Sauteing Chicken: Stainless Steel Pan Secrets

Sauteing chicken in a stainless steel pan can be a game-changer. Stainless steel pans offer excellent heat distribution and durability, helping you achieve that golden brown crust and juicy interior. But how do you master this culinary technique?

First, choose the right cut of chicken, ensuring the pieces are of even thickness for even cooking. Season the chicken generously with your preferred blend of spices, and massage them into the meat. Then, preheat your stainless steel pan to medium-high heat, and add a high smoke-point oil to prevent sticking and promote browning.

Now, it's time to add the chicken. Place each piece gently into the pan, ensuring they have enough space to cook evenly. Let the chicken sear undisturbed for a few minutes to develop a caramelized exterior and seal in the juices. Flip the chicken when it releases easily from the pan, and continue cooking for a few more minutes.

To ensure thorough cooking while maintaining moisture, transfer the pan to a preheated oven and bake for 15-20 minutes, depending on the thickness of the pieces. Finally, let the chicken rest for a few minutes after cooking to allow the juices to redistribute, resulting in a more flavorful and tender bite.

How to sauté chicken in a stainless steel pan

Choosing the right cut of chicken

Types of Chicken Cuts

The chicken cuts you can choose from include the breast, tenderloin, back, wing, leg, drumstick, and thigh. These cuts differ in flavour, texture, and preparation methods due to varying myoglobin and fat content. For instance, the breast is the upper part of the chicken and consists mostly of white meat, while the leg includes the upper thigh and drumstick and has darker meat.

Cooking Method

The cooking method you plan to use can help determine the right cut of chicken. Sautéing is best done with a boneless, skinless chicken breast for a lean option or chicken thighs for a juicier result. Ensure that the pieces are of even thickness to allow for even cooking.

Time and Cost

Consider how much time you have to prepare and cook the dish. Smaller cuts like wings or legs are ideal if you're short on time, while larger pieces like breasts or whole birds require longer cooking times. Also, consider the cost of different cuts. Breast fillet and tenderloin are typically the most expensive, while wings and drumsticks are often the cheapest.

Recipe Requirements

Different recipes call for specific cuts of chicken. For example, roasted or broiled chicken recipes often use white meat cuts like the breast, while dark meat from the leg is often used for stews and soups. If you're making fried chicken, you might use both breast and leg cuts.

Quality and Freshness

When choosing chicken, look for pieces with a good "use by" or "sell by" date. Examine the chicken by handling and smelling it – avoid chicken with a chemical smell or discolouration. If possible, purchase chicken from a farmer's market or butcher to get the freshest cuts.

Marinating the chicken

For the oil, olive oil is a popular choice as it keeps the chicken moist and juicy. You can also use avocado oil or another mild-flavoured oil. The oil also helps to create a non-stick surface when cooking the chicken, preventing it from sticking to the pan.

The acid component, such as red wine vinegar or lemon juice, helps to tenderise the chicken by breaking down its fibres. Lemon juice or other citrus juices like lime or orange juice add a bright, fresh flavour to the chicken.

The herbs and spices are where you can get creative and tailor the marinade to your taste preferences. Fresh herbs like dill, rosemary, cilantro, parsley, and basil add a punch of flavour. Dried herbs can also be used, but fresh is best. Spices like garlic, chili powder, onion powder, Italian seasoning, paprika, and pepper can be added to taste and intensity of flavour desired.

Other ingredients that can be added to the marinade include soy sauce, Dijon mustard, Worcestershire sauce, garlic cloves, and Italian-style salad dressing.

To prepare the marinade, simply combine all the ingredients in a large sealable bag. Add the chicken to the bag, ensuring it is coated in the marinade. Allow the chicken to marinate for at least 30 minutes, or even overnight in the refrigerator, for maximum flavour.

When you're ready to cook the chicken, remove it from the marinade and discard the excess marinade. It's now ready to be sautéed in your stainless steel pan!

Preheating the pan

Preheating your stainless steel pan is a crucial step in achieving that beautiful sear on your chicken. Here's a comprehensive guide to preheating your pan for the perfect sauté:

To begin, place your stainless steel pan on the stovetop and turn the heat to medium-high. It is important to allow the pan to heat up gradually and evenly. Avoid using high heat initially as this can cause uneven heating and hotspots. Be patient during this process, as it might take a few minutes for the pan to reach the desired temperature.

While the pan is heating up, you can prepare your chicken by seasoning it generously with your choice of spices. You can use a simple combination of salt and pepper or experiment with a blend of herbs and spices. Massage the spices onto the chicken, ensuring every nook and cranny is coated. This step not only enhances the flavor but also helps to tenderize the meat.

Once the pan has been heating for a few minutes, it's time to test its temperature. A simple way to do this is by splashing a few drops of water onto the pan's surface. If the water sizzles and evaporates almost instantly, you know the pan is hot enough. If the water doesn't sizzle, allow the pan to heat up for a little longer and then test again.

At this point, you can add a cooking fat to the pan. Choose a fat with a high smoke point, such as olive oil, avocado oil, or clarified butter. Add enough fat to lightly coat the entire surface of the pan. This step is crucial, as it helps to prevent the chicken from sticking to the pan and promotes the formation of a gorgeous golden crust.

Now that your pan is preheated and coated with cooking fat, it's ready for the chicken. Gently lay each piece of chicken into the pan, being careful not to overcrowd it. Allow sufficient space between each piece to ensure even cooking and heat circulation.

Once the chicken is in the pan, let it sizzle and sear undisturbed for a few minutes. This step is crucial in developing a caramelized exterior and sealing in the juices, ensuring your chicken stays moist and tender. After a few minutes, you can check if the chicken is ready to be flipped by trying to release it from the pan. If it releases easily with little resistance, it's ready to be flipped. If it's still sticking, give it another minute or two until it releases with ease.

In summary, preheating your stainless steel pan is a critical step in sautéing chicken. By following the steps outlined above, you'll be well on your way to creating delicious, evenly cooked chicken with a mouthwatering crust. Remember, patience is key when preheating your pan, so take your time and let the pan reach the ideal temperature before adding your chicken.

Seasoning and oiling the chicken

Once the chicken is seasoned, the next step is to lightly brush or drizzle it with oil. This will not only prevent the chicken from sticking to the pan but will also promote browning. Use an oil with a high smoke point, such as olive oil, to achieve the best results. Make sure to coat the chicken lightly and evenly with oil.

After seasoning and oiling, it's time to add the chicken to the hot pan. Place each piece gently into the pan, ensuring there is enough space between them to allow heat to circulate evenly. Let the chicken sizzle and sear undisturbed for a few minutes to develop a caramelized exterior and seal in the juices.

If you want to add extra flavour to your chicken, you can try marinating it before seasoning and oiling. Marinades typically include a mixture of salt, pepper, vinegar, soy sauce, and other ingredients. However, if you choose to marinate, make sure to pat the chicken dry before adding it to the hot pan to ensure a good sear.

Cooking the chicken

Before you start cooking, select the right cut of chicken for your dish. Choose either boneless, skinless chicken breasts for a lean option or chicken thighs for a juicier result. Ensure that the pieces are of even thickness, allowing them to cook evenly.

To create a beautiful sear on your chicken, preheat your stainless steel pan on medium-high heat. To test if the pan is hot enough, sprinkle a few drops of water onto the surface. If they sizzle and evaporate almost instantly, the pan is ready.

While the pan is heating up, season your chicken with your chosen blend of spices. Be generous with your seasoning to enhance the flavour. Massage the spices into the chicken, ensuring an even coating. You can opt for a simple salt and pepper seasoning or experiment with different spices and herbs.

Once the chicken is seasoned, lightly brush or drizzle it with a high smoke-point oil. This will prevent sticking and promote a golden crust.

Now, carefully place each piece of chicken into the hot pan, ensuring there is enough space between the pieces for even heat circulation. Allow the chicken to sizzle and sear undisturbed for a few minutes to develop a caramelized exterior and seal in the juices.

After a few minutes, check if the chicken releases easily from the pan with little resistance. If it does, it's ready to be flipped. If it's still sticking, give it another minute or two until it releases easily. Flip the chicken and cook for an additional few minutes.

To ensure the chicken is cooked through and maintain its juiciness, transfer the pan to a preheated oven. Bake at 375°F (190°C) for 15-20 minutes, depending on the thickness of the pieces. This will guarantee a tender, succulent result.

Once your chicken is cooked to perfection, let it rest for a few minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender bite.

Now, your perfectly cooked chicken is ready to be served and savoured! Enjoy it on its own, in a salad, or as part of a tasty main course.

Frequently asked questions