Pan seared chicken

This pan-fried chicken breast recipe is the most utilized recipe in our household. It’s easy, straightforward and crazy quick to make. And it’s delightful! Actually, all you need to have is four minutes of prep time and 6 minutes of cooking time. The recipe is so simple that even a little one can effectively make it. In truth, this was the initial ‘meat’ recipe that my daughter mastered when she was just commencing to find out to cook.

Receiving a pan-fried chicken breast come out tender and succulent has often been a difficulty for me. If you can do it, please, let me know your secret. In my situation, chicken breasts would dry out very a bit just before they cook all the way via. That is because the heat goes in one particular direction on a frying pan. 1 side gets super hot whilst the other is cooling down. Then there is thickness and uneven surface to deal with. All these elements contribute to inefficient heating, uneven cooking and, as a outcome, drying out.

The secret to a fast and succulent pan-fried chicken breast

Soon after some experimenting and a couple of tiny light bulbs going on, I identified a way. The answer I at some point came up with is ridiculously basic and consists of three elements:

1. Substantial heat


2. Thin breasts


3. Frying covered

Just like when frying lean pork chops, you want to fry chicken breasts swiftly, which means undertaking it over higher heat. Thick chicken breast won’t cook through above substantial heat before the exterior noticeably dries out. Rather, a chicken breast requirements to be sliced in half, even in 3 pieces, if it’s notably large and thick.

To resolve the issue with a single-directional heating, I pan-fry my chicken breasts covered. This way steam heats the breast from the best although it’s frying, resulting in swift and efficient cooking. Apart from, all that moisture from the steam keeps the breast nicely moist and prevents it from drying out. Though, fully covering the pan benefits in poor browning, so I leave a modest crack open just to allow some steam out.

Employing this technique, I don’t even use a thermometer. Three minutes per side over medium-substantial heat and the breast is entirely cooked, moist and juicy within.

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