Perfectly Juicy Chicken Breast Recipe (Frank Style)

Introduction

If you’ve ever struggled with dry, flavorless chicken, this Perfectly Juicy Chicken Breast Recipe (Frank Style) is here to change your cooking game forever. With simple, tried-and-true techniques, this recipe guarantees succulent, tender chicken breasts that are packed with flavor. Whether you’re a seasoned home cook or just starting, this method delivers consistent, professional results every single time.

In this recipe, you’ll learn how to achieve a perfect sear, make a rich and creamy pan sauce, and plate a dish that’s as beautiful as it is delicious. Say goodbye to overcooked, stringy chicken and hello to perfectly juicy chicken breasts that will leave everyone asking for seconds. Perfect for weeknight dinners or special occasions, this recipe is all about turning a simple ingredient into an unforgettable meal. This is inspired by Frank Proto.

Why You’ll Love This Recipe

Guaranteed Juiciness: With expert tips on cooking and resting the chicken, you’ll get a tender, juicy chicken breast every single time.
Elevated Simplicity: Simple seasoning and a rich pan sauce highlight the natural flavor of the chicken without overpowering it.
Restaurant-Quality Technique: Learn professional methods like deglazing and creating a velvety pan sauce for gourmet results at home.
Versatile Pairings: Serve this chicken with pasta, rice, roasted vegetables, or even over a fresh salad.
Beginner-Friendly: Straightforward instructions make it accessible for home cooks of any skill level.

Cooking Essentials

Primary Tools:

• Stainless Steel Saute Pan: Heavy-bottomed for even heating and perfect browning.
• Resting Rack: Ensures juices redistribute evenly in the chicken for maximum tenderness.

Prep Tools:

• Cutting Board: For slicing chicken evenly and prepping ingredients.
• Chef’s Knife: Ideal for clean cuts and precision.
• Paper Towels: Essential for patting the chicken dry to achieve a proper sear.

Sauce-Making Tools:

• Wooden Spoon or Silicone Spatula: To scrape up the flavorful fond from the pan.
• Fine Mesh Strainer (optional): For an ultra-smooth sauce.
• Small Saucepan (if needed): To prepare additional sauce or reduce it further.

Other Essentials:

• Meat Thermometer: For perfectly cooked chicken without the guesswork.
• Lemon Juicer or Hand-Squeeze Technique: Adds brightness to the pan sauce.

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Ingredients

2 medium chicken breasts
1 teaspoon kosher salt (adjust to taste)
½ teaspoon freshly ground black pepper
1–2 tablespoons vegetable oil (or another high-smoke-point oil)
2 shallots, finely diced
2 garlic cloves, minced
½ cup chicken stock
1 tablespoon unsalted butter
Juice of half a lemon
Fresh parsley, chopped (optional, for garnish)

Directions

Start by preparing the chicken breasts. If one side is significantly thicker, place your hand flat on top of the chicken and carefully slice horizontally to create two even pieces.
Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides evenly with kosher salt and freshly ground black pepper.
Heat a stainless steel sauté pan over medium-high heat. Add the vegetable oil and heat until it shimmers and has a slight smoke.
Place the chicken breasts in the pan, laying them away from you to prevent splashing. Let them cook undisturbed for 4–5 minutes or until golden brown. Flip the chicken and cook the other side for another 3–4 minutes until the internal temperature reaches 150–155°F. Remove the chicken from the pan and place it on a resting rack.
Reduce the heat to medium and add a little fresh oil to the pan if needed. Add the diced shallots and sauté until translucent. Stir in the minced garlic and cook until fragrant.
Deglaze the pan by adding the chicken stock, scraping up the browned bits (fond) from the bottom. Bring the stock to a boil and let it reduce by half, about 7–8 minutes.
Once the sauce has thickened slightly, stir in the butter, allowing it to melt and emulsify into the sauce. Add a squeeze of fresh lemon juice for brightness and season with salt and pepper to taste.
Slice the rested chicken breast at an angle for a visually appealing presentation. Spoon the pan sauce onto a plate and place the sliced chicken on top, or serve the sauce on the side to preserve the chicken’s crispness. Garnish with fresh parsley, if desired, and serve immediately.

FAQ For Perfectly Juicy Chicken Breast Recipe (Frank Style)

Can I use bone-in chicken breasts for this recipe? Yes, but you’ll need to adjust the cooking time. Bone-in chicken takes longer to cook but adds flavor and retains moisture.
What’s the best way to avoid overcooking the chicken? Use a meat thermometer to remove the chicken when it reaches 150–155°F. The internal temperature will rise slightly as it rests.
Why is patting the chicken dry so important? Removing excess moisture ensures proper browning and prevents steaming, which can make the chicken rubbery.
What oil should I use? A neutral, high-smoke-point oil like vegetable, canola, or grapeseed oil works best.
Can I add additional seasonings or a spice rub? While salt and pepper are classic, you can experiment with mild spices, but avoid anything that may burn during sautéing.
How do I fix a sauce that’s too salty? Add a splash of water or unsalted chicken stock to dilute the saltiness. Adjust other flavors as needed.
What can I serve with this chicken? Pair it with creamy mashed potatoes, roasted vegetables, buttery pasta, or a crisp side salad for a complete meal.
Can I make this dairy-free? Substitute a plant-based butter alternative for the butter in the sauce, and ensure the stock is dairy-free.

This recipe is a masterclass in turning an everyday ingredient into a show-stopping dish. Follow these steps for a juicy, flavorful chicken breast that’s perfect for any occasion.