Cut chicken into smaller pieces to increase browning and flavor
Smaller chicken pieces brown on more sides than a whole breast, giving more flavor from browning.
When you cut chicken into chunks (or thinner cutlets), you create more surface area that can contact the pan. This allows browning around more of the chicken, which the speaker notes increases flavor compared with cooking a whole breast.
The short version
- More surface area = more browning
- Whole breasts brown less overall than chunks/cutlets
What goes wrong
Expecting deep browning flavor from a thick whole breast
Use thinner pieces or chunks to increase pan contact
Why it works
More surface area and more contact points with the hot pan increases browning reactions, boosting savory flavor.
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