This post will show you how to sear chicken so it comes out juicy, flavorful, and perfectly browned on both sides.
As you read, you’ll find helpful tips and step-by-step directions to make delicious pan-seared chicken fast!
Searing chicken before baking is a technique that more home cooks should consider trying. While searing chicken may seem like an unnecessary extra step, there are actually several benefits to taking the time to brown the chicken prior to baking it. In this article, we’ll explain what searing is, why you should sear chicken breasts before popping them in the oven, and how to sear chicken properly.
What is Searing Chicken?
Searing refers to quickly browning the exterior of meat using high heat. When you sear chicken, you are cooking the outside at a high temperature which causes browning through a process called the Maillard reaction. This reaction between amino acids and sugars gives seared meat its characteristic brown color and rich, complex flavors.
While searing, the inside stays moist and the outside gets a caramelized crust. It brings out flavors that can’t be reached by oven roasting alone. It’s common to sear meat in a pan on the stove, but you can also do it under the broiler.
Why Should You Sear Chicken Before Baking?
There are a few key benefits to searing chicken before baking it:
1. Enhanced Flavor
It was already said that searing chicken starts the Maillard reaction, which makes the flavor deeper and more savory. The brown crust that forms gives the chicken a flavor you can’t get from baking it alone. Many chefs swear by searing for boosting flavor.
2. Better Texture
In addition to enhancing flavor searing also improves the texture of baked chicken. It helps render fat and gives the exterior a delicious crispy crust. The high heat firms up and caramelizes the surface. The contrast between the crisp exterior and moist interior is what makes seared, baked chicken so tasty.
3. Faster Cooking
You can cut down on the time it takes to cook chicken in the oven by searing it first on the stove. This is because the chicken doesn’t have to bake for as long, which means the meat stays juicy longer.
4. Appearance
The attractive brown crust from searing also improves the appearance of baked chicken. Chicken that is simply roasted in the oven often looks pale and unappetizing. But chicken that emerges from the oven with a crispy, burnished exterior looks far more delicious.
5. Locks in Juices
When chicken is seared, the high heat partially coagulates the proteins on the surface, forming a barrier that locks in moisture as it bakes. This barrier keeps juices from escaping, ensuring tender and juicy meat.
How to Sear Chicken Before Baking
To sear chicken breasts before baking, just follow these simple steps:
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Pat the chicken dry thoroughly with paper towels. Drying the surface helps ensure a nice sear.
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Season the chicken breasts lightly with salt and pepper or any other spices you want
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Warm up 1 teaspoon of oil in a big pan over medium-high heat until it’s very hot. A nonstick or cast iron skillet works best.
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When the oil is shimmering, carefully add the chicken breasts skin-side down. Let cook without moving for 3-4 minutes until nicely browned.
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Flip and sear the second side for another 2-3 minutes until golden brown.
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Transfer the seared chicken to a baking sheet and finish cooking in the oven until fully cooked through. Bake at 400°F for 10-15 minutes if the breasts are 1 inch thick.
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Let the chicken rest for 5 minutes before slicing and serving.
Searing really only takes 5-10 minutes total. But it makes a huge difference in terms of flavor and texture for baked chicken breasts. Once you try it, you’ll find it’s worth that extra bit of time.
The key is getting the pan hot before adding the chicken so it browns rather than steams. Don’t overcrowd the pan, and let the chicken sear without moving it so you get an evenly caramelized crust.
For best results, pat the chicken dry before searing. And resist the urge to keep flipping and moving it during searing. Just a sear per side is all you need.
While searing in a pan is most common, you can also sear chicken under the broiler. Simply place seasoned chicken on a sheet pan, broil for a few minutes per side until browned, then transfer to the oven to finish baking.
So if you aren’t already searing your chicken before baking, we definitely recommend giving it a try! It takes little effort but yields big rewards in terms of flavor and texture. Once you discover how much better your baked chicken tastes, you’ll never go back to simply baking it plain again. Let us know if you have any other questions!
What Does it Mean to Sear Chicken
“Sear” chicken means to cook it in a hot pan over high heat until a golden brown crust forms on top. This is done with oil so the chicken’s surface ‘sears’ evenly without sticking.
Searing chicken and other meats makes them look and taste delicious, and it also keeps all the juices inside the meat.
You can cook chicken in this fashion for a quick entreé or before baking it in the oven if you want your chicken to have a crisp crust on the outside.
How to Keep Chicken from Sticking to the Pan
First heat the pan, then add the oil and heat it up. This will keep the chicken from sticking to the pan. Once hot, place the chicken and do not move it from where it’s placed. You can test the heat by adding a few water droplets; if they sizzle- you’re ready to cook!.
Raw meat will always “stick” so keeping the chicken in place is very important.
It also helps to make sure the pan is clean from a previous cooking batch. Any small food particles or residue will make the chicken stick to the pan.
Watch this video to see how to make perfectly seared chicken every time, see how to avoid the chicken getting “stuck” and more!
How To Sear Chicken Thighs Before Baking
FAQ
Should chicken be browned before baking?
The secret is to brown the chicken in a hot pan on both sides and then slide the pan into a pre-heated oven for a few minutes. That’s it! This creates a nice browning on the outside and the oven finished off the cooking. It’s also done in half the time it takes to just cook chicken in the oven alone.
Do you sear chicken before you bake it?
Browning the chicken on the outside helps keep the meat moist, which in turn keeps the flavors inside. It’s better for the chicken breast to have a “crust” before baking it, so searing it first can help. The meat won’t dry out.
Should you sear before or after baking?
The gentle and consistent heat in the oven provides more control of the internal temperature and prevents overcooking. Cooking in the oven below 300 degrees activates enzymes that tenderize the meat. Pan-searing at the end of cooking develops a golden brown crust through the Maillard Reaction.
Is it better to pan sear or bake chicken breast?
What’s The Best Way To Cook A Chicken Breast? The best and easiest way to cook a chicken breast is in a hot cast iron pan without any bones or skin. You are far less likely to overcook the chicken breast compared to baking it in the oven or poaching it in water.