Cody Casey
Chicken breast is a versatile dish that can be cooked in a variety of ways. One popular method is to bake the chicken in the oven, but another option is to cook it in a pan on the stovetop. This technique is ideal for those who want a quick and easy meal, as it typically involves just a few minutes of prep and cooking time. Cooking chicken breast in a pan can also result in delicious browning on the outside of the meat, which doesn't occur with oven-baked chicken. In this article, we will explore the steps for how to bake chicken breast in a pan, including different seasoning options and cooking times.
| Characteristics | Values |
|---|---|
| Cookware | Oven-safe pan (cast iron preferred) |
| Heat | Medium-high |
| Oil | Vegetable oil, canola oil, avocado oil, olive oil, or butter |
| Chicken | Boneless, skinless |
| Seasoning | Salt, black pepper, garlic powder, paprika, thyme, rosemary, vinegar, herbs |
| Cooking time | 3-4 minutes each side for browning, 15-20 minutes for baking, 5 minutes for resting |
| Internal temperature | 165°F |
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What You'll Learn
Choosing the right pan
When it comes to choosing the right pan for baking chicken breasts, there are a few key factors to consider. Firstly, it is essential to use an oven-safe pan, as the chicken will need to be transferred from the stovetop to the oven to finish cooking. Cast iron skillets are a popular choice for this purpose, as they are durable, relatively non-stick, excel at even heat distribution, and can be used on both the stovetop and in the oven. If you don't have a cast-iron pan, you can use any other oven-safe pan, such as stainless steel or carbon steel, but be sure that it is safe for both the stovetop and oven to avoid the hassle of transferring the chicken to a different pan midway through cooking.
The size of the pan is also an important consideration. If you are cooking for a larger group, you will need a bigger pan that can accommodate multiple chicken breasts. A 10-inch skillet is typically suitable for cooking two chicken breasts, while a 12-inch skillet can accommodate up to four. It is also essential to ensure that the pan is large enough to provide adequate space between the chicken breasts, as overcrowding the pan can affect the cooking process and prevent proper browning.
The type of stovetop you have will also influence your choice of pan. For example, glass or ceramic stovetops may require a pan with a smooth, flat bottom to prevent scratching. Induction stovetops, on the other hand, require magnetic cookware, so you would need to choose a pan made of magnetic materials such as cast iron or some stainless steel varieties.
Lastly, the shape of the pan can also make a difference. A pan with sloped sides, such as a sauté pan or a wok, can make it easier to flip the chicken breasts and create a nicer sear. Deeper pans with higher sides can also help contain splatter, which is especially important if your chicken has a higher fat content. Ultimately, the "right" pan for baking chicken breasts will depend on your specific needs and constraints, so consider your stovetop, oven, and the number of chicken breasts you plan to cook simultaneously.
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Cooking time and temperature
The cooking time and temperature for baking chicken breasts in a pan depend on several factors, including the thickness of the chicken, the heat level, and the cookware used. Here are some detailed guidelines and instructions to help you get started:
First, it is important to note that boneless chicken breasts cook faster than bone-in chicken breasts. Bone-in chicken breasts require a longer cooking time to ensure that the meat is cooked through properly. Therefore, bone-in chicken breasts are better suited for oven-baking rather than pan-frying.
For boneless chicken breasts, the cooking time will depend on the thickness of the meat. Thick chicken breasts, about one inch thick, should be cooked on medium-low heat for about 8 minutes per side. This allows the meat to cook evenly without burning the outside. If you prefer thinner cutlets, you can fillet the chicken breasts or use a mallet to pound them to a thickness of about half an inch. Thinner chicken breasts will cook much faster, typically requiring around 5 minutes per side on medium heat.
To ensure food safety and doneness, it is crucial to use a meat thermometer to check the internal temperature of the chicken breasts. The safe internal temperature for cooked chicken is 165°F (74°C). Insert the thermometer into the thickest part of the meat to get an accurate reading.
Additionally, the oven temperature plays a role in the cooking time. When baking in the oven, preheat the oven to 375°F to 400°F for convection and conventional ovens, respectively. The baking time will vary depending on the size of the chicken breasts. Smaller breasts may take around 10 minutes, while the most common size breasts (10-12 oz.) will take about 15 minutes. Larger breasts may need up to 20 minutes. It is recommended to bake until the internal temperature reaches 165°F, regardless of the time.
For a more well-rounded flavor, you can finish off the chicken breasts in the oven after searing them in a pan. This two-step process combines the benefits of pan-searing and oven-baking. Start by searing the chicken breasts in a hot pan for about 3-4 minutes on each side until they are browned. Then, transfer the chicken to an oven-safe pan and bake at your desired temperature for an additional 15-20 minutes, depending on the size and thickness of the breasts. Always ensure that the final internal temperature reaches 165°F before serving.
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Seasoning and flavouring
A classic smoky seasoning is a good option for chicken breasts. You can make a seasoning mix by combining steak seasoning, smoked paprika, and sweet paprika in a bowl. Coat the chicken breasts liberally with the seasoning on all sides.
You can also use olive oil and a special seasoning mix. Mix paprika, garlic powder, thyme, salt, and pepper in a bowl. Lightly coat the chicken breasts in olive oil, and then generously rub the spice mix on both sides of the chicken.
Another option is to use butter and fresh thyme. Generously season the chicken with salt and place it skin-side down into a hot pan. When the chicken is golden brown, flip it and add butter and fresh thyme. When the butter has melted, spoon it all over the chicken. While the chicken finishes cooking in the oven, open the oven door a couple of times and spoon more butter over the chicken to keep it moist.
Additionally, you can use vinegar to add flavour to the chicken. Apple cider vinegar, sherry vinegar, balsamic vinegar, rice vinegar, champagne vinegar, and Riesling vinegar are some options. You can also use herbs such as basil, dill, cumin, onion powder, and garlic powder.
Lastly, vegetable oil or canola oil can be used for frying the chicken. Cooking spray helps coat the chicken breasts evenly with oil for a perfect sear. Salt and black pepper are simple seasonings to enhance the overall flavour. Garlic powder adds a robust flavour to the chicken, but avoid using fresh garlic as it tends to burn.
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Preparing the chicken
Before cooking, it is important to season the chicken generously. You can use a variety of seasonings, such as salt, black pepper, garlic powder, paprika, thyme, or rosemary. Combine the seasonings in a small bowl and then coat the chicken breasts evenly on all sides. Some recipes suggest using a cooking spray or lightly coating the chicken with olive oil or vegetable oil before applying the seasoning to ensure an even coating.
Once the chicken is seasoned, heat a teaspoon of oil or some butter in an oven-safe pan over medium-high heat. When the oil is hot and shimmering, carefully place the chicken breasts into the pan. It is important to sear both sides of the chicken, cooking for about 3-4 minutes on each side, until they are browned and almost fully cooked to your desired colour.
After searing, transfer the pan to the oven and bake at a temperature of 375°F (convection) or 400°F (conventional) for 15-20 minutes, depending on the size of the chicken breasts. Thinner breasts will take around 15 minutes, while larger ones may need up to 20 minutes. It is crucial to ensure that the internal temperature of the chicken reaches 165°F to guarantee food safety.
While the chicken is in the oven, you can optionally open the oven door a couple of times and spoon butter over the chicken to keep it moist and flavourful.
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Resting and serving
Once you've cooked your chicken breast in a pan, it's important to let it rest before serving. This allows the juices to redistribute within the meat, ensuring that it stays moist and juicy. The ideal resting time is around 5 minutes.
While the chicken is resting, you can prepare any sides or sauces to go with your meal. Some tasty side dish options include mashed potatoes, sweet potatoes, or mashed cauliflower. For a simple sauce, you can deglaze the pan by adding vinegar and cold butter, stirring until the butter melts. You can also add a tablespoon of chicken broth to thin out the sauce.
If you want to get creative with your presentation, try slicing the chicken breasts before serving. This can make your dish look more elegant and sophisticated. You can also use the sliced chicken as a topping for salads, pasta, sandwiches, or bowls.
Lastly, don't forget to spoon some of those delicious pan juices over your chicken before serving. This adds extra flavor and moisture to your dish.
By following these simple steps, you'll be able to serve juicy, flavorful, and well-rested chicken breasts that your family or guests will surely enjoy!
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Frequently asked questions
The cooking time depends on the thickness of the chicken breast, the heat used, and the cookware used. A boneless chicken breast that is about one inch thick should be cooked for around 8 minutes on each side over medium-low heat. Thicker chicken breasts will take longer to cook, whereas thinner chicken breasts will cook faster.
Chicken breasts should be cooked on medium-low heat. If you are using thin-cut breasts, you can cook them on medium heat.
You can use an instant-read meat thermometer to check if your chicken breast is cooked. The internal temperature should be 165ºF.
