Pan-Seared Chicken: Spinach Delight

Pan-seared chicken and spinach is a quick and easy meal that's perfect for a weeknight dinner. This simple dish is made by pan-frying chicken breasts in a skillet until they're golden and crispy, then serving them with a side of spinach. The key to getting juicy, flavourful chicken is to use a combination of spices and herbs, and to ensure your chicken is an even thickness before cooking. You can also finish the dish with a knob of butter for extra flavour and juiciness.

Choosing your chicken

Choosing the right chicken is crucial to achieving the perfect pan-seared chicken. Here are some tips to help you select the best chicken for this dish:

Type of Chicken:

• Boneless and skinless chicken breasts are the most common choice for pan-searing. They are easy to find in stores and typically come in thin cuts, which cook faster and more evenly.
• Alternatively, you can use boneless skinless chicken thighs. Thighs have a higher fat content, which can add flavour and moisture to the dish. However, they may require a slightly longer cooking time than chicken breasts.

Chicken Thickness:

• When selecting chicken breasts, opt for thinner cuts. These are easier to cook uniformly and quickly, reducing the risk of overcooking or drying out the meat.
• If you end up with thicker chicken breasts, you can butterfly them or use a meat mallet to pound them to an even thickness. This technique ensures even cooking and helps keep the chicken juicy.

Chicken Temperature:

It is best to cook chicken straight from the refrigerator. Cold chicken will help regulate the cooking temperature, ensuring the inside doesn't cook too fast and dry out.

Chicken Size:

Choose chicken breasts of similar size so that they cook at the same rate. This way, you can avoid overcooking or undercooking some pieces.

Chicken Quality:

• Look for high-quality, fresh chicken with a good colour and firm texture. Avoid chicken with discoloured or slimy spots, which may indicate spoilage.
• If possible, opt for air-chilled chicken, such as Smart Chicken®, which offers pure, undiluted flavour and tends to cook more consistently and remain juicy.

Remember, the quality and type of chicken you choose will impact the overall taste and texture of your pan-seared chicken spinach dish.

Preparing your chicken

Choose the Right Chicken

Select boneless, skinless chicken breasts that are similar in size and thickness. This ensures even cooking and makes it easier to handle during the searing process. If you can't find thin chicken breasts, you can butterfly or pound the chicken to flatten them. This step is important because flatter pieces of chicken are more uniform, easier to cook, and retain their coating better.

Season the Chicken

Pat the chicken dry with paper towels. Removing excess moisture helps the chicken brown better and creates a crispier exterior. Once dry, season the chicken generously with salt and pepper. You can also add other seasonings like garlic powder, onion powder, Italian seasoning, or smoked paprika to enhance the flavour. Be sure to massage the chicken to distribute the seasoning evenly.

Use the Right Pan

A large skillet or a cast-iron pan is ideal for pan-searing chicken. Look for a pan that is 10 inches or larger, preferably with straight sides and not non-stick. Cast iron skillets are excellent for retaining heat and creating an even sear.

Heat the Pan

Heat your chosen pan over medium-high heat. Add a thin layer of oil, such as olive oil or avocado oil, to the pan. You can also use cooking spray. Heat the oil until it shimmers or is hot before adding the chicken.

Sear the Chicken

Carefully place the seasoned chicken into the hot pan. Cook the chicken without moving, poking, or flipping it for about 4 to 5 minutes. This allows a golden-crisp exterior to form. After this initial sear, you can flip the chicken and add a tablespoon of butter to the pan. Cook for an additional 4 to 5 minutes until the juices run clear.

Check Doneness

To ensure your chicken is cooked properly, use an instant-read thermometer to check the internal temperature. Cook the chicken until it reaches an internal temperature of 165°F (74°C). If you don't have a thermometer, you can also cut into the thickest part of the chicken to ensure it is no longer pink.

Cooking your chicken

Ingredients and equipment

To make pan-seared chicken, you will need the following:

• Boneless, skinless chicken breasts
• Olive oil
• Salt
• Pepper
• Butter or ghee
• A 10-inch or larger skillet
• An instant-read thermometer
• A meat mallet or small saucepan (optional)

Preparing the chicken

Pat your chicken breasts dry with paper towels. If your chicken breasts are of different thicknesses, you can use a meat mallet or a small saucepan to pound them to an even thickness of about 1 inch. This will help the chicken cook more evenly.

Sprinkle salt and pepper all over the chicken. You can also add other seasonings like garlic powder, onion powder, smoked paprika, oregano, or Italian seasoning. Massage the chicken to ensure the seasonings are evenly distributed.

Cooking the chicken

Heat 2 tablespoons of olive oil in your skillet over medium-high heat until shimmering. Swirl the pan to evenly distribute the oil. Place the chicken in the pan and cook for 4 to 8 minutes without touching, poking, or moving it. The chicken is ready to flip when it is golden brown and releases easily from the pan.

Flip the chicken and add 1 tablespoon of butter or ghee to the pan. Cook for another 4 to 8 minutes, until the chicken reaches an internal temperature of 165°F.

Remove the chicken from the pan and let it rest for 3 minutes before slicing or serving.

Tips

• Use a heavy-bottomed pan, such as cast iron, to distribute heat evenly and prevent hot spots.
• Don't cover the pan, as this will cause the chicken to steam instead of sear.
• Don't move the chicken around in the pan, and only flip it once. This will help the chicken develop a golden crust.
• Use a meat thermometer to check for doneness. Remove the chicken from the heat when it reaches an internal temperature of 162°F to 165°F. The temperature will continue to rise as the chicken rests.

Sauces to accompany your chicken

Chicken is a versatile meat that pairs well with a variety of sauces. Here are some ideas for sauces to accompany your pan-seared chicken:

Lemon Garlic Sauce

Lemon garlic sauce is a creamy, tangy, and spicy sauce that pairs well with chicken. It is made with simple ingredients like butter, lemon, garlic, red pepper flakes, and parsley. The cream adds a divine touch of richness to the sauce.

Ginger Scallion Sauce

Ginger scallion sauce is a traditional Chinese sauce with a bright and spicy ginger flavour and the mild onion taste of scallions. It is a simple sauce that pairs well with chicken and rice.

White Wine, Mushroom, and Caper Sauce

This French-inspired sauce is rich and creamy. It is made by cooking shallots in white wine and vinegar, then stirring in cold butter to create a velvety sauce. The addition of mushrooms and capers adds a savory and salty dimension to the sauce.

Spicy Lemon Sauce

A spicy lemon sauce is a zesty combination of sour, spicy, and sweet flavours. It includes lemon juice, ginger, crushed red pepper, and sugar. This sauce is best used for brief marinating periods to avoid toughening the chicken fibres.

Garlic White Wine Sauce

A spin on the French classic, this sauce features garlic as the star ingredient, with its pungent flavour transforming into a sweet one during cooking. The addition of dry white wine enhances the flavour of chicken stock, resulting in a scrumptious sauce.

Honey Garlic Sauce

Honey garlic sauce is an easy-to-make blend of sweet, savoury, and tangy flavours. It includes honey, soy sauce, vinegar, and briny vinegar. This sauce is a versatile condiment that complements various proteins, including chicken.

Serving suggestions

There are many ways to serve pan-seared chicken with spinach. Here are some serving suggestions:

Salads and Bowls

Slice the chicken and serve it over a simple Caesar or garden salad, or add it to a winter kale salad or autumn harvest bowl for a protein boost. You could also skip the pan sauce and serve the chicken over a Cobb salad.

Vegetables

You can serve the chicken with a variety of vegetables on the side, such as green beans, carrots, asparagus, sauteed leafy greens, or Brussels sprouts.

Potatoes

Roasted or mashed red potatoes, or mashed sweet potatoes would be a great side dish to accompany the chicken.

Grains

Healthy grains like rice, quinoa, or cauliflower mash go well with the chicken and can help to soak up the sauce.

Bread

A slice of bread on the side can round out the meal, or you could serve the chicken with pasta such as orzo or spaghetti.

Frequently asked questions