WHOLE CHICKEN IN A PAN RECIPE | ALLRECIPES
I can finally make a whole chicken after work for dinner! This quick-cooking method makes crispy skin and beautiful presentation!
Provided by Jackie
Categories Meat and Poultry Chicken Whole Chicken Recipes
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 cooked chicken
Number Of Ingredients 5
Steps:
- Place the chicken breast-side down on a cutting board. With a poultry shears or sharp knife, make two vertical cuts about 1 1/2 inch apart on each side of the backbone, all the way from the neck to the tail. Cut through the bones, and remove the backbone and tail. Open up the chicken so it lays flat.
- With the chicken still breast side down, use your sharp knife to slice through the cartilage at the top of the breast bone, working from the inside of the chicken. Hold the chicken in your two hands, and bend it backwards to make the breastbone pop out; pull out the breastbone and the cartilage. Use your knife to slice out the ribs from the inside, if you desire. Try not to cut through the skin.
- In a small bowl, mix the sage, salt, and black pepper. Use your fingers to rub the sage mixture all over the inside and outside of the chicken, and push the seasonings under the skin as well.
- Melt butter with olive oil in a 12-inch heavy skillet over medium-high heat. Have a second heavy skillet (such as a cast-iron skillet) or a heavy Dutch oven ready for flattening the chicken. (If you don't have either of those things, wrap a brick in aluminum foil.) When the oil and butter just begin to give off wisps of smoke, place the chicken into the skillet, skin side down and flat. The "knees" of the chicken legs should point towards each other so the legs are flat. Place a piece of aluminum foil on top of the chicken, and weight it down with the heavy skillet or Dutch oven to press the chicken down as it cooks.
- Cook the chicken until the skin is crisp and browned, 12 to 15 minutes; carefully remove the weight and foil, and turn the chicken over so the opened-up side is down. Replace the foil and weight, and cook the chicken until the juices run clear and the meat is no longer pink at the bone, about 15 more minutes. An instant-read thermometer inserted into thigh meat, not touching bone, should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 697.4 calories, CarbohydrateContent 0.3 g, CholesterolContent 225.9 mg, FatContent 44.8 g, FiberContent 0.2 g, ProteinContent 68.9 g, SaturatedFatContent 13.1 g, SodiumContent 230.3 mg
EASY PAN SEARED CHICKEN BREAST RECIPE – THE KITCHEN COMMUNITY
Easy Pan-Seared Chicken is easily prepared in one frying pan or skillet with a crispy crust and tons of flavor from your own mix of Italian seasonings.
Provided by Cassie Marshall
Categories Main Course
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Flatten or butterfly the chicken breasts using a couple of sheets of saran wrap and a heavy skillet or the side of a meat tenderizer and pat dry with kitchen paper towels.
- Combine your dry ingredients with whichever dried Italian seasonings you have or want, we recommend oregano, basil, red pepper flakes, rosemary, and thyme.
- Using your fingers or some tongs dredge the breasts through the dry flour mixture and shake to remove the excess, if you want to ensure total coverage you can add your dry mixture and breasts into a plastic bag and shake well to coat.
- Heat your skillet over a medium-high heat for a couple of minutes and then add your olive oil to the hot skillet.
- Add your dredged chicken to the skillet and cook for 3-4 minutes unturned to allow the crust to form, flip and again cook for 3-4 minutes until both sides have a beautiful golden brown crust on the outside.
- Turn down the heat and add your knob of butter to the pan. Once melted baste the chicken breast with the juices for a minute on each side.
- Remove chicken from the pan and serve with warm rice and lightly steamed vegetables.
Nutrition Facts : Calories 254 kcal, FatContent 10 g, SaturatedFatContent 1 g, CholesterolContent 72 mg, SodiumContent 713 mg, CarbohydrateContent 13 g, ProteinContent 25 g, ServingSize 1 serving
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WHOLE CHICKEN IN A PAN RECIPE | ALLRECIPES
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Reviews 4.9
Total Time 1 hours 0 minutes
Category Meat and Poultry, Chicken, Whole Chicken Recipes
Calories 697.4 calories per serving
- Cook the chicken until the skin is crisp and browned, 12 to 15 minutes; carefully remove the weight and foil, and turn the chicken over so the opened-up side is down. Replace the foil and weight, and cook the chicken until the juices run clear and the meat is no longer pink at the bone, about 15 more minutes. An instant-read thermometer inserted into thigh meat, not touching bone, should read at least 160 degrees F (70 degrees C).
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