Tillie Doyle
Charred chicken is a delicious meal that can be made in a pan without the need for a grill. It is a simple process that can be made even more straightforward by using a cast-iron skillet or grill pan. The chicken should be patted dry, seasoned, and cooked over medium-high heat with butter or oil to achieve a juicy and flavoursome result. The chicken should be cooked for around 4-8 minutes on each side, depending on its thickness, until it reaches an internal temperature of 165°F.
Characteristics and Values Table for Chargrilling Chicken in a Pan
| Characteristics | Values |
|---|---|
| Chicken | Boneless, skinless chicken breasts |
| Chicken preparation | Pat dry, pound flat, and thin with a meat tenderizer, butterfly the chicken if necessary |
| Marinade | Combine ingredients in a bowl, add chicken, and let sit for 15 minutes or longer in the fridge |
| Pan | Cast iron skillet with grill marks or without, stainless or non-stick pan |
| Oil | Avocado oil, olive oil, sunflower oil, or butter |
| Seasoning | Salt, pepper, spices, dry rub mix, steak seasoning, smoked paprika, sweet paprika, Italian herb seasoning |
| Stove top temperature | Medium-high heat (375-450F), lower heat for thicker chicken |
| Cooking time | 7 minutes each side for boneless chicken, 3-4 minutes for butterflied chicken, 8 minutes each side for thicker chicken, 4-6 minutes for diced chicken |
| Resting time | 5-10 minutes |
| Internal temperature | 165F |
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What You'll Learn
Use a cast-iron skillet or grill pan
To char chicken in a pan, a cast-iron skillet or grill pan is a must. This is the only way to get BBQ-style stove-top chicken. While it can be a pain to clean, it is the best option to get that charred, grilled effect.
To start, you need to prep the chicken. Pat the chicken breast dry with paper towels. Pound the chicken breasts flat and thin with a meat tenderizer so that they cook evenly in the pan. You may need to butterfly the chicken (cut it in half horizontally) so it’s about 1-2 inches thick.
Next, heat your cast-iron skillet or grill pan on the stove top. Place it on medium-high heat and coat with olive oil or oil of your choice. You can also use butter. Once the pan is smoking, it is hot enough to add the chicken. You should hear a sizzle as you add the chicken to the pan. If you don't, the oil isn't hot enough.
Place the chicken breasts in the pan and cook for around 6-8 minutes on each side. The cooking time will vary depending on the thickness of the chicken breast. You will know the chicken is cooked when it has reached an internal temperature of 165°F.
Once cooked, remove the chicken from the pan and let it rest for 5-10 minutes. This will allow the juices to settle and ensure the chicken is juicy and tender.
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Pat chicken dry
To char chicken in a pan, it's important to start with dry chicken. Pat the chicken breast dry with paper towels. This helps ensure that the chicken will brown better in the pan. Water interferes with the browning process, as it boils away at 212°F, preventing the chicken from reaching the temperature required for the Maillard reaction (above 280°F).
After patting the chicken dry, you can season the meat with salt, pepper, or other spices. You can also use a dry rub mix or make your own blend of spices. Make sure to rub the seasoning in completely on all sides of the chicken.
Once the chicken is seasoned, heat a cast-iron skillet or a grill pan over medium-high heat. You can use butter or cooking oil, such as avocado oil, olive oil, or sunflower oil. Once the oil is hot, you can add the chicken to the pan.
Depending on the thickness of the chicken breast, the cooking time will vary. For thicker chicken breasts, use lower heat and cook for a longer time to ensure even cooking. For boneless chicken breasts that are about one inch thick, cook for around 8 minutes per side over medium-low heat. For thinner chicken breasts, use higher heat and shorter cooking times.
When cooking, listen for a sizzle when the chicken is added to the pan, indicating that the oil is hot enough. After placing the chicken in the pan, do not move it for about 5 minutes to allow grill marks to form. Then, flip the chicken and cook the other side for another 5-7 minutes, or until the internal temperature reaches 165°F.
By patting the chicken dry and following these cooking instructions, you can achieve a delicious char on your chicken in a pan.
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Marinade the chicken
To achieve the perfect char on chicken, it's important to start with the right marinade. Here's a step-by-step guide to help you create delicious and juicy pan-grilled chicken:
Pat the Chicken Dry: Before you begin marinating, it's important to pat the chicken breasts dry using paper towels. Removing excess moisture will help the chicken better absorb the flavours of the marinade.
Prepare the Marinade: In a large bowl, combine all your desired marinade ingredients, excluding the chicken. You can use a variety of herbs, spices, and oils to create a flavourful marinade. For example, you can try a combination of Italian herb seasoning, steak seasoning, smoked paprika, and sweet paprika. Whisk the ingredients together until they are well combined.
Add the Chicken to the Marinade: Once your marinade is ready, add the chicken breasts to the bowl. Ensure that the chicken is fully coated with the marinade. Let the chicken sit in the marinade for at least 15 minutes at room temperature. For more intense flavour, you can cover and refrigerate the marinated chicken for a few hours.
Optional: Pound the Chicken: If you want your chicken to cook more evenly, you can pound the chicken breasts to a thickness of about 1 to 2 inches. This can be done using a meat tenderizer or by butterflying the chicken (cutting it in half horizontally).
Prepare the Grill Pan: While the chicken is marinating, you can prepare your grill pan. Brush the grates of the grill pan with a thin layer of oil, such as avocado oil or olive oil. This will prevent the chicken from sticking to the pan and add a bit of flavour.
Grill the Chicken: Once the chicken has finished marinating, it's time to grill! Place the grill pan on your stovetop and heat it over medium-high heat. The ideal temperature for grilling chicken is between 375 and 450 degrees Fahrenheit.
By following these steps and choosing your favourite marinade ingredients, you'll be well on your way to creating delicious and flavourful charred chicken in a pan.
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Heat the pan
To char chicken in a pan, you will need to heat the pan sufficiently. The best way to get juicy chicken breasts is to use medium-high heat as this temperature range between 375 and 450°F sears the meat and locks in the juices.
The pan should be hot enough for the chicken to sizzle as soon as it is added, creating a golden-brown crust on the exterior. If the chicken doesn't sizzle, the oil is not hot enough. You can test this by placing your hand near the pan. You should feel the heat, but of course, do not touch the pan's surface.
The charring effect on the chicken is caused by the Maillard Reaction, a chemical change that happens above 280°F. Water boils away at 212°F, so if there is water in the pan, the temperature will not exceed 212°F. Therefore, it is best to brown the meat before adding any liquid to the pan.
To achieve the ideal temperature for your pan, you can use a cast iron skillet or grill pan over a high heat stove top. Cast iron retains heat better than other materials, and a grill pan will give your chicken attractive grill marks. However, a stainless steel or non-stick pan will also work.
Before heating the pan, coat it with oil. You can use olive oil, avocado oil, sunflower oil, or another oil of your choice. Spread the oil evenly across the pan's surface.
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Cook the chicken
To cook the chicken, you'll first want to prepare the meat. Pat the chicken breast dry with paper towels and, if desired, pound the chicken breasts to an even thickness of about 1-2" with a meat tenderizer. This will help the chicken cook more evenly. You can also cut the chicken in half horizontally, or "butterfly" it, to achieve the same thickness.
Next, you'll want to season the chicken. You can use a dry rub mix of spices, salt, and pepper, or get creative and mix your own blend. Make sure to coat the chicken breasts completely on all sides. If you have time, you can let the chicken sit for 15 minutes to a few hours in the fridge to let the seasoning sink in.
Now, it's time to heat up your pan. You'll want to use a cast-iron skillet or grill pan for the best results, but a stainless or non-stick pan will also work. Place the pan on the stove over medium-high heat and coat it with avocado oil, olive oil, or another oil of your choice. You can also use butter. Once the pan is hot, you should see a light smoke or feel the heat if you hold your hand near the pan.
Add the chicken to the pan. You should hear a sizzle, which indicates that the oil is hot enough. Cook the chicken for about 5-8 minutes on the first side without moving it. If you're using thicker chicken breasts, they may need a bit more time. Grill marks should form on the chicken, giving it a delicious golden-brown crust.
After the first side is done, flip the chicken breasts over with tongs and cook for another 5-8 minutes on the second side. For thinner chicken breasts, 3-4 minutes per side may be enough. The chicken is done when it reaches an internal temperature of 165°F. You can use a meat thermometer to check, which will help prevent overcooking.
Remove the chicken from the pan and let it rest on a cutting board or grill pan for 5-10 minutes before slicing or serving. This allows the juices to settle, ensuring juicy and tender chicken.
And that's it! You've now charred your chicken in a pan and are ready to enjoy a tasty and healthy meal.
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Frequently asked questions
To char chicken in a pan, you need to heat the pan to a high temperature, ideally above 280°F (137°C) to cause the Maillard Reaction, a chemical change that gives the chicken a brown crust. You can also use a cast iron skillet or grill pan to increase the heat and retain it better.
The cooking time depends on the thickness of the chicken and the temperature used. Boneless, skinless chicken breasts typically take around 7 minutes per side to cook completely at medium-high heat. Thicker chicken breasts may take up to 8 minutes per side, while thinner cuts or butterflied chicken breasts may only need 3-5 minutes per side.
You can season chicken with a variety of spices, such as a dry rub mix, salt, pepper, paprika, or a combination of your favourite spices. It is important to ensure that the chicken is patted dry before seasoning to promote even cooking and browning.
