Pan-Searing Chicken: Broth Basics

Pan-searing chicken is a quick and easy way to cook juicy, tender chicken with a golden, crunchy crust. This method is perfect for a simple protein to add to your lunches, weeknight dinners, and meal prep.

To pan-sear chicken, you'll need a boneless, skinless chicken breast, olive oil or avocado oil, and seasonings of your choice. First, pat the chicken dry and season both sides with salt and pepper or another seasoning blend. Heat oil in a skillet or cast-iron pan over medium-high heat. Add the chicken and sear until golden brown, then flip and reduce the heat to medium. For thicker chicken breasts, this will take around 7-8 minutes per side, while thinner breasts will take 4-5 minutes.

Once the chicken is cooked through, remove it from the pan, add aromatics like garlic and shallots, and deglaze the pan with cooking wine or broth. Finally, finish the pan sauce by stirring in butter and fresh herbs.

This versatile cooking method can be adapted with various seasonings and sauces to create a flavorful, juicy chicken dish.

How to choose the right chicken broth

Choosing the right chicken broth can be a challenge, especially with so many options available. Here is a guide to help you select the best one for your needs:

Types of Chicken Broth

There are two main types of chicken broth: stock and broth. Stock is made by simmering bones with some meat still attached, while broth is made by poaching a whole chicken or using bony chicken pieces like legs, wings, and necks. Stock has a more intense flavour and is ideal for adding depth to dishes like stews and braises. Broth, on the other hand, is more versatile and can be used in a variety of recipes, from soups to casseroles.

Choosing Store-Bought Chicken Broth

When selecting a store-bought chicken broth, taste and quality can vary widely. Here are some factors to consider:

• Flavour: Look for a broth with a true, robust chicken flavour. Some broths may have off-flavours like burnt onion or an acidic tang.
• Ingredients: Opt for broths with simple, recognisable ingredients. Some broths contain additives like yeast extract, onion powder, and natural flavours that can overpower the chicken flavour.
• Sodium Content: Choose low-sodium or no-salt-added broths, as they give you more control over the saltiness of your dish.
• Price: You don't always get what you pay for with chicken broth. Some affordable options, like Target's Good & Gather brand, offer excellent flavour.
• Reviews: Check online reviews to see what other cooks and chefs think of the broth. Blind taste tests can also help you decide which broth has the best flavour.

Making Your Own Chicken Broth

If you want to ensure the best flavour and quality, making your own chicken broth is a great option. Here are some tips:

• Ingredients: Use a whole raw chicken or a combination of bony chicken pieces. For added flavour, include vegetables like carrots, celery, and onions, as well as herbs like parsley, thyme, and bay leaves.
• Simmering: Cook your broth low and slow. A long simmer time, around 3-4 hours, will extract the most flavour from the ingredients and give your broth a full, silky texture.
• Straining: Always strain your broth to remove solid ingredients. For an ultra-clear broth, use cheesecloth to catch even the smallest particles.
• Chilling: Chilling the broth makes it easier to skim off the layer of chicken fat that forms on the surface, resulting in a less oily mouthfeel.
• Storage: Homemade chicken broth can be refrigerated for up to 5 days or frozen for up to a year.

Whether you choose a store-bought or homemade chicken broth, selecting the right one will enhance your recipes and take your cooking to the next level.

The best spices and seasonings to use

When pan-searing chicken with chicken broth, there are a variety of spices and seasonings you can use to elevate the dish. Here are some of the best options to consider:

Salt and Pepper

A simple yet essential combination for any chicken dish, salt and pepper provide a basic level of seasoning that enhances the natural flavour of the meat. When pan-searing, be sure to season both sides of the chicken breasts generously with salt and pepper before placing them in the pan.

Garlic

Garlic adds a savoury punch to your chicken dish. You can use fresh garlic cloves, minced or pressed, or garlic powder if you prefer a milder flavour. If you're making a pan sauce to go with your chicken, add some minced garlic to the pan while sautéing your aromatics.

Onion

Onion is another versatile ingredient that can enhance the flavour of your pan-seared chicken. You can use fresh onions, diced or sliced, or onion powder if you want a more subtle onion flavour. Like garlic, onion is a great addition to a pan sauce as well.

Paprika

If you want to give your chicken a bit of a kick, smoked paprika is an excellent option. It adds a smoky, slightly spicy flavour to the dish. You can adjust the amount of paprika to your taste preferences.

Oregano

Oregano is a versatile herb that can complement the flavour of chicken broth. It has an earthy, slightly bitter taste that goes well with the other seasonings. Dried oregano works well, but if you have access to fresh oregano, it will add an even more robust flavour to your dish.

Thyme

Thyme is another herb that pairs beautifully with chicken. It has a slightly woody, earthy flavour that can enhance the savouriness of the dish. Fresh thyme is always best, but dried thyme can also be used if necessary.

Parsley

Parsley is a mild herb that can add a bright, fresh flavour to your pan-seared chicken. It's commonly used as a garnish, but adding it to your dish while cooking can infuse the chicken with its subtle flavour.

Cayenne Pepper

If you like your food with a bit of spice, a pinch of cayenne pepper can take your pan-seared chicken to the next level. It adds a subtle heat that complements the other seasonings. Just be cautious not to add too much, as a little goes a long way.

Other Options

In addition to the spices and herbs mentioned above, you can also experiment with other seasonings like rosemary, basil, red pepper flakes, Mediterranean seasoning, or bay leaves. You can also try different types of peppercorns or include a bay leaf in your broth for added depth of flavour.

Pan-searing vs. pan-frying

Pan-searing and pan-frying are two different cooking methods that can be used to prepare chicken broth. While both techniques involve heating a pan and adding oil or fat, there are some key differences between the two methods in terms of the amount of oil used, the cooking temperature, and the final result.

Pan-Searing

Pan-searing is a technique used to create a beautiful brown crust on the outside of food, adding flavor and texture. When pan-searing, it is important to preheat the pan so it is hot, add oil or fat, and heat it until it is shimmering or starting to smoke. The food should then be added and left alone until it develops a crust and releases from the pan. This technique is often used for meats such as steak or chicken and can add a delicious deep flavor and mouthwatering texture to the surface of the meat.

When pan-searing chicken, it is important to use a heavy-bottomed pan to distribute heat evenly and prevent hot spots. The chicken should be patted dry with paper towels and seasoned with salt and pepper before being added to the hot pan. It is also crucial not to move the chicken around or flip it frequently, as this will prevent a golden crust from forming and may dry out the meat. A meat thermometer can be used to check the doneness of the chicken, with an internal temperature of 165°F indicating that it is cooked through.

Pan-Frying

Pan-frying, also known as shallow frying, involves filling a skillet to a certain depth with oil, usually around 1/3 full, and heating it to a specific temperature. The food is then added to the pan and cooked until done, with the oil coming halfway up the sides of the food. This method is perfect for coated foods that you want to be crispy, such as breaded cutlets, fish fillets, or fried chicken.

When pan-frying, it is important to maintain the oil temperature to prevent the food from soaking up too much oil. The best way to do this is to ensure that the oil stays hot enough, as the outgoing steam from the food will prevent excess oil from seeping in. Additionally, it is helpful to have the oil slightly hotter than the target temperature before adding the food, so you won't have to raise the temperature again.

In summary, both pan-searing and pan-frying are effective methods for cooking chicken broth, but they serve different purposes. Pan-searing is ideal for creating a flavorful crust on the surface of the meat, while pan-frying is better suited for achieving crispiness on coated foods. By understanding the differences between these two techniques, you can choose the best method for your specific cooking needs.

How to get a golden crust

To get a golden crust when pan-searing with chicken broth, follow these steps:

Use the Right Pan:

Start with a heavy-bottomed skillet, preferably cast iron, that retains heat well. A good pan will ensure even heat distribution and help you achieve a better sear.

Prepare the Chicken:

Use boneless, skinless chicken breasts or thighs for this method. If your chicken pieces are thick, pound them with a meat mallet to get an even thickness of around 1 inch. This step helps the chicken cook more evenly and prevents overcooking or undercooking.

Pat the chicken dry with paper towels. A dry surface is crucial for achieving a golden crust. You can also dredge the chicken in flour (regular, rice, almond, or gluten-free flour) for an even crispier exterior, but this step is optional.

Season the chicken generously with salt and pepper, and other spices of your choice. You can use a simple mix of garlic powder, smoked paprika, onion powder, oregano, and a pinch of cayenne, or try other blends like Mediterranean seasoning.

Heat the Pan:

Heat your chosen oil (olive, avocado, or canola) in the pan over medium-high heat. You want the pan to be hot before adding the chicken.

Sear the Chicken:

Place the chicken in the hot pan and let it cook without moving or flipping it for several minutes. The chicken will release easily from the pan when it's ready to be flipped, and you'll start to see a golden crust forming.

Flip the chicken and continue cooking until the juices run clear or until a meat thermometer inserted into the thickest part of the meat reaches an internal temperature of 165°F.

Deglaze the Pan (Optional):

If you want to make a pan sauce, deglaze the pan by adding some chicken broth and/or cooking wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a boil, then simmer until it reduces by half.

Rest and Serve:

Remove the chicken from the pan and let it rest for a few minutes before slicing or serving. This allows the juices to redistribute and ensures a juicy, tender texture.

Enjoy your perfectly pan-seared chicken with a golden crust!

How to prevent chicken from drying out

To prevent chicken from drying out when pan-searing with chicken broth, follow these steps:

• Choose chicken thighs over chicken breasts. Chicken thighs have a higher fat content, which makes them more forgiving and less likely to dry out. They are also more wallet-friendly.
• Dry-poach the chicken breasts in the oven by covering them with parchment paper. This allows the chicken to baste in its juices, resulting in tender and juicy meat.
• Use a meat thermometer to check the internal temperature of the chicken. Chicken is safe to eat when it reaches an internal temperature of 165°F. However, if you want extra juicy chicken, remove it from the heat at around 162°F, as the temperature will continue to rise as it rests.
• Avoid overcooking the chicken. Chicken breasts are very lean and can dry out quickly. Remove the chicken from the heat when it is cooked through but still slightly pink, as it will continue to cook and dry out if left on the heat for too long.
• Pound the chicken breasts to an even thickness before cooking. This ensures that the chicken cooks evenly and prevents thinner parts from drying out.
• Use a heavy-bottomed pan, such as cast iron, to distribute heat evenly and prevent hot spots. This helps to achieve a better sear and reduces the likelihood of drying out the chicken.
• Do not move the chicken around in the pan. Let it sear undisturbed for a golden crust to form. Constant movement or flipping can prevent a good sear and make the chicken more prone to drying out.
• Season the chicken with salt before cooking. Salting the chicken and letting it sit for at least 30 minutes to overnight helps to dissolve some of the muscle proteins, allowing the chicken to absorb more moisture and preventing moisture loss during cooking.

Frequently asked questions