- Today's video is all about how you are going to cook
great, pan-fried chicken breasts,
so they're perfectly golden on the outside
and you still have juicy chicken inside.
Let's get started.
So in this zip bag right here
I have my chicken breasts marinating, for about 20 minutes,
from a previous video on this channel
that's all about the best lemon chicken marinade.
So I'll make sure to link the recipe
for that right below this video.
If you're cooking plain chicken breasts
not some that are marinating,
just make sure to season them
with salt and pepper on both sides
and get a large pan, or cast iron skillet,
over medium-high heat.
You're going to want to preheat your pan first
before you add your oil.
So I'm going to add a little bit of olive oil
right to my pan and heat that up too.
Thing about chicken breasts is that they tend to stick.
And a lot of people complain
that they don't get that crispy crust on the outside,
or that they leave half the chicken breast
when they try to flip them.
So I'm going to show you how to prevent all those issues
and cook them the right way.
A lot of people place their chicken on their pans too early
and they're not going to get that sear.
So you want to make sure
that both your pan and your oil are hot
before you put the chicken on it.
If you want to test your pan,
you can always take a little bit of your marinade,
and when you hear the sizzle, the pan's ready.
And grab one chicken breast
and place it where it's going to cook.
(chicken sizzling)
If you're using a chicken marinade,
you're not going to need it,
so you can go ahead and discard it.
Now the reason I want you to place your chicken
exactly where you want to cook it
is because you're not going to touch the chicken breasts
for about seven to eight minutes.
So go on about your business,
leave it for seven to eight minutes.
But whatever you do,
don't touch it until it's ready.
Now a lot of people ask
if they should cover their chicken breasts?
And I never cover the chicken breasts
until after I flip it,
because covering your chicken breasts will create steam
so it will actually eliminate that golden sear
that a lot of you really want to achieve.
So it's best to just leave it open.
Now if you have a small kitchen
and it's splattering everywhere,
you can semi-cover it like that.
But make sure you don't put the lid
I know many of you just Googled
how to cook your pan chicken,
because you have a chicken on hand and want to cook it.
So I know you're waiting next to the pan
like I am for seven-ish or eight minutes
I'm going to also visually show you some of the signs
that you'll know it's time to flip the chicken.
After about seven minutes or so,
your chicken breasts will have a clearly defined edge.
They'll be cooked mostly,
at least white on the edges,
and they move around your pan easily.
They no longer stick because they've seared.
So you're simply going to grab a fork or tongs
and lift it from one end and flip it to the other side.
(chicken sizzling)
Once you've flipped your chicken,
you can put on a lid
and allow the heat to build inside of your pan with the lid
and cook the rest of your chicken breasts,
until it's cooked through
to an internal temperature of 165 and no more.
Beause you remember,
you came here for a perfectly pan-seared chicken
that is still really juicy.
All right, so I always cook chicken by temperature.
And if you've seen any of my other videos on this channel
I love a kitchen thermometer.
I'll link this one right below.
I particularly love this one,
because it has like a really great way
of holding it without getting real close to your fire.
So I never like to take the temperature
right over the pan,
because it's going to be much hotter.
So you can place a chicken breast
right over another chicken breast
and simply make sure that it is 165.
So the next step would be
to remove your cooked chicken breast
right on to a cutting board.
And after that, wait about five minutes.
It's really hard, I know, to wait.
Can I just slice it now?
Hold on a second.
Five minutes.
I'm telling you to wait five minutes,
I'm going to wait five minutes.
Don't worry, the video, it's not gonna last five minutes.
Let's slice this sucker up.
Okay, so immediately I already know,
check out how juicy this is.
I'm going to slice it.
Slice super, super easily.
This is exactly right through the middle, the thickest part,
is where you wanna see that it's cooked through.
It's no longer pink, all white, juicy.
I mean,
so good.
I wanna know how your chicken turned out
now that you have almost already cooked it.
Leave a comment right below this video.
Hit that red subscribe button.
See you next time.