Baking Vs Pan-Searing: Which Chicken Method Reigns Supreme?

Whether you should bake or pan-sear chicken breast depends on the result you want to achieve. Baking chicken breast in the oven is a healthier and more economical option as it uses less oil, but it takes longer to cook. On the other hand, pan-searing chicken breast is faster and gives the meat a delicious browning on the outside, which doesn't happen with the gentle heat of an oven.

Pan-searing vs baking: the pros and cons of each method

Pan-searing chicken breasts

Pan-searing chicken breasts is a great way to get juicy, tender, and flavorful chicken with a delicious golden crust. It is also a quick and easy method that can be used to cook chicken breasts evenly, with a cooking time of around 20-30 minutes.

Pros

• Quick and easy method.
• Juicy, tender, and flavorful chicken.
• Golden crust.
• Even cooking.
• Versatile – you can use a variety of seasonings and spices to change the flavor.
• Can be served with a number of sides, including salads, veggies, potatoes, and grains.

Cons

• Requires more attention and monitoring than baking.
• May not be suitable for those who are trying to reduce their fat intake.
• Requires a pan that can be transferred from the stovetop to the oven, such as a cast iron pan.

Baking chicken breasts

Baking chicken breasts is a convenient way to cook chicken, especially if you are short on time or don't want to monitor the cooking process too closely. It is also a healthier option compared to pan-searing, as it uses less oil.

Pros

• Convenient and healthier option.
• Less messy – uses less oil and can be cooked in one pan.
• Faster than pan-searing – takes about half the time.
• Tender and juicy meat.
• Can be served with a variety of sides.

Cons

• May not produce the same golden crust as pan-searing.
• May not be as flavorful as pan-seared chicken.
• Requires preheating the oven, which takes additional time.

How to get a good sear on your chicken breast

Preparation

Before you start cooking, you'll want to prepare your chicken. If your chicken breasts are thick, you may want to flatten them with a meat mallet or the bottom of a heavy pan. The flatter the chicken, the more evenly it will cook. You should also pat the chicken dry with paper towels.

Equipment

You'll need a large skillet or frying pan. Cast iron pans are a good option, as they can go from stovetop to oven and distribute heat evenly. If you don't have cast iron, a heavy-bottomed stainless steel pan will also work well.

Oil

You'll need to use a high-heat cooking oil such as olive oil, canola, or avocado oil. Heat a tablespoon or two of oil in your pan over medium-high heat.

Seasoning

Season your chicken breasts generously with salt and pepper on both sides. You can also add other seasonings like garlic powder, onion powder, paprika, or Italian seasoning.

Cooking

Once your oil is hot, carefully place your chicken breasts in the pan. Don't move them around too much, as this will prevent a golden crust from forming. Sear for 4-8 minutes on each side, depending on the thickness of your chicken breasts. You'll know they're ready to flip when they release easily from the pan and have a golden-brown crust.

Checking for Doneness

The best way to check if your chicken is done is to use a meat thermometer. Insert it into the thickest part of the chicken. You'll know your chicken is cooked when the internal temperature reaches 165°F.

Tips

• Don't cover your pan or use a lid, as this will cause your chicken to steam instead of sear.
• Don't crowd your pan by cooking too many chicken breasts at once. This will cause the chicken to steam instead of sear.
• If your chicken breasts are frozen, thaw them first before cooking.
• If you're making a sauce, deglaze your pan by scraping up the browned bits from the bottom of the pan. This will add extra flavour to your dish.

The best pans to use for each method

If you're looking to bake chicken breasts in the oven, a cast-iron skillet is a great option. It holds heat efficiently and has built-in handles, making it a convenient choice. Alternatively, you can use a large frying pan or skillet that is oven-safe. Make sure to preheat the oven to the desired temperature before placing the chicken in.

For pan-searing chicken breasts, a cast-iron skillet is also an excellent choice. Cast iron excels at even heat distribution without hot spots, making it perfect for achieving a nice sear. If you don't have cast iron, a heavy hard anodized aluminum pan or a stainless steel pan will also work well. Preheat the pan over medium to medium-high heat before adding the chicken.

Tips for perfect chicken breasts

• Allow the chicken breasts to come to room temperature before cooking, to ensure even cooking.
• Pound the chicken breasts to an even thickness to promote even cooking and reduce the chance of overcooking.
• Use a meat thermometer to check the internal temperature of the chicken, which should reach 165°F for food safety.
• For baking, line your pan with foil or parchment paper for easier cleanup.
• When pan-searing, avoid moving the chicken breasts around too much or flipping them frequently. This helps form a golden crust and prevents drying out.

How to avoid overcooking your chicken

Chicken breast is a versatile cut of meat that can be cooked in a variety of ways, from pan-searing to baking. However, it's also quite easy to overcook, resulting in dry and tough meat. Here are some tips to help you avoid overcooking your chicken and achieve juicy, tender results:

Pound the Chicken:

Start with smaller chicken breasts if possible. Larger chicken breasts are more challenging to cook evenly, as the outside can overcook while the inside is still raw. Place the chicken breast between two pieces of plastic wrap and use a meat mallet or rolling pin to pound it to an even thickness. This technique will help the chicken cook more quickly and evenly.

Bring to Room Temperature:

Allow your chicken to sit at room temperature for about 20 minutes before cooking. Cooking cold chicken can lead to uneven cooking, with the outside getting overcooked while the inside remains raw. Removing the chill from the chicken will help it cook more evenly and achieve a better sear.

Use a Meat Thermometer:

Invest in a good meat thermometer to ensure your chicken is cooked to the perfect temperature. The ideal internal temperature for chicken breast is 165°F (74°C). Insert the thermometer into the thickest part of the chicken to check its temperature. Don't rely solely on timing, as different factors can affect cooking time.

Sear and Bake:

Combining searing and baking can help prevent overcooking. Searing the chicken in a hot pan creates a tasty crust, while finishing it in the oven ensures even cooking. Cast iron pans are ideal for this method as they can go directly from stovetop to oven. Sear the chicken for a few minutes on each side, then transfer the pan to a preheated oven at 350°F to finish cooking.

Avoid Overcrowding:

Whether you're searing, roasting, or grilling, avoid overcrowding the cooking surface. Leave enough space between the chicken pieces to allow steam to escape. If necessary, cook in batches to ensure proper airflow and even cooking.

Rest the Meat:

After cooking, let the chicken rest for 3-5 minutes before slicing or serving. This allows the juices to redistribute, preventing them from leaking out and making the meat dry.

Brining and Marinating:

Brining or marinating the chicken can help keep it moist and flavorful. Soak the chicken in salted water (brine) or a marinade overnight in the refrigerator. Before cooking, wipe off any excess salt or marinade, then cook as usual.

Dry the Chicken:

Before cooking, use a paper towel to pat the chicken dry. This will help reduce steaming and promote even browning. It also helps prevent hot oil from splattering when the chicken is added to the pan.

Don't Rinse Chicken:

Avoid rinsing raw chicken before cooking. Rinsing can spread germs and bacteria to your kitchen surfaces and sink. Simply pat the chicken dry with paper towels and cook thoroughly to ensure food safety.

Control Temperature:

When pan-searing, preheat your pan over medium-high heat for about 2 minutes before adding oil and chicken. For baking, preheat the oven to the desired temperature and use a thermometer to monitor the internal temperature of the chicken. Grilling requires a two-zone heat setup: a direct heat zone for searing and an indirect heat zone for slower, more even cooking.

What to serve with your chicken breast

Chicken breast is a versatile dish that can be served with a variety of sides and in a variety of ways. Here are some ideas for what to serve with your chicken breast:

Salads

• Tangy cucumber salad
• Minty snap pea salad with fresh mozzarella and radishes
• Tomato and feta white bean salad
• Radish and goat cheese farro salad bowl
• Simple arugula salad with a lemon vinaigrette and shaved Parmesan
• Kohlrabi and carrot slaw
• Cabbage and apple slaw with honey-lime dressing
• Tangy cabbage and jalapeño slaw

Stovetop Sides

• Mexican restaurant-style cauliflower rice
• Easy lemon-ginger spinach
• 15-minute Parmesan-thyme mushrooms
• Swiss chard with garbanzo beans
• One-pot smoked almond and herb couscous
• Asparagus and radishes with mint

Oven-Baked Sides

• Brown butter radishes
• Super-crispy, oven-baked asparagus fries
• Garlicky Parmesan sweet potatoes
• Roasted carrots with orange
• Potato, squash, and goat cheese gratin

Rice and Pasta Dishes

• Chicken and bacon pasta
• Chicken & chorizo paella
• Chicken & bean enchiladas
• Chicken lasagna with zucchini strips
• Chicken curry
• Chicken cacciatore
• Chicken fajitas

Other Ideas

• Steamed vegetables
• Rice
• Salad
• Chicken wraps
• Chicken power bowls
• Chicken salad
• Roasted vegetables
• Stir-fry with broccoli, carrots, and onions

Frequently asked questions