A simple recipe for pan-seared chicken breast.
- Carbohydrate 2.071613125 g
- Cholesterol 55.68 mg
- Fat 8.19462875 g
- Fiber 0.871081247329712 g
- Protein 18.495721875 g
- Saturated Fat 2.36522125 g
- Serving Size 1 1 Serving (90g)
- Sodium 56.22675 mg
- Sugar 1.20053187767029 g
- Trans Fat 0.753213749999997 g
- Calories 158 calories
Step-by-step
- Season Breast with salt, pepper, thyme and garlic.
- Heat pan till very hot and add oil.
- When oil starts smoking add chicken.
- Sear on both sides.
- Throw in an oven proof pan and put in oven on 350 till chicken reaches temperature.
- Finish off with a pan sauce from chicken.
Waiting until the oil begins to smoke before introducing the meat is the single operational moment that dictates success in this preparation. Searing meat relies on the Maillard reaction, a complex series of chemical rearrangements between amino acids and reducing sugars that occurs rapidly only at temperatures exceeding 300 degrees Fahrenheit. Without a sufficiently hot pan, moisture on the surface of the poultry converts to steam, effectively boiling the exterior and preventing the necessary browning reactions. Thoroughly drying the exterior with paper towels prior to seasoning accelerates this thermal threshold, minimizing the steam barrier. Applying coarse salt and ground aromatics directly to the dehydrated surface creates localized micro-pockets of concentrated flavor as the proteins begin to denature. Transferring the skillet into a preheated 350-degree oven completes the internal cooking phase without scorching the exterior lipids. Monitoring the internal thermal progression with an instant-read thermometer ensures the meat reaches 165 degrees Fahrenheit without over-coagulating the muscle fibers, which drives out moisture and yields a dry texture. Deglazing the hot pan with liquid immediately after extraction dissolves the caramelized fond left on the bottom, incorporating those concentrated protein residues into a cohesive pan sauce.
