Pan-Seared Chicken: Cut First?

Whether you cut up chicken before pan-searing depends on the result you want to achieve. Cutting chicken into smaller pieces before cooking allows for more surface area to be exposed to the heat, creating a more even sear and a higher chance of achieving the Maillard reaction, which gives a tasty crust to the meat. Smaller pieces also cook faster and allow marinades and rubs to penetrate the meat more easily.

However, cooking a whole chicken breast allows for an even sear on both sides without overcooking the centre. Smaller pieces may be harder to cook evenly, as by the time all sides have been seared, the centre may be overdone.

Pan-searing chicken with skin on

Preparation

Before you begin, let the chicken rest at room temperature to remove the chill from the refrigerator. This will help it cook more evenly and achieve a better sear.

Pat the chicken dry with paper towels and season both sides with salt, pepper, and your choice of seasonings.

Cooking

Use a heavy-bottomed skillet, such as cast iron, that retains heat well and can go from stove to oven if necessary.

Add a small amount of high-heat cooking oil, such as canola or avocado oil, to the pan and heat over medium-high heat.

Once the oil is hot, carefully place the chicken skin-side down in the skillet, making sure not to move it once in place.

Let the chicken sear for several minutes on one side before flipping. The chicken is ready to flip when it releases easily from the pan and has a nice, golden-brown sear.

Cook for an additional 3 to 8 minutes on the other side, or until the chicken reaches an internal temperature of 165°F.

Tips

• For a dry rub, combine salt, garlic powder, smoked paprika, onion powder, parsley, oregano, and pepper in a bowl and rub over the chicken.
• To prevent the chicken from sticking to the pan, heat the pan first, then add the oil and heat it up.
• If the chicken is not cooked through by the time the sear has developed, transfer the skillet to a 350°F oven to finish.
• For extra crispy skin, consider dry-brining skin-on cuts a day or two in advance, or at least eight hours before cooking.
• For a crunchy crust, dredge chicken breasts in flour before cooking.

Pan-searing chicken with skin off

Choosing Your Chicken

For the best results, choose thin, boneless, and skinless chicken breasts. This is because thinner cuts of chicken are easier to cook quickly and uniformly, and they retain coatings better.

Preparing Your Chicken

Before you begin cooking, it's important to let your chicken rest at room temperature to remove some of the chill from the refrigerator. This will help the chicken cook more evenly.

Pat the chicken dry with paper towels and season both sides with salt, pepper, and your choice of seasonings.

Choosing Your Pan

Searing works best with a heavy-bottomed skillet, such as cast iron, that retains heat well and can go from stove to oven if necessary. A large cast-iron or stainless-steel skillet is ideal.

Heating Your Pan

Add a small amount of high-heat cooking oil, such as canola or olive oil, to your pan and heat it over medium-high heat. You'll know the oil is hot enough when you add a few water droplets to the pan and they sizzle.

Cooking Your Chicken

Once the oil is hot, carefully place your chicken in the pan, making sure not to move it once it's in place. Cook the chicken on one side for 4 to 6 minutes, or until the surface is golden brown and slightly crisp. The chicken should easily release from the pan when it's ready to flip.

Use a spatula to flip the chicken, then cook for an additional 3 to 5 minutes, or until the chicken reaches an internal temperature of 165°F.

Serving Your Chicken

Remove the chicken from the pan and let it rest for 5 minutes before serving.

Tips

• To prevent the chicken from sticking to the pan, make sure the pan is clean from any previous cooking batches. Any small food particles or residue will cause the chicken to stick.
• For a gluten-free option, use rice flour, almond flour, corn flour, or potato starch flour for dredging.
• If you're using thicker chicken breasts, butterfly them before cooking to ensure even cooking.
• If your pan is becoming overcrowded, cook the chicken in multiple batches.

How to cut chicken breasts

Cutting chicken breasts is simple and doesn't require any fancy tools or techniques. However, it is important to use a sharp chef's knife and a plastic cutting board. A dull knife can make slicing more difficult and increase the risk of injury. A plastic board or surface is ideal because it helps to hold the chicken in place and is easier to disinfect.

Step 1: Prepare the Chicken

Start by patting the chicken breasts dry with a paper towel to absorb any excess juices. This will help the chicken stay in place while you are cutting it.

Step 2: Position the Chicken

Place the chicken breasts on the plastic cutting board. Hold one chicken breast in place with your non-dominant hand, keeping your fingers raised and away from the knife's path.

Step 3: Cut Against the Grain

Using your sharp chef's knife, slice the chicken breast against the grain into the desired thickness. Cutting against the grain helps keep the meat tender by shortening the muscle fibres. You can cut the chicken into strips, cubes, or butterfly it.

Step 4: Create Uniform Pieces

For even cooking, it is important to cut the chicken into uniform shapes and thicknesses. The ideal thickness will depend on your recipe and preferences, but aim for pieces that are of a similar size and shape.

Step 5: Butterfly the Chicken (Optional)

Butterflying chicken breasts is a great way to reduce cooking time and ensure even cooking. To butterfly a chicken breast, follow these steps:

• Place the boneless, skinless chicken breast on the cutting board, holding it flat with the palm of your non-dominant hand.
• Using your sharp knife, carefully slice the chicken breast horizontally into two even pieces. Try to do this in as few strokes as possible to achieve a smooth cut.
• Place the two halves between sheets of parchment paper or plastic (a heavy-duty plastic bag or parchment paper is best to avoid tearing).
• Gently pound the chicken with a meat pounder or the bottom of a skillet until it reaches your desired thickness, usually about 1/4 inch thick.

Now you have perfectly cut chicken breasts ready for pan-searing! Remember, cutting chicken breasts doesn't have to be intimidating. With the right tools and a bit of practice, you'll be a pro in no time.

How to prevent chicken from sticking to the pan

There are several methods to prevent chicken from sticking to the pan when pan-searing. Firstly, it is important to use a heavy-bottomed skillet, such as cast iron, that retains heat well. Before placing the chicken in the pan, ensure that the pan is hot and has been coated with a high-heat cooking oil, such as canola, or a combination of butter and olive oil. The chicken should be tempered, meaning it should not be placed in the pan straight from the fridge. Instead, allow it to rest at room temperature to remove some of the chill.

When cooking chicken, it is crucial to be patient. Do not move, flip, or touch the chicken once it is placed in the pan. Wait until the chicken releases on its own, which should happen once the surface is golden brown and slightly crisp. If the chicken is moved too soon, it will stick to the pan. For chicken breasts, this should take around 5 to 6 minutes on the first side and an additional 3 to 5 minutes on the other side. If you are using bone-in, skin-on chicken, it should sear for about 10 minutes undisturbed.

In addition to oil, the pan should be slick with enough fat. If the chicken starts to stick, try turning up the heat a bit and adding a splash more fat to see if it releases naturally. It is also important to ensure that the chicken is dry before placing it in the pan. Any small food particles or residue on the pan from previous cooking batches can also cause sticking, so make sure the pan is clean.

How to season chicken before pan-searing

Choosing Your Chicken

Use boneless, skinless chicken breasts for pan searing. Thinner chicken breasts are preferable as they cook faster and are easier to coat.

Seasoning

Pat the chicken dry with paper towels. Season both sides with salt, pepper, and your choice of seasonings. You can also use a flour mixture to coat the chicken. Combine flour, sea salt, black pepper, garlic powder, onion powder, and Italian seasoning in a bowl. Stir well to blend. Use a fork, tongs, or a plastic bag to coat the chicken breasts in the flour mixture.

Cooking

Use a cast-iron or stainless-steel skillet for cooking. Heat a tablespoon of oil over medium-high heat. Place the chicken in the skillet and cook for 6 minutes on one side, or until golden brown. Flip the chicken and cook for an additional 3-5 minutes, or until the chicken reaches an internal temperature of 165°F.

Serving

Remove the chicken from the pan and let it rest for 5 minutes before serving. Serve with pasta, vegetables, or rice.

Tips

• If you are using thicker chicken breasts, butterfly them before cooking to ensure even cooking.
• Make sure the chicken is dry before adding it to the skillet.
• Do not cover the skillet with a lid, as this will cause the chicken to steam instead of sear.
• If you are using a marinade, shake off any excess before adding the chicken to the pan.
• If you are baking the chicken after searing, you do not need to cook it as long. Simply flip it once the chicken is easy to lift from the pan.

Frequently asked questions