Pan Roasting Chicken

Pan Roasting Chicken


Hi. Welcome to my kitchen. Today we’re going to pan roast a chicken breast, slice it thinly, and put it over an herb salad. Pan roasting is a great way to cook your
lean proteins. First, I’ve started my oven preheating to about 400 degrees. I washed, dried the chicken breast. I seasoned it
was some salt and pepper, and now I’m heating the skillet so that
it gets nice and hot. I’ve put some water into this cast iron
skillet, and if the droplets evaporate in less than about a second, you know that the skillet is hot enough. So I just turned up the heat little bit
there just to get it a little bit hotter. Then we’ll use a little bit a canola oil
in the skillet. There we go. And now we’re going to take this chicken
breast and put it in skin side down, hear the
sizzling? At this point we’re gonna let the
chicken breast cook for a good four minutes. While our chicken breast is roasted on this first side for four minutes,
let’s see if it turns over easily. Ah! Perfect. There we go. Nice and easy, didn’t stick to the pan. The
chicken breast has cooked a couple minutes on this side. Let’s go
ahead now and put it in the oven. Here we go. And now we’re gonna leave it in here for anywhere from ten minutes to twenty
minutes to even twenty five minutes, depends on how thick the piece of protein you’re working with. Now let’s put the herbs together that are going to be the
bed for our pan roasted chicken breast. Here
we’ve got some fresh baby arugala leaves. Cilantro will taste good in this, coarsely chopped. Here we’ve got some fresh flat-leafed Italian parsley,
again we can just coarsely chop the parsley.
Here’s some fresh basil leaves. And over here, mint. This may be a combination of herbs and vegetables that you haven’t used before. Well there’s a new way to try everything. take all
these, mix them together. So just a little bit of
dressing. Again, not too much. And let’s toss it. Now it’s time to take the chicken
out of the oven. It is important with chicken, of course,
to be sure that it’s fully cooked. One of the first things I
do when I take out a pan like this, is I put a hot
pad over the handle, just as a safety measure. It’s really
important for anyone else with you in the kitchen to know that this is super hot. Chicken ought to be cooked to 170 degrees. If you take you chicken
breast or a roasted chicken out of the oven when
it’s still about 160 degrees and you let it rest for a while, it will
continue to cook up to the full temperature and it will be just right. Let’s test it. Looks just right. I think it’s time to cut it and put it
on our salad. Now we left the skin on to help keep it juicy
while I was cooking, but we’re not good eat the chicken skin
that’s got a lot of the saturated fat in it. And here we’ve got a nice roasted chicken breast and we’re just going to take some thin slices to put on this dish. Ah look at that. It is juicy, tender, this is gonna really be good. Pan roasted
chicken on top of an herb salad, with a good vinaigrette. If I can do this
in my kitchen, you can do this in your kitchen. For today’s recipe and more like it, visit my blog and get cooking.

Leave a Reply

Your email address will not be published. Required fields are marked *