The Secret To A Perfect Pan-Seared Chicken

Getting a nice pan sear on chicken is a great skill to have in the kitchen. It's a versatile cooking method that can be used to create a range of dishes, from salads to sandwiches. The key to a good sear is a hot pan, a dry chicken breast, and a splash of oil to prevent sticking. You'll want to let the chicken cook without moving it for a few minutes to get a nice golden crust, then flip and repeat. Boneless, skinless chicken breasts are the best cut for this cooking method, as they cook quickly and evenly. Thicker chicken breasts will take longer to cook, so you may want to use a lower heat to avoid burning the outside.

Use a heavy-bottomed skillet

Using a heavy-bottomed skillet is the best way to cook chicken, as it retains heat well and can be transferred from the stove to the oven. A cast-iron skillet is a great option for this.

Before you begin, ensure your chicken is at room temperature, as this will help it cook more evenly. Pat the chicken dry with a paper towel.

Next, heat your skillet over medium-high heat. Add a small amount of high-heat cooking oil, such as canola or olive oil, to the pan. You want the oil to be hot but not smoking.

Once the oil is hot, carefully place your seasoned chicken into the pan. You should hear a loud sizzle. Let the chicken cook undisturbed for several minutes—about 2 to 5 minutes, depending on the thickness of your chicken. You want a nice, golden-brown sear on the first side before flipping.

After several minutes, the chicken should release easily from the pan. Flip the chicken and cook for another few minutes on the second side. The total cooking time for your chicken should be around 8 to 10 minutes, depending on the thickness. You can check if your chicken is cooked by using an instant-read thermometer—it should read 165°F in the thickest part of the meat.

If your chicken is not cooked through but has developed a good sear, you can transfer the skillet to a 350°F oven to finish cooking. Alternatively, you can cover the pan and let the chicken sit for about 6 minutes to finish cooking with residual heat.

Choose the right oil

The oil you use for your pan-seared chicken is important. You want an oil with a high smoke point, which means it can withstand the high heat needed to create a good sear without burning.

Good options include:

• Vegetable oil
• Olive oil (regular, not extra virgin)
• Avocado oil
• Canola oil
• Peanut oil
• Butter (clarified butter has a higher smoke point)

Add about 1 tablespoon of oil to your pan and heat it to medium-high. You want the oil to be hot but not smoking. A good sign that it's ready is when it starts to shimmer.

You can also use cooking spray, which is more convenient but may not give you the same depth of flavor as oils.

Prepare the chicken

The first step to achieving a nice pan sear on your chicken is to start with the right cut of meat. Boneless, skinless chicken breasts are the best option for pan-searing as they cook more quickly and evenly than bone-in cuts. If your chicken breasts have the tenderloin (a small strip of meat) attached, you can leave it on or remove it—it's up to you.

Next, you'll want to ensure your chicken breasts are an even thickness. Place the chicken breasts between two pieces of plastic wrap and use a meat mallet or the bottom of a heavy pan to gently pound the thicker parts until they are level with the thinner parts. Aim for a thickness of around 1/2 inch to 3/4 inch. This will help the chicken cook more evenly and prevent it from drying out.

Before seasoning your chicken, it's important to pat it dry with paper towels. This will help the chicken sear properly and develop a nice crust.

Now, it's time to season your chicken. Sprinkle both sides of the chicken breasts generously with kosher salt. Let the salt sit for a few minutes until you can no longer see it, then flip the breasts and repeat on the other side. Next, sprinkle on freshly cracked black pepper, or any other seasonings you desire. You can use a premade seasoning blend or create your own with spices like garlic powder, onion powder, paprika, or Italian seasoning. Massage the chicken to ensure the seasonings are distributed evenly.

If you're using a flour coating, combine flour, salt, and your desired seasonings in a large bowl. Stir well to blend, then coat the chicken breasts with the flour mixture. You can use a fork or tongs, or place the flour and chicken in a plastic bag and shake to coat.

Seasoning

Firstly, it is important to ensure that your chicken is dry before seasoning. Use paper towels to pat the chicken breasts dry, removing any excess moisture. This step is important because moisture can prevent the chicken from browning properly during the searing process.

Next, you can begin to season the chicken with salt and pepper. Sprinkle an even layer of salt and pepper on one side of the chicken breasts. It is recommended to use about 2 teaspoons of kosher salt per pound of chicken, but you can adjust the amount according to your preference. Let the chicken sit for a few minutes until the salt is no longer visible, then flip the breasts and season the other side in the same manner.

At this point, you can add any additional seasonings of your choice. Some popular options include garlic powder, onion powder, Italian seasoning, lemon pepper seasoning, Montreal steak seasoning, or garlic herb seasoning. You can also try a combination of smoked paprika and sweet paprika, as these spices add a unique flavour to the chicken. Use about 2 teaspoons of your chosen seasoning per pound of chicken, or adjust to your taste.

After sprinkling on the seasoning, gently massage the chicken to ensure that the seasoning is distributed evenly on both sides. This step ensures that every bite of your chicken will be flavourful.

Once your chicken is seasoned, you can move on to the searing process. Heat a cast iron skillet over medium-high heat and add a drizzle of olive oil or another high-heat cooking oil. You want the oil to be hot and shimmering before adding the chicken to the pan.

Place the chicken breasts in the hot pan and let them sear undisturbed for about 2 minutes. This will create a nice golden-brown crust on the surface of the chicken. After the initial sear, flip the chicken breasts and reduce the heat to medium. Add a pat of cold butter on top of each breast, if desired, for extra flavour and moisture. Sear the second side for another 2 minutes.

Finally, cover the pan and turn off the heat. Let the chicken sit for about 6 minutes, allowing the residual heat to gently finish the cooking process. This helps the chicken retain moisture and ensures that it is cooked evenly throughout.

By following these seasoning and cooking instructions, you will end up with a delicious pan-seared chicken that has a crispy, flavourful exterior and a tender, juicy centre. Enjoy your perfectly cooked chicken!

Cooking time and temperature

The cooking time and temperature for pan-seared chicken depend on several factors, including the thickness of the chicken, the heat level, and the type of cookware used. Here's a detailed guide to help you get perfect pan-seared chicken every time:

• Heat the Pan: Start by heating your pan over medium-high heat. You can use a cast-iron skillet or a heavy-bottomed skillet that retains heat well.
• Prepare the Chicken: Pat the chicken dry with paper towels to remove any moisture. This step is crucial, as moisture can prevent a proper sear. You can also pound the chicken breasts to an even thickness of about ½ inch to ensure even cooking.
• Oil the Pan: Add a splash of high-heat cooking oil, such as canola or olive oil, to the pan. Roll the pan to coat the entire surface evenly.
• Season the Chicken: Season your chicken breasts generously with salt and pepper or your preferred seasoning mix. You can also try other seasonings like lemon pepper, Montreal steak seasoning, or garlic herb seasoning.
• Sear the First Side: Place the seasoned chicken breasts in the hot pan. It's essential to let the chicken sear undisturbed for several minutes (about 3-5 minutes) to develop a nice golden-brown crust. The exact time will depend on your heat level and the thickness of the chicken.
• Flip and Sear the Second Side: After the first side is nicely seared, use tongs or a spatula to flip the chicken carefully. Sear the second side for another 3-5 minutes, depending on the thickness of the chicken. For thicker chicken breasts, you may need to cook them a bit longer.
• Check for Doneness: The best way to ensure your chicken is cooked through is to use an instant-read meat thermometer. Insert the thermometer into the thickest part of the chicken breast. Chicken is considered safe to eat when it reaches an internal temperature of 165°F.
• Rest the Chicken: Once your chicken is cooked through, transfer it to a clean cutting board or plate and let it rest for about 5 minutes before slicing or serving. This resting period allows the juices to redistribute, ensuring juicy and tender chicken.
• Oven Finish (Optional): If your chicken breasts are thicker or if you're cooking bone-in chicken, you may need to finish cooking them in the oven. Preheat your oven to 375°F or 400°F and bake the chicken for 15-20 minutes, or until the internal temperature reaches 165°F.

Remember, the key to a perfect pan-seared chicken is patience. Let the chicken cook undisturbed for the recommended time to achieve a beautiful sear. Adjust the heat and cooking time based on your specific cookware and stove, as temperatures and heat levels may vary.

Frequently asked questions