Cody Casey
Chicken breast is a versatile source of lean protein that can be used in a variety of dishes, including salads, sandwiches, and bowls. While it is a simple process, cooking chicken breast in a pan can go wrong if not done properly, resulting in dry and tasteless meat. One way to ensure the chicken stays moist and juicy is to use the sear/steam method, which involves searing the chicken breasts on each side over medium heat and then steaming them in wine, sake, or water. This article will provide a step-by-step guide on how to steam chicken breast in a pan using this method, as well as tips for customising the recipe to your taste.
Characteristics and Values table for steaming chicken breast in a pan
| Characteristics | Values |
|---|---|
| Type of pan | Casserole pan, sauce pan, skillet, heavy pot |
| Type of chicken breast | Boneless, skinless, raw |
| Seasoning | Salt, pepper, thyme, ginger, fennel, BBQ spice blend |
| Other ingredients | Water, white wine, sake, vegetable oil, onion, garlic, soy sauce, sesame oil, cilantro, olive oil |
| Cooking time | 8 minutes per side, 15-20 minutes, 30 minutes |
| Cooking temperature | Medium heat, medium-low heat |
| Preparation | Sprinkle with salt a day before, rub salt into chicken and refrigerate for 30 minutes, cut shallow slices or poke holes in thickest parts, sear on each side |
| Serving suggestions | Salads, wraps, sandwiches, bowls, chicken rice, avocado dip, herb sauce |
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What You'll Learn
Use a heavy pot or covered saucepan
To steam chicken breast in a pan, you can use a heavy pot or covered saucepan. This method is recommended as heavy pots hold heat well.
First, season the chicken breast with salt and other seasonings of your choice. You can also add shallow slices or poke holes into the thickest parts of the breast to ensure the heat cooks it through. Then, heat up a high-sided heavy pot or covered saucepan on medium heat. Spray the pot with cooking spray or add a tablespoon of olive oil to prevent the chicken from sticking to the pan and to add flavor. Place the chicken breasts in the pan, being careful not to crowd the pan, as this will affect the cooking process.
Cover the pot with a lid and let the chicken cook for about 15-20 minutes, depending on the size of the breasts. For thicker breasts, you may need to cook for closer to 20 minutes, while thinner breasts will be done in less time. You can also use an instant-read meat thermometer to ensure the internal temperature of the chicken has reached 165ºF.
Once the chicken is cooked, turn off the heat and let the pot sit with the lid on for an additional 10-15 minutes. This allows the residual heat to slowly cook the meat and prevent it from drying out. Check that the chicken is cooked by cutting into the thickest part. If there is any pinkness, cover the pot and let it sit for a few more minutes.
Finally, slice or shred the chicken into pieces and serve. You can also store it in the refrigerator for later use.
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Steam with wine, sake, or water
Steaming chicken breasts in wine, sake, or water is a great way to prevent the meat from drying out. This technique is versatile, and the chicken can be used in salads, wraps, and sandwiches.
To steam chicken with wine, sake, or water, you will need a heavy pot with a lid, such as a Le Creuset, or a covered saucepan. It is recommended to season the chicken with salt a day in advance to make the meat more tender and enhance its flavour. Before steaming, you can also cut shallow slices or poke holes into the thickest parts of the breast to ensure even cooking.
First, add onion tops, ginger, and chicken skin-side down to the pot. Then, briefly steam the chicken in your chosen liquid—white wine, sake, or water. After steaming, leave the chicken in the covered pot to slowly cook through with residual heat. The cooking time will depend on the size of the chicken breast, but it typically takes 10–15 minutes. To check if the chicken is cooked, cut into the thickest part; if there is no pinkness, it is ready.
Alternatively, you can use a steamer basket inside a saucepan. Fill the saucepan with water just below the bottom of the steamer. Place the chicken in the basket and bring the water to a boil. Cover and steam for around 30 minutes until the juices run clear.
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Cook time depends on breast size
The cooking time for steaming chicken breasts in a pan depends on the size and thickness of the breasts. For a boneless chicken breast that is about one inch thick, cook for about 8 minutes per side over medium-low heat. Thicker breasts will take longer to cook, so you may want to use a lower heat setting and increase the cooking time to prevent the outside from burning.
If you are using a steamer basket inside a saucepan, bring the water to a boil, cover the pan, and steam for about 30 minutes or until the juices run clear. For larger chicken breasts, you may need to increase the steaming time.
When using the sear/steam method, the cooking time will also depend on the size of the chicken breasts. Sear the breasts on each side over medium heat for about 2 minutes per side. Add water and turn down the heat to a simmer. Cover and steam for about 15-20 minutes, depending on the size of the breasts. Always cut into the thickest part of the breast to ensure that it is cooked through with no pink remaining.
If you are steaming chicken breasts in a covered saucepan, the cooking time will depend on the size and thickness of the breasts. After briefly steaming the chicken for a few minutes, turn off the heat and let the pot sit, covered, for about 10-15 minutes or until the chicken is cooked through.
To ensure that your chicken breasts are cooked to the correct temperature, it is recommended to use an instant-read meat thermometer. The internal temperature of the chicken breasts should reach 165ºF.
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Use an instant-read meat thermometer
Using an instant-read meat thermometer is a great way to ensure your chicken breast is cooked to perfection. It's a simple tool that can help you achieve accurate temperatures and avoid overcooking your meat. Here's a step-by-step guide on how to use an instant-read meat thermometer effectively:
Step 1: Inserting the Thermometer
When cooking chicken breast, it's crucial to insert the thermometer into the thickest part of the meat. This ensures that you're measuring the temperature of the densest area, which needs to be adequately cooked. Make sure the thermometer is inserted at least halfway through the meat. For thin cuts of meat, like chicken breast, insert the thermometer from the side so that the entire probe goes into the meat. This will give you a more accurate reading than inserting it from the top. Ensure that the thermometer isn't touching any bones, as this can interfere with the temperature reading.
Step 2: Placement of the Thermometer
When using an instant-read thermometer, it's important to note that it should not be left in the meat while it's cooking. Instead, use it towards the end of the minimum cooking time. You can insert the thermometer into the chicken breast for about 15 seconds to get a quick reading. For digital instant-read thermometers, the probe should be placed at least 1/2 inch to 2 inches into the meat, and it will register the temperature in about 10 seconds.
Step 3: Temperature Guidelines
Different meats require different temperatures to be considered safe. For chicken, it's recommended to cook it to an internal temperature of 74°C or 165°F. This temperature ensures that the meat is safely cooked without being overdone. Carry-over cooking is a term that describes how food continues to cook even after being removed from the heat source. Keep this in mind and remove the chicken from the heat just before it reaches the desired temperature, as it will continue to cook slightly.
Step 4: Checking for Doneness
To ensure your chicken breast is cooked perfectly, it's a good idea to check its doneness towards the end of the cooking time. Remove the chicken from the heat source before taking the temperature reading, as the heat can interfere with the thermometer's accuracy. Ideally, you want to check the temperature just before pulling the chicken out of the pan. Let the chicken rest for a few minutes after cooking to allow the juices to redistribute before serving.
Step 5: Calibration and Maintenance
To ensure accurate temperature readings, it's important to calibrate your thermometer. You can do this by sticking the probe into boiling water, which should read 100°C or 212°F. If your thermometer reads too high or low, adjust it accordingly. Additionally, sanitise your thermometer after each use by washing it with warm soapy water, even if it's a digital model.
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Sear/steam for moisture and texture
The sear and steam method is a great way to ensure your chicken breasts remain moist and full of flavour. It is a versatile cooking technique that can be used to prepare chicken for salads, wraps, sandwiches, bowls, or just to be enjoyed as they are.
To begin, take a raw chicken breast and season it with salt, pepper, and your choice of seasoning. You can also marinate the chicken in salt beforehand to make the meat more tender. Next, spray your pan with cooking spray or a light coating of olive oil. Place the chicken in the pan and sear over medium heat for about 2 minutes on each side. This step is important for creating a nice texture and browning on the outside of the meat.
Once the chicken is seared, add about a cup of water to the pan and turn the heat down to a simmer. Cover the pan with a lid and let the chicken steam. The steaming time will depend on the size of the chicken breast, but it usually takes around 15-20 minutes for a thick chicken breast to cook through. You can check if the chicken is cooked by cutting into the thickest part to ensure there is no pink meat remaining.
After steaming, remove the chicken from the pan and let it cool. Repeat the process for any additional chicken breasts. The cooked chicken can be stored in the refrigerator for up to 5 days and can be shredded or sliced before storing for added convenience.
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Frequently asked questions
The amount of time it takes to steam chicken breast in a pan depends on the thickness of the chicken breast, 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 have thicker chicken breasts, it is recommended to use lower heat and increase the cooking time to avoid burning the outside.
There are a few different ways to steam chicken breast in a pan. One way is to use a steamer basket inside a saucepan, adding water to just below the steamer basket, and steaming for about 30 minutes. Another way is to use a sear/steam method, where you sear the chicken breasts on each side over medium heat for about 2 minutes each side, add water, and then let the chicken steam for about 15-20 minutes.
To ensure that your chicken breast is fully cooked, use an instant-read meat thermometer to check that the internal temperature has reached 165ºF. You can also cut into the thickest part of the chicken breast to ensure that it is no longer pink.
Steamed chicken breast is very versatile and can be served in many different ways. It can be used in salads, wraps, sandwiches, or bowls. It can also be served with an avocado dip or herb sauce, or with rice, as is typical in some Southeast Asian countries.
