Emily Carter
Searing chicken in a cast iron skillet is a great way to achieve a juicy, delicious, and tender weeknight dinner in under 30 minutes. The cast iron skillet is ideal for searing as it can reach and maintain high temperatures, producing a golden-brown crust and sealing in the juices. The oven is then used to finish cooking the chicken to perfection.
Characteristics and Values Table for Searing Chicken in a Cast Iron Skillet
| Characteristics | Values |
|---|---|
| Chicken | Breasts, thighs, or tenders |
| Chicken Temperature | Room temperature |
| Pan Temperature | Medium-high heat |
| Pan Preparation | Preheat the pan, add oil or butter, season the chicken |
| Sear Time | 3-5 minutes each side, until golden brown |
| Oven Temperature | 350°F-425°F |
| Bake Time | 10-20 minutes, until internal temperature reaches 165°F |
| Rest Time | 5 minutes |
| Oil | Canola, avocado, vegetable, olive, grapeseed, or ghee |
| Seasoning | Salt, pepper, garlic, paprika, cumin, Italian seasoning, zaatar |
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What You'll Learn
Use a well-seasoned cast iron skillet
Using a well-seasoned cast iron skillet is a great way to cook juicy chicken with a golden-brown crust. A well-seasoned skillet is essentially non-stick, requiring only a small amount of oil to cook with. This means that your chicken won't stick to the pan, and you can form a delicious crust that locks in the juices.
To check if your pan is hot enough, flick a couple of drops of water into the oil. If it cracks and pops, the pan is ready. It is important to ensure that your cast iron skillet is hot before adding the chicken. This will prevent the chicken from sticking and allow the crust to form.
You should always use room-temperature meat when cooking chicken in a cast iron skillet. This allows the chicken to cook more evenly. Remove the chicken from the fridge about 20 minutes before you're ready to cook.
When searing the chicken, it's important to leave it alone for at least 5 minutes so that it has time to form a crust. If you try to flip it too soon, it might stick to the pan.
A well-seasoned cast iron skillet will last for years if properly cared for. You can pass it on to your children, and they can pass it on to theirs!
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Heat the skillet to medium-high heat
Heating the skillet to medium-high heat is a crucial step in achieving a perfect sear on your chicken. This is when the skillet's temperature is just right—not too high, not too low—to create that coveted golden-brown crust and seal in the juices. Here's a detailed breakdown of this step:
Firstly, ensure your cast iron skillet is well-seasoned. A well-seasoned skillet is naturally non-stick, requiring only a small amount of oil. This is important because you want to avoid using too much oil, which could affect the flavour of your chicken. Canola oil, with its high smoke point, is a popular choice for searing chicken. Other options include avocado oil, vegetable oil, or light olive oil.
Next, place your skillet on the burner and turn the heat up to medium-high. Let the skillet heat up for about 5 to 10 minutes. This duration ensures the skillet gets sufficiently hot and maintains a consistent temperature. Cast iron is renowned for its heat retention and distribution properties, which contribute to a uniform sear on your chicken.
To test if your skillet is ready, sprinkle a few drops of water onto the surface. If the water sizzles and evaporates instantly, you've hit the sweet spot. This technique is a reliable indicator of the skillet's temperature and your chicken's impending reaction to it.
At this stage, add just enough oil to coat the bottom of the pan—about a tablespoon. You want the oil to be hot and shimmering. This visual cue is a tell-tale sign that your skillet is ready for the chicken.
Now, it's time to introduce the chicken to the pan. Carefully lay the chicken breasts into the hot oil, ensuring they are at room temperature and patted dry beforehand. This step is crucial for even cooking and preventing the chicken from sticking to the pan.
Once the chicken is in the pan, let it sear undisturbed for several minutes. This step is vital for achieving that coveted crust. Resist the temptation to fiddle with the chicken, as this may hinder the searing process and cause sticking.
In summary, heating your cast iron skillet to medium-high heat is a delicate balance of temperature and timing. By following these steps, you'll create the ideal conditions for searing chicken, resulting in a mouthwatering crust and juicy interior.
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Pat the chicken dry and season
To prepare your chicken for searing in a cast-iron skillet, start by patting it dry with a paper towel. Removing excess moisture from the chicken's surface promotes browning and helps achieve a crispy texture.
Next, season the chicken liberally on both sides. A solid seasoning mix can enhance the natural flavours of the chicken and create a delicious crust during cooking. You can use a blend of garlic, smoked paprika, and cumin for a well-rounded spice mixture. Alternatively, stick to a simple combination of salt and pepper, or kosher salt, freshly cracked black pepper, and garlic powder. For extra flavour, you could also add dried herbs like Italian seasoning, zaatar, or fresh herbs of your choice. If you're short on time, an all-purpose seasoning blend works well too. Just be sure to avoid seasonings with sugar, as it may burn.
If you're using skin-on chicken breasts, it's important to note that the skin will stick to the pan if you try to flip it too soon. To prevent this, make sure the skin is properly seared and releases easily from the pan before flipping.
Now that your chicken is patted dry and seasoned, you're ready to start searing!
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Sear the chicken for 3-5 minutes on each side
Searing chicken is a key step in unlocking rich flavours and a beautiful golden-brown crust. Cast iron skillets are fantastic for searing as they can reach and maintain high temperatures. When searing chicken, it is important to let it cook without moving it around in the pan. This allows a crust to form and prevents the chicken from sticking to the pan.
To sear chicken in a cast iron skillet, first, pat the chicken breasts dry with a paper towel and season liberally on both sides. Heat a large cast iron skillet over medium-high heat and add in just enough oil to coat the bottom of the pan (about 1 tablespoon). You can use olive oil, vegetable oil, avocado oil, grapeseed oil, or butter, but oils with a higher smoke point, like avocado oil, grapeseed oil, or canola oil, are better as olive oil or butter will burn quickly.
When the oil is hot and shimmering, carefully lay the chicken breasts in the hot pan, skin-side down if using skin-on breasts. Let the chicken sear without moving for 3-5 minutes. If the skin is sticking, let it continue to sear for a bit longer until it releases from the pan. The chicken skin will release easily for turning when it's seared. When the chicken is nicely seared and has a golden-brown crust, use tongs to flip them over and sear the other side for another 3-5 minutes.
After searing both sides, you can place the chicken in the oven to finish cooking.
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Bake in the oven for 15-20 minutes
Now that you've seared your chicken, it's time to bake it in the oven for 15-20 minutes. The baking time will depend on the size and thickness of your chicken breasts. Smaller, thinner breasts will only need to bake for 10-15 minutes, while thicker breasts will need 15-20 minutes.
Before placing your chicken in the oven, ensure that it has been properly seared. The chicken should have a golden-brown crust and be nicely browned on both sides. If your chicken is sticking to the pan, let it continue to sear for a little longer. You'll know that the chicken is ready to flip when it easily releases from the pan.
When you're happy with the sear, place the cast iron skillet in the preheated oven. Bake at 350°F-425°F for 15-20 minutes, or until the chicken is fully cooked through. The chicken is done when it reaches an internal temperature of 165°F. Use a meat thermometer to check the temperature in the thickest part of the breast for an accurate reading.
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring that your chicken is moist and juicy.
And that's it! You've now learned how to sear chicken in a cast iron skillet and finish it in the oven. Enjoy your delicious, tender, and flavorful chicken!
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Frequently asked questions
First, pat the chicken breasts dry with a paper towel and season both sides. Heat a cast iron skillet over medium-high heat and add oil. When the oil is hot and shimmering, place the chicken breasts in the skillet and sear for 3-5 minutes without moving. Flip and sear the other side.
Make sure the pan is hot before adding the chicken and don't move the chicken around in the pan. The chicken skin will release easily for turning when it's seared. If the skin is sticking, let it continue to sear until it releases from the pan.
Use an oil with a high smoke point such as canola, avocado, grapeseed, or vegetable oil. Avoid using olive oil or butter as they will burn quickly and could affect the flavor.
Bake at 350°F to 425°F for 10-20 minutes, depending on the size of the chicken breasts. Smaller, thinner breasts will only need 10-15 minutes, while thicker breasts will need 15-20 minutes. The chicken is done when it reaches an internal temperature of 165°F.
