WHAT IS A PAN-SEARED CHICKEN BREAST?
They are so easy to make, and yet so good! Pan-searing is a cooking technique that is commonly used with meat, seafood and poultry. Basically you put a pan on a stovetop with some oil (with a high burn point). You then heat the pan, and place the chicken breast into the hot oil. You’ll fry or “sear” the breast at a high heat until the skin starts to caramelize. Pan-seared chicken breasts are the great start to many an excellent meal. Incredibly easy to prepare, you can eat them on their own (they’re that good) or top them with any number of sauces like our creamy pesto or mushroom sauce.
SUGGESTIONS WHEN MAKING PAN-SEARED CHICKEN BREASTS
The sides are up to you! These chicken breasts are good with any number of sides from a simple vegetable or salad to heavier fare like pasta or twice-baked potatoes. They’re also excellent cold to add to salads as a main meal.
- Mandala Tips: You can use either boneless chicken breasts or bone-in for this recipe but bone-in takes a little longer to cook. Press on cooked poultry to see if it’s cooked: It should feel very firm, with little give and any juices should run clear. Consider using breasts with their skin–it protects them from drying out, plus the crispy skin is oh-so-delicious!
WHAT PAIRS WELL WITH PAN-SEARED CHICKEN BREASTS?
Anything. Seriously, unless you are a vegetarian or the breasts are frozen this is a quick and painless way to serve up some protein. Just remember not to overcook the chicken, and to let the seared portion rest off heat for half the cooking time. Then heat it back up briefly and serve! Pan seared chicken breasts can be juicy just like in restaurants if you give them enough time to relax. For an easy video on how to cook some chicken in a stovetop pan, click here! (written by Chef Stef)