Searing chicken to get a nice golden brown crust without burning the pan can be tricky. The high heat needed to sear can cause the chicken to stick and leave behind browned bits that burn. However, with the right techniques and equipment, you can sear chicken perfectly every time. Here’s how to do it.
Use the Right Pan
The first step is choosing the right pan. You want one that can withstand high heat and has a surface that prevents sticking. Good options include:
- Stainless steel skillet – Stainless steel conducts heat well and is durable enough for high heat searing. Make sure to get one with an aluminum or copper core for even heating.
- Cast iron skillet – Cast iron is excellent for searing. It gets very hot and retains heat well. The natural non-stick surface prevents sticking.
- Non-stick skillet – A heavy non-stick pan works for quick searing. Choose one rated for high heat and avoid using metal utensils that can scratch the coating.
Avoid using thin, lightweight pans which will heat unevenly and be more likely to burn. Thicker, heavier pans are best for searing.
Heat the Pan Properly
You want the pan rip-roaring hot to quickly brown and sear the chicken. But too high heat will burn the pan and chicken. Follow these tips:
- Use medium-high to high heat – For an electric stove, heat the pan on a setting between 6 and 8. For gas, adjust the flame so it’s large and intense.
- Allow the pan to preheat – Let it heat gradually for 3-5 minutes so it’s fully heated. The pan should be smoking slightly.
- Use a pan that fits the chicken – Don’t overcrowd the pan which brings down the heat.
- Dry the chicken well – Pat it totally dry so there’s no water to cool the pan.
Prepare the Chicken
Properly preparing the chicken helps it sear nicely without sticking. Here are some tips:
- Trim any excess fat – Fatty edges will cause splattering grease.
- Season ahead of time – Rub a light coating of oil and seasonings so flavors sear into the meat.
- Chill chicken before searing – A cold chicken breast placed into a hot pan will sear better than one at room temp.
- Cut chicken evenly – Uniform thickness for even cooking.
Use a Small Amount of Oil
Adding a thin layer of oil to the pan will help the chicken sear evenly without sticking. Follow these guidelines when oiling the pan:
- Use an oil with high smoke point – Good choices are avocado, peanut and grapeseed oil.
- Just a thin coating – Add 1/2 Tbsp oil and swirl to coat bottom. Too much oil will inhibit searing.
- Add oil once pan is hot – If added earlier the oil will burn.
- Distribute oil – Tilt pan so oil coats entire surface.
Sear the Chicken
With your hot pan prepped, you’re ready to sear. Use these techniques as the chicken cooks:
- Place chicken away from you – So oil doesn’t splatter towards you if it pops.
- Lay chicken flat – Maximizes contact with pan for fast searing.
- Don’t move the chicken – Let it sear undisturbed for 2-3 minutes until browned.
- Turn only once – Get a nice sear on both sides.
- Adjust heat as needed – If pan is smoking too much, lower heat slightly.
Common Searing Mistakes
To avoid potential pitfalls, steer clear of these common mistakes:
- Overcrowding pan – Too much chicken lowers heat and steams instead of sears.
- Not drying chicken – Damp chicken causes splattering and boiling.
- Too much moving – Frequent flipping prevents browning.
- Too thick chicken – Halve breasts so they sear better.
- Too low heat – Pan needs to be very hot for proper searing.
What If the Pan Does Burn?
Even with the best techniques, you may end up with some sticky browned bits in the pan while searing. Here are ways to deal with them:
- Deglaze – Add a splash of wine or broth and scrape up stuck bits.
- Soak – For really stubborn spots, soak pan to loosen burned residues.
- Use baking soda – Make a paste and scour gently to lift carbonized drippings.
- Reseason – For cast iron or carbon steel pans, scour well, reoil and bake to reseason.
Make Cleanup Easier
Plan ahead to make washing the pan easier after searing chicken:
- Use a splatter screen – This prevents grease splatters which bake on.
- Let pan cool before cleaning – Hot pan plus cold water can warp pan.
- Don’t soak too long – It can lift the seasoning on cast iron or carbon steel.
- Use a pan scraper – Gently lift stuck bits after soaking instead of scouring.
Conclusion
Searing chicken can seem daunting, but doesn’t have to be with the right techniques. The keys are using a heavy pan on medium-high to high heat, properly oiling the hot pan, searing for 2-3 minutes per side, and avoiding common mistakes. Master these steps and you’ll get picture-perfect golden seared chicken every time without a burnt pan.
| Pan Type | Best For | Notes |
|---|---|---|
| Stainless Steel | All-purpose searing | Get one with aluminum or copper core. Avoid thin inexpensive pans. |
| Cast Iron | Highest heat searing | Heats evenly and retains heat well. Must season properly. |
| Non-Stick | Fast weeknight searing | Choose a heavy pan rated for high heat. No seasoning needed. |
Top Searing Tips
For best results when searing chicken, keep these top tips in mind:
- Pat chicken totally dry before searing.
- Use medium-high to high heat so pan is very hot.
- Don’t crowd pan – cook chicken in batches if needed.
- Let chicken sear 2-3 minutes before turning once.
- Adjust heat lower if pan overheats and smokes too much.
- Deglaze pan with broth or wine to get up any browned bits.
Frequently Asked Questions
What oil is best for searing chicken?
Look for oils with high smoke points above 400°F like avocado, grapeseed or peanut oil. Each allows the pan to get very hot without burning the oil.
Should the pan be hot before adding oil?
Yes, you want the pan piping hot first. Add oil just before adding the chicken. If added earlier, the oil can burn and smoke.
Does searing seal in juices?
No, searing doesn’t seal in moisture. It browns the exterior and adds flavor. Gentle cooking after searing keeps chicken juicy.
Can you sear chicken in a non-stick pan?
Yes, choose one rated for high heat. Avoid using metal utensils and don’t overheat empty non-stick pans which can damage the coating.
Should you pat chicken dry before searing?
Yes, removing any moisture ensures the chicken browns properly and prevents splattering. Blot with paper towels until chicken is completely dry.
Key Takeaways
Here are the key tips to sear chicken perfectly without burning the pan:
- Use a heavy stainless steel, cast iron or non-stick pan.
- Heat pan on medium-high to high heat until very hot.
- Dry chicken thoroughly and season.
- Add just a small amount of high smoke point oil to hot pan.
- Sear chicken for 2-3 minutes per side.
- Avoid moving chicken while searing.
- Deglaze pan after searing to remove any stuck bits.
With the right pans, preparation and technique, you can achieve beautifully seared chicken at home without any pan burning or smoking.