Apr30
Posted in: Food & Cooking, Recipes

Sam’s Quick Tip for Cooking Chicken Breast Right

There are two things that surprise me about chicken:

  1. How expensive it is considering how many chickens there seem to be in the world.  Because whenever they show a chicken farm on the news it looks like a billion chickens running about – and shouldn’t that much supply bring the price down?
  2. How difficult chicken can be to cook it without some part of it drying out.

I can’t do anything about the cost, but the drying out part I’ve got handled. This is my go-to way of cooking a chicken breast, and I do this all the time. And while I show you three things to do with it once cooked – the possibilities are endless. In fact my wife Kelly loves it when I grill some chicken, slice it and put it in a container in the fridge. Then when she wants a quick healthy bite or snack – it’s as simple as opening the fridge door. In fact, that makes an excellent point:  once you get set up to cook a chicken breast or two, why not throw a couple extra on. Then slice and stick ‘em in the fridge and they’re ready for anything – including just snacking.

Sam the Cooking Guy


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Sam Zien

is host of the TV show Sam the Cooking Guy, author of 3 cookbooks and a frequent guest in the Today Show kitchen. He’s also and proud of his “big in taste but small in effort” cooking style — “food that anyone can make,” he likes to say.

Latest posts by Sam Zien (see all)

sharon weaver May 4, 2013 at 5:48 pm

I already knew about flatting the chicken. The pan I’ve never heard of but I bet i’ll be buying one soon.

Thanks

Reply

Sam Zien May 16, 2013 at 3:14 am

you’re so welcome sharon – and you should see what that pan can do with scallops…and a grilled cheese!

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g phillips May 16, 2013 at 8:18 am

In my area, the grill pan is not available at BBB, would a scanpan skillet serve the same purpose.? Obviously I would not have any grill marks. Just curious. thank you.

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Above & Beyond May 16, 2013 at 9:54 am

Hi There-

The grill pan that Sam is using is also available online: http://www.bedbathandbeyond.com/product.asp?SKU=16833541

Let us know if you need any other assistance!

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Sam Zien May 16, 2013 at 11:10 am

and the marks do more than just make food look great because the striping adds a TON of flavor. just a warning though – once you start using it you’ll be hooked and will want to grill-pan everything!

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Eric May 4, 2013 at 6:56 pm

Sam! I dig your tips. I’ve done medifast for the last 18 months. I’m down almost 60 lbs. A svelt 185. My wife and I have been doing chicken all this time. Love your tips. I used to cook 2 breasts every night. NOT NO MO! 4-5 lbs at one time. Lasts a few days and saves gas on my Weber. I’m an avid listener of DSC. I enjoy YOUR Fridays.

Sam, LOVE YOUR SHOW!

Eric

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Sam Zien May 14, 2013 at 11:12 am

just cooked 6 breasts last night myself – and now they’re waiting to be used in a million things…
thanks eric.

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Wiggle May 7, 2013 at 5:51 pm

Great tip sam…used to use plastic wrap and tenderizing hammer but that just makes a mess. Another use for Ziploc!

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g phillips May 11, 2013 at 7:11 pm

Where can one purchase the ceramic grill pan? Should I assume BBY?
Did I hear correctly, the pan does not scratch
Did I see correctly that you didn’t use any oil in the ceramic pan.
I enjoy your e mails (wish there were more), sure wish we were going to be in the SD area end of May.
I used to see you on TV but not anymore, possibly I do not get the channel
Thank you, your TIPS are great

Reply

Sam Zien May 14, 2013 at 11:11 am

The grill pan I was using is from Scanpan and you can get it from Bed Bath – here’s the url:
http://www.bedbathandbeyond.com/product.asp?SKU=16833541. Btw, I use mine all the time – you should see how amazing it makes a grill cheese look…
One of the features of ceramic pans is their ability to stand up to metal utensils. And while I don’t make a habit of using metal in them every time I cook, it’s nice to know they won’t flake if I do. You saw correctly – no oil in the pan but there was some on the chicken from when I flattened it. You definitely don’t need a lot, but at least a little. Thanks for your comments.

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