How do you get a sear on chicken breast without overcooking it?
Since chicken breast does not have much fat, it can overcook (and thus get dry) very quickly in the temperatures required for a sear. Therefore I always end with either flavorful (but dry) chicken, or juicy (but flavorless) chicken.
What is the way to get the best of the both worlds, which is to have browned chicken that is juicy and moist?*
*No sous vie please
Best Answer
You have two options:
A very hot sear on both sides, then move it to a cooler oven (about 350 to 400°F (175 to 205°C) or indirect heat on a grill) to finish.
Cook it in an oven at a lower temperature (350 to 400°F again) until the middle is cooked through (or a few degrees off for carry-over), then sear on a hot pan or grill.
I can't remember who did it, but there was some testing for how thick the overcooked portion was on steaks, and they found it better to sear after. I would assume the same would be true for poultry.
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Quick Answer about "How do you get a sear on chicken breast without overcooking it?"
How do you sear chicken without overcooking it?
I have found the best way to get flavorful chicken is to cook it to and internal temperature of 155\xb0 F and then hold it there for 55 seconds. Pull the chicken off the heat when it reaches 155\xb0 F and let it rest (see next step) at that temperature for 55 seconds and you will never make overcooked chicken again.How do you sear chicken breast without burning it?
Cover both halves with plastic wrap (or wax paper) and hit them with the flat side of a meat tenderizer (if you have one) or the bottom of a heavy skillet. The goal isn't to flatten the chicken breast. Simply pound each piece to an even thickness. This will allow each piece to cook evenly throughout on the inside.How do you sear chicken without drying it out?
InstructionsHow do you sear chicken breast?
Heat oil in a 12-inch, straight-sided saut\xe9 pan over medium-low until oil shimmers. Add chicken, smooth side down. Cook, without moving, for 9 minutes or until smooth side is pale golden brown and chicken easily releases from pan. Add butter; swirl to coat, lifting chicken so the butter flows underneath.This is How You Make Perfectly Cooked Chicken Breasts
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