How to Keep Chicken From Drying Out When Cooking on the Stove

Sometimes, if you’re not careful, cooking chicken on the stove can burn the meat and make it dry. However, you can use simple kitchen tools to keep your chicken moist, juicy, and tasty in a number of easy ways. This article will talk about why chicken gets dry and give you my best tips for cooking chicken on the stove so it stays juicy and flavorful every time.

Why Chicken Can Dry Out During Stovetop Cooking

Before getting into the solutions it helps to understand why chicken dries out in the first place when cooked on the stove. Here are the main culprits

• High Heat – Cooking chicken over high, direct heat causes the outside to overcook and dry out faster than the inside cooks through This leaves you with dry outer portions and underdone inner meat

• Too Many Pieces in the Pan: If you put too many chicken pieces in the pan at once, they steam instead of brown. This makes the skin soggy but the meat dry.

• Overcooking – Chicken is easy to overcook and dries out quickly once it passes the optimum internal temperature of 165°F. Going even 5-10 minutes too long can make a dramatic difference.

• Lack of Fat—Pure chicken doesn’t have much fat, so cooking it without adding fat makes the meat dry. Fats create insulation and moisture retention.

• Improper Resting – Failing to let chicken rest after cooking leads to juice loss when you cut into it. Always letting it rest helps retain moisture.

Now that you know why chicken dries out on the stove, let’s look at some simple solutions.

1. Maintain Low to Moderate Heat

One of the biggest mistakes is using heat that’s too high. High heat rapidly dries out the outer layers of chicken before the inside is cooked. The key is keeping the temperature low to moderate – between medium low and medium. This allows the inside to cook through without over-browning the outside.

Aim for a gentle sizzle when cooking chicken on the stove. If it starts to brown too quickly or you hear aggressive popping and crackling noises, turn the heat down. Be patient and let it cook slowly over lower heat. This takes a little longer but prevents moisture loss.

2. Cook in Batches to Avoid Overcrowding

Another common mistake is putting too many chicken pieces in the pan at once. Crowded chicken steams and gets wet on the outside but dry on the inside.

Cook chicken in batches to allow proper browning and crisping. Don’t overload the pan. Leave some space between each piece so moisture can evaporate freely. This leads to that delicious, crispy browned exterior while keeping the inside juicy.

3. Use a Meat Thermometer to Avoid Overcooking

It can be tricky to tell when chicken is fully cooked without cutting into it. Using an instant-read meat thermometer takes the guesswork out of it. It provides an accurate reading of the internal temperature, so you know exactly when to remove the chicken from heat.

For boneless, skinless chicken breasts, pull them off the stove once they reach the FDA-recommended safe minimum temperature of 165°F. Overshooting that even briefly causes them to dry out.

For bone-in chicken pieces with skin, aim for 175°F. The bones and skin insulate the meat, so it needs to cook slightly higher. Trust the thermometer, not the recipe time – it’s the only way to be sure.

4. Cook Chicken Skin-Side Down First

When pan-searing bone-in chicken pieces, start by cooking them skin-side down. This renders out fat from the skin, keeping the meat below moist. The skin also creates a barrier against moisture loss.

Once the skin browns, flip and finish cooking on the bone side. The initial searing gives you crispy skin, while the remaining cook time keeps the meat tender and juicy inside.

5. Use a Little Oil or Butter

Cooking chicken in a little oil or butter provides a protective coating against drying out. The small amount of fat helps retain natural juices as the chicken cooks, keeping it nice and moist.

You only need about a teaspoon per piece of chicken. Olive oil and butter are good options, or use chicken fat rendered from the skin. Brush or rub it on before cooking for best results.

6. Baste the Chicken as it Cooks

Basting chicken periodically with pan drippings or sauce helps replenish moisture as it cooks. Using a cooking spoon, spoon the liquids over the top of chicken pieces while cooking.

You can also use chicken stock, wine or juice for basting. Just avoid sugary liquids that can burn. Basting provides immediate rehydration to the surface as it cooks.

7. Let Chicken Rest Before Cutting and Serving

An important final step is allowing chicken to rest for 5-10 minutes after removing it from the stove. This gives time for juices redistributed back into the meat, preventing them from running out when sliced.

Tenting chicken with foil while resting traps in steam to keep it extra moist and tender. Don’t skip this rest – it makes a big difference in retaining moisture!

Putting It All Together

Using these simple techniques together consistently produces super juicy, tender chicken off the stove:

• Cook over medium low to medium heat only

• Cook chicken pieces in batches with space between

• Use a meat thermometer and remove at 165°F

• Sear skin-side down first

• Use a little oil or butter

• Baste during cooking

• Let chicken rest 5+ minutes before cutting

With a little patience and these tips, you’ll never have to worry about dry, overcooked chicken again. Your stove-cooked chicken will stay perfectly moist and delicious every time. Give it a try tonight!