Pan-Seared Chicken: Golden, Juicy Perfection

Pan-seared chicken breast is a quick and easy way to cook chicken that results in a juicy, tender and flavourful dish. The chicken is simply seasoned and cooked in a hot skillet, making it a convenient option for those short on time. This method of cooking chicken breasts ensures they don't dry out, and the stovetop technique means you can have crisp and juicy chicken ready in minutes.

The process involves lightly seasoning the chicken breasts, then pan-frying them until golden and crisp. The result is a protein-packed dish that can be added to salads, grain bowls, or served as a main with your favourite sides.

The key to a good pan-seared chicken breast is to use a heavy-bottomed pan to distribute heat evenly, and only flip the chicken once to help form a golden crust.

Characteristics of Pan-Seared Chicken Breast

How to choose the right chicken

When choosing the right chicken for pan-searing, there are a few things to consider. Firstly, it is best to use boneless, skinless chicken breasts that are of similar size, as this will ensure even cooking. If you do have thicker chicken breasts, you can slice them in half or pound them with a meat mallet to create an even thickness. This will help the chicken cook evenly and prevent overcooking or undercooking.

It is also important to note that bone-in chicken breasts take much longer to cook through, so if you are using bone-in chicken, it is recommended to cook it in the oven to ensure it heats through completely without burning the outside.

When preparing the chicken for pan-searing, it is crucial to pat the chicken dry with paper towels before seasoning. This will help remove any excess moisture and promote a better sear. Season the chicken generously with salt and pepper, as well as any other desired spices or herbs. You can also use a marinade, but be sure to shake off any excess before adding the chicken to the pan.

In terms of oil, it is best to use an oil with a high smoke point, such as olive oil or avocado oil, as this is ideal for pan-frying chicken over high heat.

Lastly, it is important to let the chicken rest at room temperature before cooking to remove some of the chill from the refrigerator. This will help the chicken cook more evenly and achieve a better sear.

Pan-searing vs baking

There are various ways to cook chicken, each with its pros and cons. This article will focus on two popular methods: pan-searing and baking. We will explore the differences between the two, highlighting the unique qualities and potential drawbacks of each approach. So, whether you are a seasoned chef or a novice cook, read on to discover which method might be the best fit for your next culinary endeavour.

Pan-Searing Chicken

Pan-searing is a cooking technique that involves briefly exposing chicken to high heat in a hot pan, typically made of cast iron, to create a golden-brown crust while retaining a juicy interior. This method is ideal for those who want a crispy exterior with a moist and tender inside. It works best with boneless chicken breasts or thighs and is a great option for those seeking a quick and easy weeknight dinner.

Pros of Pan-Searing

• Speed: Pan-searing is a faster method than baking, taking less than 30 minutes in most cases.
• Flavour: The high heat of pan-searing creates a Maillard reaction, adding unique flavours that baking may not achieve.
• Juiciness: Searing helps lock in moisture, resulting in juicy chicken breasts.
• Fewer Dishes: Pan-searing typically requires fewer dishes as you can use the same pan on the stovetop and in the oven.

Cons of Pan-Searing

• Skill: Pan-searing requires more attention and skill than baking, as you must monitor the heat and carefully time the searing process.
• Smoke: Due to the high heat, pan-searing can sometimes create more smoke than baking, which may be a concern for those with sensitive smoke detectors or respiratory issues.

Baking Chicken

Baking chicken is a popular choice for those seeking a hands-off approach to cooking. It involves placing the chicken in an oven preheated to a specific temperature and cooking it until it reaches the desired internal temperature. This method is often used for whole chickens but can also be applied to portioned cuts.

Pros of Baking

• Convenience: Baking allows for more passive cooking, as you can leave the chicken in the oven without constant monitoring.
• Batch Cooking: Baking is ideal for cooking larger batches of chicken at once, as you are not limited by pan space.
• Less Smoke: Baking generally produces less smoke than pan-searing, making it a better option for those sensitive to smoke.

Cons of Baking

• Time: Baking can take longer than pan-searing, especially for larger pieces of chicken.
• Dryness: Without proper attention to temperature and timing, baked chicken can become dry if overcooked.
• Less Flavour: Baking may result in a less intense flavour profile compared to the complex flavours achieved through pan-searing.

Both pan-searing and baking have their advantages and disadvantages. Pan-searing is ideal for those seeking a quick, flavourful, and juicy chicken dish, while baking may be preferred for its convenience and ability to handle larger batches. Ultimately, the best method depends on your specific needs, preferences, and circumstances.

Happy cooking!

The best oils for pan-searing chicken

When pan-searing chicken, it is best to use a refined oil with a higher smoke point. Oils with a high smoke point include canola, safflower, peanut, sunflower, and soy oils. These oils are refined and have neutral flavours, so they won't overpower the other foods in your dish.

Avocado oil

Avocado oil is a good choice for pan-searing chicken as it is very stable and can be heated to high temperatures without smoking. It has a smoke point of 500°F (260°C) and will hold steady after the smoke point. It takes up to half an hour of sustained heating before avocado oil degrades.

Extra virgin olive oil

Extra virgin olive oil has a lower smoke point than some other oils, but it holds up better over prolonged heat because of its antioxidant content. It can be used for searing, sautéing, stir-frying, roasting, and low-temperature frying. However, it may not be the best choice if you are watching your calorie intake, as it has a stronger flavour and may be more expensive than other oils.

Other oils

Other oils that can be used for pan-searing chicken include vegetable oil, corn oil, and grapeseed oil.

How to season chicken breasts

The Basics

Before you start cooking, make sure you have the right equipment. You'll need a large skillet or cast-iron pan, a meat thermometer, and a meat mallet or tenderiser. Take your chicken breasts from the fridge—they should be cold when you start cooking. You'll also want to pat them dry with a paper towel.

If your chicken breasts are of different thicknesses, you can use your meat mallet to pound the thicker parts until the breast is of a uniform thickness. Be careful not to pound the chicken too thin, as it will cook too quickly and may dry out.

Seasoning

Now it's time to season your chicken breasts. You can use salt and pepper, or get creative with other seasonings. Here are some options:

• Lemon pepper
• Montreal steak seasoning
• Garlic herb seasoning
• Mediterranean seasoning
• Brazilian chicken seasoning
• Italian seasoning
• Smoked paprika
• Sweet paprika
• Oregano
• Cayenne
• Sea salt
• Black pepper
• Garlic powder
• Onion powder

Sprinkle your chosen seasonings over the chicken breasts, making sure to coat both sides. You can also massage the seasoning into the chicken to ensure it is distributed evenly.

Cooking

Once your chicken is seasoned, heat some olive oil in your skillet over medium-high heat. You want the oil to be shimmering, but be careful not to let it smoke.

Place your chicken breasts in the hot pan. Let them cook undisturbed for about 2 minutes, then flip them over. You may need to add a little more oil at this point. Place a pat of cold butter on top of each breast, then cook for another 2 minutes.

Turn off the heat and cover the pan. Let the chicken sit for about 6 minutes, so that it can finish cooking gently and retain its moisture.

The chicken is ready when it reaches an internal temperature of 165ºF. Always use a meat thermometer to check, as cooking times can vary depending on the thickness of your chicken breasts and the heat of your stove.

How to serve pan-seared chicken breast

Pan-seared chicken breast is a versatile dish that can be served in a variety of ways. Here are some ideas on how to serve this delicious protein:

Salads and Bowls:

• Slice the chicken and serve it over a simple Caesar salad or a garden salad.
• For a heartier option, add it to a chicken Cobb salad or a chicken Caesar salad with homemade croutons.
• Give a winter kale salad or an autumn harvest bowl a protein boost by including the sliced chicken breast.
• For a more substantial meal, serve the chicken on a bed of cauliflower mash or air-fried potatoes to soak up all the juices.

Vegetables:

• Green beans, carrots, asparagus, sautéed leafy greens, or Brussels sprouts make excellent side dishes to accompany the chicken.
• You can also start some vegetables in the oven before cooking the chicken, so you have a complete meal ready at the same time. Try roasted zucchini, cauliflower, Brussels sprouts, or baked asparagus.
• Other options include pairing the chicken with sautéed broccoli or fried zucchini, or using appliances like an Instant Pot to cook broccoli or air-fryer vegetables.

Starches:

Starches like rice, quinoa, and potatoes (mashed, roasted, or sweet) go well with the chicken and can be served as sides or a base for the dish.

Sauces:

For an extra flavour boost, serve the chicken with a variety of sauces such as barbecue sauce, cream of mushroom soup, teriyaki sauce, Thai peanut sauce, alfredo sauce, buffalo sauce, mango marinade, or jerk marinade.

Leftovers and Reheating:

• While pan-seared chicken is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• For longer storage, place the cooled chicken in a freezer-safe bag or container and freeze for up to 3 months.
• To reheat without drying out the chicken, use a bit of chicken broth in a covered hot skillet or a covered baking dish in a moderate oven. These methods gently steam the chicken, keeping it moist.

With its juicy texture and versatile flavour, pan-seared chicken breast is a great option for quick lunches, weeknight dinners, and meal prep.

Frequently asked questions