Ella Walter
There are endless ways to season chicken for the pan, but the best spices for chicken seasoning tend to use a balance of herbs and spices to enhance the flavor of the meat. A simple yet delicious all-purpose chicken seasoning can be made with a mix of salt, black pepper, garlic powder, onion powder, and Italian seasoning. You can also add paprika for a golden hue and earthy flavor. For a more savory umami taste, add citrus juices, soy sauce, and aromatics like garlic. To ensure your chicken is juicy and flavorful, dry the chicken with a paper towel before seasoning and let the chicken rest after cooking for about 3 to 10 minutes before serving.
Characteristics and Values Table for Seasoning Chicken for the Pan
| Characteristics | Values |
|---|---|
| Seasoning Ingredients | Salt, Black Pepper, Garlic Powder, Onion Powder, Italian Seasoning, Paprika, Cayenne Pepper, Celery Seed, Parsley, Cumin, Chicken Bouillon, Steak Seasoning, Smoked Paprika, Sweet Paprika, Oregano, Dried Thyme, Basil, Rosemary, Mustard Powder |
| Seasoning Techniques | Sprinkle seasoning over the chicken and rub it in with your hands; Allow the flavours to meld together for 15 minutes to 2 hours; Flatten the chicken before seasoning to ensure even cooking; Brining the chicken in a salt solution increases juiciness and seasoning; Use a marinade for more flavour dimensions |
| Cooking Techniques | Use a high-smoke-point oil like olive oil or avocado oil; Preheat the oil to remove moisture and trigger the Maillard reaction for better flavour; Cook chicken with dried herbs and spices in oil to intensify flavours; Sear the chicken in a hot pan without moving it for 5-7 minutes; Flip the chicken and cook until well browned and cooked through (internal temperature of 165ºF); Baste the chicken with butter at the end of cooking to brown milk solids, adding nutty flavour and retaining moisture; Rest the chicken for 3 minutes before slicing and serving |
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What You'll Learn
Use salt, pepper, garlic powder, onion powder, and Italian seasoning
When seasoning chicken for the pan, a simple yet effective combination of salt, pepper, garlic powder, onion powder, and Italian seasoning can be used. This blend of spices and dried herbs will add a unique zing to your chicken dish, enhancing its flavour and giving it a golden crust.
Firstly, prepare your chicken by flattening or pounding the meat to an even thickness. This ensures even cooking and browning. Pat the chicken dry with paper towels to remove excess moisture, which can cause the meat to steam instead of brown.
Next, create your seasoning blend by combining salt, black pepper, garlic powder, onion powder, and Italian seasoning in a small bowl. A little of this seasoning goes a long way, so about 1/4 to 1/2 teaspoon per side of the chicken is sufficient. Sprinkle the seasoning blend evenly over the chicken, gently rubbing it into the meat with your hands or a spoon. Allow the flavours to meld together for at least 15 minutes, or up to 2 hours if you have the time.
Now, you are ready to cook your chicken in a pan. Heat a skillet on medium heat and add olive oil or avocado oil, which has a high smoke point, ideal for pan-frying chicken. Once the oil is hot, carefully add your chicken to the pan. Do not touch, poke, or move the chicken for the best results. Cook until browned, about 5 to 7 minutes, then flip and cook the other side. For an extra kick of flavour, finish the chicken with a knob of butter, basting the meat and adding a nutty flavour and colour.
Finally, let the chicken rest for a few minutes before slicing and serving. This allows the juices to redistribute, ensuring your chicken is juicy and tender. Enjoy your perfectly seasoned and cooked chicken!
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Try a smoky flavour with paprika, dried oregano, and thyme
Smoking is a process that imparts a distinct flavour to meats like chicken. The smoking process involves drying the meat over a smoke source, such as burning wood chips, to impart a unique flavour. To achieve a similar smoky flavour without smoking, you can use smoked paprika, dried oregano, and thyme to season your chicken before pan-searing it.
Firstly, pat the chicken dry with paper towels to remove any excess moisture. This step is crucial as it helps the chicken develop a golden-brown colour and crisp texture during cooking.
Next, prepare the seasoning by combining smoked paprika, dried oregano, thyme, salt, black pepper, garlic powder, onion powder, and a neutral-tasting oil like olive oil or cooking oil. Smoked paprika provides a smoky flavour and a deep golden hue. Dried oregano adds an earthy flavour, while thyme contributes to the overall aroma and taste.
Generously sprinkle the seasoning blend over the chicken, ensuring both sides are evenly coated. Use about 1/4 to 1/2 teaspoon of the blend per side.
Now, heat a large skillet over medium heat and add the oil. Once the oil is hot and shimmering, carefully place the chicken into the pan, ensuring the presentation side is down. Use tongs to press the chicken down into the pan for maximum contact.
Cook the chicken without moving it for 5 to 7 minutes to allow the bottom to brown evenly. If the chicken sticks to the pan or doesn't release easily, it's not ready to be flipped yet. After the bottom is browned, flip the chicken and cook the other side until well browned and cooked through. For boneless chicken breasts, the total cooking time is about 8 minutes per side (for thin-cut breasts, cook for 5 minutes per side). The internal temperature should reach 165°F.
Finally, add a generous knob of butter to the pan and swirl it to distribute the melting butter evenly. This step adds a nutty flavour and helps retain moisture in the chicken.
Your smoky-flavoured chicken is now ready to be served! Enjoy it with sides like sautéed spinach, brown rice, potatoes, or a simple salad.
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Combine steak seasoning, smoked paprika, and sweet paprika
To season chicken for the pan, you can combine steak seasoning, smoked paprika, and sweet paprika. This combination adds a lot of depth to the dish. The sweetness of regular paprika blends with the smokiness of smoked paprika, adding a mild burn to the chicken.
Firstly, pat the chicken dry with paper towels to remove any excess moisture. This step ensures that the chicken becomes crispy when cooked. Next, in a small bowl, mix steak seasoning, smoked paprika, and sweet paprika. Coat the chicken breasts liberally with the seasoning on all sides. Make sure that the seasoning covers the chicken breasts evenly.
Add cooking oil to a large skillet and heat it over medium-low heat (or medium heat for thin-cut breasts). Once the oil is hot, swirl it around to coat the skillet. Then, add the chicken breasts to the skillet. For chicken breasts that are 1-inch thick or larger, cut them in half horizontally to create eight 0.5-inch thick pieces. This ensures even cooking.
Cook the chicken for about 8 minutes without flipping (5 minutes for thin-cut breasts). After this, flip the chicken and cook on the second side until well browned and cooked through. The internal temperature of the chicken should reach 165ºF. For chicken thighs, you can broil them for about 7 minutes on each side until they are cooked through and have a nice crust.
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Marinade with citrus juices, salt, garlic, and soy sauce
This marinade works well with chicken, pork, or any other meat of your choice. It is simple to make and will leave your chicken juicy and full of flavour.
Ingredients
- Citrus juice (lime or lemon)
- Salt
- Garlic
- Soy sauce
- Olive oil (or avocado oil if cooking over high heat)
- Dijon mustard
- Fresh herbs (optional, but parsley is recommended)
- Red pepper flakes (optional)
Method
Start by making the base of the marinade with the citrus juice, olive oil, mustard, red pepper flakes, salt, and black pepper. Whisk these ingredients together in a bowl until the salt has dissolved. Then, stir in the garlic, and fresh herbs if using. Place the chicken in the marinade and coat it well. Refrigerate the chicken in the marinade for up to 6 hours, or 2 hours for boneless chicken breasts. The acid in the marinade means the chicken should not be left for longer than 6 hours, or the meat may turn mushy.
After marinating, pat the chicken dry with paper towels and season lightly with salt. Then, cook the chicken in a hot pan with a little oil, searing each side for 5-7 minutes until browned. Add a knob of butter to the pan and baste the chicken with it to add a nutty flavour and retain moisture. Finally, remove the chicken from the pan and let it rest for 3 minutes before serving.
Enjoy your juicy, citrus-infused chicken!
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Finish with a knob of butter for moisture and flavour
When cooking chicken, you can finish with a knob of butter to add flavour and moisture to the meat. This technique is especially useful when cooking chicken breast, which can easily become dry and bland.
Chicken is cooked in a pan with a little oil, and seasoned with salt and pepper. Adding butter at the end of the cooking process helps to brown the milk solids, adding a nutty flavour and enhancing the colour of the golden crust. The butter also helps to retain moisture in the meat.
To finish chicken with butter, add a tablespoon of butter to the pan after the chicken has been cooked through. Swirl the pan gently to distribute the melting butter, and cook for a further 5-7 minutes. The chicken should reach an internal temperature of at least 165ºF.
There are many ways to season chicken, and finishing with butter is a great way to add flavour and moisture to the dish.
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Frequently asked questions
You can season chicken with a variety of herbs and spices. A simple combination of salt and pepper is a good base, and you can add other spices such as garlic powder, onion powder, paprika, cayenne pepper, dried oregano, basil, rosemary, thyme, or celery seed. Mix your chosen spices in a bowl, and sprinkle them onto the chicken, rubbing them into the meat.
A general rule is to use 1 tablespoon of seasoning mix per pound of chicken, but you can adjust this to your taste.
You should leave the seasoning on the chicken for at least 15 minutes to allow the flavours to develop, but you can leave it for up to 2 hours.
An oil with a high smoke point, such as olive oil or avocado oil, is best for pan-frying chicken over high heat.
