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!
Seared chicken is a quick, easy and flavorful way to cook chicken that results in a beautiful browned exterior while keeping the inside moist and juicy. It’s all about developing that flavorful, golden brown crust on the outside of the chicken through high heat cooking.
Some home cooks may find the word “searing” scary, but it’s actually a very easy technique that anyone can learn with just a skillet and a few minutes of cooking time. There is a lot of information in this guide. I will explain what seared chicken is, why it’s so tasty, and how to do it perfectly every time.
What is Seared Chicken?
Seared chicken refers to chicken that has been cooked in a pan over high heat, resulting in a crispy, golden brown crust on the exterior while the inside remains tender and juicy.
The high heat causes two important reactions to occur:
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Maillard Reaction – This is a chemical reaction between amino acids and reducing sugars in the chicken skin and meat, which allows hundreds of new flavor compounds to develop. It produces that desirable browning and caramelization on the outside of the chicken.
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Water vaporization—The high heat also quickly evaporates water from the chicken’s skin. When water evaporates, it leaves behind sugars and proteins that go through the Maillard reaction and turn 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.
Even though searing doesn’t really “seal in juices” like many people say it does, it does improve flavor and texture when done right.
Why Sear Chicken?
There are a few key reasons why searing is such an effective and popular cooking method for chicken
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Flavor – The high heat induces the Maillard reaction and caramelization, which develops insane depth of flavor on the exterior of the chicken.
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Texture – Searing gives the chicken skin or exterior a crispy, crackling texture that provides contrast to the moist, tender interior meat.
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Appearance – The golden brown crust and distinctive grill marks are visually appealing and appetizing
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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:
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Make sure the pan and oil are hot enough before adding the chicken. If it’s not sizzling immediately, let it heat longer.
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Don’t crowd the pan. Cook in batches if needed so the pan stays hot.
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Let a crust form before trying to flip the chicken. It should release cleanly from the pan when ready.
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Mix it up by using bone-in chicken thighs or legs for variety. Just adjust cook times.
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Consider finishing in a 400°F oven after searing to ensure even, thorough cooking.
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Allow the chicken to rest after cooking for juicier meat. Don’t slice into it right away.
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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.
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 gives chicken and other meats that mouthwatering look and flavor in addition to sealing 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 Long Does it Take to Sear Chicken?
For searing chicken breasts, leave the first side on the pan for 5 to 6 minutes without moving it. The other side needs another 3 to 5 minutes.
If you are cooking butterflied chicken breasts or boneless, skinless thighs, they won’t need as much time to cook. About 3-4 minutes on the first side and an additional 3 minutes on the other side.
Cooking times will always depend on the thickness of the meat you are cooking; which is why using the meat’s internal temperature as the gauge for doneness is always best. Internal temperature is checked once both sides are browned, and the juices run clear.