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's perfect for a simple protein to add to salads, pasta, sandwiches, and bowls.

To pan-sear chicken, you'll need a large skillet or cast iron pan, a meat mallet or small saucepan, and some basic seasonings. First, pound the chicken breast to an even thickness of around 1 inch to ensure even cooking. Season the chicken liberally with salt, pepper, and garlic powder, or try other seasonings like lemon pepper, steak seasoning, or Mediterranean spice blends.

Heat your skillet to medium-high heat and add a thin coating of oil or cooking spray. Place the chicken in the pan and cook for 4-5 minutes on each side, or until a golden brown crust forms, turning only once. The internal temperature of the chicken should reach 165˚F, but you can take it off the heat at 155-160˚F and let it rest before serving.

With just a few simple tips, you can master the art of pan-searing chicken and enjoy a delicious and juicy meal any night of the week!

Use a meat mallet to flatten the chicken to an even thickness

Using a meat mallet to flatten chicken to an even thickness is a great way to ensure your chicken cooks evenly and achieves that golden brown crust. Here's a step-by-step guide:

First, prepare your chicken breast by removing any fat and patting it dry. It's important to start with a boneless, skinless breast as bone-in chicken will require removing the bones and skin first. You can also butterfly the thicker part of the chicken breast to make it thinner and require less pounding.

Next, place the chicken breast inside a large resealable freezer bag. You can also use plastic wrap or wax paper, but a freezer bag will help contain the mess. Place the bag on a cutting board and start pounding. It's best to start pounding from the center outward, working your way to the edges. Angle the blows slightly outward so that the meat spreads out evenly.

When using a meat mallet, you can use either the jagged or flat side. However, if you want to avoid marking the surface of the chicken, use the flat side. Avoid pounding too hard, as this can toughen the meat. Be patient and work slowly until you achieve an even thickness.

If you don't have a meat mallet, you can use other tools such as a heavy skillet, a rolling pin, a cast iron skillet, or even a hammer (just make sure to clean it afterward!).

Once your chicken is evenly flattened, you can proceed with seasoning and cooking it. Remember to wash and sanitize any surfaces and utensils that came into contact with raw chicken to prevent bacteria and contamination.

Season the chicken with salt, pepper, and garlic powder

Seasoning is a crucial step in the pan-searing process, as it adds flavour to the chicken. To season the chicken with salt, pepper, and garlic powder, you can follow these steps:

Firstly, prepare your chicken breast by pounding it to about 1-inch thick. This step is optional, but it helps the chicken cook more evenly. You can use a meat mallet or the bottom of a small saucepan, covering the meat with parchment paper or a zip-top bag before pounding it until flattened.

Next, season the chicken liberally with salt, pepper, and garlic powder. You can also add other spices and seasonings to enhance the flavour, such as onion powder, smoked paprika, cayenne pepper, or Italian seasoning. Be sure to coat all sides of the chicken evenly with the spices.

After seasoning, you can proceed to heat your skillet to medium-high heat and add a thin coating of oil or cooking spray. Place the chicken in the pan and cook for about 4-5 minutes on each side, turning only once.

For a golden brown crust and juicy, flavourful chicken, it is important to achieve the right internal temperature. The chicken is done when it reaches an internal temperature of 165˚F. However, you can also remove it from the heat at around 155-160˚F and let it rest before serving.

By following these steps and adjusting the seasonings to your taste, you will have delicious, well-seasoned chicken that is perfect for salads, sandwiches, bowls, or any other meal!

Use a cast iron skillet for a better sear

A cast iron skillet is a great option for pan-searing chicken. Here's why:

Firstly, cast iron skillets are tough and built to last. They have a high volumetric heat capacity, which means they get hot and stay hot. This makes them ideal for searing meat and creating a nice, golden crust on your chicken. The skillet's temperature won't drop significantly when you add the chicken, so you'll get a consistent sear every time.

Cast iron skillets are also great for pan-searing because they have a high emissivity rating. This means they expel a lot of heat energy from their surface, cooking the chicken not just on the surface in contact with the metal but also the space above it. This makes them perfect for pan-roasting chicken and vegetables.

To get the best results when pan-searing chicken in a cast iron skillet, follow these steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Heat your cast iron skillet on the stovetop over medium-high heat for 5-6 minutes.
• Splash a few drops of water on the pan. If it sizzles and disappears, your pan is hot enough.
• Oil your pan with an oil that has a high smoke point, such as canola oil, avocado oil, vegetable oil, or olive oil.
• Season your chicken with salt, pepper, and garlic powder. You can also use other seasonings like lemon pepper, garlic herb, or Mediterranean seasoning.
• Place the chicken in the hot pan and sear for 2 minutes on each side.
• Transfer the skillet to the oven and bake for 4 minutes for a 1 1/2-inch medium-sized chicken breast. Cook longer if you prefer your chicken well done.
• Let the chicken rest for 5 minutes before slicing or serving. This will ensure the juices stay intact.

With a cast iron skillet, you'll get a beautifully seared and flavorful chicken every time.

Cook for 4-5 minutes on each side

When pan-searing chicken, timing is key. You want to make sure you cook the chicken for long enough that it develops a nice, golden brown crust, but not so long that it dries out and becomes tough.

For thin chicken breasts, around 4-5 minutes of cooking on each side should be enough to get a good sear and ensure the chicken is cooked through. This will take longer if your chicken breasts are thicker – you may need to cook them for up to 7 minutes on each side.

It's important not to move the chicken around too much while it's cooking. You should only need to flip the chicken over once, and it should be left alone for the first 4-5 minutes. This will help to get a good sear on the meat and ensure it doesn't stick to the pan.

You'll know when the chicken is ready to flip when it releases easily from the pan. If it's sticking, give it a little longer.

Let the chicken rest for 5 minutes before serving

Once you've cooked your chicken, it's important to let it rest for a few minutes before serving. This is a crucial step in the cooking process, as it allows the juices to redistribute and ensures that your chicken is juicy and tender.

After removing the chicken from the pan, transfer it to a cutting board or serving platter and let it rest for about five minutes. This waiting period gives the chicken time to finish cooking and ensures that the juices are sealed inside, keeping the meat moist and flavourful.

While the chicken rests, you can prepare any sides or sauces to go with your meal. If you're serving the chicken with a salad, now is the time to assemble the fresh ingredients and dress them. You could also use this time to make a simple sauce to drizzle over the chicken, such as a squeeze of lemon juice or a creamy garlic butter.

Finally, after the resting period, your chicken is ready to be served. This simple step ensures that your chicken is cooked to perfection and makes all the difference in creating a delicious and memorable meal.

Frequently asked questions