

Reverse searing is the opposite of the third approach mentioned above. So how do you get perfectly cooked chicken breasts? The magic of reverse searing But because the outer layers are already cooked when the chicken goes into the oven, this approach tends to overcook these layers. The popular approach of starting in the pan to get a nice brown crust then finishing in the oven seems like a good compromise of these two approaches.The more gentle heat of the oven or indirect grilling allows the meat to heat more evenly, but won’t get hot enough to kick off the Maillard reaction and really brown up the exterior.Pan frying or grilling chicken allows you to develop a beautifully browned exterior, but by the time the middle is cooked through, the outer layers tend to be overcooked and tough.But being very lean, once they’re even a little-overcooked, chicken breasts very quickly become dry and tough.īecause of this complexity, the traditional methods of cooking chicken breast all have shortcomings:
Searing food full#
And a full breast is a thick cut of meat, so it takes time to heat the interior to a safe temperature.


Despite the protestations of some Internet trolls, because of the greater risk of salmonella, chicken must always be thoroughly cooked through. Sounds straight-forward enough, but it’s more complicated than you might think.
