277457 Fri Apr 08 13:27:43 -0700 2005 6 31 Home Cooking 0 1466087 Sometimes I do not wish to pound and saute my chicken on stovetop but I would like to pan roast it - sear on ST and then chuck it into the oven. How long should I sear it per side before putting it into the oven and how long would I keep it in the oven per i/2 inch or 1 inch of thickness so that it remains juicy and moist? Fri Apr 08 13:27:43 -0700 2005 0 Tina 1 1466093 I don't know about the searing time, but you should invest in a digital meat thermometer. You stick the probe in the middle of the meat and can set it to go off when the meat reaches a certain temperature. That way you are guaranteed not to overcook it. I got mine for about $12 at Bed bath and beyond. Fri Apr 08 13:58:22 -0700 2005 1466087 0 Evan 1 1466104 The easiest way would be to use a stove top grill, or a foreman type grill. the Foreman Grill will cook chicken in a few minutes, keeping in the juices, and browning the outside. Fri Apr 08 14:51:21 -0700 2005 1466087 0 macca 1 1466112 I often cook chicken this way. I usually sear it on med-high heat until both sides are nice and brown. It's hard to say how long because I go more by appearance than time. I would say 3-4 minutes per side. Once I put it in the oven, it usually takes about 10-12 minutes. This would be for fairly thick chicken breasts. I do have a thermometer, but I always end up cutting a slit in the top to check the juices without any ill effects. They always come out juicy and delicious. Then, you can remove the chicken from the pan and deglaze with some white wine, lemon juice and a little butter. Spoon the sauce over the chicken and it's really tasty! Fri Apr 08 15:30:08 -0700 2005 1466087 0 Erin 1 1466119 This is for boneless, skinless chicken breasts? In the time it takes for the chicken to brown on both sides (maybe 4 minutes a side?) the chicken will be done. Cooking it longer in the over will just cause overcooked chicken. Fri Apr 08 16:45:28 -0700 2005 1466087 0 Jujubee 1 1466127 I marinate my boneless, skinless chicken breasts in Teriyaki marinade all week. Any time I want one, I pull a breast out of the marinating bag in the friddge and sautee it for about 7-8 minutes a side on medium heat. (I am sure this will vary from stove top to stove top). They come out juicy and with a little tiny bit of pink in the very center. Fri Apr 08 18:29:24 -0700 2005 1466087 0 Chino Wayne 1 1466168 I don't know that I would bother to sear them. The other night I cooked some at 450 degrees for 25 minutes (in a maple syrup/lemon juice/butter sauce for the last 15). When I took them out I was concerned because they looked slightly overdone, but they were just right--juicy and delicious. It was a lot less effort than cooking them on the stovetop, or taking time to sear them before putting them in the oven. Sat Apr 09 14:14:01 -0700 2005 1466087 0 Zorra