Panning Chicken: Sear First, Then Bake?

Whether or not you should pan-sear chicken before baking depends on the result you want to achieve. If you're after a crispy crust and juicy, tender meat, then searing chicken before baking is the way to go. This technique, known as the Maillard reaction, involves browning the chicken's surface at high heat to create a flavourful crust while sealing in the juices.

Using a heavy-bottomed skillet, such as cast iron, you can easily move from stovetop to oven baking. The cast iron skillet's heat retention properties ensure uninterrupted cooking. Additionally, a single-pan recipe reduces mess and washing up.

To pan-sear chicken effectively, start by patting the chicken dry and seasoning it with salt, pepper, or your preferred spices. Heat a tablespoon of oil in the skillet over medium-high heat. Place the chicken in the hot pan and sear each side for a few minutes until golden brown. Then, transfer the skillet to the oven and bake until the chicken reaches an internal temperature of 165°F.

This method of cooking chicken is not only delicious but also a quick and easy way to prepare a weeknight dinner or meal prep.

Pan-searing creates a tasty crust and seals in juices

Pan-Searing Chicken: The Benefits

Pan-searing chicken creates a tasty crust and seals in juices, resulting in a juicy and flavourful dish. This technique is achieved by briefly exposing the chicken to high heat in a heavy-bottomed skillet, such as cast iron, to brown its surface and create a delicious crust.

How to Achieve a Perfect Sear:

First, let the chicken rest at room temperature to remove the chill. This helps the chicken cook more evenly and achieve a better sear. Use a paper towel to pat the chicken dry, and season both sides with salt, pepper, and your choice of seasonings.

Next, heat a tablespoon of oil in a cast-iron or stainless-steel skillet over medium-high heat. Place the chicken in the pan and let it sear for several minutes on one side before flipping. A good indication that the chicken is ready to flip is when it releases easily from the pan and has a golden-brown crust.

Benefits of Pan-Searing:

The benefits of pan-searing are twofold. Firstly, it creates a mouthwatering crust on the outside of the chicken, enhancing its flavour and texture. Secondly, it seals in the juices, ensuring that the meat remains moist and tender.

Finishing in the Oven:

After achieving a nice sear on both sides of the chicken, it can be finished in the oven. This two-step process results in a perfectly cooked chicken that is both juicy and flavourful. The oven helps ensure that the chicken is cooked through without drying out, as the initial sear has already created a crust.

Tips for Success:

• Use a cast-iron skillet if possible, as it retains heat well and can go directly from the stovetop to the oven.
• Use a high-heat cooking oil, such as canola or olive oil, to prevent the chicken from sticking to the pan.
• For skin-on chicken, sear the chicken skin-side down until the skin is golden brown.
• Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
• Let the chicken rest for a few minutes after cooking to allow the juices to redistribute and ensure a juicy final product.

By following these simple steps, you can achieve a perfectly pan-seared chicken with a tasty crust and juicy, tender meat.

Use a cast iron skillet for even heat distribution

Cast iron skillets are a great option for searing chicken before baking. They are cheap, durable, and can go directly from the stovetop to the oven. They are also relatively non-stick, which is perfect for chicken recipes.

Cast iron skillets are praised for their even heat distribution. However, this is a common misconception. Cast iron is a poor conductor of heat, meaning that when placed on a stovetop burner, it will form clear hotspots directly above the flames, while the rest of the pan remains cool. This is because cast iron has a low thermal conductivity—a measure of a material's ability to transfer heat.

To work around this, preheat your cast iron skillet in the oven. The better heat distribution in the oven will help the pan heat more evenly, creating a superior surface for searing. Place the skillet in a hot oven for 20 to 30 minutes, using a potholder or dish towel for safety. Alternatively, you can preheat the skillet on the stovetop for at least 10 minutes, rotating it occasionally to ensure an even temperature.

Another option is to use a cast iron trivet. Place the trivet on a large gas burner and put your cast iron skillet on top. This will help to distribute the heat more evenly, though the skillet will still not be at a completely uniform temperature.

When searing chicken, it is important to use a heavy-bottomed skillet that retains heat well. Cast iron skillets are ideal for this, as they are thick and can maintain a high temperature. To prevent the chicken from sticking to the pan, use a high-heat cooking oil like canola.

In summary, cast iron skillets are a great option for searing chicken, despite their reputation for uneven heat distribution. By preheating the skillet in the oven or on the stovetop, you can ensure a more even temperature for searing. Cast iron skillets are durable, affordable, and perfect for browning chicken before transferring it to the oven to finish cooking.

Sear for 3-6 minutes on each side

Searing chicken is a great way to lock in moisture and flavour, creating a tasty crust on the outside while keeping the inside juicy and tender. When searing chicken, it is best to use a heavy-bottomed skillet, such as cast iron, and a high-heat cooking oil like canola to prevent sticking.

To get a good sear, it is important to let the pan get hot before adding the oil and chicken. For a chicken breast, sear for 3-6 minutes on each side, or until the surface is golden brown and slightly crisp. The chicken should easily release from the pan when it's ready to flip.

If you are using skin-on chicken, sear skin-side down until the skin is golden brown. For boneless chicken breasts, a good sear can be achieved in 3-4 minutes per side. For bone-in chicken, sear for 2 minutes on each side or until the skin turns dark golden brown.

After searing, the chicken can be finished in the oven. This two-step process results in a nice browning on the outside and a juicy, tender inside.

Bake for 15-20 minutes

Now that you've seared both sides of your chicken, it's time to pop it in the oven. Slide your frying pan into the oven and cook for 15-20 minutes. The cooking time will depend on the size of your chicken breasts. Smaller breasts will take around 15 minutes, while larger ones will need closer to 20 minutes. The ideal temperature for your chicken is 165°F.

If you're cooking with the bone still in, you'll need to increase the cooking time to 12-15 minutes. The exact time will depend on the size of the chicken pieces.

It's important to let your chicken rest after removing it from the oven. This lets the molecules in the meat relax, ensuring your chicken is juicy. Leave it to rest for at least 5 minutes before slicing or serving.

Let the chicken rest for 5 minutes before serving

After removing the chicken from the pan, it is important to let it rest for 5 minutes before serving. This is because the juices need time to redistribute and relax within the meat, ensuring that the chicken is juicy and tender. If you cut into the chicken immediately after cooking, the juices will run out, and your chicken will be drier.

Resting the chicken also gives you time to finish preparing any sides or sauces to go with your meal. It is a good idea to cover the chicken with foil while it rests to keep it warm.

It is also important to note that the chicken will continue to cook while resting, so it is best to remove it from the oven or pan when it is a few degrees below the desired internal temperature. For example, if you are aiming for an internal temperature of 165°F, you should take the chicken out of the oven when it reaches 162°F-163°F, as it will continue to cook and reach the final temperature while resting.

Additionally, if you are using a cast iron pan, it is a good idea to remove the chicken from the pan after cooking, as the hot pan will continue to cook the meat, and you don't want to overcook it.

Resting the chicken for 5 minutes before serving is a crucial step in ensuring that your chicken is juicy, tender, and cooked to perfection.

Frequently asked questions