Pan-Seared Chicken: The Perfect Bake

Pan-searing chicken is a great way to get a tasty crust on the outside of the meat without drying out the inside. This technique is perfect for a quick, juicy, and tender chicken dinner.

To pan-sear chicken, you'll need to start with thin, boneless, and skinless chicken breasts. You'll then want to pat the chicken dry and season both sides with salt, pepper, and your choice of seasonings. Next, heat some oil in a large cast-iron or stainless-steel skillet over medium-high heat. Once the oil is hot, carefully place the chicken in the skillet and sear for 3-5 minutes on each side, until golden brown. Finally, bake the chicken in the oven at 375°F convection or 400°F conventional for 15-20 minutes, or until the internal temperature reaches 165°F.

And that's it! You now have a delicious, pan-seared, and baked chicken that's perfect for a weeknight dinner or meal prep.

Choosing the right pan

Material:

• Cast iron pans are highly recommended for pan-searing and baking chicken. They can withstand high temperatures and distribute heat evenly, reducing the likelihood of hot spots. Cast iron pans are also oven-safe, making them versatile for both stovetop searing and oven baking.
• Alternatively, you can use a heavy hard anodized aluminum pan. Avoid using nonstick pans for searing, as they may not produce the desired crust.

Size:

• Opt for a pan that is large enough to accommodate the number of chicken breasts you plan to cook. If cooking multiple breasts, consider using two larger skillets or a larger baking sheet to ensure even cooking.
• A 10-inch cast iron skillet is suitable for cooking two chicken breasts, while a 12-inch skillet can accommodate up to four breasts.

Heavy Bottom:

Choose a pan with a heavy bottom, as it helps retain heat well and ensures even heat distribution. This feature is crucial for achieving a consistent sear on your chicken.

Oven-Safe:

Since you will be transferring the pan from the stovetop to the oven, ensure that your chosen pan is oven-safe. Cast iron pans are ideal in this regard, as they can handle the transition between the two cooking methods.

Non-Stick:

While not necessary, a non-stick pan can make cleanup easier. However, if you opt for a cast iron pan, proper seasoning can help create a natural non-stick surface over time.

By selecting a pan that meets these criteria, you'll be well on your way to achieving delicious, evenly cooked, and perfectly seared chicken every time.

Preparing the chicken

For this recipe, you will need boneless, skinless chicken breasts. If your chicken breasts are frozen, let them thaw in the refrigerator for a few days. If your chicken breasts are thick, you can flatten them with a meat mallet or the bottom of a heavy pan. This will help them cook more evenly and quickly.

Before cooking, trim and pat the chicken breasts dry with paper towels. Season both sides of the chicken with salt and pepper, or your choice of seasonings. You can also coat the chicken breasts in a flour mixture for a crunchy crust. To make the flour mixture, combine flour, sea salt, black pepper, garlic powder, onion powder, and Italian seasoning in a large bowl. Then, use a fork or tongs to coat the chicken breasts in the flour mixture.

Next, heat a tablespoon of oil in a large cast-iron or stainless-steel skillet over medium-high heat. You can also use a high-heat cooking oil like canola to prevent the chicken from sticking to the pan. Once the oil is hot and shimmering, carefully place the chicken breasts in the pan. For a good sear, do not move the chicken once it's in the pan.

Searing the chicken

Sear the chicken breasts for 3-5 minutes on each side, or until they are golden brown. The chicken should easily release from the pan when it's ready to flip. If you are using thicker chicken breasts, sear them for 4-6 minutes on the first side and 3-5 minutes on the second side.

Baking the chicken

After searing, transfer the chicken to the oven and bake at 375°F convection or 400°F conventional for 15-20 minutes, or until the internal temperature reaches 165°F. The baking time will depend on the thickness of the chicken breasts. Thinner breasts will take around 15 minutes, while larger ones will take about 20 minutes. Always use a meat thermometer to check the internal temperature and ensure the chicken is cooked through.

Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute and ensures a juicy, tender final product.

Cooking methods

Pan-Searing Chicken

To pan-sear chicken, you will need to heat oil in an oven-safe pan (cast iron is preferred) over medium-high heat. You can use olive oil, canola oil, or butter. Once the oil is hot and shimmering, carefully place the chicken breasts in the pan. For boneless chicken breasts, cook for 3-4 minutes on each side until they are browned. For bone-in chicken breasts, sear for 2 minutes on each side or until the skin becomes dark golden brown.

Baking Chicken

Preheat your oven to 375°F (convection) or 400°F (conventional). Place the seared chicken in the oven and bake for 15-20 minutes, or until an internal temperature of 165°F is reached. The thinner breasts will take around 15 minutes, while the bigger ones will take about 20 minutes. Let the chicken rest for 5 minutes before serving.

Tips

• If your chicken breasts are over 3/4 inches thick, flatten them with a meat mallet or the bottom of a heavy pan.
• It is important to let the chicken rest for a few minutes after cooking to allow the juices to redistribute and ensure a moist and tender final product.
• To ensure even cooking, try to use chicken breasts of similar sizes and thickness.
• Always cook chicken to a final internal temperature of 165°F and never rely solely on cooking time.
• Before cooking, pat the chicken dry and season with salt and pepper, or your choice of seasonings.
• To prevent the chicken from sticking to the pan, heat the pan first, then add the oil and heat it up. Place the chicken in the pan without moving it from where it's placed.
• To get a nice sear, use a hot pan over medium-high heat and a small amount of cooking oil.
• For bone-in chicken breasts, it is recommended to use the oven to ensure the meat is cooked through completely without burning the outside.

Cooking time

The cooking time for your chicken will depend on a few factors: the type of chicken, the cooking method, and the cooking equipment.

Pan-Searing

When pan-searing chicken, the cooking time will depend on the thickness of the chicken breasts. For thicker chicken breasts, cook for around 8 minutes on each side over medium-low heat. For thinner breasts, cook for around 4-5 minutes on each side over medium heat. The chicken is ready to flip when it releases easily from the pan and has a nice, golden-brown sear.

Baking

When baking chicken in the oven, the cooking time will depend on the size of the chicken breasts. Smaller breasts will take around 10 minutes, while larger breasts will take around 15-20 minutes. The chicken is done when it reaches an internal temperature of 165°F.

Pan-Searing and Baking

When pan-searing and then baking chicken, the total cooking time will depend on the thickness and size of the chicken breasts, as well as the oven temperature. For thicker chicken breasts, sear for 3-4 minutes on each side and then bake for 15-20 minutes. For thinner breasts, sear for 3-5 minutes on each side and then bake for 10-15 minutes. The chicken is done when it reaches an internal temperature of 165°F.

Tips for Faster Cooking

• Use a cast-iron skillet, which can go from stovetop to oven without needing to transfer the chicken to a different pan.
• Use an instant-read meat thermometer to check the internal temperature of the chicken, rather than relying on time alone.
• If using skin-on chicken, sear the chicken skin-side down first to get a nice golden-brown crust.
• Let the chicken rest at room temperature before cooking to remove some of the chill and help it cook more evenly.
• If using a grill, preheat to high heat and clean the grates to remove any debris.

Serving suggestions

There are many ways to serve your pan-seared and baked chicken. Here are some ideas to get you started:

• Salads: Slice up your chicken and add it to a bed of greens, along with your favourite vegetables, fruits, nuts, and dressing.
• Pasta: Toss your chicken with some cooked pasta and your choice of sauce. You can also add vegetables, herbs, and spices to create a heartier dish.
• Sandwiches: Stack your chicken between slices of bread, along with some lettuce, tomato, mayonnaise, and any other desired toppings or condiments.
• Bowls: Create a bowl with your choice of grains (such as rice, quinoa, or farro), vegetables, and a sauce or dressing. Top it off with your chicken for a filling and nutritious meal.
• Sides: Serve your chicken with a variety of sides, such as roasted vegetables, mashed potatoes, garlic cauliflower, or a chopped salad.
• Leftovers: Use your leftover chicken in dishes such as chicken Caesar salad, chicken Alfredo, chicken noodle soup, or chicken tacos. Cube it up for chicken salad, or add it to a sandwich or wrap.
• Accompaniments: Serve your chicken with lime wedges, as some acidity can help balance out the fat from the cooking oil, butter, and chicken skin.

Frequently asked questions