How to Prepare Chicken Five Ways

Ingredients

• 5 boneless, skinless chicken breasts (Approximately 200 g each; divide among the five methods.)
• kosher salt (To taste; use for all methods.)
• ground black pepper (To taste.)
• 3 tbsp olive oil (For marinating, pan-searing, and roasting.)
• 2 tbsp butter (For the roasted or pan-seared chicken.)
• 4 garlic (Minced or crushed cloves.)
• 4 sprigs fresh thyme (Optional, for flavoring the roasted and braised chicken.)
• 1 cup all-purpose flour (For coating one of the pieces; contains gluten.)
• 1 egg (Beaten, for the fried chicken.)
• 1 cup breadcrumbs (For the breaded chicken; may be replaced with panko.)
• 2 cup vegetable oil (For frying; the amount absorbed will be less than the amount used.)
• 1 cup chicken stock (For the braising method.)
• 1 lemon (Cut into wedges or squeezed over the chicken to finish.)

Steps

1. 1

   Remove the chicken breasts from the refrigerator about 20 minutes before cooking. Pat them very dry with paper towels and, if they are unevenly thick, gently pound them to an even thickness. Season both sides with salt and pepper.

2. 2

   Divide the chicken breasts into five portions. Reserve one for each method: roasting, pan-searing, grilling, frying, and braising. Keep the raw chicken refrigerated until ready to cook.

3. 3

   For the roasted chicken, preheat the oven to 220 °C. Heat an oven-safe skillet, add a little oil, and sear one chicken breast on both sides. Add butter, garlic, and thyme, and baste the meat with the flavored fat. Transfer the skillet to the oven and cook until the center reaches 74 °C, approximately 12-18 minutes depending on thickness. Let it rest for 5 minutes.

4. 4

   For the pan-seared chicken, heat a heavy skillet over medium-high heat and add oil. Place one chicken breast in the skillet and cook it undisturbed for 4-5 minutes, until well browned. Turn it over, add a little butter and garlic, and continue cooking until the center reaches 74 °C. Let it rest for 5 minutes before slicing.

5. 5

   For the grilled chicken, preheat the grill or a ridged grill pan over medium-high heat and lightly grease it. Cook the chicken breast for 5-7 minutes per side, turning it once to create grill marks. It is ready when the marks are well defined and the internal temperature reaches 74 °C. Let it rest for a few minutes.

6. 6

   For the fried chicken, prepare three dishes: one with seasoned flour, another with the beaten egg, and a third with breadcrumbs or panko. Coat the chicken breast in flour, shake off the excess, coat it with egg, and press it into the breadcrumbs so they adhere well.

7. 7

   Heat the vegetable oil to 175 °C in a deep skillet or saucepan. Carefully fry the breaded chicken breast, without overcrowding the vessel, until golden brown and the center reaches 74 °C, approximately 4-6 minutes per side. Drain it on a rack and season it while still hot.

8. 8

   For the braised chicken, heat oil in a skillet and brown the last chicken breast on both sides. Add garlic and thyme, pour in the chicken stock, and scrape the bottom to release the browned bits. Cover and cook over low heat until the chicken is tender and reaches 74 °C, about 12-15 minutes.

9. 9

   Let all the pieces rest before serving. Slice them against the grain and finish with a few drops of lemon juice. Always check the temperature in the thickest part, especially if the chicken breasts are different sizes.

Notes

The linked video did not include a transcript, ingredients, or visible instructions in the provided source. Therefore, this is an approximate reconstruction and not a faithful extraction from the video. Adjust the cooking times according to the thickness of the pieces and use a thermometer: the chicken must reach 74 °C in its thickest part.

Nutrition per serving

• main course
• chicken
• five methods
• roasted
• pan-seared
• grilled
• fried
• braised