The sauté-then-oven (pan-searing) method is significantly better than using a steamer if your goal is the best possible crust and maximum flavor
This is another recipe from the stove top to oven.
Seasoning: lemon pepper, paprika, garlic powder, garlic salt.
Avocado oil
Saute 5 min on each side, then 400 in oven 14 minutes.
Let rest, add lemon juice.
Prep and Season: Pat boneless, skinless chicken breasts completely dry with a paper towel. Season them very generously with garlic powder, garlic salt, lemon pepper, and paprika. Don't be afraid to use a heavy layer.
The Sear: Heat a cast-iron skillet on medium-high heat (around level 6) and add a high-heat oil like avocado oil. Drop the chicken in so it sizzles loudly. Cook it for exactly 5 minutes on one side without moving it to build that thick, dark crust.
The Oven Finish: Flip the chicken over and immediately slide the entire skillet into a preheated oven at 400°F (200°C) on the middle rack. Bake for 13 minutes. The gentle, surrounding dry heat cooks the inside perfectly without drying out the edges.
Rest: Remove the pan and let the meat rest on a cutting board for 5 minutes before slicing so the juices set.
To add some veggies, prep them prior to the chicken saute.
The best approach is to roast the sweet potatoes on a separate sheet pan and put them in the oven 15 to 20 minutes before you start searing your chicken.
Sweet potatoes take 30 to 35 minutes to fully roast and caramelize at 400°F (200°C), while your chicken will only need 13 minutes in the oven. By staggering their start times, both items will finish cooking perfectly at the exact same moment.
Method:
Chop your sweet potatoes into 1/2-inch to 3/4-inch cubes. Keeping them small ensures they cook quickly and get maximum crispy edges.
Toss the cubes in a bowl with avocado oil (or olive oil), salt, pepper, and a pinch of garlic powder or paprika to match the chicken flavor profiles.
Dump them onto a baking sheet. Spread them into a single layer with plenty of space between cubes. If they crowd each other, they will steam and get mushy instead of roasting crisp.
Bake: Pop the sweet potato baking sheet into your preheated 400°F oven. Set a timer for 15 to 20 minutes.
Set timer for 15 minutes, then start chicken. Heat up your cast-iron or oven-safe skillet on the stove over medium-high heat.
Add your oil and sear your seasoned chicken breast on one side only for exactly 5 minutes without moving it.
Open the oven and give your sweet potatoes a quick toss or flip.
Flip your chicken over in its skillet and slide the whole skillet into the oven.
If you like your sweet potatoes deeply caramelized, place their baking sheet on the lower rack of your oven (closer to the heating element) and place your chicken skillet on the middle rack.
Bake both together for 13 minutes.
Pull both pans out at the same time.
Let your chicken rest for 5 minutes before cutting it. Your sweet potatoes will stay perfectly hot on their pan while the meat juices settle
Steamer Method
The best way to get both a golden-brown crust and maximum juiciness is to combine steaming with a quick pan-sear. Steaming cooks the chicken gently from the inside so it stays plump, while a high-heat sear at the end locks in flavor and adds texture.
The Perfect Two-Step Method
Steam first. Cook the chicken in your steamer until it is almost done, around 155°F (68°C) internally.
Pat dry. Remove the chicken and dry the surface completely with a paper towel. Wet skin or meat will not brown.
Sear hot. Heat a heavy skillet with a tablespoon of oil or butter over high heat.
Keep it brief. Fry the chicken for just 1 to 2 minutes per side until a golden crust forms and the inside hits 165°F (74°C).
Rest the meat. Let the chicken sit for 5 minutes before cutting so the juices do not run out. Alternative Method: Reverse Sear
You can also reverse the process by searing the raw, seasoned chicken first in a hot pan for 2 minutes per side to get your color. Immediately transfer it to the steamer to finish cooking gently until it is fully done and juicy.
