Baking And Pan-Frying Chicken: A Tasty Combo?

Pan-seared oven-baked chicken is a quick, easy, and delicious way to cook chicken. This method of cooking chicken yields a juicy and tender interior with a perfectly crispy exterior. It is a convenient way to prepare chicken breasts, as it requires minimal preparation and can be completed in less than 30 minutes. This technique is suitable for boneless chicken breasts and can be adapted with various seasonings to create a versatile dish that pairs well with sauces, pastas, or vegetables.

Can you bake and then pan-fry chicken?

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Cooking techniques for boneless vs bone-in chicken breasts

Chicken breasts can be cooked in a variety of ways, including baking and pan-frying. The cooking technique may vary depending on whether the chicken breasts are boneless or bone-in. Here are some detailed instructions and tips for cooking boneless and bone-in chicken breasts, focusing on the combination of baking and pan-frying.

Boneless Chicken Breasts

Boneless chicken breasts are convenient and create less mess. They are also a healthier option, as the skin contains a lot of unwanted fat and calories. Here are the steps to cook boneless chicken breasts by first pan-frying and then baking:

• Prepare the chicken breasts: Trim and pat them dry. If the breasts are over 3/4 inches thick, flatten them with a meat mallet or the bottom of a heavy pan.
• Preheat the oven to 375°F (convection) or 400°F (conventional).
• Season the chicken: You can use a variety of seasonings like steak seasoning, smoked paprika, sweet paprika, salt, pepper, minced garlic, or Italian seasoning. Coat the chicken breasts liberally with the seasoning of your choice.
• Heat a large skillet over medium-low heat (or medium heat for thin-cut breasts) and add cooking oil.
• Once the oil is hot, swirl it to coat the skillet.
• Pan-fry the chicken: Place the chicken breasts in the skillet and cook without flipping. The cooking time will depend on the thickness of the breasts (about 8 minutes for regular thickness and 5 minutes for thin-cut breasts).
• Flip the chicken breasts and cook on the second side until well-browned and cooked through. The internal temperature should reach 165°F.
• Optional: For extra juiciness, add a tablespoon of butter to the skillet, melt it, and flip the chicken a couple of times to coat.
• Baking: Transfer the chicken breasts to an oven-safe pan or baking sheet. Bake for about 15-20 minutes, depending on the size of the breasts, until the internal temperature reaches 165°F.
• Rest and serve: Remove the chicken from the oven and let it rest for about 5 minutes before serving.

Bone-in Chicken Breasts

Bone-in chicken breasts take longer to cook through and require a different approach. Here's how you can cook bone-in chicken breasts by first pan-frying and then baking:

• Prepare the chicken breasts: You can use a cast iron skillet to break the bones and flatten the chicken breasts slightly, which helps with uniform cooking.
• Preheat the oven to 410°F.
• Seasoning: Rub the chicken breasts with salt, pepper, and minced garlic. You can also use other seasonings like Italian dressing or Greek seasoning.
• Heat a large cast iron pan over medium-high heat and add butter and oil.
• Sear the chicken: When the butter turns dark brown, place the chicken breasts skin-side down in the pan. Sear for about 2 minutes until the skin becomes dark golden brown.
• Flip and sear the other side for another 2 minutes.
• Baking: Move the pan into the preheated oven and bake for about 17-20 minutes. The internal temperature should reach 160°F.
• Rest and serve: Remove the chicken from the oven and let it rest for a few minutes before serving.

Tips for Both Boneless and Bone-in Chicken Breasts

• Always use an instant-read thermometer to check the internal temperature of the chicken breasts to ensure they are cooked properly.
• Use a cast iron pan if possible, as it can go safely from stovetop to oven and provides even heat distribution.
• If using a different type of pan, transfer the chicken to an oven-safe pan before placing it in the oven.
• For juicy and tender chicken, let the chicken rest for a few minutes after cooking before slicing or serving.
• You can also add a tablespoon of butter to the skillet after pan-frying to coat the chicken and enhance its flavor.

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How to get crispy skin

To get crispy chicken skin, the skin must be dry before cooking. Pat each piece of chicken dry with paper towels and be sure to dry inside the cavity if you're cooking a whole chicken. You can also salt the chicken for at least an hour or two before roasting, or leave it uncovered in the fridge overnight, to draw out moisture.

When cooking, ensure the pan is hot before you put the chicken in. Place the chicken skin-side down in the pan with a little bit of oil. Use a medium-high heat—if the heat is too low, the fat will render out without crisping the skin. Leave the chicken alone until it naturally lifts off the pan. If you try to move it before this point, the skin may tear.

If you're cooking chicken in the oven, heat the oven to between 350°F and 450°F and place a rack in the top third (the hottest part) of the oven. Slide a pan of chicken pieces in, skin-side up. The skin will be crisp by the time the chicken is cooked through. To enhance the taste, baste the chicken while it roasts with pan drippings, butter, or oil.

You can also get crispy chicken skin by frying the chicken skin on its own. Place the chicken skin fat side down in a cold non-stick pan along with any excess chicken fat. Turn the heat to medium and cook until you hear sizzling, about 1-2 minutes. Use a spatula to keep the chicken skin as flat as possible. Then, increase the heat to medium-high and cook until crispy.

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Choosing the right pan

When it comes to choosing the right pan for baking and then pan-frying chicken, there are several factors to consider. Firstly, it is essential to select a pan that can be used both on the stovetop and in the oven. This eliminates the need to transfer the chicken to another pan halfway through cooking, which can be inconvenient and disrupt the cooking process. Cast iron pans are an excellent option for this purpose, as they can safely go from stovetop to oven and provide even heat distribution. If you don't have a cast-iron pan, look for a heavy-duty, oven-proof skillet made from a different material.

Another important consideration is the size of the pan. If you are cooking multiple chicken breasts, you will need a larger pan to accommodate them all. A 10-inch cast-iron skillet is suitable for cooking two chicken breasts, while a 12-inch skillet can accommodate up to four. Using a pan that is too small will crowd the chicken pieces, leading to steaming instead of searing. Therefore, it is advisable to sear the chicken in batches if you have a smaller skillet.

The type of chicken you are cooking will also influence your pan choice. For bone-in chicken breasts, it is generally recommended to use the oven to ensure even cooking without burning the exterior. In this case, a large baking sheet or pan can be useful to accommodate the bulkier pieces. Additionally, consider using a meat mallet or the bottom of a heavy pan to flatten thicker chicken breasts, ensuring more uniform cooking.

Finally, the material and colour of the pan can impact the cooking process. Darker pans tend to absorb more heat, affecting the cooking time and temperature. Similarly, certain materials, such as cast iron, may require more oil or butter to prevent sticking, while non-stick skillets may need less. It is also worth noting that preheating a cast-iron pan before searing can help achieve the desired colour and texture on the chicken.

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Seasoning and marinade options

For a basic marinade, whisk together all the ingredients in a large mixing bowl. You can also use a cheater method by putting the ingredients straight into a large ziploc bag. Remove half a cup of the marinade and set it aside for basting later. Place the chicken in the bag and pour the marinade over it. Gently massage the marinade into the chicken and let it sit for at least 30 minutes and up to 24 hours. Poke holes in the chicken with a fork to allow the marinade to penetrate quickly.

When baking, preheat the oven to 375°F for convection or 400°F for a conventional oven. Trim and pat the chicken dry. If the chicken breast is over 3/4 inches thick, flatten it with a meat mallet or the bottom of a heavy pan. Sear the chicken in a preheated pan, using oil or butter. Sear the chicken until it reaches the final colour you want, flipping a few times. Then, bake in the oven for 15-20 minutes, depending on the size of the chicken breasts, until the internal temperature reaches 165°F.

You can also use a cast iron pan for searing and then baking the chicken. Cast iron excels at even heat distribution and is relatively non-stick. If you don't have cast iron, you can use a different pan for searing and then transfer the chicken to an oven-safe pan to finish cooking.

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Reheating and storing leftovers

When it comes to reheating and storing chicken leftovers, there are several methods and factors to consider to ensure food safety and optimal taste. Firstly, it is important to cool the chicken to room temperature and then store it in an airtight container in the refrigerator. Leftover cooked chicken can be stored in the refrigerator for three to four days, but even during this time, bacteria can multiply, so it is essential to reheat it properly.

When reheating chicken, the chosen method depends on how the chicken was initially cooked and its current state. For instance, if the chicken was baked in a casserole, reheat it in the oven at 350 degrees Fahrenheit until an instant-read thermometer inserted into the centre of the chicken reads 165 degrees Fahrenheit. Adding water, broth, or sauce to the dish can help prevent the chicken from drying out. Similarly, if the chicken is plain, arrange it in a single layer in a baking dish with a small amount of liquid and cover it with foil before reheating it in the oven.

For larger, bone-in chicken pieces, the oven method is preferable, as it allows for even heating. However, for smaller, boneless, or shredded chicken pieces, using a stove or microwave is more efficient. When using a stove, place the chicken in a small pot or pan with a small amount of liquid to prevent drying. If reheating in the microwave, use short intervals of 15-20 seconds with 5-second rests to prevent overcooking.

To enhance the taste of leftover chicken, add fresh herbs or spices during reheating. Additionally, if the chicken has skin, transferring it to a broiler-safe pan after it has warmed through can help crisp up the skin.

Frequently asked questions