnicalDark
    TechnicalDark  21 days ago

    Thanks for the tutorial, I personally don't like the fat on the top of the chicken. I just fry the chicken, the only case I keep the fat is when I cook it

  • Patrick Barrantes
    Patrick Barrantes  21 days ago

    What temperature should you cook down the liquids into a sauce? I feel like I burned my shallots and added the butter a little too soon.

  • Jess G.
    Jess G.  21 days ago

    What wine did he use?