Emilie Meyer
Pan-sauteed chicken is a quick and easy way to cook chicken that results in a juicy interior and a golden-crisp exterior. It is a versatile dish that can be served with steamed vegetables, creamy Alfredo pasta, or even on top of a salad. The key to achieving the perfect pan-sauteed chicken is to use a heavy-bottomed skillet, preferably cast iron, and to ensure the chicken is dry and at an even thickness before cooking. The pan should be heated to a medium-high temperature with oil, and the chicken should be cooked in batches to avoid overcrowding the pan. Once the chicken is cooked through and golden brown, it can be removed from the pan and kept warm while a simple pan sauce is made using wine, broth, butter, and fresh herbs.
How to Pan Sauté Chicken
| Characteristics | Values |
|---|---|
| Pan Type | Heavy skillet, preferably cast iron |
| Chicken Type | Boneless, skinless chicken breast |
| Chicken Preparation | Dry with paper towels, trim fat, optional to flatten |
| Chicken Seasoning | Salt, pepper, or any desired seasoning blend |
| Oil Type | Vegetable oil or other high smoke point oil |
| Cooking Time | 10-14 minutes, flipping halfway |
| Sauce | Deglaze pan with wine or broth, add butter and herbs |
| Serving | Rest for 5 minutes, slice, serve with pan drippings and lemon wedges |
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What You'll Learn
Pan preparation and oil selection
To prepare your pan, grab a heavy skillet that's an appropriate size for the amount of chicken you're cooking. If the skillet is too large, the pan juices can burn. A cast-iron skillet is a great option if you have one, but any heavy-bottomed skillet will do. You can use non-stick or regular, but for the best results, use a straight-sided skillet that's at least 10 inches.
Now, for the oil. You'll want to choose an oil with a high smoke point, like vegetable oil or avocado oil. These oils can withstand the heat better than olive oil, which has a lower smoke point. Heat a thin layer of oil in your skillet over medium-high heat.
Before adding the chicken, make sure it's dry. Pat it with paper towels to remove any excess moisture. If your chicken breasts are thick, use a meat mallet or rolling pin to pound them to an even thickness for quicker, more even cooking. Some cooks also like to flatten chicken breasts by placing them between two sheets of plastic wrap and pounding them with a flat pan or the flat side of a meat mallet.
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Chicken preparation and seasoning
Thawing and Trimming:
Start by thawing your chicken if it's frozen. It's best to thaw it in a bowl of cold water or in the fridge overnight. Once thawed, use paper towels to pat the chicken breasts dry. If you're using boneless and skinless chicken breasts, trim any excess fat using kitchen shears.
Marinating or Seasoning:
You can enhance the flavour of your chicken by marinating it or seasoning it before cooking. For a quick option, season the chicken generously with salt and pepper, ensuring an even coating. Alternatively, prepare a marinade of your choice, such as a blend of herbs and spices, and let the chicken pieces marinate for at least 20 minutes or even up to 24 hours for more intense flavours.
Flattening (Optional):
Some cooks prefer to flatten chicken breasts for quicker and more even cooking. Place each chicken breast between two sheets of plastic wrap and use the flat side of a meat mallet or a heavy, flat pan to gently pound the chicken to your desired thickness.
Heating the Pan:
Choose a heavy skillet or a cast iron pan with a heavy bottom. Ensure the pan is the appropriate size for the amount of chicken you're cooking to avoid overcrowding, which can cause steaming instead of browning. Heat the pan over medium-high heat, and add vegetable oil or another type of oil with a high smoke point, such as avocado oil.
Cooking the Chicken:
Once the oil is hot, carefully add the chicken pieces to the pan. For chicken breasts, cook over medium-high heat for about 5 minutes on each side, flipping only once. The cooking time may vary depending on the thickness of your chicken, so adjust the heat and timing accordingly. If you're using a lid, cover the skillet and cook for 10 to 15 minutes, allowing the lid to trap the heat and gently cook the centre of the chicken.
Remember, it's best to cook the chicken in batches if needed to avoid overcrowding the pan. For crispy, golden exteriors and juicy centres, follow these preparation and cooking techniques for a delicious pan-seared chicken dish.
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Cooking the chicken
Before cooking, ensure the chicken is dry by patting it with paper towels. Next, heat oil in a heavy-bottomed skillet over medium-high heat. A cast-iron skillet is a good option. You can also use a stainless steel or non-stick skillet.
Once the oil is hot, carefully add the chicken to the pan. Cook the chicken for 5 to 7 minutes without moving it around. Flip the chicken and cook for another 3 to 5 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F. If the chicken is browning too quickly, reduce the heat.
Finally, remove the chicken from the heat and let it rest for a few minutes before serving. You can serve the chicken with a sauce, vegetables, starches, or a salad.
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Making the sauce
After browning the chicken, remove it from the pan and cover it with foil to keep it warm. Do not wash the pan, as the little browned bits will be the flavour base of the sauce.
Add a touch more oil or butter to the pan and sauté aromatics such as onions, garlic, shallots, or other herbs and seasonings until tender. Deglaze the pan by adding liquid and scraping the bottom to loosen the browned bits. You can use wine, broth, or stock for this.
Simmer the liquid until it reduces, then finish the sauce by adding salt, pepper, butter, or other fats or seasonings to taste. You can also add lemon juice, mustard, or sugar.
If you want a thicker sauce with more volume, simply add more liquid and continue to reduce.
Finally, return the chicken to the pan and spoon the sauce over it.
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Storage and reheating
Leftover pan-seared chicken can be stored in the refrigerator for up to 3-4 days. For longer storage, it can be kept in a zip lock bag or airtight container in the freezer for up to 3 months.
When it comes to reheating, there are several methods you can use:
- Stovetop: Reheating pan-seared chicken on the stovetop is best done with a lid on over medium-low heat. This method is faster but may result in drier meat.
- Oven: Preheat the oven to 300 degrees F. Place the chicken with sauce in a baking dish, cover tightly with foil, and heat until the internal temperature of the chicken reaches 165°F. This method helps retain moisture and is ideal for bone-in or breaded chicken leftovers.
- Microwave: Although convenient, the microwave can dry out the chicken. For better results, place the chicken on a microwave-safe plate, sprinkle water, and drizzle olive oil before heating.
- Air Fryer: Reheating in an air fryer is another option, but specific instructions may vary depending on the model.
Remember, the key to retaining moisture when reheating chicken is to avoid direct heat and ensure the meat is not overcooked. Always aim for an internal temperature of 165°F when reheating, and use a meat thermometer to check.
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Frequently asked questions
Vegetable oil is the best option as it has a higher smoke point than olive oil.
A heavy skillet is best. A cast-iron pan is a good option.
Chicken breasts should be cooked for 10-14 minutes, flipping halfway through.
No, always defrost chicken before pan-frying. Frozen chicken will take a long time to cook and will be dry.
