What is Seared Chicken? A Complete Guide to This Simple Yet Flavorful Cooking Technique

Seared chicken is a quick, easy, and tasty way to cook chicken that gives the outside a nice brown color while keeping the inside juicy and moist. It’s all about cooking the chicken over high heat to get that tasty, golden brown crust on the outside.

While searing may sound intimidating to some home cooks, it’s actually a very simple technique that anyone can master with just a skillet and a few minutes of active cooking time. In this complete guide, I’ll explain exactly what seared chicken is, why it’s so delicious, and provide a step-by-step walkthrough on how to sear chicken perfectly every time.

What is Seared Chicken?

Seared chicken is chicken that has been cooked in a pan over high heat so that the outside gets a crispy, golden brown crust and the inside stays juicy and tender.

The high heat causes two important reactions to occur:

• Maillard Reaction: This is a chemical reaction that happens between amino acids and reducing sugars in the meat and skin of the chicken. It creates hundreds of new flavor compounds. It gives the outside of the chicken that nice browning and caramelization.

• Evaporation – The high heat also causes moisture to evaporate rapidly from the exterior of the chicken. As the moisture evaporates, it leaves behind protein and sugars which then undergo the Maillard reaction and brown.

Because of this, seared chicken gets a very tasty, textured crust that makes a simple chicken dish more complex, rich, and deep. The browning also makes the dish look great.

While searing doesn’t technically “seal in juices” as is often claimed, it does provide undeniable flavor and textural benefits when done properly.

Why Sear Chicken?

There are a few key reasons why searing is such an effective and popular cooking method for chicken

• Flavor – The high heat induces the Maillard reaction and caramelization, which develops insane depth of flavor on the exterior of the chicken.

• Texture – Searing gives the chicken skin or exterior a crispy, crackling texture that provides contrast to the moist, tender interior meat.

• Appearance – The golden brown crust and distinctive grill marks are visually appealing and appetizing

• Speed – Searing is a quick cooking technique that allows you to rapidly develop flavor before finishing cooking through gentler methods.

While seared chicken does lose a bit more moisture than chicken cooked solely through gentle simmering or poaching, the flavor and textural benefits far outweigh the slight drying effect for most.

How to Sear Chicken Perfectly

Searing chicken is simple but requires a few key steps to get it just right:

1. Pat the Chicken Dry

Any excess moisture on the exterior of the chicken will inhibit browning and lead to steaming. Make sure to pat the chicken pieces very dry with paper towels.

2. Season Liberally

Season the chicken all over with salt, pepper and any other spices or herbs you want. I love using garlic powder, smoked paprika, thyme and rosemary.

3. Use a Heavy Skillet

Choose a heavy pan like cast iron or stainless steel that retains heat well and distributes it evenly. Nonstick pans won’t work as well.

4. Heat the Pan Properly

Heat the skillet over medium-high heat until it’s very hot. The oil should shimmer when added.

5. Sear Undisturbed

Add just enough oil to coat the pan and carefully lay the chicken pieces in. Resist flipping or moving them until they naturally release from the pan.

6. Flip and Repeat

Once the pieces release cleanly, flip and sear the other side until nicely browned.

7. Check Internal Temp

Use a meat thermometer to ensure the chicken reaches 165°F internally for food safety.

8. Rest and Serve

Let the chicken rest for 5 minutes before slicing and serving for maximum juiciness. Enjoy your seared chicken masterpiece!

Tips for the Best Results

Follow these tips for perfect seared chicken every time:

• Make sure the pan and oil are hot enough before adding the chicken. If it’s not sizzling immediately, let it heat longer.

• Don’t crowd the pan. Cook in batches if needed so the pan stays hot.

• Let a crust form before trying to flip the chicken. It should release cleanly from the pan when ready.

• Mix it up by using bone-in chicken thighs or legs for variety. Just adjust cook times.

• Consider finishing in a 400°F oven after searing to ensure even, thorough cooking.

• Allow the chicken to rest after cooking for juicier meat. Don’t slice into it right away.

• Add aromatics like garlic, shallots or herbs to the pan with some butter after searing for bonus flavor.

Common Questions

Does searing seal in juices or lock in moisture?

No, searing does not seal in juices or moisture like commonly thought. The high heat will actually cause greater moisture evaporation compared to other cooking methods. Searing is really all about flavor and texture development.

What’s the difference between searing and pan frying?

Searing uses very high heat to quickly brown the exterior. Pan frying relies on slightly lower heat aimed more at gently cooking through rather than developing a crispy crust.

What oil should I use to sear chicken?

High smoke point oils like avocado, vegetable, grapeseed or canola work best. Olive oil can be used for a lower-temp sear. Avoid butter or it may burn.

How do I know when the chicken is seared enough?

Look for a deep golden brown crust on both sides. The thickness of the chicken will determine how long it takes, usually 3-5 minutes per side.

Can I sear chicken that was previously frozen?

Yes, as long as it’s fully thawed and patted very dry first. The excess moisture in frozen chicken can inhibit browning otherwise.

The Takeaway

Seared chicken is one of the tastiest yet easiest cooking methods out there. All it takes is high heat, a heavy pan, and a few minutes per side to transform basic chicken into a flavorful masterpiece. Master this technique and you’ll be able to add delicious browning, texture and visual appeal to all kinds of chicken dishes.