Pan-Seared Veggies With Chicken: Quick, Easy, Delicious!

Pan-seared chicken and veggies is a quick and easy meal that can be ready in less than 30 minutes. It's a healthy option, high in protein and low in carbohydrates, and can be made with simple ingredients that you likely already have in your kitchen.

To make this dish, you'll need boneless, skinless chicken breasts, olive oil or butter, and your choice of seasonings. You can use a variety of spices to flavour the chicken, such as garlic powder, smoked paprika, onion powder, Italian seasoning, or even everything bagel seasoning.

First, pat the chicken dry and season both sides with salt and pepper, or your chosen spices. Heat some olive oil or butter in a large skillet over medium-high heat. Once the skillet is hot, add the chicken and sear for 4-8 minutes on each side, until cooked through and golden brown.

While the chicken is cooking, prepare your choice of vegetables. Broccoli, asparagus, Brussels sprouts, and carrots are all great options. Rinse and dry the vegetables, then chop them into bite-sized pieces.

Once the chicken is done, remove it from the pan and set it aside. Add more oil or butter to the pan if needed, and toss in your veggies. Cook for a few minutes until they are slightly charred and tender.

Serve the chicken and veggies together with your choice of sides, such as rice, potatoes, or a salad. Enjoy!

How to choose the right chicken cut and prepare it for pan-searing

When choosing the right chicken cut for pan-searing, it is best to go for boneless, skinless chicken breasts. This is because they are low in fat, high in protein, and easy to find in stores. If you are not a fan of white meat, you can also use boneless skinless chicken thighs, but be aware that the cooking time may vary. Bone-in chicken breasts are not ideal for pan-searing as they take much longer to cook through and can burn on the outside.

If you are set on using chicken breasts, it is best to choose thinner cuts as they cook faster and more evenly. If you can only find thick chicken breasts, you can either fillet them yourself or use a mallet to pound them to a thickness of about 1/2 inch.

Before cooking, it is important to let the chicken rest at room temperature to remove the chill from the refrigerator. This will help the meat cook more evenly and achieve a better sear. It is also a good idea to pat the chicken dry with paper towels before seasoning and cooking.

When it comes to preparing the chicken for pan-searing, the first step is to season the meat generously on both sides. You can use a variety of seasonings, such as lemon pepper, steak seasoning, smoked paprika, garlic herb, or a combination of garlic powder, smoked paprika, onion powder, oregano, salt, and pepper. After seasoning, heat some cooking oil in a large skillet over medium-low to medium heat. Once the oil is hot, add the chicken breasts to the pan and let them cook without flipping for about 5 minutes for thin cuts or 8 minutes for thicker cuts. Then, flip the chicken and cook on the second side until well browned and cooked through. The internal temperature of the chicken breasts should reach 165ºF to ensure they are safe to eat.

For extra juicy and flavorful chicken, you can add a tablespoon of butter to the skillet after cooking. Allow the butter to melt, then flip the chicken a couple of times to coat it in the melted butter. Finally, transfer the cooked chicken to a clean cutting board and let it rest for about 5 minutes before slicing or serving.

The best oils for pan-searing chicken and veggies

When pan-searing chicken and veggies, it's important to use an oil with a high smoke point, as this technique requires cooking at high temperatures. A smoke point is the temperature at which an oil starts to smoke, which is not desirable for a long period as it can lead to undesirable compounds forming and a loss of nutritional benefits.

Best oils for searing

For searing chicken and veggies, it's best to use a refined oil with a smoke point of 400°F/205°C or above. Some examples of oils with a high enough smoke point for searing include:

• Canola oil
• Avocado oil
• Vegetable oil
• Peanut oil
• Soybean oil
• Safflower oil
• Sunflower oil
• Olive oil
• Ghee/clarified butter

Some oils, like extra virgin olive oil, avocado oil, and virgin coconut oil, have lower smoke points but can perform well during searing due to their antioxidant content.

Tips for searing chicken

When searing chicken, it's best to use a stainless steel or cast iron skillet. The pan should be hot before adding the chicken, and you should hear a sizzle when the chicken touches the pan. It's important to only flip the chicken once to ensure a good sear, and the chicken is ready to flip when it starts to release from the surface of the pan.

Tips for searing veggies

When searing veggies, it's important to use a hot pan and add the oil just before adding the veggies to the pan. The oil should be rippling and shimmering, and you should hear a sizzle. Veggies should only be stirred occasionally to ensure even cooking and browning.

How to season chicken and veggies for pan-searing

Chicken

The best way to season chicken breasts for pan-searing is to use a mixture of spices that complement each other. Here are some spice combinations you can try:

• Garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, and a pinch of cayenne.
• Italian seasoning, paprika, red pepper flakes, salt, and pepper.
• Lemon pepper seasoning.
• Montreal steak seasoning.
• Garlic herb seasoning.

You can also try other spice blends such as Mediterranean seasoning or taco seasoning.

Veggies

When it comes to seasoning vegetables for pan-searing, you have a lot of flexibility. Here are some options:

• Salt and pepper.
• Garlic powder.
• Onion powder.
• Smoked paprika.
• Mediterranean seasoning.
• Oregano.

You can also experiment with different spice blends to find your favorite combinations.

Tips for Perfect Pan-Seared Chicken and Veggies

• Use a heavy-bottomed pan, such as a stainless steel or cast-iron skillet, for even heat distribution.
• Make sure the pan is hot before adding the chicken and veggies.
• Don't move the chicken around in the pan; let it sear undisturbed for a nice golden crust.
• Flip the chicken only once.
• Use a meat thermometer to check the internal temperature of the chicken; it should reach 165ºF (74ºC).
• If you're cooking thicker chicken breasts, pound them to an even thickness first for more even cooking.
• Don't cover the pan while searing, as this will create steam and affect the sear.

The ideal cookware for pan-searing chicken and veggies

When it comes to choosing the right cookware for pan-searing chicken and veggies, there are a few key factors to consider. The ideal pan will depend on your specific needs and preferences, but here are some options to consider:

Enameled Cast Iron Skillet

If you're looking for a versatile option that can be used for pan roasting, shallow frying, and sautéing, an enameled cast iron skillet is a great choice. It delivers similar results to a roasting pan for a small 3-4 pound bird. You can also use it to bake an entire chicken pot pie. Cast iron skillets retain heat well and can go from stove to oven, making them ideal for searing.

Stainless Clad Frying Pan

For flawlessly seared chicken breasts or thighs, a stainless-clad frying pan is a perfect option. It offers precise heat control, allowing you to sustain the heat needed for crispy, golden-brown skin. Additionally, stainless steel is non-reactive, so you can use acidic ingredients like wine, citrus, or tomato paste without worry.

Non-Stick Frying Pan

If easy cleanup is your top priority, then a non-stick frying pan is the way to go. While you may not get as deep of a sear as with cast iron or carbon steel, a quality non-stick pan should still give you juicy, golden-brown results. Look for one with a core made of stainless steel or another heat conductor for efficient cooking at lower temperatures.

Dutch Oven

A Dutch oven, typically made of enameled cast iron, is ideal for roasting or deep-frying a whole chicken. The excellent heat retention of cast iron, combined with the smooth and easy-to-clean enameled surface, makes it a safe and effective choice for deep-frying at home. The high sides of a Dutch oven allow for enough oil to fully submerge your food while minimizing hot oil splatter.

Stainless Clad Rondeau

For simple stove-to-oven braised chicken dishes, a stainless-clad rondeau is a great option. It offers the searing power of stainless steel with a bit more depth to hold plenty of braising liquid. The side helper handles make it easy to carry even the largest cuts of chicken to the table.

Carbon Steel Grill Frying Pan

If you enjoy outdoor cooking, a carbon steel grill frying pan is a perfect choice. It's highly conductive, lightweight, and perforated, allowing for maximum food-to-flame contact. It's also easier to maneuver than cast iron and offers similar heat retention properties.

Porcelain Baking Dish

For dishes that require low and slow cooking, such as baked chicken, a porcelain baking dish is ideal. Porcelain heats up more slowly and evenly distributes heat, ensuring uniform browning and tender interiors. Porcelain bakeware is naturally non-stick and thermal shock-resistant, making it easy to transfer dishes from the fridge to the oven or broiler.

How to know when your chicken and veggies are done

Knowing when your chicken and veggies are done is an important part of the cooking process. Here are some ways to tell if your chicken and veggies are cooked properly:

Chicken:

The best way to know if your chicken is done is to use a meat thermometer. Poultry is safe to eat when the internal temperature reaches 165ºF (73C). For bone-in chicken, ensure the thermometer isn't touching the bone as it will give a false reading. If you don't have a thermometer, pierce the thickest part of the chicken with a knife and observe the colour of the juices. If they are clear, the chicken is ready. If the juices are pink, the chicken needs more time. You can also check by cutting into the chicken. If the meat is white/opaque, it's cooked. If it's pink, it needs more time.

Veggies:

The best way to know if your veggies are done is to observe their colour and texture. If the vegetables have a blackened, slightly charred exterior and are tender, they are likely done. You can also taste them to ensure they are cooked to your preference.

Frequently asked questions