How to Brown Boneless Skinless Chicken on the Stove

I can't help but notice that you are looking for steps on how to brown chicken breast in the skillet. 🙂

Well, I was once in the same situation.

Then I saw how Jamie Oliver browned a chicken breast in the skillet, quickly, on one of his cooking shows.

I tested his steps in my own kitchen and found they browned the chicken breast perfectly without drying it out. I have been using his technique, which I've slightly modified below, ever since.

To cover these steps in more detail, I put together a freePan-Frying Tune-Up Workshop inside my Cooking Pro Jumpstart online cooking school. Take a peek HERE for the details.

Step 1: Cut Chicken Breast in Half

Smaller portions allow the heat to penetrate the middle of the chicken breast faster so it'll cook in less time.

Step 2: Pound Chicken Breast Halves to Even Thickness

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.

Step 3: Season

The easiest way to add instant flavor to chicken breast is to season it with salt and pepper before it hits the pan.

Lightly season both sides of each piece.

Step 4: Heat Oil in Skillet

Add 2  teaspoons of cooking oil (I use canola) to the skillet and heat it over medium heat.

It's important to give the oil time to get hot before the chicken breast goes in the skillet. This way the outside of the chicken breast will begin to brown the instant it hits the hot oil in the pan.

Tip: Place the top of wooden spoon in the oil. It's hot when small bubbles form around it.

Step 5: Place Chicken Breast in Skillet

Set the chicken breast in the skillet, then take one step back from the cook-top for a full 3 minutes to let the skillet do it's job.

Simply keep an eye on the cook-top to see if you need to take action and manage the heat (in the videos we cover what actions to take if the pan gets too hot).

After 3 minutes step back up to the skillet and gently lift the chicken.

Hopefully you're rewarded with a golden brown crust. If not, set it back down in the pan and give it another minute to brown before checking again. Turn the chicken breast over and follow the same steps to brown the other side.

Step 6: Remove Chicken Breast from Skillet

Let the chicken breast sit for about three minutes on a rack to allow the juices inside to calm down so they won't gush out when the chicken breast is sliced.

Now that you have the steps…give them a try in your skillet! And, if you need more info be sure to check out the videos. Cheers!

SAVE THIS PAN-FRIED CHICKEN BREASTTO YOUR "COOKING" PINTEREST BOARD

What else is covered in my Pan-Frying Tune-Up Workshop?

In this free workshop, together we'll:

• Do a courtesy check on your skillet, to know if it is working for you, or against you, when you pan-fry food
• Install a new set of prep steps to shorten the time it takes to comfortably cook a golden brown chicken breast in the skillet – safely
• Take care of any "burnt food" issues when pan-frying and replace them with a trusted set of steps
• Align and adjust your pan-frying approach to lock the juices inside your fillets of perfectly pan-fried chicken
• Upgrade your browned chicken fillets into a quick and delicious Italian-Style meal

Click HERE  to enroll. It's free!

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Brent Garell – Brent is the guy behind College Recipe Cafe, and author of The Cook-a-Palooza Experience.  He visits local colleges to teach students cooking 101 skills, and is the author of the digital cookbook 15-Minute Money Saving Meals for Students: Cup of Recipes for When You Need Food NOW! Available now on Amazon.

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How to Brown Boneless Skinless Chicken on the Stove

Source: https://collegerecipecafe.com/2014/02/25/cooking-101-how-to-brown-chicken-breasts-in-a-skillet-without-burning/

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