Pan-Seared Chicken: When Is It Done?

Pan-seared chicken is a quick and easy meal, but how do you know when it's done? The best way to tell is by using a meat thermometer to check the internal temperature. Chicken is safe to eat when it reaches 165ºF (74ºC). You can also check by piercing the chicken with a knife and observing the colour of the juices that run out. If they are clear, the chicken is done; if they are pink, it needs more time.

Use a meat thermometer to check the internal temperature

Using a meat thermometer is the best way to check that your chicken is cooked. Poultry is safe to eat when the internal temperature reaches 165ºF (74ºC). Insert the thermometer into the thickest part of the chicken breast, thigh, or whole chicken. If you're using a digital thermometer, the temperature will display in degrees Fahrenheit or Celsius. Analog thermometers will have a red arrow pointing to the temperature in both degrees.

If you don't have a meat thermometer, you can check the internal colour of the chicken meat by making a small incision in the thickest part of the meat with a sharp knife. If the meat is pink, it's not ready; if it's white or opaque, it's ready to eat.

It's worth noting that the temperature will continue to rise as the meat rests, so it's best to remove the chicken from the heat when it's between 160ºF and 163ºF.

Check the juices run clear, not pink

Checking that the juices run clear is a traditional way of testing whether chicken is cooked. However, it is not always a reliable method. The juices should be clear and not pink, but this can be affected by factors such as the acidity of the meat and the temperature at which the meat is cooked.

The juices of chicken contain a mixture of proteins, including haemoglobin, which gives blood its red colour when mixed with oxygen, and myoglobin, which gives red meat its red colour when mixed with oxygen. When heated to between 140F and 160F, these proteins lose their ability to bind oxygen and their colour changes.

However, the temperature at which this colour change occurs is not fixed. The acidity (pH) of the meat is a major factor. When the muscle is high in pH (low in acid), it takes a much higher temperature to denature the myoglobin. The meat may need to be 170 to 180°F before the myoglobin in breasts is denatured sufficiently to see clear juices. Conversely, if the muscle pH is low, the myoglobin is denatured at a lower cooked temperature. This means that clear juices may be seen at 150°F, which is not hot enough to kill harmful bacteria.

Therefore, while checking that the juices run clear is a convenient way to test chicken for doneness, as it doesn't require any special equipment, it is not always accurate. A more reliable way to ensure chicken is fully cooked is to use a thermometer. A chicken breast is cooked at 160 degrees F, and dark meat at 175 degrees F.

Check the meat is white all the way through

Checking that the meat is white all the way through is a good way to tell if your chicken is cooked. Using a sharp knife, make a small incision in the thickest part of the meat. If the meat is white or opaque, it's cooked. If it's pink, it needs more time.

This method is a good way to double-check the temperature reading from a meat thermometer. Poultry is safe to eat when the internal temperature reaches 165ºF (74ºC). However, it's best to remove the chicken from the heat when it's between 160ºF and 163ºF, as the temperature will continue to rise as the meat rests.

If you don't have a meat thermometer, you can also check that the chicken is cooked by looking at the juices. Pierce the thickest part of the fillet or cutlet with a knife or fork and observe the colour of the liquid that comes out. If it's clear, the chicken is cooked. If it's pink, it needs more time.

The proteins in chicken shrink as they cook, so if the chicken is the same size as it was in its raw state, it probably needs more time.

Check the size—the protein will shrink as it cooks

When cooking chicken, it's important to be aware of the size of the meat as it cooks. This is because the proteins in chicken shrink as they cook.

To check if your chicken is cooked through this method, first sear the outside of the chicken. The outside of the chicken should be golden and crisp. If the chicken fillet or cutlet looks seared and golden but is still the same size as when it was raw, it needs more time. If the chicken has shrunk, check the colour of the juices before removing it from the heat.

To achieve a good sear, use a stainless steel or cast-iron skillet. Make sure the chicken is dry before you start cooking, as this will lead to a moister end result. Use an oil with a high smoke point, like olive oil, and ensure the pan is hot before adding the chicken. You should hear a sizzle when the chicken touches the pan.

Don't be tempted to move the chicken around while it cooks. If the chicken doesn't release easily from the surface of the pan, it isn't ready to be flipped. Only flip the chicken once. Cook for 4-5 minutes on the first side, then flip and cook for another 4-5 minutes.

Checking the size of the chicken is a great way to double-check that your chicken has reached the right temperature and avoid foodborne illnesses.

Check the colour—it should be golden

When pan-searing chicken, the colour of the meat is a good indicator of whether it is cooked. You want to see a golden crust on the chicken. This will add flavour and texture to the meat.

To achieve this, heat a heavy-bottomed pan over medium-high heat. Add oil with a high smoke point, such as olive oil or avocado oil, and ensure the oil coats the surface of the pan. Place the chicken in the pan and leave it to cook for several minutes without moving it around. This will help the chicken form a golden crust. Flip the chicken and cook the other side.

For a thicker, crispier crust, you can dredge the chicken in a light coating of flour mixed with spices before placing it in the pan.

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