Pan-Seared Chicken: Golden, Juicy Perfection

Pan-seared chicken breast is a quick, easy, and versatile dish that can be served as a main or added to salads, pasta, or sandwiches. It's a great go-to method for cooking chicken breasts, resulting in a juicy and flavorful meal with a delicious browning on the outside that doesn't happen with oven-baked chicken.

To pan-sear chicken breast, you'll need a large skillet or frying pan, a meat mallet or small saucepan, and some simple seasonings. First, you'll want to pound the chicken breast to an even thickness of around 1 inch to ensure it cooks evenly. Then, season the chicken with salt, pepper, and your choice of seasonings—a simple mixture of garlic powder, smoked paprika, onion powder, oregano, salt, and pepper works great.

Next, heat some olive oil or cooking spray in your skillet over medium-high heat. Add the chicken and cook for about 4–8 minutes on each side, depending on the thickness, until it reaches an internal temperature of 165°F. Let the chicken rest for a few minutes before slicing and serving.

With just a few simple steps, you can enjoy a delicious and juicy pan-seared chicken breast that's perfect for a quick and easy meal any night of the week!

Pounding the chicken breast to an even thickness

Pounding chicken breasts to an even thickness is a great way to ensure your meat cooks evenly and quickly. It's also a good way to tenderise the meat and keep it moist.

To do this, place one chicken breast at a time into a plastic zip-top bag and seal, pressing out as much air as possible. Then, using a meat mallet, rolling pin, the bottom of a saucepan, or even a wine bottle, pound the chicken to an even thickness of around 1/4 to 1/2 an inch. Set the flattened chicken breast aside and repeat with the remaining breasts.

This technique is especially useful when cooking chicken breasts using direct heat, such as pan-searing, pan-frying, oven-baking, or slow-braising.

Using a meat thermometer to check for doneness

Using a meat thermometer is the best way to check that your chicken is cooked properly. The recommended safe minimum internal temperature for chicken is 165°F, though some sources suggest removing the chicken from the heat at 155-160°F and letting it rest before serving, as the temperature will continue to rise as the meat rests.

To use a meat thermometer, push the tip through the thickest part of the meat and slowly pull it back out, watching the display for the lowest temperature it reads. This is the temperature of the coolest part of the meat, which is the best indication of doneness.

If you don't have a meat thermometer, you can check the chicken's doneness by cutting into it and checking that the juices run clear, but this is not recommended as it is a serious food safety risk to consume undercooked chicken, and cutting into the meat will cause the juices to escape, leading to a less juicy finished product.

Cooking with olive oil

Step 1: Prepare the Chicken

Start by patting your chicken breasts dry with a paper towel. This helps to remove any excess moisture, ensuring a moister end result. Then, use a meat mallet or a small saucepan to pound the chicken breasts to an even thickness of around 1 inch. This step is optional but helps the chicken cook more evenly.

Step 2: Season the Chicken

Now, it's time to season your chicken. Be generous with your favourite spices and herbs. You can try a classic combination of salt, pepper, and garlic powder, or get creative with seasonings like smoked paprika, onion powder, oregano, Italian seasoning, or red pepper flakes. Don't be afraid to experiment and find what you like!

Step 3: Heat the Oil and Sear the Chicken

Heat a large skillet or a cast-iron pan on medium-high heat. Add a tablespoon of olive oil to the pan and make sure it's hot before adding the chicken. You should hear a sizzle when the chicken touches the pan. Place the chicken in the pan and let it cook without moving it around too much. This helps ensure a nice, even sear.

Step 4: Flip and Cook the Other Side

Cook the chicken for 4-5 minutes on the first side, or until it develops a golden-brown crust. Then, flip the chicken and cook the other side for an additional 4-5 minutes. Resist the urge to flip the chicken more than once, as this can disrupt the searing process.

Step 5: Check Doneness and Rest

To check if your chicken is cooked through, use a meat thermometer to ensure it has reached an internal temperature of 165°F. Alternatively, you can cut into the thickest part of the chicken to check if it's no longer pink. Once your chicken is cooked, let it rest for a few minutes before slicing or serving.

Tips for Success:

• Use a stainless steel skillet or cast iron pan for the best results. These conduct heat well and are perfect for searing.
• Don't be shy with the seasonings. This is where a lot of the flavour comes from, so feel free to experiment with different combinations.
• If you're using thicker chicken breasts, you may need to adjust the cooking time. Thick chicken breasts may take closer to 7-8 minutes per side to cook through.
• If you want a crispy coating on your chicken, you can dredge the chicken in a light coating of flour or another mild-flavoured flour like rice flour, almond flour, or potato starch before searing.

Seasoning with salt, pepper and garlic powder

Seasoning your chicken breast with salt, pepper, and garlic powder is a simple yet effective way to add flavour to your dish.

First, prepare your chicken breast by pounding it to a thickness of about 1 inch. This step is optional, but it will help the meat cook more evenly. Cover the meat with parchment paper or place it in a zip-top bag, then use a meat mallet or the bottom of a small saucepan to flatten it.

Now it's time to season. Sprinkle both sides of the chicken breast liberally with salt, pepper, and garlic powder. You can also add other spices like onion powder, smoked paprika, oregano, or cayenne pepper for extra flavour.

Once your chicken is seasoned, heat a large skillet or frying pan to medium-high heat. Add a thin coating of oil or cooking spray to the pan. Place the chicken in the pan and cook for 4-5 minutes on each side, turning only once.

Your chicken is ready when it reaches an internal temperature of 165˚F. However, you can also take it off the heat at around 155-160˚F and let it rest before serving, as the temperature will continue to rise slightly.

Enjoy your juicy, flavourful pan-seared chicken breast!

Serving with salads, pasta or rice

Pan-seared chicken breast is a versatile dish that can be served with a variety of salads, pasta, or rice. Here are some ideas to get you started:

Salads

• Chicken Cobb Salad: Serve the pan-seared chicken breast on a bed of greens with homemade ranch dressing, croutons, and your favourite salad ingredients.
• Caesar Salad: The crisp and juicy chicken breast pairs perfectly with the classic Caesar salad, featuring romaine lettuce, Parmesan cheese, and croutons.
• Green Salads: Keep it simple with a mixed green salad, or try something like an arugula salad, Greek salad, or garden salad.
• Winter Kale Salad: Give your kale salad a protein boost by adding slices of the pan-seared chicken breast.
• Autumn Harvest Bowl: This hearty bowl combines the best of autumn flavours and is elevated by the addition of the juicy chicken.

Pasta

• Chicken Alfredo: A classic and comforting dish, combining creamy Alfredo sauce with fettuccine pasta and the pan-seared chicken.
• Chicken Pasta Salad: Perfect for potlucks or picnics, this salad combines cooked pasta, vegetables, and the sliced chicken breast with a dressing of your choice.
• Chicken Parmesan: Bread the chicken breast, fry it, and serve it on a bed of spaghetti with a hearty tomato sauce and melted mozzarella cheese.

Rice

• Rice Bowls: Create a build-your-own rice bowl bar with options like vegetables, sauces, and toppings to accompany the pan-seared chicken.
• Chicken Fried Rice: Stir-fry the chicken with cooked rice, vegetables, and a soy-based sauce for a quick and tasty meal.
• Chicken and Rice Casserole: Combine the chicken with cooked rice, vegetables, and a creamy sauce, then bake until bubbly for a comforting casserole.

Frequently asked questions