▢ 2skinless boneless chicken breasts – about 10 oz each well timed
▢ Salt and pepper to taste OR 7:2:1
Preheat the oven to 375° convection or 400° conventional. Trim and pat dry the chicken with paper towels. If the chicken breast is over ¾ inches thick, flatten it with a meat mallet or the bottom of a heavy pan.
Sprinkle lightly with salt and pepper or the seasoning of your choice.
Put an oven-safe pan (cast iron preferred) over medium-high heat with a teaspoon of oil or some butter. When the oil is hot and shimmering, carefully lay the chicken breast in the hot pan. Brown both sides for 3-4 minutes each.
Get them to be almost the color you want when eating. So, sear, flip, sear, and a final flip into the oven.
Bake for 15-20 minutes until an internal temperature of 165°. The thinner breast will be for 15 minutes, and the bigger breasts for about 20 minutes.
Let rest for 5 minutes before serving. Done in less than 30 minutes.
Do not try with still frozen chicken.
Try to use breasts of about the same size and thicken. If over ¾ inch thick, flatten them with a meat mallet or the bottom of a heavy pan.
Season as you want, but I suggest nothing with sugar that may burn. We use All Purpose Seasoning – 7:2:1 and 7:2:2.
Start searing with a preheated pan, not cold. The oil should be shimmering. You may need more oil if you dont use well-seasoned cast iron or non-stick skillet. Butter will work but if you have smoking, turn the heat down a bit.
Sear in the pan to approximately the final color you want.
First, sear with the smooth side up, then flip, sear, then one final flip as it goes into the oven.
The oven time can vary by size and thickness. Usually, 15-20 minutes, but you must check for the final internal temperature of 165°. Thinner breasts may take as little as 10 minutes.
Rest for 5 minutes after cooking before cutting.
What Does it Mean to Sear Chicken
Chicken that has been seared has been cooked at a high temperature in a hot pan until a golden-brown crust has formed. Oil is used in this process to ensure that the chicken’s surface “sears” evenly without sticking.
In addition to preserving all of the juices in the meat, searing gives chicken and other meats their mouthwatering appearance and flavor.
If you want your chicken to have a crisp crust on the outside, you can cook it this way for a quick entree or before baking it in the oven.
What sears the surface of the chicken does is aid in retaining moisture in the meat, which in turn keeps the flavors inside. If you plan to bake the chicken later, searing it first can be useful because it gives the chicken breast a “crust” and prevents the meat from drying out.
Do you sear chicken breast before baking?
Searing the chicken’s surface helps the meat retain moisture, which in turn preserves the flavors. If you plan to bake the chicken later, searing it first can be useful because it gives the chicken breast a “crust” and prevents the meat from drying out.
How do you sear chicken before baking?
In a sizable cast iron pan, heat the butter and oil over medium-high heat. Add the chicken breasts skin side down as soon as the butter turns dark brown. two minutes, or until the skin turns a deep golden brown, to sear. Flip the breasts and sear for another 2 minutes.
How do you sear chicken breast?
A sizable pan with medium heat should be heated with some olive oil. If too crowded, the chicken will steam instead. Cook until internal temperature reaches 165 degrees Fahrenheit for about 6 to 8 minutes on each side.