Stovetop Chicken Browning: The Perfect Technique

Boneless, skinless chicken breasts are a versatile staple that can be cooked in a variety of ways. One popular method is to brown the chicken on the stove before finishing it in the oven. This two-step approach adds flavour and ensures the chicken is moist and tender. To achieve this, the chicken is seared on a stovetop over medium-high heat for 3-7 minutes on each side, before being transferred to the oven to reach an internal temperature of 165°F. This browning process can be done in a variety of pans, with cast iron being a popular choice due to its even heat distribution and non-stick properties. The oven step can be as short as 15 minutes, resulting in a quick and tasty weeknight dinner.

How to brown boneless skinless chicken on the stove

Use a cast-iron pan for even heat distribution

Using a cast-iron pan is a great option when browning boneless, skinless chicken on the stove. Not only is cast iron cheap and relatively non-stick, but it also excels at even heat distribution without hot spots. This makes it a perfect choice for this recipe.

To start, place a 10-inch cast-iron skillet on the stove over medium-high heat. If you are cooking more than two chicken breasts, use a 12-inch skillet, which will fit up to four chicken breasts. Add a teaspoon of oil or butter to the pan. When the oil is hot and shimmering, carefully lay the chicken breast in the pan.

Next, brown each side of the chicken for 3-4 minutes. You want to get the chicken to a golden colour, so it is almost the colour you want when eating. This process is called searing, which creates a Maillard reaction, leading to browning and new flavours. It is different from caramelization, which only involves carbohydrates.

Once the chicken is browned, flip it one more time and place the cast-iron pan in the oven to finish cooking. Cast iron can quickly go from the stovetop to the oven safely, making it a convenient choice for this recipe.

Sear the chicken to add flavour

Searing chicken is a great way to add flavour to your dish. Searing creates a Maillard reaction, caused by heating proteins and carbohydrates, leading to browning and new flavours. This reaction is different from caramelisation, which only involves carbohydrates.

To sear boneless, skinless chicken on the stove, start by patting the chicken dry with paper towels. Then, season the chicken all over with salt and pepper. You can also experiment with other spices and seasonings, such as cumin, chilli powder, or cayenne pepper, to add extra flavour.

Next, heat some oil in a large skillet over medium-high heat. You can use canola oil, olive oil, or another cooking oil of your choice. Heat the oil until it is shimmering, which should take around 3 minutes. Carefully place the chicken in the hot pan and cook without touching, poking, or moving it for 5 to 7 minutes.

Flip the chicken and cook for another 5 to 7 minutes, or until it reaches an internal temperature of 165°F. For a golden-crisp exterior, cook the chicken for 3 to 4 minutes on each side, searing both sides before placing it in the oven.

After searing, you can finish cooking the chicken in the oven or continue cooking it on the stovetop, depending on your preference and the recipe you are following.

Cook for 10-14 minutes, flipping halfway

Cooking boneless skinless chicken breasts on the stove requires a few simple steps. First, pat the chicken dry with paper towels. Next, season the chicken with salt and pepper or a homemade seasoning blend. For a spicier kick, add cumin, chili powder, or cayenne pepper. You can also rub the chicken with olive oil, canola oil, or butter to prevent it from drying out and ensure a juicy interior.

Now, you're ready to start cooking. Place a large skillet, preferably cast iron, on medium-high heat and add oil or butter. Once the oil is shimmering, carefully add the chicken to the pan. This is the key step: cook the chicken for 10-14 minutes, flipping halfway through the cooking process. Do not poke or move the chicken while it's cooking. After flipping, you can add butter or ghee to the pan for extra flavor.

The chicken is done when it reaches an internal temperature of 165°F. Use an instant-read thermometer to check the temperature. This technique will give you golden, juicy chicken that can be served with steamed vegetables or creamy pasta dishes.

Use a meat mallet to flatten thicker pieces

When cooking boneless skinless chicken, it is important to ensure that all parts of the chicken cook at the same rate. Pounding the chicken with a meat mallet helps to create an even thickness, which in turn helps the meat cook more evenly. This process also tenderizes the meat and lowers the risk of it drying out before it is cooked through.

If you do not have a meat mallet, you can use a heavy skillet or a rolling pin to pound the chicken in the same way. Place the chicken in a resealable freezer bag or between two pieces of wax paper before pounding to avoid mess and the risk of contamination. You can also use a heavy kitchen item such as a mortar or a thick cookbook, or a hammer from your toolbox, ensuring that you clean the hammer afterward.

When using a meat mallet, start by pounding from the center of the chicken outward to the edge. The center is where the biggest part of the muscle is, so it requires more force to tenderize. Don't pound too hard, as this can toughen the chicken. Be patient and work from the middle to the outside edge until you have achieved an even thickness.

If you are cooking multiple pieces of chicken, try to use pieces of similar thickness. If the pieces vary in thickness, flatten the thicker ones to 3/4 inches with the meat mallet.

Season with salt, pepper, and spices

When it comes to seasoning boneless, skinless chicken on the stove, salt and pepper are the most basic and classic options. You can simply sprinkle coarse salt and pepper onto the chicken breasts, or you can pat the chicken dry with paper towels and then season all over with kosher salt and black pepper. If you want to add a little extra flavour, you can drizzle olive oil over the meat before seasoning.

If you're feeling adventurous, you can experiment with different spices and seasonings to create a unique flavour profile. For example, you could try an all-purpose blend of smoked paprika, garlic powder, salt and black pepper. Alternatively, you can make your own homemade blend by combining garlic with other spices of your choice. Just be sure to avoid sugars, as they may burn during the searing process.

When seasoning your chicken, it's important to remember that the chicken will pick up the flavour of whatever seasonings you add. So, even if you're making a simple dish, don't be afraid to experiment with different spices and blends to find a combination that you love.

Once you've seasoned your chicken to your liking, you can move on to the cooking process. Boneless, skinless chicken breasts are typically cooked on the stove for 10-14 minutes, flipping halfway through the cook time. To achieve a golden-crisp exterior with a juicy interior, heat oil in a large skillet over medium-high heat until shimmering, then carefully add the chicken and cook until browned. This technique works best with a cast iron skillet, which can safely go from the stovetop to the oven and provides excellent heat distribution.

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