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Looking for a quick and easy way to add lean protein and satisfying flavor to your instant ramen? Pan-seared chicken breast is your answer! It cooks up fast, slices beautifully, and soaks up the delicious broth, making every bite a winner.
Why Pan-Seared Chicken Breast is Great for Ramen
When it comes to adding chicken to my ramen, pan-searing is often my go-to method. It’s incredibly fast, allowing you to have a protein-packed topping ready in minutes. The searing creates a nice, slightly browned exterior that adds a bit of texture, and the chicken stays juicy enough to soak up all that flavorful broth.
Plus, it’s super versatile and takes on marinades and seasonings really well, letting you customize the flavor to match your ramen.
Cooking Temperatures
To ensure your chicken breast is cooked through and safe to eat, the USDA recommends a minimum internal temperature of 165°F (74°C). Use an instant-read meat thermometer inserted into the thickest part of the breast to check for doneness.
Personally, I like to sear my chicken until it reaches an internal temperature of 160°F (71°C), as it will continue to rise to the safe 165°F while it rests.
Frequently Asked Questions
Aim for boneless, skinless chicken breasts that are about ¾ to 1 inch thick for quick and even cooking.
Marinating adds flavor and can help keep the chicken moist, but it’s not strictly necessary if you’re short on time. Simple salt and pepper work too especially since you may be adding it to flavorful noodles and broth.
A non-stick skillet is great for searing chicken because it prevents the chicken from sticking to the pan, which can lead to uneven cooking and tearing of the skin (if you’re using skin-on). It also makes flipping the chicken much easier, especially for beginners.
How to Pan Sear Chicken Breast
- Prep the Chicken: Pat the chicken breast(s) completely dry with paper towels. This helps with searing.
- Season (or Marinate): Season both sides of the chicken breast with salt, pepper, garlic powder, and any other desired seasonings. If you’re marinating, let it sit for at least 15 minutes (or longer in the fridge).
- Heat the Pan: Heat a non-stick skillet over medium-high heat until it’s hot. Add about a tablespoon of oil.
- Sear the First Side: Carefully place the chicken breast in the hot pan. Cook for 3-5 minutes per side without moving it, until a golden-brown sear develops.
- Check for Doneness: Flip the chicken and continue to cook until the internal temperature reaches 165°F (74°C).
- Rest Briefly: Remove the chicken from the pan and let it rest on a cutting board for a few minutes before slicing.
My Take
What I love about pan-seared chicken breast in ramen is how it soaks up all that delicious broth. It takes on the flavors so well. And since I’m always looking for a high protein option that doesn’t take forever to cook, chicken breast seared in a pan is a definite winner for me.
Pan-Seared Chicken Breast
Equipment
Ingredients
- 1 chicken breast, boneless, skinless (¾-1 inch thick)
- 1 tsp coarse salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tbsp cooking oil
Instructions
- Pat the chicken breast dry with paper towels to ensure a good sear.
- Season both sides generously with salt, pepper, garlic powder, and any other desired seasonings or marinade.
- Heat oil in a non-stick skillet over medium-high heat until it shimmers and is hot enough for searing.
- Carefully place the chicken breast in the hot skillet and cook for 3-5 minutes per side without moving, allowing a golden-brown crust to form.
- Flip the chicken and continue cooking until the internal temperature reaches a safe 165°F (74°C) as measured with a meat thermometer.
- Remove the cooked chicken from the skillet and let it rest on a cutting board for a few minutes to retain juices before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
