Pan-Seared Chicken: Oil Or No Oil?

Chicken is a versatile meat that can be cooked in a variety of ways. One popular method is pan-searing, which involves briefly exposing the chicken to high heat to create a tasty crust on the outside while keeping the inside juicy and tender. When pan-searing skin-on chicken, there are several factors to consider, including the type of pan, the amount of oil used, and the cooking temperature.

The best pan for searing chicken

Searing chicken is a great way to create a tasty crust on the outside while keeping the inside juicy and tender. To achieve the perfect sear, it is essential to use the right type of pan and follow some simple techniques. Here is a guide to help you choose the best pan for searing chicken and get that golden-brown perfection every time.

Types of pans for searing chicken:

• Cast iron skillet: Cast iron skillets are excellent for searing chicken as they retain a lot of heat, which is ideal for browning and searing meat. They are compatible with all types of cooktops and are very affordable. However, they can be heavy and may require more time to heat up evenly. Cast iron skillets also need to be seasoned, and the high heat of searing can sometimes draw out the seasoning. Some people choose to have a separate cast-iron pan just for searing.
• Stainless steel skillet: Stainless steel skillets, especially tri-ply ones, are great for searing as they allow heat to spread evenly throughout the pan. They are also durable and can withstand high temperatures without any harm. Stainless steel skillets are easy to clean and are compatible with induction cooktops. However, they may be more expensive than other options.
• Carbon steel skillets: Carbon steel skillets are similar to cast iron but are lighter in weight, making them ideal for those who prefer a more manageable option. They have the same heat retention properties as cast iron when choosing a thicker grade and need to be seasoned. Carbon steel skillets are also compatible with all types of cooktops and are very affordable.
• Non-stick pans: While non-stick pans are convenient for everyday cooking, they are not ideal for searing chicken. The high heat required for searing can ruin the non-stick coating, and the pan may not be able to provide a proper sear. Additionally, the fumes released from the non-stick coating at high temperatures can be poisonous.

Tips for searing chicken:

• Use a heavy-bottomed skillet, such as cast iron or stainless steel, that retains heat well.
• Choose a pan with a large surface area to prevent the chicken from steaming instead of searing.
• Preheat your pan over medium-high heat before adding a small amount of cooking oil. Oils with a high smoke point, such as canola, vegetable, or peanut oil, are ideal for searing.
• Let the chicken come to room temperature before adding it to the pan to ensure even cooking and a better sear.
• Season the chicken with salt and pepper, and other herbs or spices, before adding it to the pan.
• Allow the chicken to sear for several minutes on one side without moving it. The chicken is ready to flip when it releases easily from the pan and has a golden-brown crust.
• Flip the chicken only once and continue cooking until the thickest part of the meat reaches an internal temperature of 165°F.
• If the chicken is not fully cooked but has a good sear, transfer the pan to a 350°F oven to finish cooking.

How to prevent chicken from sticking to the pan

To prevent chicken from sticking to the pan, there are several steps you can take. Firstly, ensure your pan is hot before adding the chicken. Secondly, use enough oil to lightly coat the bottom of the pan. You can use olive oil, vegetable oil, canola oil, or avocado oil. If you're using a non-stick pan, you may not need as much oil.

Another important step is to pat the chicken dry before placing it in the pan. This will help the chicken brown more effectively. You can also try dredging the chicken lightly in flour before placing it in the pan, which will help achieve a good surface colour.

Additionally, it's crucial to let the chicken cook without moving it around too much. This will ensure that the sear isn't disrupted. The chicken will naturally release from the pan when it's ready to be flipped.

Finally, if you're using a cast-iron pan, you may need to preheat it for a little longer than you would a standard stainless steel pan.

The ideal temperature for searing chicken

To achieve the perfect sear on your chicken, you'll need to use high heat. The ideal temperature for searing chicken is between 160°F and 165°F for white meat and 175°F to 190°F for dark meat.

When searing chicken, it's important to use a heavy-bottomed skillet, such as cast iron, that retains heat well. Start by heating your skillet on medium-high heat. You can use a variety of cooking oils, such as vegetable, olive, canola, or peanut oil. Add a small amount of oil to the pan—just enough to lightly coat the bottom.

Once your pan is hot, add your chicken. It's important to let the meat sear for several minutes on one side before flipping. You'll know it's ready to flip when the chicken releases easily from the pan and has a nice, golden-brown crust. The chicken is done when the thickest part of the cut reaches the ideal internal temperature mentioned above.

If you're cooking a whole chicken, the ideal temperature is a bit different. Preheat your oven to 425°F for a classically roasted chicken with golden-brown skin. Keep a close eye on the chicken, and lower the temperature if the skin starts to darken too quickly. Your chicken is done roasting when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.

How long to sear chicken for

The length of time you sear chicken for depends on a few factors: the thickness of the chicken, the amount of heat used, and the type of cookware used.

For a boneless chicken breast that is about one inch thick, cook for about 8 minutes per side over medium-low heat. If you buy thin-cut breasts, they will cook much faster. Increase the heat to medium and cook for about 4-5 minutes per side.

If you are cooking butterflied chicken breasts or boneless, skinless thighs, they won’t need as much time to cook. Cook for about 3-4 minutes on the first side and an additional 3 minutes on the other side.

For thicker chicken breasts, lower the heat and increase the cooking time to allow time for the meat to heat through without the outside burning.

The best way to ensure your chicken is cooked is to use an instant-read meat thermometer to make sure the internal temperature of the chicken breast has reached 165ºF.

How to check if chicken is cooked

To check if chicken is cooked, you can either use a meat thermometer or check the colour of the meat and its juices.

Using a Meat Thermometer

The chicken is cooked when the internal temperature reaches 165°F (74°C). Make sure the thermometer is inserted into the thickest part of the meat, and if the chicken is on the bone, ensure the thermometer isn't touching it.

Checking the Colour of the Meat and Juices

You can also check the internal colour of the chicken meat by cutting into the thickest part. If the meat is white or opaque, it's cooked. If it's pink, it needs more time. Similarly, if you pierce the thickest part and the juices are clear, the chicken is cooked. If the juices are red or pink, it needs longer.

Frequently asked questions