Tillie Doyle
Chicken breast is a versatile source of lean protein that can be used in a variety of dishes, from salads and sandwiches to bowls and pasta. While it can be cooked in a variety of ways, steaming chicken breast in a pan is a popular method that helps retain moisture and flavour. This technique is commonly used in Southeast Asian countries, where it is often served with chicken rice. Steaming chicken breast in a pan can be done in a few simple steps, resulting in juicy and tender meat that can be added to a variety of meals.
Characteristics and Values Table for Steaming Chicken Breast in a Pan
| Characteristics | Values |
|---|---|
| Type of Pan | Covered Saucepan, Heavy Pot, Casserole Pan |
| Pan Preparation | Fill with 1-2 inches of water, place a steamer basket inside, or use a heatproof plate or bowl upside down |
| Chicken Preparation | Cut into pieces, soak in sake, dredge in flour, sprinkle with salt, rub with salt, sear on each side |
| Cooking Time | 8 minutes per side for boneless chicken breast that is 1 inch thick, 15-20 minutes for seared chicken, 15 minutes for Chinese steamed chicken |
| Temperature | Medium-low heat, medium heat |
| Additional Ingredients | White wine, sake, ginger, onion, avocado dip, herb sauce, oyster sauce, soy sauce, white pepper, sesame oil, sugar, chicken cooking wine, green onion |
| Serving Suggestions | Salads, wraps, sandwiches, bowls, rice, noodles |
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What You'll Learn
Seasoning and preparation
Seasoning:
- Salt is a basic seasoning that can significantly enhance the flavor of your chicken. Sprinkle salt generously over the chicken breasts and rub it in evenly. Refrigerate the seasoned chicken for about 30 minutes to let the salt work its magic.
- For an extra boost of flavor, consider using a combination of seasonings. You can try an Italian herb seasoning blend or a BBQ spice mix, depending on your preference.
- If you have time, season the chicken a day in advance. This extended period allows the salt and spices to penetrate the meat deeply, resulting in more flavorful and tender chicken breasts.
Preparation:
- Before steaming, you can optionally cut the chicken into fine pieces or slices. Smaller pieces will cook faster and can be useful if you plan to add the chicken to salads, sandwiches, or other dishes.
- If you prefer to cook whole chicken breasts, consider slicing or poking a few shallow holes into the thickest parts. This technique helps ensure even cooking throughout the meat.
- Use a heavy pan or pot with a lid to retain heat effectively. A casserole pan or a saucepan with a steamer basket are good options.
- Place a steamer basket inside your pan and fill it with water just below the basket. Alternatively, fill the pan directly with 1-2 inches of water, and place a heatproof plate or bowl upside down inside, arranging the chicken on top.
- For an extra layer of flavor, you can steam the chicken in white wine, sake, or chicken broth instead of water.
- Bring the liquid to a simmer and place the chicken in the steamer basket or on the plate/bowl. Cover the pan with a lid to trap the steam inside.
- The steaming time will depend on the thickness of the chicken breasts. For a whole boneless chicken breast about one inch thick, steam for approximately 15-20 minutes. If you've sliced the chicken into smaller pieces, adjust the steaming time accordingly.
- To ensure the chicken is fully cooked, cut into the thickest part. If you see any pinkness, continue steaming for a few more minutes.
- Once cooked, let the chicken rest for a few minutes before slicing or shredding it into pieces.
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Pan type and heat level
When steaming chicken breasts in a pan, it is important to select a suitable pan type and heat level to ensure optimal cooking results. Here are some detailed guidelines on pan type and heat level for steaming chicken breasts:
Pan Type:
- Heavy-Duty Pans: Choose a heavy-duty pan that retains heat well, such as a cast iron skillet or a heavy-bottomed saucepan. These pans distribute heat evenly and prevent hot spots that can cause uneven cooking.
- Steamer Basket or Insert: If you plan to steam the chicken directly in the pan, consider using a steamer basket or insert that fits inside your chosen pan. This elevates the chicken above the water level and ensures more even steaming.
- Casserole Pan: For the sear-and-steam method, a high-sided casserole pan with a lid is recommended. This allows you to sear the chicken first and then add water for steaming.
Heat Level:
- Medium Heat for Sear: When using the sear-and-steam method, start by searing the chicken breasts over medium heat for about 2 minutes per side. This gives the chicken a nice texture before steaming.
- Medium-Low Heat for Steaming: After searing, turn down the heat to medium-low for steaming. This allows the chicken to cook through gently without drying out.
- Simmering Water: Bring the water to a simmer rather than a rolling boil. This creates a gentle steam environment that cooks the chicken evenly.
- Thickness and Doneness: The heat level and cooking time depend on the thickness of the chicken breasts. Thicker breasts require lower heat and a longer cooking time to ensure they are cooked through without burning the exterior. Always ensure the chicken is cooked to the recommended internal temperature of 165ºF (74ºC).
By selecting the right pan type and adjusting the heat level accordingly, you can effectively steam chicken breasts, resulting in juicy and tender meat.
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Steaming time
The steaming time for chicken breasts depends on several factors, including the steaming method, the size and thickness of the chicken breasts, and the steaming temperature.
If you're using a steamer basket, place the chicken in the basket, bring the water to a boil, and cover and steam until the juices run clear, which usually takes around 30 minutes. You can also steam chicken in a rice cooker or a large pot with 1-2 inches of water and a heatproof plate or bowl upside down inside. These methods will take a similar amount of time as using a steamer basket.
For a faster option, you can briefly steam chicken in white wine, sake, or water for 5 minutes, then turn off the heat and let the pot sit with the lid on for an additional 10-15 minutes, depending on the size of the chicken breast. You can also use a sear/steam combo method, where you sear the chicken breasts on each side over medium heat for about 2 minutes each side, then add 1 cup of water, turn down the heat, cover, and let the chicken steam for about 15-20 minutes, depending on the size.
To ensure your chicken is fully cooked, always check that there is no pink when you cut into the thickest part of the breast. You can also use an instant-read meat thermometer to ensure the internal temperature of the chicken has reached 165ºF.
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Cutting and serving
Once your chicken is cooked, it's time to cut and serve.
If you want to cut your chicken into pieces, it's best to use gloves to shred it into bite-sized pieces. You can also slice the chicken into fine pieces. If you want to store your chicken, it is best to shred it before storing it in the fridge. This way, you have easy-to-use chicken whenever you need it. You can store the chicken in its juices to keep it moist. It will stay good for up to four or five days.
If you want to serve the chicken immediately, place it on a deep plate to catch the juices. You can pour a sauce over the chicken, such as a mixture of oyster sauce, soy sauce, white pepper, sesame oil, and sugar. You can also drizzle chicken cooking wine on top and add sliced ginger. Sprinkle with pepper or green onion to taste.
If you want to serve your chicken cold, it goes well in salads, wraps, sandwiches, bowls, or pasta. You can also serve it as-is with an avocado dip or herb sauce.
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Storing leftovers
Storing Cooked Chicken Leftovers in the Refrigerator
It is recommended to store cooked chicken leftovers in an airtight container and place them in the refrigerator within 2 hours of cooking. The container can be made of glass or plastic with a tight-fitting lid. Ensure that the chicken has cooled to room temperature before placing it in the fridge. Labelled containers are ideal to help you keep track of when the chicken was stored.
Bacteria such as Salmonella can multiply quickly if the chicken is left at room temperature for more than 2 hours, so it is important to store the leftovers promptly. The refrigerator slows down bacterial growth but does not completely stop it.
Cooked chicken stored properly in the refrigerator will usually last between 3 to 4 days. However, it is important to use your senses to check for spoilage. Spoiled chicken may exhibit colour changes, a slimy appearance, and a foul, acidic odour. If you observe any of these signs, discard the chicken immediately.
Storing Cooked Chicken Leftovers in the Freezer
If you plan to store leftovers for an extended period, freezing is recommended. Place the leftovers in a properly sealed, airtight container or a resealable freezer bag. Make sure the chicken is in meal-sized portions before freezing. Frozen cooked chicken can last for up to 4 months and should be defrosted and thawed properly before consumption.
Reheating Leftovers
When reheating leftover chicken, it is important to ensure that the internal temperature reaches 165°F to eliminate any bacteria. You can use an oven, skillet, or microwave for reheating. To prevent the chicken from drying out, cover it with foil, add water, broth, or sauce, and include fresh herbs or spices to enhance the taste and mask any off-flavours.
Recipe Ideas for Leftover Chicken
Leftover chicken breast can be used in various recipes, such as soups, casseroles, chicken salads, sandwiches, pasta bakes, and fried rice. It can also be added to dishes like quesadillas, roll-ups, burrito bowls, or chilli crunch chicken bowls. Leftover chicken is a versatile ingredient that can be transformed into exciting new meals.
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Frequently asked questions
To steam chicken breast in a pan, first, briefly steam the chicken in white wine, sake, or water. Then, let the residual heat slowly cook the meat. This technique prevents the chicken from drying out.
The steaming time depends on the size of the chicken breast. For a boneless chicken breast that is about one inch thick, cook for about 8 minutes per side over medium-low heat. For thicker chicken breasts, use a lower heat and increase the cooking time.
To ensure food safety, use an instant-read meat thermometer to check that the internal temperature of the chicken breast has reached 165ºF.
Cut into the thickest part of the chicken breast to make sure it is cooked. If there is no pinkness, the chicken is done.
