Tuesday, April 28, 2020
How to Make Perfectly Seared Chicken
Cast iron skillets conduct heat very well and are perfect to use when searing meat.
Medium-high heat works well for searing, and it’s important to use oil with a high smoke point such as vegetable, canola, or peanut oil to prevent the meat from burning.
Refrain from moving the meat around as it cooks, you’ll disrupt the nice seared crust that forms.
Butterfly the chicken and/or pound it thin to create pieces of equal size. This will allow them to cook evenly and more quickly.
Baking the Chicken Breasts
If you prefer to bake the chicken breasts in the oven vs. the stove top:
Preheat the oven to 425° F.
Find an oven-safe dish that is just large enough to hold the chicken (this keeps it moist).
Lightly grease the dish and add 2 Tablespoons of water to the dish along with the chicken. Bake for 15-18 minutes, (15 for thinner chicken, 18 for thick.)
Ensure the internal temperature is 165 degrees.
Add Parmesan Crust, increase heat to 450°F. Bake for a few minutes, until top turns golden brown.
