Skillet Size For Chicken Pan Sauce Perfection

Chicken is a versatile dish that can be cooked in a variety of ways, but one of the most popular methods is skillet cooking. Skillet chicken is a quick and easy way to get delicious, juicy, and tender chicken with a golden crust. The key to achieving this is using a heavy-bottomed pan, such as cast iron, to distribute heat evenly and prevent hot spots.

The size of the skillet is an important consideration when cooking chicken with a pan sauce. While a larger skillet may seem like the obvious choice to avoid crowding the pan, a skillet that is too large will cause the sauce to reduce too quickly and become too thick. On the other hand, a skillet that is too small will result in the chicken being crowded and steaming instead of searing. Therefore, it is best to use a skillet that is just large enough to fit the chicken comfortably with a little bit of space around each piece.

How to choose the right skillet size for your chicken

The size of the skillet you choose for your chicken with pan sauce will depend on several factors, including the number of servings, the cut of chicken, and the desired level of browning. Here are some tips to help you select the right skillet size for your chicken dish:

Consider the Number of Servings

The number of people you are serving will determine the size of the skillet you need. If you are cooking for a small or medium-sized group, a 12-inch skillet should be sufficient. However, if you are serving a larger group, you may need a larger skillet or multiple skillets to accommodate the number of chicken pieces.

Choose the Right Cut of Chicken

The cut of chicken you choose will also impact the size of the skillet. Boneless, skinless chicken breasts or thighs are common choices for skillet recipes. If you are using bone-in chicken, such as chicken thighs or legs, you will need a larger skillet to ensure even cooking. Bone-in chicken pieces tend to take longer to cook through, so a larger skillet can help distribute the heat more evenly and prevent burning.

Allow for Space in the Skillet

When selecting a skillet, it is important to allow for enough space so that the chicken pieces are not overcrowded. Overcrowding the skillet can lead to uneven cooking and prevent proper browning. A good rule of thumb is to leave at least 1 inch (2.5 cm) of space between each piece of chicken in the skillet. This will allow for even cooking and browning on all sides of the chicken.

Select the Right Material

The material of the skillet can also impact the size you choose. Cast iron skillets are a popular choice for chicken with pan sauce as they distribute heat evenly and retain heat well. Other options include hard anodized aluminum or stainless steel skillets. Avoid non-stick pans as they may not produce the desired browning.

Consider the Stove Size

Finally, consider the size of your stove or cooktop when selecting a skillet. If you have a standard-sized stove, a 10-inch or 12-inch skillet should fit comfortably on the burner. If you have a larger stove or a commercial range, you may be able to accommodate a larger skillet.

In summary, when choosing a skillet for your chicken with pan sauce, consider the number of servings, the cut of chicken, the desired level of browning, and the material of the skillet. Allow for enough space in the skillet to ensure even cooking and browning, and select a skillet that fits comfortably on your stove or cooktop. With the right skillet size, you'll be well on your way to creating delicious and perfectly cooked chicken dishes.

The benefits of using a lid when cooking chicken in a skillet

Using a lid when cooking chicken in a skillet has several advantages and some potential drawbacks. One of the main benefits is that it helps the chicken cook more evenly and prevents oil splatters, creating a safer and cleaner cooking environment. Covering the chicken also retains moisture, resulting in juicier and more tender meat. The trapped heat and steam reduce cooking time and ensure that all parts of the chicken cook at the same rate, minimising the risk of undercooked meat.

However, covering the chicken can hinder the browning process and may result in a less crispy skin. The trapped steam and moisture can lead to a soggy coating and impact the desired texture and flavour of the dish.

To summarise, the key benefits of using a lid when cooking chicken in a skillet include:

• Even cooking and prevention of oil splatters
• Retention of moisture, resulting in juicier and more tender chicken
• Reduced cooking time due to trapped heat and steam
• Minimised risk of undercooked chicken

Therefore, the decision to use a lid or not depends on the desired outcome and personal preference. Using a lid is advantageous for ensuring moist and tender chicken, while leaving it uncovered is preferable for achieving a crispy exterior.

Tips for seasoning chicken breasts

A perfectly cooked chicken breast is juicy, tender, and flavourful. Here are some tips to achieve that:

Brining

Brining the chicken breast in lukewarm saltwater for 15 minutes is an absolute must. Brining makes the chicken extra juicy and helps it come up to room temperature, ensuring even cooking. If you're short on time, you can also brine the chicken for up to 6 hours in the refrigerator.

Seasoning

A simple seasoning mix of salt, pepper, garlic powder, and paprika can be used. Alternatively, you can use a store-bought blend like Italian seasoning or experiment with other dry seasoning mixes such as Everything Bagel Seasoning.

Cooking

Cooking the chicken at a high temperature (around 425-450°F) for a short time (15-20 minutes) is the key to achieving a nice crispy "crust" on the outside while retaining moisture and tenderness on the inside. The thicker the chicken breast, the longer it will need to cook. Using a meat thermometer is the best way to ensure the chicken is cooked to the correct temperature (165°F) without overcooking it.

Resting

Letting the chicken rest for 5-10 minutes after cooking is crucial to allow the juices to redistribute and lock in moisture before serving. Tent the chicken loosely with foil to keep it warm while it rests.

How to prevent chicken breasts from drying out in a skillet

Chicken breasts are notorious for drying out quickly, but there are several ways to prevent this. Here are some tips to ensure your chicken breasts stay moist and juicy when cooking in a skillet:

Preparation

Before cooking, there are several steps you can take to ensure your chicken breasts stay moist. Firstly, you can use a marinade or brine to add moisture and flavour to the meat. A marinade can be made with a blend of aromatic spices and liquid flavourings such as soy sauce, lime, rosemary, buttermilk or yoghurt. For best results, leave the chicken to marinate for at least two to three hours, or overnight. Alternatively, a brine can be made with just water, salt and a pinch of sugar. Leave the chicken in the brine for a minimum of 15 minutes or up to a few hours.

Another way to prepare your chicken breasts is to pound them with a meat mallet before cooking. This helps to tenderise the meat by breaking down its tough fibres, and also thins it out for more even cooking. Place the chicken on a flat surface, cover with cling film, and use a mallet or heavy object such as a rolling pin to pound the meat to a ¼ inch thickness.

Cooking

When it comes to cooking your chicken breasts, there are several techniques you can use to prevent them from drying out. Firstly, make sure you are cooking at the right temperature. Chicken breasts dry out when cooked at high temperatures, so it is best to cook them at a lower temperature for a longer period of time.

It is also important not to overcook your chicken breasts. They are ready when the juices run clear, and the meat registers 160-165°F on a meat thermometer. Overcooking will cause the proteins in the meat to shrink and push out moisture, resulting in dry, tough chicken.

To ensure even cooking, it is best to cook your chicken breasts at a steady temperature, turning them only once. This will help to create a delicious browned crust on the outside while keeping the inside moist.

You can also try cooking your chicken breasts with a sauce or other ingredients. For example, you could try a simple pan sauce by deglazing your pan with chicken broth or white wine, scraping up the browned bits from the bottom of the pan to add flavour. Alternatively, you could try cooking your chicken with vegetables, such as in a stir-fry, or with a creamy sauce such as an alfredo or parmesan garlic mushroom sauce.

Resting

Once your chicken breasts are cooked, it is important to let them rest before serving. Cover the meat with foil and let it rest for at least five minutes. This allows the juices to distribute throughout the meat, ensuring it is moist and juicy.

By following these simple tips, you can ensure your chicken breasts stay moist and juicy when cooked in a skillet.

How to make a simple pan sauce for chicken

A pan sauce is a simple and adaptable sauce that can be made in the same pan as your chicken. It is a great way to add flavour to your chicken dish and elevate your dinner. Here is a step-by-step guide on how to make a simple pan sauce for chicken:

Ingredients:

• Chicken breasts
• Olive oil
• Shallots or onions
• White wine
• Chicken broth
• Lemon or Dijon mustard
• Unsalted butter
• Salt and pepper
• Fresh herbs (optional)

Method:

• Flatten the chicken breasts: Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet, rolling pin, or a wine bottle until they are of uniform thickness. This will help them cook faster and more evenly.
• Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until they are browned on the outside and just barely cooked through, about 5 minutes on each side. You can also cook chicken thighs, steak, tofu, fish, or scallops in the same way.
• Set the chicken aside: Remove the chicken from the pan and set it aside on a plate. Do not wash the pan, as the little browned bits in the pan will be the flavour base for your sauce.
• Sauté the aromatics: Add shallots, onions, garlic, or other aromatics to the same pan and sauté until tender. You can add some herbs or seasonings if desired.
• Deglaze the pan: Add white wine to the pan and scrape up the browned bits from the bottom. This will release the flavours and create a savory sauce.
• Make the sauce: Add chicken broth and bring the mixture to a simmer. Season with salt and pepper, and add lemon juice and/or Dijon mustard for a bright, tangy flavour.
• Finish the sauce: Simmer the sauce to blend the flavours and concentrate it. You can add other seasonings or a bit of butter, cream, olive oil, or sour cream for richness.
• Serve: Either pour the sauce over the chicken or return the chicken to the pan to finish cooking.

Tips:

• You can also add other ingredients to your pan sauce, such as citrus juice, Worcestershire sauce, vinegar, mustard, fresh herbs, minced anchovies, hoisin sauce, or oyster sauce.
• If you want a thicker sauce, you can use stock or add a little cornstarch mixed with water.
• For a beef dish, you can substitute red wine for white wine, or use half wine and half beef stock.

Frequently asked questions