Sophie Bennett
There are many ways to cook chicken, including baking it in the oven, pan-searing it, or poaching it in water. This article will focus on the latter two methods, which require the use of a baking pan. To cook chicken in a pan, it is recommended to let the meat sit at room temperature for 20 minutes and season it with salt and pepper. Next, heat up some oil in a cast iron pan over medium-high heat, then place the chicken in the pan, leaving it undisturbed for 4 minutes. Flip the chicken and cook for another 3-4 minutes. Finally, remove the chicken from the pan and let it rest for 3-5 minutes before serving. For baking chicken in the oven, a rimmed baking sheet or a bundt pan can be used.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron skillet, stainless steel frying pan, carbon steel skillet, non-stick frying pan, Dutch oven, roasting pan, bundt pan, rimmed baking sheet, cake pan, casserole dish |
| Pan features | Even heat distribution, non-stick, heat retention, built-in handles, shallow sides, oven-safe |
| Chicken preparation | Allow to reach room temperature, season, flatten thicker cuts, sear on stovetop, flip once |
| Cooking method | Bake in the oven at 450 F or 165 F until internal temperature of 165 F is reached |
| Resting | Allow to rest for 3-5 minutes after cooking |
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What You'll Learn
Use a cast iron pan for even heat distribution and to avoid hot spots
When it comes to baking chicken, using a cast iron pan offers several advantages. Firstly, cast iron excels at even heat distribution, ensuring that your chicken cooks uniformly without any hot spots. This even heating helps you achieve that desirable, consistent browning on the chicken's surface. Cast iron also retains heat effectively, allowing you to sear the chicken on the stovetop and then seamlessly transfer it to the oven to finish cooking – all in the same pan. This dual functionality streamlines your cooking process and eliminates the need for multiple pans.
The versatility of cast iron extends beyond its ability to transition from stovetop to oven. Its heat retention properties mean you can use it to keep your chicken warm for longer, even after it's been cooked. Additionally, cast iron is relatively non-stick, making it easier to clean up after your culinary adventures. And if you're a fan of pan sauces, cast iron is an excellent choice. You can use the same pan to craft a delicious sauce from the chicken's drippings, enhancing the flavour of your dish.
When selecting a cast iron pan for baking chicken, consider the size of the chicken pieces and the quantity you plan to cook. A 10-inch cast iron skillet is suitable for two chicken breasts, while a 12-inch skillet can accommodate up to four. If you're roasting a whole chicken, a cast iron Dutch oven or a wide, deep pot is ideal for achieving that perfect, juicy roast.
Cast iron's ability to deliver even heat distribution and its versatility in moving from stovetop to oven make it a top choice for baking chicken. Its heat retention, non-stick qualities, and sauce-making capabilities further contribute to its popularity among cooks seeking a near-perfect pan for their chicken creations. So, the next time you're preparing a chicken dish, consider reaching for a cast iron pan to unlock a world of flavour and convenience.
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Sear the chicken first for a brown exterior
Searing chicken is a great way to lock in moisture and enhance the flavour of the meat. It is a simple process that involves cooking chicken at a high temperature in a hot pan until a golden-brown crust forms on the surface. This step is particularly useful if you plan on baking the chicken afterward, as it ensures the meat remains juicy and tender while developing a mouthwatering exterior.
To sear chicken, you will need a heavy-bottomed skillet, preferably cast iron, that can efficiently retain heat and go from stovetop to oven. Start by placing the chicken breasts on a flat surface and patting them dry with paper towels. Season both sides of the chicken with salt and pepper, and your choice of additional seasonings, if using, just on one side.
Next, heat a small amount of high-heat cooking oil, like canola, in the pan over medium-high heat. When the oil is hot and shimmering, carefully lay the chicken in the pan, ensuring the salt-only side is down. It is important to leave space between each piece of chicken to prevent steaming instead of browning.
Let the chicken cook undisturbed for about 6 minutes or until the meat lifts easily from the pan and the surface is golden brown. Using a spatula, carefully flip the chicken and cook for an additional 3 to 5 minutes until the chicken reaches an internal temperature of 165°F.
Once the chicken is seared to perfection, you can transfer it to the oven for baking, following your chosen recipe's instructions.
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Use a heavy lid to prevent steaming
When baking chicken in a pan, it's important to prevent steaming to ensure the meat cooks evenly and achieves the desired level of browning. One way to prevent steaming is to use a heavy lid.
Using a heavy lid can help contain the heat within the pan, creating a similar effect to that of a dutch oven. This method is ideal for bone-in chicken breasts, which require thorough cooking without burning the exterior. By trapping the heat inside, the chicken cooks more effectively, retaining moisture and flavour.
To employ this technique, place a heavy lid on the pan after adding the chicken. For a boneless chicken breast, cooking for 6-7 minutes with the lid on should be sufficient. This timing may vary depending on the thickness of the meat, with thicker cuts requiring a longer cook time. It's important to note that using a lid can cause the chicken to steam if not properly managed.
Choosing the right pan is also crucial to prevent steaming. Cast iron skillets, enameled cast iron pans, and stainless-clad frying pans are excellent options. These pans distribute heat evenly, preventing hot spots that can cause uneven cooking. Additionally, their sturdiness makes them suitable for both stovetops and ovens, eliminating the need to transfer the chicken to another pan.
To further avoid steaming, consider using shallow pans or baking sheets. Shallow sides allow for better airflow, reducing the likelihood of steam buildup. When using a shallow pan, ensure it is heavy-duty to prevent buckling under the weight of the chicken. Additionally, be cautious of splashing drippings when removing the pan from the oven.
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Bake for 15-20 minutes at 450°F
When baking chicken, it's important to consider the type of pan you're using. Cast iron pans are a popular choice for baking chicken as they can go directly from the stovetop to the oven. They distribute heat evenly and are relatively non-stick. If you don't have a cast iron pan, you can use a different pan on the stovetop and then transfer the chicken to a preheated oven-safe pan.
For a 450°F bake, you'll want to ensure your chicken is cooked through without drying it out. Here's a step-by-step guide:
- Preheat your oven to 450°F.
- Take your chicken out of the refrigerator and let it sit at room temperature for about 20 minutes.
- Drizzle oil on both sides of the chicken and season generously with salt, pepper, and any other desired spices.
- Place the chicken in an oven-safe pan, preferably cast iron.
- Bake for 15-20 minutes, depending on the thickness of the chicken. For thinner pieces, aim for 15 minutes, and for larger pieces, go for 20 minutes.
- Check the internal temperature of the chicken with a meat thermometer. Ensure it has reached 165°F for food safety.
- Remove the chicken from the oven and let it rest for 3-5 minutes before serving. This allows the juices to redistribute, ensuring a moist and tender result.
Remember, these instructions are for boneless chicken breasts. If you're working with bone-in chicken breasts, they will take longer to cook through, so adjust your timing accordingly.
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Let the chicken rest for 3-5 minutes before serving
When baking chicken in a pan, it is important to let the meat rest for a while before serving. This is a crucial step in cooking meat and poultry. The resting process allows the juices to redistribute and settle evenly throughout the meat, preventing them from escaping when you start cutting into it. This ensures that the chicken is moist and tender, and not dry.
The amount of resting time depends on the size of the chicken. For smaller pieces, like chicken breasts, 3 to 5 minutes is sufficient. For larger cuts of meat, like a whole chicken, it is recommended to rest for at least 15 minutes, and up to 20 minutes. This longer resting time ensures that the juices have enough time to redistribute throughout the larger piece of meat.
During the resting process, the chicken will continue to cook due to carryover heat. Therefore, it is important to remove the chicken from the heat source a few degrees before it reaches the desired internal temperature. For chicken, this is an internal temperature of 165°F.
Additionally, while the chicken is resting, you can make a pan sauce using the drippings and juices left in the pan. This adds extra flavour to your dish. If you are concerned about the chicken cooling down during the resting process, you can tent it with foil to prevent heat loss.
By following these simple steps and allowing your chicken to rest for 3 to 5 minutes before serving, you will ensure that your dish is juicy, flavourful, and properly cooked. This brief waiting period is definitely worth it for a delicious and enjoyable meal.
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Frequently asked questions
A cast iron skillet is a great option for baking chicken as it retains heat well, has built-in handles, and doesn’t take up as much room as a roasting pan.
It is recommended to grease the pan with oil or butter before baking chicken.
Bake the chicken for 15-20 minutes, depending on the size of the breasts. The thinner breasts will take 15 minutes, while the bigger ones will take about 20 minutes.
Preheat the oven to 375°F for convection or 400°F for a conventional oven.
The ideal internal temperature for baked chicken is 165°F.
