For more than 20 years, Jan has been cooking and writing about food. She has demonstrated her cooking on various television networks, including the Food Network.
In essence, there are only a few simple steps involved in pan-searing a chicken breast. You dont need a recipe, just a little technique. With the right pan, the right amount of heat, a little oil, salt, pepper, and any other seasonings you like, you can get started.
Furthermore, after learning how to sear a chicken breast, you’ll be able to apply the technique to a variety of other proteins, such as pork, beef, lamb, and fish. So set aside your recipes, unwind, and prepare to learn one of the best cooking techniques available.
7 Steps to the Perfect Pan-Seared Chicken Breast
Step 1: Start With the Right Skillet
The best skillet is really just a matter of personal preference, and you have a few options. I like either cast iron or stainless steel. I’ve always relied on cast iron, and I still adore it. But because I have a big family, cast iron skillets bigger than 12 inches become absurdly heavy. They also take a bit more maintenance than regular cookware. Not much more after you get used to it, but it is something to think about. Therefore, cast iron is a great option and the first one I would suggest if you’re cooking for up to 4 people.
Another excellent choice is stainless steel. I frequently use several large (over 12 inch) stainless skillets. They are affordable, long-lasting, and simple to clean, so it’s a win. Make sure the bottom of the stainless skillet is nice and heavy as the one thing to look out for when purchasing one. This makes the pan behave more like a cast iron skillet by improving the pan’s ability to retain heat and distribute it evenly. A good investment is always heavy-bottomed cookware, and one of the more affordable options is plain stainless steel.
Non-stick cookware is one thing you do not want in this situation. Getting a nice golden crust on non-stick surfaces is much more difficult, if not impossible. In fact, I only have one non-stick cooking appliance in my kitchen, an omelet pan. With care, cast iron can be made nearly non-stick for everything else, while stainless steel is lighter and better for larger batches of cooking.
Cooking time for a chicken breast can be significantly decreased by cutting it in half horizontally. To reduce cooking time if your chicken breasts are large, think about taking this simple step. It also helps to reduce portion sizes, and stretch proteins!.
Step 4: Add the Chicken to the Hot Skillet
Add the chicken to the pan without crowding it once the skillet and oil are hot enough. If your oil is heated properly, you will hear a soft sizzle. That sizzle gives you feedback. A gentle sound and its perfect. No sound and its too soon. The oil is too hot if it makes a loud popping sizzle.
At this point, youre going to leave it alone. For the first eight to ten minutes, don’t flip it or move it. There are several things happening at this point.
Don’t cram too many chicken breasts into your skillet; leave plenty of space around them. This helps form a nice, golden, crusty exterior.
FAQ
Is stainless steel good for cooking chicken?
Pittman considers the stainless steel fry or sauté pan to be the best choice for home cooks in general. Since stainless steel can easily brown meat while assisting in the development of rich flavor in pan drippings that wouldn’t develop in nonstick, it works well with most proteins, particularly chicken.
How do you keep chicken breast from sticking to the pan?
Utilize a high-heat cooking oil, such as canola, to keep the chicken from sticking to the pan. Boneless chicken breasts, thighs, and chicken tenders are all excellent candidates for searing. You should sear the chicken skin-side down until the skin is golden brown if it has skin-on cuts.
How long does a chicken breast take to cook in a pan?
Pan-fried chicken breast recipe 2. If the chicken breasts have skin, place it skin-side down in the hot oil and cook for two to three minutes, or until browned. Then, flip the food over, close the lid, and cook for 7-8 minutes, or until it is thoroughly cooked.
How do you cook chicken breast in a pan so it doesn’t dry out?
- Flatten the chicken breasts. …
- Season the chicken breasts. …
- Heat the pan. …
- Without stirring, cook the chicken breasts over medium heat for one minute.
- Flip the chicken breasts. …
- Turn the heat down to low. …
- Cover the pan and cook on low for 10 minutes.
- Allow to sit for an additional 10 minutes after turning off the heat.
