Pan-Seared Chicken Perfection: Seasoning Secrets

Pan-seared chicken is a quick and easy way to cook chicken that results in a juicy, tender, and flavorful dish. This technique involves seasoning and cooking chicken in a hot skillet, creating a crispy crust while retaining moisture and flavor.

The key to a successful pan-seared chicken lies in a few simple steps. Firstly, select boneless and skinless chicken breasts of similar size, and pound them to an even thickness to ensure even cooking. Pat the chicken dry and season generously with a mixture of spices such as garlic powder, onion powder, paprika, salt, and pepper.

Next, heat a heavy-bottomed pan, preferably cast iron, with a thin coating of oil over medium-high heat. Place the chicken in the pan and cook until a golden crust forms, being careful not to move or flip the chicken too frequently. Allow the chicken to rest before serving to ensure it stays juicy.

For an extra flavorful touch, create a pan sauce by deglazing the pan with wine or broth, scraping up the browned bits, and adding aromatics like garlic and shallots. This simple technique will elevate your pan-seared chicken to the next level!

How to season pan-seared chicken with Mediterranean flavours

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound)
• 1/2 – 1 teaspoon coarse salt
• 1/4 teaspoon garlic powder
• Black pepper, to taste
• 1 tablespoon olive oil
• 1/2 cup dry white wine
• 1 large lemon, juiced
• 1/2 cup chicken broth
• 1 medium red onion, finely chopped
• 4 small tomatoes, diced, about 1 ½ cups
• 1/4 cup sliced green olives
• Handful of fresh parsley, stems removed, leaves chopped
• Crumbled feta cheese (optional)

Method

First, pat the chicken breasts dry and make three shallow slits on each side. Rub the garlic on both sides of the chicken, pushing some into the slits. Season the chicken all over with salt, pepper, and dried oregano.

Next, heat a large cast iron skillet on medium-high and add olive oil. Once hot, add the chicken and sear on both sides until lightly golden. Add the white wine and reduce by half.

Then, add the lemon juice and chicken broth. Sprinkle the remaining oregano on top and reduce the heat to medium. Cover and cook for 6-7 minutes on one side, then turn the chicken over and cook for another 6 minutes, or until the internal temperature reaches 165°F.

Finally, uncover and top with the chopped onions, tomatoes, and olives. Cover again and cook for 3 minutes. Finish with the parsley and feta cheese (if using). Enjoy!

Tips

• For a gluten-free option, use rice flour or almond flour for dredging.
• Try adding a squeeze of lemon and a glass of Italian white wine to serve.
• For extra vegetables, serve with a Greek green bean salad or a Mediterranean couscous salad.

How to season pan-seared chicken with garlic and shallots

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon of butter
• 1 tablespoon of olive oil
• Salt and pepper, to taste
• 1 clove of garlic, minced
• 2 shallots, finely chopped
• 1/2 cup of dry white wine
• 1/2 cup of chicken broth

Optional Ingredients

• 2 tablespoons of flour (use gluten-free flour for a gluten-free version)
• 3 tablespoons of unsalted butter, divided
• 1 tablespoon of olive oil
• 4 skinless, boneless chicken breast halves - pounded thin
• 1/3 cup of dry white wine
• 2 cups of chicken broth
• 1 1/2 cups of heavy cream

Instructions

• Season the chicken breasts with salt and pepper on both sides.
• If desired, dredge the chicken in 2 tablespoons of flour on both sides. Use gluten-free flour if needed.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Sear the chicken breasts in the hot skillet for about 4 minutes on each side, without crowding them, until golden brown in color.
• Remove from heat, cover, and let the chicken rest for 10-15 minutes in the skillet, off the heat, until the chicken juices run clear and the meat is no longer pink. A meat thermometer should register 165 degrees Fahrenheit in the thickest parts of the breast.
• Remove the chicken from the skillet and keep warm.
• Add the shallots and garlic to the same skillet over medium heat, adding an additional tablespoon of butter if desired. Cook until the shallots are translucent.
• Add the wine and bring to a boil, deglazing the pan.
• Add the chicken broth and continue cooking for about 5-6 minutes on medium heat, stirring until the sauce thickens. If needed, add more flour from the dredging.
• Finally, spoon the shallot sauce over the cooked chicken breasts.

Tips

• For extra crispy chicken, add a little flour to the seasoning mixture.
• To prevent the chicken from drying out, brine the chicken breasts before cooking. Dissolve 1-1/2 tablespoons of table salt (or 1/4 cup of kosher salt) with 1/4 cup of sugar in 1 cup of hot water. Then, in a large bowl, add this mixture to 7 cups of cold water and leave the chicken in the brine for 3-6 hours.
• To reheat chicken without drying it out, warm it with a bit of chicken broth in a covered hot skillet or a covered baking dish in a 300-degree Fahrenheit oven.

How to season pan-seared chicken with a crunchy crust

Ingredients

• 2 large chicken breasts, sliced in half lengthways, or 4 small breasts
• 3 tbsp olive oil, divided
• 3/4 tsp garlic powder
• 3/4 tsp smoked paprika
• 3/4 tsp onion powder
• 1/4 tsp black pepper
• Butter
• Flour (optional)

Method

• If your chicken breasts are large, slice them in half to make them thinner. Pat the chicken dry with a paper towel.
• Brush 1 tbsp of olive oil over the chicken.
• In a small bowl, mix together the garlic powder, smoked paprika, onion powder, and black pepper.
• Sprinkle the spice mixture over the chicken, coating all sides.
• Pour the remaining olive oil into a large, deep skillet or a cast iron skillet. Heat the oil over medium-high heat.
• Place the chicken in the pan, smooth side down, and cook for 5 minutes.
• Flip the chicken over and reduce the heat to medium. Cook for another 2-5 minutes. The total cooking time will depend on the thickness of the chicken.
• Add butter to the skillet and remove from the heat.
• Let the chicken rest on a cutting board for 5 minutes before slicing.

Tips

• For a crunchy crust, dredge the chicken breasts in a light coating of flour mixed with the spices before placing them in the pan. You can use all-purpose flour, rice flour, almond flour, potato starch, or a gluten-free flour blend.
• To achieve an even sear, pound the chicken breasts to an even 1-inch thickness before cooking.
• Don't move the chicken around once it's in the hot pan. Only flip it when it can be turned over effortlessly.
• Leave the skillet uncovered. If you cover it, the chicken will steam instead of searing.

How to season pan-seared chicken with olive oil

Ingredients:

• 2 large chicken breasts, sliced in half lengthways, or 4 small breasts
• 3 tablespoons of olive oil, divided
• 3/4 teaspoon garlic powder
• 3/4 teaspoon smoked paprika
• 3/4 teaspoon onion powder
• 1/4 teaspoon black pepper

Method:

• Prep the chicken: Slice the chicken breasts in half to make them smaller (you can skip this step if the breasts are already small). Dry each half well with a paper towel.
• Season the chicken: In a small bowl, mix the garlic powder, smoked paprika, onion powder, and black pepper. Season the chicken breasts with olive oil before sprinkling the spice mixture over both sides.
• Pan-fry the chicken: Heat the olive oil in a large, deep skillet over medium-high heat. Place the chicken in the pan and cook until a browned, golden crust forms. Flip the chicken, reduce the heat, and cook until the juices run clear.
• Rest and serve: Allow the chicken to rest in the skillet for a few minutes to absorb the juices before transferring to a cutting board. Let the chicken rest for about 10 minutes, then slice and serve.

Tips:

• For a more even sear, pound the chicken breasts to an even 1-inch thickness before cooking.
• For extra crispy fried chicken, dredge the chicken in a light coating of all-purpose flour mixed with the spices. You can also use rice flour, almond flour, potato starch, or a gluten-free flour blend.
• Don't move the chicken around once it's in the hot pan. Wait until it releases from the surface before flipping.
• Leave the skillet uncovered during cooking to ensure the chicken sears rather than steams.
• The cooking time will depend on the size of your chicken breasts. Smaller, thinner pieces will take about 5 minutes per side, while thicker breasts will take closer to 7 minutes per side.
• The best way to tell if the chicken is cooked is to use a meat thermometer. Poultry is safe to eat when the internal temperature reaches 165ºF.

Enjoy your delicious, juicy, and flavorful pan-seared chicken!

How to season pan-seared chicken with Italian seasoning

Ingredients

You will need the following ingredients to make Italian seasoning pan-seared chicken:

• Chicken breasts
• Italian seasoning
• Olive oil
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Other seasonings of your choice (e.g. paprika, cayenne, oregano)

Step-by-Step Guide

Step 1: Prepare the Chicken

Start by slicing each chicken breast in half to make them thinner and smaller, which will help them cook evenly and quickly. You can skip this step if your chicken breasts are already small. Pat the chicken dry with a paper towel.

Step 2: Make the Italian Seasoning Blend

In a small bowl, mix Italian seasoning with garlic powder, onion powder, and other seasonings of your choice. You can also add a pinch of cayenne pepper for a kick. Sprinkle the Italian seasoning blend over the chicken breasts, making sure to coat all sides.

Step 3: Pan-Sear the Chicken

Heat olive oil in a large, deep skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the pan and cook until a browned, golden crust forms, usually around 4-5 minutes. Flip the chicken, reduce the heat, and cook until the juices run clear.

Step 4: Rest and Serve

Remove the chicken from the pan and let it rest for about 5-10 minutes before slicing or serving. This allows the chicken to absorb the juices and stay moist. Enjoy your Italian seasoning pan-seared chicken as is or with your favorite sides!

Tips:

• Use a meat mallet or the bottom of a small saucepan to pound the chicken breasts to an even thickness of about 1 inch. This step is optional but helps with even cooking.
• For extra crispy chicken, dredge the chicken breasts in a light coating of all-purpose flour or alternative flours like rice flour, almond flour, or potato starch before adding the Italian seasoning blend.
• Don't move the chicken around once it's in the hot pan. Wait until it releases easily from the pan before flipping, ensuring a nice sear.
• Use a meat thermometer to check if the chicken is done. Poultry is safe to eat when the internal temperature reaches 165ºF, but you can remove it from the heat when it's between 160ºF-163ºF as the temperature will continue to rise as the meat rests.

Frequently asked questions