Baked Or Pan-Roasted: Which Chicken Method Reigns Supreme?

There are pros and cons to both baking and pan-roasting chicken breasts. Baking chicken in the oven is a good way to ensure that it is cooked evenly throughout, with a crispy exterior and a moist, tender interior. However, it can be difficult to get the timing right, and it is easy to overcook chicken in the oven, resulting in a dry, rubbery texture.

Pan-roasting chicken breasts is a faster method that gives the chicken a delicious, flavoursome crust. However, it can be tricky to get the temperature right, and it is easy to end up with burnt or undercooked chicken.

To get the best of both worlds, some recipes suggest pan-searing the chicken breasts first to create a flavoursome crust, and then finishing them off in the oven to ensure they are cooked through.

Brining chicken breasts

The ratio of salt to water is important. A standard brine recipe is 4 cups of water to 4.5 tablespoons of Morton's kosher salt, or 6 tablespoons of Diamond Crystal kosher salt, or 3 tablespoons of fine or table salt. It's important to use the right type and amount of salt, as using the wrong type or amount can result in a brine that is too salty or not salty enough. Stir the salt and water together until the salt is dissolved.

You can also add other seasonings to your brine if you want. Some people like to add peppercorns, crushed garlic, rosemary, thyme, bay leaves, or other herbs and spices. If you're going to brine for longer than 30 minutes, you can add a tablespoon of garlic granules to the brine for extra flavour.

Once your brine is ready, simply add your chicken breasts and let them soak. You can leave them on the counter if you're brining for less than 30 minutes, or put them in the refrigerator if brining for longer. The ideal brining time is between 30 minutes to one hour. If you brine for too long, the chicken will become overly salty and the texture will change.

After brining, remove the chicken from the brine and pat it dry with paper towels. You can now cook your chicken using your preferred method. There's no need to add extra salt to your recipe, as your chicken is already well-seasoned from the brine.

Pan-roasting vs baking

Pros and cons of pan-roasting chicken breasts

Pan-roasting chicken breasts is a fast and easy way to cook chicken. It also allows you to monitor the internal temperature of the meat easily. Leaving the skin on adds flavour and moisture, and you can use any type of vinegar you like. However, if you're not using a well-seasoned cast-iron or non-stick skillet, you may need more oil to prevent sticking.

Pros and cons of baking chicken breasts

Baking chicken breasts is a good way to ensure even cooking, and it also frees up your stovetop for cooking other things. You can also use a rub of spices and herbs to add flavour. However, it can be easy to overcook the chicken, leading to a dry texture.

Both methods have their advantages and disadvantages, so it's really a matter of personal preference. If you're short on time or want to be able to monitor the internal temperature of the meat easily, pan-roasting might be the better option. If you're looking for even cooking and don't want to have to worry about sticking, baking might be the better choice. Ultimately, it's up to you to decide which method works best for you and your chicken breasts.

Tips for perfect chicken breasts, no matter the cooking method

• Use smaller chicken breasts for more even cooking.
• Pound the chicken breasts to an even thickness to ensure they cook evenly.
• Bring the chicken to room temperature before cooking to ensure even cooking.
• Use a meat thermometer to check the internal temperature of the chicken to avoid overcooking.
• Let the chicken rest for a few minutes after cooking to allow the juices to redistribute.

Oven temperature

The oven temperature you should use depends on the type of chicken breasts you are cooking. If you are cooking boneless, skinless chicken breasts, a high temperature of 450°F is recommended. This will help seal the juices and prevent the chicken from drying out. The cooking time for this temperature is around 15-18 minutes, but this will depend on the thickness of your chicken breasts. You can also cook chicken breasts at a lower temperature of 350°F, but this will take longer, around 30 minutes, and may dry out the meat.

For bone-in, skin-on chicken breasts, a lower temperature of 375°F is recommended. This will ensure the chicken cooks evenly and will take around 35-40 minutes.

It is important to ensure that your chicken is cooked through to an internal temperature of 165°F. This can be checked using an instant-read thermometer.

Resting the chicken

Temperature and Timing

Let the chicken rest for at least 5-10 minutes before slicing or serving. This waiting period is crucial as it allows the juices to redistribute throughout the meat, ensuring that the chicken remains moist, tender, and juicy. During this time, the internal temperature of the chicken will also continue to rise due to residual heat, a phenomenon known as "carry-over cooking." This means that you should remove the chicken from the heat source when it's slightly underdone to prevent overcooking. For example, for roast chicken, the ideal internal temperature is 160-165°F, but you should remove it from the oven when it reaches 150-155°F, as the temperature will continue to rise during resting.

Tenting

To prevent the chicken from cooling down too quickly, it's recommended to loosely tent a sheet of aluminum foil over the chicken or the pan. This helps to retain the heat while the chicken rests. However, be cautious not to wrap the chicken too tightly, as the steam can make the skin soggy and ruin the crispiness.

Separate the Skin

If you're aiming for crispy skin, a useful technique is to separate the skin from the chicken before cooking. Score the fat near the tip of the breast and season the skin with salt, pepper, and fresh herbs like thyme. Then, place the skin between two baking sheets and crisp it in the oven alongside the chicken. This way, you can ensure that the skin remains crunchy while the chicken rests.

Resting Environment

To maintain the crispiness of the skin, it's best to rest the chicken in a warm, dry environment. Avoid resting it in a covered container or a humid environment, as this can cause the skin to rehydrate and lose its crispness. Instead, place the chicken on a wire rack or a cooling grate above a plate or platter to allow any juices or steam to drip down without affecting the crust.

Timing Your Meal

The resting period provides an excellent opportunity to finish preparing the rest of your meal. You can make a sauce, sauté some vegetables, or toss a salad while the chicken rests. Additionally, if you're serving a whole roast chicken, you can use this time for "yelling time," as chef Gillian Clark calls it—rounding up the kids or guests for dinner.

In conclusion, resting the chicken is a critical step that ensures your chicken breasts are juicy and tender. By following these tips and techniques, you can achieve perfectly cooked chicken with crispy skin every time.

Chicken breast size

Chicken breasts come in a range of sizes, with the average boneless and skinless breast weighing between 6 and 10 ounces. Bone-in chicken breasts are usually heavier, weighing anywhere from 11 to 16 ounces. The weight of a chicken breast depends on several factors, such as whether it is raw, cooked, frozen, or still has bones and skin.

Chicken breasts that are raw, frozen, or still have bones and skin will weigh more than those that are cooked or without bones and skin. On average, a raw chicken breast weighs around 6 ounces (174 grams), but they can vary in size, with some breasts weighing as little as 4 ounces or as much as 8 to 10 ounces.

When cooked, chicken breasts typically lose about 25% of their weight and shrink in size due to the loss of water and fat. So, a 6-ounce raw chicken breast will usually weigh around 4.5 ounces after cooking. The cooking method also affects how much the chicken breast shrinks, with boiling causing the least amount of shrinkage (around 5%) and deep-frying resulting in a weight loss of about 30%.

When buying chicken breasts, it is important to consider the size and weight to ensure proper cooking and portion control. Most recipes call for specific weights or sizes of chicken breasts, and using breasts that are too large or small can affect the cooking time and final dish. Additionally, the size of the chicken breast can impact the flavour and moisture retention. Larger breasts may require longer cooking times, while smaller breasts can be more prone to drying out.

When cooking chicken breasts, it is crucial to monitor the internal temperature to ensure they are cooked through. The recommended safe internal temperature for chicken is 165°F. Using a meat thermometer can help ensure that the chicken is cooked properly without overcooking, as overcooked chicken can become dry and rubbery.

Frequently asked questions