Pan-Seared Chicken: The Right Amount Of Oil To Use

Searing chicken is a great way to lock in moisture and flavour, creating a juicy and mouthwatering dish. The amount of oil used for searing chicken depends on the amount of chicken being cooked. Generally, you'll need about a tablespoon or two of oil per pound of chicken. Olive oil, vegetable oil, avocado oil, corn oil, canola oil, peanut oil, and soy oil are all commonly used oils for searing chicken.

How much oil to use for pan searing chicken

How much oil to use for pan-searing chicken

Pan-searing chicken is a great way to cook the meat quickly, sealing in the juices and flavour. It's important to use the right amount of oil to get the best results.

How much oil to use

Generally, you will need about a tablespoon or two of oil per pound of chicken. You want to add enough oil to lightly coat the bottom of the pan. A non-stick pan or a well-seasoned pan may not require as much oil.

Choosing the right oil

You can use oils with a high smoke point, such as olive oil, avocado oil, vegetable oil, corn oil, canola oil, peanut oil, or soy oil.

Preparing the chicken

Before adding the oil to the pan, pat the chicken dry with paper towels and season both sides with salt, pepper, and your choice of seasonings.

Heating the oil

Heat the oil over medium-high heat in a large cast-iron or stainless-steel skillet. The pan and oil should be hot before adding the chicken. You can test this by adding a few water droplets; if they sizzle, the oil is ready.

Cooking the chicken

Once the oil is hot, carefully place the chicken in the pan, making sure not to move it once it's in place. Cook the chicken on one side for about 4-8 minutes, or until the surface is golden brown. Then, using a spatula or tongs, flip the chicken and cook for an additional 3-5 minutes, or until it reaches an internal temperature of 165°F.

Tips for perfect pan-seared chicken

• Don't cover the pan with a lid, as this will cause the chicken to steam instead of sear.
• Use a splatter screen if needed to protect from hot oil.
• Only flip the chicken once to ensure a golden crust forms.
• The chicken is done when it reaches an internal temperature of 165°F for chicken breasts and 175°F for thighs.
• For even cooking, choose chicken breasts of similar size or pound the chicken to an even thickness.

The best type of pan to use

When it comes to choosing the best type of pan for searing chicken, there are a few recommended options to consider. Here are the pros and cons of each:

Cast Iron Pan

Cast iron pans are a popular choice for searing chicken due to their excellent heat retention and ability to go from stove to oven. They are also relatively inexpensive and can withstand high temperatures without warping. However, cast iron pans can be heavy and may take longer to heat up compared to other options. Additionally, they require proper seasoning and maintenance to prevent sticking.

Stainless Steel Pan

Stainless steel pans, especially those with a tri-ply construction (stainless steel around an aluminium core), offer even heating and browning. They are lighter and easier to handle than cast iron pans. However, they can be more expensive and may warp if subjected to thermal shock. Stainless steel pans also require more maintenance to prevent sticking compared to non-stick pans.

Non-stick Pan

Non-stick pans are convenient and easy to clean, but they may not be the best choice for searing chicken. The non-stick coating can have difficulty withstanding high temperatures, and they may not provide the same browning capabilities as cast iron or stainless steel pans. Additionally, metal utensils should be avoided to prolong the life of the non-stick coating.

In summary, cast iron and stainless steel pans are generally preferred for searing chicken due to their heat retention, even heating, and browning capabilities. Non-stick pans can be used, but they may not produce the same desired sear and crust on the chicken.

Chicken preparation

To prepare your chicken for pan-searing, you'll want to start with boneless, skinless chicken breasts. Pat the chicken dry with paper towels and season both sides with salt, pepper, and your choice of seasonings. If you're using a combination of spices, mix them together in a small bowl first.

If you want to get an even sear, you can pound the chicken breasts to an even 1-inch thickness. Cover the chicken with plastic wrap and use a meat mallet to pound it until it's evenly flattened. This will also help the chicken cook faster and more evenly.

Next, heat a tablespoon of oil over medium-high heat in a large cast-iron or stainless-steel skillet. You'll need about a tablespoon or two of oil per pound of chicken. Olive oil, avocado oil, vegetable oil, corn oil, canola oil, and soy oil are all good options for pan-searing chicken.

Once the oil is hot, carefully place the chicken in the skillet, working in batches if needed. Make sure not to move the chicken once it's in the pan. Do not cover the pan with a lid, as this will cause the chicken to steam instead of sear.

Cook the chicken on the first side for 4-8 minutes, until it is golden brown. Then, using tongs, flip the chicken and cook for an additional 3-8 minutes, until it reaches an internal temperature of 165°F. You can use a meat thermometer to check the temperature.

Finally, remove the chicken from the pan and let it rest for 5 minutes before serving.

Tips for Perfect Pan-Seared Chicken:

• Don't move the chicken around in the pan while it's cooking, and only flip it once. This will help the chicken develop a golden crust.
• Make sure your pan and oil are properly heated before adding the chicken. You should hear a sizzle when the chicken hits the pan.
• If you're making a sauce, don't cover the pan after removing the chicken, as this will affect the flavor of the sauce.
• For even cooking, choose chicken breasts that are similar in size, or pound the chicken to an even thickness.
• If you're using a non-stick pan, be careful not to use too little oil, as this can cause the chicken to stick.

Cooking time and temperature

Cooking Temperature:

It is recommended to use medium-high heat for pan-searing chicken. This ensures the chicken is cooked evenly and effectively. A well-heated pan, preferably cast iron or stainless steel, is essential for achieving the desired temperature.

Cooking Time:

The cooking time for pan-seared chicken will depend on several factors, including the thickness of the chicken breasts and your desired level of doneness. Here's a breakdown to give you a better idea:

• For searing chicken breasts, cook the first side for about 4-8 minutes until golden brown.
• Then, flip the chicken and cook the second side for an additional 4-5 minutes.
• The total cooking time for both sides should be around 8-13 minutes for a properly seared chicken breast.
• However, it's important to note that cooking times may vary, so it's always best to use a meat thermometer to check for doneness.
• The internal temperature of the chicken breasts should reach 165°F to ensure they are cooked thoroughly.
• If you are using butterflied chicken breasts or boneless, skinless thighs, they will require less cooking time. About 3-4 minutes on the first side and an additional 3 minutes on the second side should suffice.
• Always ensure your chicken is cooked to the recommended internal temperature to avoid undercooking or overcooking.

How to serve seared chicken

Searing chicken is a great way to cook the meat thoroughly while also browning it. This method seals in the juices and flavour of the chicken, making it look and taste mouthwatering.

To serve seared chicken, you can either leave it as is or slice it into 1-inch strips. It can be served with pasta in white wine sauce or with creamy bacon Brussels sprouts. You can also add it to salads and bowls, such as a simple Caesar salad, a garden salad, a winter kale salad, or an autumn harvest bowl.

If you're looking for some veggie sides to go with your seared chicken, you can't go wrong with green beans, carrots, asparagus, sauteed leafy greens, or Brussels sprouts.

For starchy sides, roasted red potatoes, mashed red potatoes, mashed sweet potatoes, rice, and quinoa all pair well with chicken.

Frequently asked questions