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Chefs share 7 frugal ways to ‘gourmet-ify’ the humble chicken breast
Chicken, and chicken breast in particular, is a staple in many households. It’s relatively affordable compared to other meats, versatile, and can be cooked in a variety of ways. It works well in pasta, casseroles, sandwiches, tacos, or even on its own. It’s easy to see the appeal.
However, let’s be honest: not many people get overly excited about chicken night. Chicken breast, in particular, is high in protein but can be bland due to its low fat content. It needs the right seasonings or marinade, along with the right cooking methods, to really bring it to life.
Professional chefs are sharing the secret techniques to “gourmet-ify” chicken without adding much, if any, extra cost. These tips can help turn a $3 chicken breast into a restaurant-quality dish:
1. Brine
Experts overwhelmingly recommend one step that almost everyone skips: brining.
A dry brine is popular for Thanksgiving turkeys, where salt is rubbed all over the skin the night before. But chicken breasts can benefit even more from a wet brine, or soaking overnight in a saltwater bath. This technique not only allows the salt to penetrate deep into the meat, enhancing flavor, but also helps it retain moisture during cooking, resulting in a more tender texture.
Brines can be as simple or as complex as you like, from just salt and water to mixtures with garlic, vegetables, vinegar, and more. Alternatively, a longer marinade can have a similar effect.
2. Sous vide
Baking in the oven isn’t necessarily the worst way to cook chicken (take a bow, microwave), but it’s definitely one of the easiest to screw up. Most people are all too familiar with baked chicken that’s dry and bland, or even undercooked.
One easy way to achieve perfectly cooked chicken every time is to skip the oven and use a sous vide instead. A sous vide device heats a water bath to a precise temperature and maintains it for as long as needed. Better yet, it doesn’t require close monitoring like a grill or pan.
You can usually pick one up for under $100 and use it every week.
Just bag the chicken with your chosen marinade, butter, oil, and spices, then set the sous vide. All that juicy goodness will infuse into the perfectly cooked chicken in just an hour or two.
Perfectly seared chicken breasts. Photo credit: Canva
3. Sear and rest
Alternatively, many chefs prefer searing chicken in a pan on high heat. It quickly locks in juices and flavors, gives the outside a nice golden color, and doesn’t require constant poking and prodding.
Crucially, it’s important not to oversear and burn the chicken breast. Expert chefs recommend removing it from the heat when it’s just slightly underdone—around 155°F internally—and allowing it to finish cooking as it rests.
(Cooking chicken to 165°F is one of the biggest mistakes people make with chicken breasts, according to cooking educator and YouTuber Ethan Chlebowski.)
4. Trim and slice
Jack Croft, head chef at one of London’s top restaurants, Fallow, demonstrates how he prepares a chicken breast in a recent YouTube video, using techniques from a Michelin-starred kitchen.
Before cooking, he painstakingly removes blood spots, sinew, and other imperfections from the chicken breast to ensure the most tender final product possible. It’s not a necessary step for home chefs, but if you’re buying cheaper cuts—and who could blame you—it can make a noticeable difference in the final result.
5. Use the juices
“Chicken au jus” sounds fancy, but it really just means the chef saved some of the chicken’s natural cooking juices and reincorporated them into the dish. Anyone can do that at home.
Pan drippings from a chicken breast are often rich in flavor, despite the meat’s low fat content, and can easily be turned into a sauce or gravy that really elevates the dish.
The jus can even be stored with leftover chicken to help keep it moist when reheating.
6. Salt and butter
Chlebowski is adamant that you’re probably not using enough salt on your chicken breast.
“Undersalted chicken tends to taste like diet food,” he says. “Properly salted food tastes like dinner.”
If all else fails, add butter. Chicken’s dryness problem can be easily solved with a little butter in the pan before and toward the end of cooking, while its flavor problem can be fixed with the right amount of salt. It may make the dish slightly less “healthy,” but the flavor improves dramatically.
Anthony Bourdain famously said that butter is the main reason restaurant food often tastes better than what we make at home.
7. Wrap or stuff it
Croft says stuffing chicken is one of the best ways to impress at a dinner party or date night at home—and it’s not nearly as difficult as it looks.
Some great fillings for chicken breast include:
Mushrooms
Cream cheese mixtures
Spinach
Sauces (pesto, BBQ)
Mozzarella
Inviting someone over and serving chicken breast isn’t likely to wow anyone. But a mushroom-stuffed chicken breast wrapped in bacon? That’s guaranteed to have people’s eyes popping.
Chicken, when cooked right, is a good choice amid rising prices
The price of most foods is going up. While chicken breast may be hard to describe as a “cheap” option (especially a quality cut) it is still more affordable than ground beef, lunch meat, ground chicken or turkey, and many other protein options. That’s what makes it such a great building block for your family’s meal plan.
With a few chef-approved techniques up your sleeve, you can make it taste like a dish from your favorite restaurant.
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