Chicken Breasts That Don't Suck | Basics with Babish


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

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  1. One of the problems in this video is that it doesn't directly solve the problem of dealing with cooking chicken breasts that most people would get: frozen and boneless.

    Specifically, around 2:30, you specifically say that using fresh(er), bone-in with skin chicken breasts will negate the common problems of cooking frozen, boneless, skinless chicken breasts.

    I personally think an improvement to this lesson would be how to negate the problem using frozen, boneless, skinless chicken breasts via technique rather than to resort to better cooking ingredients simply avoid the problem.

  2. You know, you actually look like Isaac Hayes, you even got almost the same "tired-looking" eyes like Isaac does!

    Can't wait for you to make some neo-soul music while cooking.

  3. I'm a new chef befor this I made 2 other recipes from this channel and they came out pretty decent but it was kinda disappointing when my noodles are like cement and your steak is over salted but this… this was fucking delicious the most jucy chicken breast I've ever had thank you babish for share this recipe and thanks for making me LOVE cooking even more!!!

    Side note I mad like way to much sause but idc cuz its delicious 😂😂😂

  4. When you stick it in the oven, is it preheated? At what temperature should the oven be? How long should the chicken be in the oven? Can the thermometer be in the oven with the chicken? I’m a culinary noob

  5. If you guys make this and notice that the sauce darkens and doesnt thicken, add some cornstarch to a cup of cold water, and add a bit to the sauce while the sauce is at a medium low temp, stir with a whisk constantly until it thickens. Add more of the water as needed.

  6. After not cooking for pretty much my life (I'm 16, so it's not very surprising) I've always been intimidated by cooking like it's some kind of huge science experience where one wrong move and everything is in the trash. But after watching this video and realizing just how simple it is, has really brought my confidence up enough to start cooking. Thanks, Babish.

  7. For a flavorful chicken breast, it seems that a few spices work just fine.
    They are as follows:
    Seasoning Salt
    Minced Garlic
    Minced Onion
    Garlic Pepper
    Minced Ginger

    For cooking:
    Use a wok (or any other pan of one is not available) coated in sesame oil.
    Cook the chicken on low-to-medium heat until fully cooked.
    Transfer to high heat for a nice crust.

  8. Wish I had more of an idea of when to start checking the temperature of the chicken. I know that depends on the size of the breast, but I had to Google and ask my brother to get a window of when to start checking with the thermometer. Maybe a "this cook time window for large and this window for small breasts" kind of deal. Other than that, this is one of my favorite channels that I keep coming back to to binge all the time.

  9. Hey Babish, big fan. Love your channel, and these Basics videos are particularly useful for me, but if I could make a quick suggestion? You tend to move your hands around quite a lot at the start of these videos, and it's really distracting. I don't know why, but it just is…?

    I'm sorry about pointing it out, I'm not trying to be rude or anything. If you'd consider being a little less handsy at the start, I think it would make your introductions less jarring. That's all really… everything else about your channel is brilliant. Keep it up!


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