Sautéing Chicken Breasts: A Quick, Easy, And Delicious Guide

Sautéing chicken breasts is a quick and easy way to cook them, but it can be tricky to get them just right. The key is to avoid overcooking the meat, which can lead to dryness and toughness. Here are some tips to help you achieve juicy, tender, and flavourful chicken breasts every time.

Choosing the right pan

Pan Material:

The best pans for sautéing chicken breasts are typically made from cast iron or heavy-duty stainless steel. These materials can withstand high temperatures and provide an even heat distribution, which is essential for achieving a nice sear on the chicken. While non-stick pans are convenient for many tasks, they may not give you the same sear and browning that you would get with cast iron or stainless steel.

Pan Size:

It is important to choose a pan that is the right size for the number of chicken breasts you are cooking. If the pan is too large, the pan juices can burn, and if it is too small, the chicken will steam instead of browning properly. Aim for a 10-inch or larger skillet, preferably with straight sides to accommodate the chicken and minimize splatter.

Pan Shape:

When sautéing chicken breasts, it is best to use a pan with straight sides rather than sloped sides. Straight sides help contain the splatter and keep the cooking area contained. Additionally, a pan with a lid or a cover is useful for controlling the heat and moisture during cooking. If your pan doesn't have a lid, you can use foil to cover it temporarily.

Pan Condition:

It is essential to ensure that your pan is in good condition before you start cooking. Check that the pan's cooking surface is smooth and free of any scratches or pits, as these can affect the heat distribution and cause the pan to perform poorly. A well-maintained pan will give you the best results when sautéing chicken breasts.

Heat Source:

While the pan itself is crucial, don't forget to consider the heat source you'll be using. Different stovetops can affect cooking times and temperatures, so you may need to adjust your heat settings accordingly. For example, gas stovetops tend to heat up quickly and provide more precise temperature control, while electric stovetops may take longer to heat up and cool down.

In summary, choosing the right pan for sautéing chicken breasts involves selecting a 10-inch or larger straight-sided skillet made from cast iron or heavy-duty stainless steel. Ensure the pan is in good condition, and adjust your heat source settings as needed for optimal results.

Oil and seasoning

When sautéing chicken breasts, you can use a variety of oils with high smoke points, such as vegetable oil, canola oil, avocado oil, or olive oil. The amount of oil you use will depend on the number of chicken breasts you are cooking, but generally, you will need around 1-2 tablespoons of oil for every two chicken breasts. Heat the oil in a large skillet over medium-high heat until it is shimmering.

Before adding the chicken to the pan, it is important to pat the chicken dry with paper towels and then season it generously with salt and pepper or your choice of spices. You can use a store-bought spice blend or make your own rub with herbs and spices such as garlic powder, onion powder, paprika, and dried basil. Be sure to rub the spices all over the chicken, ensuring it is evenly coated.

Cooking the Chicken

Once the oil is hot, add the chicken breasts to the pan, being careful not to crowd the pan. Cook the chicken for 5-8 minutes on each side, without moving it around too much, to get a nice sear. For thicker chicken breasts, you may need to cook them for a bit longer, while thinner breasts will cook more quickly.

To add extra flavor and moisture to the chicken, you can add a tablespoon of butter to the pan after flipping the chicken. This will help create a delicious, golden-brown crust. Continue cooking the chicken until it reaches an internal temperature of 165°F when checked with an instant-read thermometer.

Resting and Serving

Once the chicken is cooked, transfer it to a cutting board and let it rest for 5 minutes before slicing or serving. This allows the juices to redistribute and ensures that the chicken stays moist.

Sautéed chicken breasts are incredibly versatile and can be served in a variety of ways. You can slice them and serve them as-is, or use them in salads, sandwiches, bowls, or pasta dishes. Enjoy experimenting with different oils, seasonings, and serving options to find your favorite combinations!

Cooking time and temperature

The cooking time for your chicken breasts will depend on their thickness, the heat used, and the type of cookware used. As a general rule, thicker chicken breasts will take longer to cook through than thinner ones. For a boneless chicken breast that is about one inch thick, cook for around 8 minutes per side over medium-low heat. If your chicken breasts are thinner (around 1/2 inch thick), increase the heat to medium and cook for around 4-5 minutes per side.

To ensure your chicken is cooked through, it should reach an internal temperature of 165ºF. Use an instant-read meat thermometer to check this. If your chicken is not quite at the right temperature, lower the heat and cook for a little longer.

It is important not to overcrowd the pan when cooking chicken breasts. Cook two chicken breasts at a time to ensure even cooking. Additionally, do not move the chicken breasts around while they are cooking, as this can prevent a golden crust from forming and can dry out the meat.

If you are cooking multiple chicken breasts, keep the cooked ones covered with foil while you cook the rest. Once all the chicken is cooked, let it rest for 5 minutes before slicing and serving.

Resting the chicken

If you cut into the chicken immediately after cooking, the juices will run out, and your chicken may end up dry. By letting it rest, you give the juices time to settle and redistribute throughout the meat, keeping it moist and flavourful.

The resting time also gives you a chance to finish preparing any side dishes or sauces to go with your meal. You can also use this time to deglaze the pan and make a simple pan sauce to pour over your chicken.

After resting, your chicken will be ready to slice and serve. Enjoy!

Sauces and serving suggestions

Sauces

• A classic BBQ sauce with its deep, smoky flavour and touch of sweetness.
• Honey Mustard Glaze – a delectable balance of sweet and tangy, perfect for crispy chicken breast.
• Creamy Alfredo Sauce – an indulgent Italian twist with rich cream and cheese.
• Garlic Herb Butter – a simple yet aromatic sauce that's hard to beat.
• Spicy Buffalo Sauce – set your chicken on fire (in a good way!) Perfect for wings or sandwiches.
• Rich Mushroom Sauce – a comforting, savoury addition to your chicken.
• Tangy Lemon Butter Sauce – a bright, zesty sauce to lighten up your meal.
• Thai Peanut Sauce – a blend of nutty, spicy, and sweet that's fabulous with chicken, especially if you like Asian cuisine.
• Creamy Pesto Sauce – a fragrant sauce with basil, garlic, and pine nuts.
• Sweet and Sour Sauce – a delightful contradiction, perfect for crispy fried chicken.
• Teriyaki Glaze – an umami-sweet glaze that makes chicken moreish.
• Smoky Chipotle Sauce – add a bit of smokiness and heat to your chicken for a Tex-Mex vibe.
• Tomato Basil Marinara – a simple yet robust sauce bursting with tomato and basil flavours. Perfect for chicken parmesan.
• Cilantro Lime Sauce – a tangy, herby sauce, great for grilled chicken or as a dressing in a chicken taco salad.
• White Wine and Garlic Sauce – a sophisticated sauce to make your dinner feel gourmet.
• Balsamic Reduction – a sweet and tart complement to the natural flavours of chicken.
• Creamy Parmesan Sauce – a cheesy, creamy sauce that's divine on chicken.
• Ginger Soy Glaze – an Asian twist with a balance of sweet, salty, and gingery heat.
• Spicy Sriracha Mayo – creamy with a kick of heat, perfect for chicken sandwiches or wraps.
• Chimichurri Sauce – a vibrant, herb-packed sauce with a punch of garlic.

Serving Suggestions

Sautéed chicken breast is a versatile dish that can be served in a variety of ways:

• Top it with one of the delicious sauces mentioned above.
• Pair it with steamed vegetables or creamy Alfredo pasta.
• Use it in chopped chicken salads, chicken wraps, or sandwiches.
• Serve it with roasted vegetables, such as zucchini, cauliflower, Brussels sprouts, or asparagus.
• Enjoy it with starches like cauliflower mash, air fryer potatoes, or rice to soak up the sauce.
• Keep it simple with a side salad, such as arugula, cucumber, or Greek salad.

Frequently asked questions