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I want to bake boneless, skinless chicken breasts because it is faster than pan frying when you are cooking for many people. What is the best way to do this? Brown first (sear) on top of the stove and then bake? And if so, how long do you bake the breasts after browning without drying them out?
Yes, searing them on the stove-top and then finishing in the oven will work. As far as how long they will take to finish, it depends on your oven temperature, how big or small the breast are, how long they were seared and how far along they got before they were placed into the oven. Therefore, I would have to say "they are done when they are done" (sorry, that's what the chefs at culinary school always say, but that's just how it goes as there are so many variables). Best to check early and often. As soon as they are no longer pink in the middle they are done. This may only take 5 minutes but it maybe take 10 minutes or more...just depends. Hope that helps. Cheers!
Your comments are very helpful-thank you. I will sear first and then bake at 350(??) for 10 to 15 minutes checking often. Baking at 350 ok?
Technically you can bake/roast the meat at almost any temperature. I often roast meats at lower temperatures (see the lesson on Combination Cooking for more on this. In particular the topic called "Slow and Low", as well as the related Drill-down that is attached to that topic, which is called "Combination Cooking Temperatures"). Of course the lower the temperature the longer it will take to cook but often this means juicier meat. Cheers!
I almost always brine chicken breasts in H20 with 5% salt in the refrigerator for at least 30 minutes before cooking. Just make sure you pat dry thoroughly before searing - you will also not need to season with salt. This not only gives you a safety net to prevent over cooking, but will give you very moist chicken every time.
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