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Pan seared chicken breast9/2/2023 ![]() ![]() Unlike my slow baked chicken breast which does not need brining, this roasted chicken breast definitely benefits from soaking in brine for a few hours. I don’t add dry herbs as they tend to burn during medium-high heat pan frying and ruin the flavor and the appearance. You don’t need too much to get a very flavorful final product. I use seasonings sparsely in this recipe. No need to run back and forth with an instant read thermometer to catch the right temperature and let the heat out every time you check. When the meat is ready the thermometer alerts you. It’s pretty much a set it and forget it kind of thing. While this particular thermometer is an overkill for cooking in the kitchen oven, the idea is the same – it makes cooking chicken breast and other things so much easier. I normally use it for high heat grilling and smoking so this was something totally new for us. ![]() My wife and I have recently started using our thermocouple BBQ thermometer in the kitchen. So, be careful and use an accurate instant read thermometer or, better yet, a BBQ thermometer, like the very popular and very good ThermoPro TP07 single probe or the ThermoPro TP08 dual probe thermometer. Remember, when you pull the chicken breast out of the oven it will continue cooking and the temperature will continue rising by another 5 degrees or so. If you let it cook past that temperature, it will get hopelessly dry and rubbery. You want to pull the chicken out of the oven at 160F internal temperature and let it rest for 5 minutes. The most important part in this recipe is to not overcook the meat. I use this recipe to make bone-in, skin-on chicken breasts and whole chickens. It’s very easy to make and hard to mess up. This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. ![]()
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