Pan-Seared Chicken Perfection

Pan-seared chicken is a quick and easy way to cook chicken that results in a juicy, flavorful, and tender piece of meat. It is perfect for adding to salads, pasta, sandwiches, and bowls, or as a main protein with your favorite sides.

To pan-sear chicken, you will need a large skillet or a cast-iron pan, chicken breasts, olive oil or cooking spray, and seasonings of your choice (such as salt, pepper, and garlic powder). You can also use a meat mallet or a small saucepan to pound the chicken to an even thickness before cooking, which helps it cook more evenly.

1. Prepare the chicken by pounding it to an even thickness (optional) and seasoning it with salt, pepper, and any other desired seasonings.

2. Preheat your skillet or cast-iron pan to medium-high heat and add a thin coating of oil or cooking spray.

3. Place the chicken in the pan and cook for 4-5 minutes on each side, turning only once, until the chicken reaches an internal temperature of 165˚F.

4. Remove the chicken from the pan and let it rest for a few minutes before serving.

How to get a good sear on chicken

Preparation

To get a good sear on chicken, it's important to start with the right preparation. Firstly, choose boneless, skinless chicken breasts that are of a similar size, or cut them down to size. Smaller, thinner pieces of chicken will cook more evenly and quickly. You can also use pre-pounded chicken breasts or pound the chicken breasts yourself to an even thickness of around 1 inch. This helps them cook more evenly and gives them a more attractive brown colour.

Once you have the right size and thickness, dry the chicken with a paper towel. Then, season the chicken. A simple seasoning of salt, pepper, and garlic powder will do, but you can also add smoked paprika, onion powder, oregano, and a pinch of cayenne for a kick.

Cooking

When it comes to cooking, heat a large skillet to medium-high. Use an oil with a high smoke point, like olive oil or avocado oil, and add a thin coating to the pan. Place the chicken in the pan and sear for 4-5 minutes on each side, until a golden crust forms. Then, flip the chicken and reduce the heat to medium, cooking until the juices run clear.

The chicken is done when it reaches an internal temperature of 165˚F. You can take it off the heat at 155-160˚F and let it rest for 5-10 minutes before serving, as the temperature will continue to rise as the meat rests.

Tips

• Don't crowd the pan. Make sure there is room all around each piece of meat.
• Use a cast iron pan for a better sear.
• Don't use olive oil with high heat, as it will smoke and catch fire.
• Use a meat thermometer to ensure your chicken is cooked properly.
• Let the chicken rest for at least 5 minutes before cutting to retain moisture.

How to cook chicken breast in a pan

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound)
• 1/2 – 1 teaspoon coarse salt
• 1/4 teaspoon garlic powder
• Black pepper, to taste
• 1 tablespoon olive oil
• Meat mallet or small saucepan

Method

• Pound the chicken breast to a 1-inch thickness. This step is optional but will help the chicken cook more evenly. Use a meat mallet or the bottom of a small saucepan and cover the meat with parchment paper or a zip-top bag before pounding.
• Season the chicken with salt, pepper and garlic powder.
• Heat a large skillet to medium-high and add a super-thin coating of olive oil or cooking spray to the pan.
• Add the chicken to the skillet and cook for 4-5 minutes per side, turning once, until the chicken has reached an internal temperature of 165˚F.
• Remove the chicken from the heat and let it rest before serving. The chicken can be taken off the heat at 155-160˚F and will continue to cook as it rests.

Tips

• Use a meat thermometer to check the internal temperature of the chicken.
• Avoid using olive oil if you want to achieve a high heat, as it will smoke and catch fire.
• Don't crowd the pan—leave room around each piece of meat.
• Don't move the chicken around once it's in the hot pan. Only flip it when it can be turned over effortlessly.
• Leave the skillet uncovered. Covering it will cause the chicken to steam instead of sear.

Chicken seasoning options

There are many ways to season chicken, and you can use a variety of herbs and spices to create a flavourful dish. Here are some ideas for seasoning options when pan-searing chicken:

Dry Rubs

Dry rubs are a great way to add flavour to chicken and typically consist of a combination of spices, herbs, salt, and pepper. You can make your own dry rub by mixing various spices and herbs, or you can use a specific spice rub like Italian seasoning or Greek seasoning. Here are some common ingredients used in dry rubs for chicken:

• Garlic powder
• Onion powder
• Cayenne pepper
• Paprika (smoked or sweet)
• Black pepper
• Oregano
• Parsley
• Thyme
• Basil
• Celery seed
• Cumin
• Chicken bouillon
• Dry mustard powder

Marinades

Marinades are another popular option for seasoning chicken. They typically consist of a mixture of oils, acids, and flavourings and are used to tenderise and add flavour to the meat. Here are some ideas for ingredients to include in a marinade:

• Olive oil
• Lemon juice
• Barbecue sauce
• Teriyaki sauce
• Thai peanut sauce

Other Seasoning Options

In addition to dry rubs and marinades, you can also try the following options to season your chicken:

• Lemon pepper seasoning
• Montreal steak seasoning
• Garlic herb seasoning
• Mediterranean seasoning
• Salt and pepper

When seasoning chicken, it's important to remember that you can always add more but you can't take it off once it's on there. It's also generally recommended to put dry seasonings on the chicken before cooking it, and to let the chicken sit for a bit after seasoning to allow the flavours to absorb.

Chicken pan-frying tips

Preparation

Before you start cooking, it's a good idea to prepare your chicken. First, you can pound the chicken breasts with a meat mallet or a saucepan to a thickness of around 1 inch. This will help the chicken cook more evenly and is especially useful if you're dealing with thicker cuts of meat.

Once you've flattened your chicken, it's time to season it. A liberal sprinkling of salt, pepper, and garlic powder will do the trick, but you can also get creative with spices like smoked paprika, onion powder, oregano, or cayenne pepper for a kick. Don't be shy with the seasoning—it will give your chicken a delicious savory flavor.

Choosing the Right Pan and Oil

When it comes to choosing a pan, a large skillet or a cast iron skillet works best for pan-frying chicken. Cast iron pans are ideal for getting a good sear on your meat because they heat evenly and retain heat well. As for oil, go for something with a high smoke point like olive oil, avocado oil, or corn oil. Avoid using olive oil if you're cooking at high heat, as it may smoke and catch fire.

Cooking the Chicken

Now it's time to cook your chicken. Heat your oil in the pan over medium-high heat, and once it's hot, add your chicken. Cook it for around 4-5 minutes on each side, turning only once during cooking. The chicken is ready when it develops a golden-brown crust and reaches an internal temperature of 165˚F. If you don't have a meat thermometer, you can also check if the juices run clear when you cut into the chicken.

Resting and Serving

After cooking, let the chicken rest for about 5-10 minutes before slicing or serving. This allows the juices to redistribute and ensures your chicken stays moist and juicy. Serve your pan-fried chicken with your favorite sides, such as roasted potatoes, green beans, or a simple salad.

Troubleshooting

If you find that your chicken is browning too quickly or burning, try lowering the heat to medium or medium-low. For thicker chicken breasts, you may also need to increase the cooking time. Conversely, if your chicken is taking too long to cook through, try pounding it thinner or slicing it into smaller pieces before cooking.

Happy cooking!

Chicken pan-searing tips

Preparation

Before you start cooking, it's important to prepare your chicken. If your chicken breasts are thick, you can either slice them down the middle or pound them with a meat mallet to make them thinner and ensure they cook more evenly. You should also dry your chicken with a paper towel.

Seasoning

You can season your chicken with salt, pepper, and garlic powder, or get creative with lemon pepper seasoning, Montreal steak seasoning, or garlic herb seasoning. You can also try a mixture of garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, and a pinch of cayenne.

Cooking

Use a large skillet or cast iron pan to cook your chicken. Heat the pan to a medium-high heat and add a thin coating of oil or cooking spray. Place your chicken in the pan and cook for 4-5 minutes on each side, turning once. The chicken is done when it reaches an internal temperature of 165˚F. You can take the chicken off the heat at 155-160˚F and let it rest before serving.

Tips

• Don't crowd the pan – make sure there is room all the way around each piece of meat.
• Don't use olive oil as it will smoke and catch fire. Try avocado oil instead, as it has a higher smoke point.
• Don't move the chicken around once it's in the hot pan. Only flip it when it can be turned over effortlessly.
• Don't cover the pan, as this will cause the chicken to steam instead of sear.

Frequently asked questions