How to pan-sear chicken breast so it's golden brown and juicy?

Question

See how to sear chicken breasts for crisp edges and moist centers.

Answer 1

To pan-sear chicken breast for a golden-brown crust and juicy interior, use medium-high heat, pat the chicken dry, and sear for 5-6 minutes per side without moving it, then reduce heat and cook until the internal temperature reaches 165°F (74°C).

Detailed Explanation:

Achieving perfectly pan-seared chicken breast requires attention to a few key details. Here's a step-by-step guide:

1. Prepare the Chicken: Start by patting the chicken breast completely dry with paper towels. This is crucial for achieving a good sear. Moisture is the enemy of browning. Season generously with salt, pepper, and any other desired spices.
2. Heat the Pan: Place a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add about 1-2 tablespoons of oil with a high smoke point, such as avocado oil, canola oil, or vegetable oil. Let the oil heat up until it shimmers and is almost smoking.
3. Sear the Chicken: Carefully place the chicken breast in the hot pan, ensuring there's enough space around each piece. Avoid overcrowding the pan, as this will lower the temperature and steam the chicken instead of searing it.
4. Resist the Urge to Move: Let the chicken sear undisturbed for 5-6 minutes per side. This allows a golden-brown crust to form. You'll know it's ready to flip when it releases easily from the pan. If it sticks, it's not ready yet.
5. Reduce Heat and Finish Cooking: After flipping, reduce the heat to medium or medium-low. Continue cooking for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) using a meat thermometer.
6. Rest the Chicken: Once cooked, remove the chicken from the pan and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.

Pro Tip:

Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C). Overcooking will result in dry chicken, while undercooking poses a health risk. Insert the thermometer into the thickest part of the breast, avoiding bone.