Marianne Martinez
Chicken is a versatile meat that can be cooked in a variety of ways, one of the most popular being pan-cooking. Pan-cooking chicken is a quick and easy way to prepare a juicy and flavorful meal. It can be done in a variety of ways, from pan-frying to searing, and can be adapted to suit different recipes and tastes. The key to a good pan-cooked chicken is getting the right temperature and knowing when to flip the meat, which can be helped by using a meat thermometer.
| Characteristics | Values |
|---|---|
| Type of chicken | Chicken breasts, Chicken pieces/cubes, Boneless chicken |
| Type of cookware | Cast-iron or stainless steel skillet, Deep skillet |
| Type of oil | Vegetable oil, Canola oil, Olive oil, Avocado oil, Sunflower oil |
| Seasoning | Salt, Pepper, Garlic powder, Smoked paprika, Onion powder, Oregano, Cayenne, Butter |
| Marinade | Chicken can be marinated in a zip bag for 20 minutes to 24 hours |
| Cooking time | 4-8 minutes per side, depending on the thickness of the chicken |
| Internal temperature | 165°F |
| Storage | Refrigerate in an airtight container for 2-4 days, Freeze for 2-3 months |
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What You'll Learn
Pan-frying chicken breast
Preparation
Before cooking, the chicken should be prepared. If the breasts are large, they can be sliced in half to make them smaller, which helps them cook evenly and quickly. The chicken should then be dried with a paper towel.
Seasoning
The chicken can be seasoned in a variety of ways. A simple combination of salt and pepper is fine, but other seasonings such as garlic powder, smoked paprika, onion powder, oregano, black pepper, and a pinch of cayenne can be added for a more savoury flavour with a kick. The chicken should be coated liberally with the seasoning on all sides.
Cooking
Once the chicken is prepared and seasoned, heat some oil in a large, deep skillet over medium-high heat. The oil should be hot, but not smoking. Place the chicken in the pan and cook until a browned, golden crust forms. The chicken should not be moved around while cooking, and it should not be flipped until it is ready. A good way to test this is to try flipping the chicken—if there is any resistance, it is not ready to be flipped. The chicken should be cooked for 5-8 minutes on each side, depending on the thickness of the breast. Once both sides are browned, reduce the heat and add a tablespoon of butter to the skillet. Take the skillet off the heat and let the chicken rest for about 10 minutes before slicing and serving.
Tips
To achieve an evenly browned sear, the chicken breasts can be pounded with a meat mallet to an even thickness. The breasts should not be thicker than 1 inch. For extra crispy chicken, the breasts can be dredged in a light coating of flour mixed with the spices before cooking.
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Chicken breast seasoning
Chicken breast is a versatile dish that can be cooked in many ways and seasoned to perfection. Here are some tips and tricks for seasoning chicken breasts to make them juicy and flavorful.
Firstly, decide on the type of seasoning you want to use. A simple and classic option is to use salt and pepper as a baseline and then experiment with other spices and herbs to find your favorite combinations. You can also purchase pre-made seasoning blends, such as Trader Joe's 21 Seasoning Salute, or make your own. If you want to make your own, a good option is to mix dried oregano, Italian seasoning, garlic powder, onion powder, salt, black pepper, and a pinch of cayenne for a kick. You can also add brown sugar to the mix, which helps caramelize the outside of the chicken, making it juicy and adding a touch of sweetness.
Once you have your seasoning blend, it's time to prepare the chicken. If you want to speed up the cooking process and ensure even cooking, you can cut the chicken breasts in half or pound them to an even thickness. Pat the chicken dry with paper towels, and then rub a small amount of olive oil over the chicken to help the seasoning stick. Next, generously sprinkle or rub your chosen seasoning blend all over the chicken breasts, ensuring they are well coated. For the best results, let the seasoned chicken breasts marinate in the refrigerator for at least 15 minutes, or up to 12 hours.
When you are ready to cook, heat a skillet on medium-high heat and add oil with a high smoke point, such as olive oil or avocado oil. Place the chicken breasts in the pan and cook until a browned, golden crust forms, flipping occasionally. The cooking time will depend on the thickness of the chicken breasts and the heat used, so it is recommended to use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165ºF, but you can take it off the heat when it reaches between 160ºF and 163ºF as the temperature will continue to rise as the meat rests.
Finally, let the chicken rest for about 10 minutes before slicing or serving. This allows the juices to redistribute and ensures a juicy and tender chicken breast. You can also finish the chicken with a knob of butter for added moisture, flavor, and a golden crust.
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Chicken cooking times
Yes, you can pan-cook chicken. The cooking time will depend on the cut of chicken, the thickness of the cut, the heat used, and the type of cookware used.
For example, boneless chicken breasts with the skin on or off can be cooked in a pan. The cooking time for these will depend on the thickness of the breast. For a boneless chicken breast that is about one inch thick, cook for about 8 minutes on each side over medium-low heat. If you buy thin-cut breasts, or cut and pound the breasts yourself to 1/2-inch thickness, they will cook much faster. Increase the heat to medium and cook for about 4 to 5 minutes on each side.
Bone-in chicken breasts take much longer to cook through, so it is recommended to use the oven to ensure the breast heats through completely without burning on the outside.
Chicken pieces or cubes are also suitable for pan-cooking. Cut the chicken breasts into 1-inch cubes or thin strips, then season with your chosen blend or add them to a large zip bag with your choice of marinade. If using a marinade, allow 20 minutes to up to 24 hours for the chicken to marinate. When ready, heat oil in a large cast-iron or stainless steel skillet over medium-high heat. Add the chicken pieces and cook until the bottoms are opaque with golden brown patches. Flip and cook for an additional 3 to 5 minutes until the chicken reaches an internal temperature of 165°F. Cubed chicken will cook in a pan in about 7 minutes.
To ensure your chicken is cooked, it is recommended to use a meat thermometer. Poultry is safe to eat when the internal temperature reaches 165°F, but you can remove it from the heat when it's between 160°F and 163°F, as the temperature will continue to rise as the meat rests.
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Chicken cooking temperatures
Chicken is a versatile meat that can be cooked in a variety of ways, but getting the temperature right is essential to ensure it is safe to eat. The internal temperature of chicken should reach 165°F to be considered safe, according to guidelines. This temperature kills harmful germs that could cause food poisoning.
However, some sources suggest that chicken can be removed from the heat source when it reaches 160°F, as the temperature will continue to rise as the meat rests, eventually reaching 165°F. One source suggests that if you can hold your chicken at 145°F for 8.5 minutes, you can achieve the same level of bacterial reduction as at 165°F.
The cooking time and temperature will depend on the size and thickness of the chicken, as well as the cooking method. For example, when pan-frying chicken breasts, thinner cuts will take around 4-5 minutes per side, while thicker cuts will take around 7-8 minutes per side. The heat level should be adjusted accordingly, with thicker cuts requiring a lower heat setting to avoid burning the exterior before the interior is cooked.
When roasting a whole chicken in the oven, the cooking time will vary depending on the size of the bird, but it typically takes around an hour at 350°F (180°C). It is important to note that the internal temperature of a whole chicken will continue to rise after it is removed from the oven, so it is recommended to take it out when it reaches 160°F.
It is always advisable to use a meat thermometer to check the internal temperature of the chicken to ensure it has reached the safe minimum temperature.
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Chicken storage
Chicken is a versatile meat that can be cooked in a variety of ways, and it is also a great source of protein. It is important to store chicken correctly to ensure it remains safe to eat and maintains its flavour and texture.
Fresh, uncooked chicken should be stored in the refrigerator if you plan to cook and consume it within the next two to three days. It should be kept on a plate or tray on the bottom shelf, so that any leaks will not contaminate other food. It is also important to keep it away from other meats to avoid cross-contamination.
If you are not planning to cook the chicken within this time frame, it is best to store it in the freezer. To prepare chicken for freezing, it is recommended to wrap individual pieces in foil or plastic bags. Then, place all the wrapped pieces into a larger freezer bag. It is important to remove as much air as possible from the bag to prevent freezer burn and prolong the storage life. Label the package with the contents and date frozen.
Chicken can be stored in the freezer indefinitely, but the quality may diminish over time. It is generally recommended to consume frozen chicken within two to three months for best results in terms of texture and flavour.
When thawing frozen chicken, it is important to do so safely. The recommended method is to place the frozen chicken in the refrigerator for about 24 hours to thaw, ensuring it is on a tray or plate to catch any drips. Do not thaw frozen chicken on the counter, as this can be unsafe. Once thawed, it is recommended to consume the chicken within one to two days.
By following these storage guidelines, you can ensure that your chicken remains safe, fresh, and of the best quality for your pan-cooked meals or other recipes.
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Frequently asked questions
Oils with a high smoke point, like vegetable oil, canola oil, avocado oil, or olive oil, are ideal for pan-cooking chicken.
You can season chicken with whatever you like. A simple combination of salt and pepper is effective, but you can also add spices like garlic powder, smoked paprika, onion powder, oregano, and cayenne for a kick.
The cooking time will depend on the thickness of the chicken and the heat used. Boneless chicken breasts that are about one inch thick should be cooked for around 8 minutes on each side over medium-low heat. Thinner chicken breasts will cook faster, and thicker breasts will take longer. The best way to know if chicken is cooked is to use a meat thermometer—chicken is safe to eat when the internal temperature reaches 165°F.
You should only flip the chicken when it can be easily turned over. If you try to flip it and it feels stuck, it needs more time.
