One of the fastest and easiest ways to cook chicken is to sauté it. You can make tasty, golden brown chicken with a browned, flavorful outside and a juicy inside in less than 10 minutes by cooking it quickly over high heat in a small amount of oil or butter.
In this comprehensive guide I’ll walk you through everything you need to know to sauté moist tender chicken breasts, thighs, drumsticks or any other chicken pieces perfectly every time.
What is Sautéing?
Sautéing involves cooking food quickly in a pan over relatively high heat while tossing and flipping the food frequently The term “sauté” comes from the French verb “sauter” meaning “to jump.” When sautéing, the food jumps and sizzles as it cooks in the pan
It takes less fat to sauté than to fry, and the constant movement helps the food brown evenly on all sides. This way of cooking makes a tasty browned outside called “fond” while keeping the juices and flavors inside. Small, soft pieces of food like chicken breasts and thighs do best when sautéed.
Benefits of Sautéing Chicken
There are several advantages to sautéing chicken:
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Fast cooking – Sautéing cooks chicken rapidly, in less than 10 minutes. The high heat quickly browns the exterior while leaving the inside moist.
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Enhanced flavor – Sautéing produces a flavorful browned exterior and caramelized fond that enhances the chicken’s taste.
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Juicy interior – The quick cooking seals in moisture so the chicken stays succulent.
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Flexible—You can sauté almost any kind of chicken, from boneless breasts to bone-in thighs. Sautéed chicken also works in all types of cuisines.
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Easy – Sautéing is one of the easiest and most foolproof cooking techniques. It’s hard to overcook sautéed chicken.
Follow my simple steps for sautéing chicken perfectly every time.
How to Sauté Chicken Perfectly
Sautéing chicken is easy but there are a few key tips to ensure moist, tender chicken with a browned crust:
1. Choose the Right Chicken Pieces
You can sauté just about any cut or piece of chicken but certain types work better than others:
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Boneless, skinless breasts – The most common choice for sautéing. Cut breasts into smaller medallions to ensure even, fast cooking.
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Bone-in breasts – Leave whole or slice in half for juicier meat near the bone.
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Thighs – Skin-on or off, boneless or bone-in thighs hold up well to sautéing.
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Drumsticks – Smaller drumsticks sauté nicely. Remove skin for faster cooking.
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Wings – Excellent for sautéing. The high heat renders out fat for crispy skin.
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Cutlets or tenders – Quick-cooking and perfect for sautéing.
The key is to use smaller, thinner pieces so the chicken cooks through before overbrowning.
2. Pat Chicken Dry
Make sure the chicken is dry before sautéing. Too much water can make it hard to get a browned crust and cause splattering. Pat chicken pieces with paper towels to absorb surface moisture.
3. Season Generously
For the best flavor, season the chicken all over with salt and pepper or any other spices and herbs you want. I like to use garlic powder, onion powder, paprika, oregano or thyme. Season ahead of time so the flavor gets absorbed.
4. Use a Skillet with Straight Sides
The best pan for sautéing chicken is a heavy stainless steel or cast iron skillet with straight sides rather than sloped sides. This allows you to toss and turn the chicken easily. Nonstick skillets also work well.
5. Get the Skillet Very Hot
Proper heat is crucial for sautéing. Heat the skillet over medium-high or high heat until it’s very hot. The chicken should sizzle loudly when added. If the pan isn’t hot enough, the chicken will steam instead of browning.
6. Add a Small Amount of Fat
You’ll need just a teaspoon or two of cooking fat – oil, butter, etc. Use an oil with a high smoke point like canola or vegetable oil. Clarified butter is also excellent. Just enough fat to coat the bottom of the pan prevents sticking.
7. Cook in a Single Layer
Overcrowding the pan causes chicken to steam instead of sauté. Cook chicken in a single layer with space between each piece. Work in batches if needed to avoid overcrowding.
8. Don’t Move the Chicken Initially
Let the chicken sit undisturbed for 1-2 minutes after adding it to the skillet. This allows the chicken to brown and develop fond. Moving it too soon can tear the crust.
9. Turn and Flip Frequently
Sautéed chicken needs frequent tossing and turning for even browning. Use tongs to flip each piece every minute or so. Turn skin-side down first to render fat before crisping up the skin at the end.
10. Adjust the Heat if Needed
If the chicken browns too quickly, lower the heat slightly. If not browning enough, increase the heat. Good sautéing requires finding the right sizzle zone between browning and burning.
11. Cook Until Done
The sauté time depends on the chicken’s thickness. Small cutlets may take just 2-3 minutes per side while bone-in thighs need 6-8 minutes. Chicken is done when it reaches 165°F internally.
12. Let the Chicken Rest
As with all chicken, let it rest for 5 minutes after cooking. This allows juices to redistribute through the meat for better flavor and tenderness. Tent foil over the chicken as it rests.
Follow these tips and you’ll be sautéing juicy, browned chicken like a pro in no time!
Tips for the Best Flavor
To take sautéed chicken to the next level, keep these flavor tips in mind:
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Marinate chicken – Soaking chicken in an acidic marinade for 30 mins-1 hour boosts moisture and infuses flavor.
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Use flavorful fat – Try butter, olive oil, sesame oil or bacon fat for more flavor.
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Sauté aromatics first – Cook diced onions, garlic, ginger etc. briefly before adding chicken.
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Deglaze the pan – After cooking chicken, pour in wine, broth or lemon juice and scrape up the fond.
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Add herbs, spices, citrus – Finish chicken with fresh herbs, a squeeze of lemon, vinegars, mustards etc.
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Toast nuts or seeds – Sprinkle sautéed sliced almonds, sesame seeds or other toasted nuts over the chicken for crunch.
With these easy add-ins, you can take a simple sautéed chicken recipe in dozens of directions.
Go Beyond Just Breasts
While boneless, skinless chicken breasts are common, consider using different cuts for more flavor and moisture:
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Thighs – Juicier than breasts with more fat for crispy skin when sautéed.
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Drumsticks – Offer more flavor than wings. Remove skin for faster cooking.
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Wings – Excellent choice, the skin gets crispy from sautéing.
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Leg quarters – More affordable with moist, tender dark meat.
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Whole chicken – Cut up a whole chicken for sautéing. Mix white and dark meat.
Don’t be afraid to sauté bone-in chicken pieces or ones with the skin left on. Watch the heat carefully to avoid burning.
Top Recipe Ideas
The possibilities are endless for sautéed chicken recipes. Try these delicious recipe ideas or use sautéed chicken in all your favorite dishes like pastas, salads, sandwiches etc.
Quick Lemon Thyme Chicken
Sauté chicken cutlets, seasoned with lemon thyme. Deglaze pan with lemon juice and capers.
Orange Chicken Stir Fry
Toss cubed chicken with orange marmalade, rice vinegar, garlic and ginger.
Chicken and Mushroom Fricassee
Sauté chicken pieces and mushrooms with shallots and thyme until browned. Finish with cream.
Chicken Fajitas
Season chicken with fajita seasoning and sauté with peppers and onions. Stuff into warm tortillas.
Thai Chicken with Basil
Marinate chicken in fish sauce, lime and chili paste. Sauté and mix with fresh Thai basil.
Chicken Marsala
Sauté chicken breasts with mushrooms, garlic and herbs. Deglaze with Marsala wine.
The possibilities are endless for fast, flavorful sautéed chicken recipes. Let your creativity run wild!
Common Questions
Here are answers to some frequently asked questions about sautéing chicken:
Is sautéed chicken healthy?
Chicken is a lean, protein-packed food. If you sauté in a healthy oil and avoid frying in a lot of fat, sautéed chicken can be a healthy choice. Skip the skin to further reduce fat.
Which is better – pan frying or sautéing?
Sautéing uses less oil than pan frying, keeping it healthier. The constant motion of sautéing helps food brown more evenly as well.
What if my chicken sticks while sautéing?
Ensure the pan and oil are hot before adding chicken. Use enough oil to coat the pan and don’t move chicken initially so a crust can form. Overcrowding the pan also causes sticking.
What is the sauté pan smoking?
If your pan starts smoking, the heat is too high. Immediately lower the temperature and wait for the smoke to subside before proceeding.
Can I sauté frozen chicken?
Don’t sauté chicken directly from frozen. Thaw it first in the refrigerator overnight before sautéing.
Following my tips will help you become a sautéed chicken expert in no time!
The Takeaway on Sautéed Chicken
Sautéing is a quick and easy cooking method that produces delicious, browned and flavorful chicken in under 10 minutes. With its caramelized exterior and moist interior, sautéed chicken is a versatile ingredient that works in everything from pastas to salads, sandwiches, stir fries and more.
Follow my tips on choosing the right cuts, properly seasoning, using the right pan and controlling the heat. By sautéing chicken properly, you can enjoy juicy, browned chicken any night of the week. Once you master the basics, experiment with different seasonings and sauces for endless quick and easy chicken dinners.
Why You’ll Love This Chicken Stir-Fry
I’m such a fan of throw-together meals with leftover fridge ingredients, in fact, it might just be my favorite way to cook. And while this chicken stir-fry can certainly be planned ahead of time, it’s also extremely adaptable to almost any vegetable you have on hand—snow peas, zucchini, eggplant, mushrooms, you name it. Everything tastes great together when the chicken and vegetables are mixed with the best sauce! Here are some more reasons you’ll love this stir-fry recipe:
- It’s the best 30-minute meal. That makes it a great weeknight dinner! The time-consuming part is preparing the ingredients, but the stir-fry part is very quick once that’s done.
- It’s the perfect balance of protein and veggies. Some stir-fry recipes, like teriyaki chicken, kung pao chicken, and Mongolian beef, have a lot of meat. This chicken stir-fry, on the other hand, has just the right amount of meat and vegetables.
- The sauce is the star ingredient. For the best stir-fry, the sauce is very important. The sauce I make is a mix of savory, sweet, and sour. Also, this tastes great over rice if you let the sauce soak into the rice.
- Chicken Breast: I’m cooking with chicken breasts today, but you can use chicken thighs or chicken breasts instead. Just make sure you use boneless and skinless.
- Vegetables: Red bell pepper, carrots, broccoli, and yellow onion are a classic mix that I’m using. You can use other vegetables too, though. I cut the carrot into thin rounds for ease of use, but you can also julienne it.
- Ginger
- Green Onion
- To make the stir-fry sauce, you’ll need chicken broth, soy sauce, sesame oil, honey, rice vinegar, cornstarch, and dry sherry. I have some ideas for you in the next section if you have any questions about these ingredients.
Find the printable recipe with measurements below.
- To keep this recipe gluten-free, I use tamari soy sauce. If you want a soy-free sauce, you could use coconut aminos.
- Apple cider vinegar will work if you don’t have rice vinegar.
- People who don’t want to use cornstarch can use arrowroot powder instead. Keep in mind that it can get sticky if you cook it too long.
- Dry Sherry: Shaoxing wine is what makes a Chinese restaurant’s stir-fry taste so good, but it’s not gluten-free. I’ll instead add a splash of dry sherry (a cooking wine, not sherry vinegar) if I have it. Even though you don’t have to or need to add much, it does add a delicious layer of flavor. You could use mirin or sake instead of dry sherry if you don’t have any on hand.
How To Make Chicken Stir-Fry
Make the stir-fry sauce. In a small bowl, mix the cornstarch, soy sauce, honey, dry sherry, sesame oil, and chicken broth with a whisk.
Cook the chicken. Place the chicken in a large skillet or wok and cook it over medium-high heat for 4 to 5 minutes, until it turns a light brown color. Season with salt and black pepper. Then, remove the chicken to a plate.
Cook the vegetables separately. Add another splash of oil, then sauté the bell pepper, onion, carrot, and broccoli until tender, yet crisp.
Stir-fry everything together. Add the chicken along with the garlic, ginger, and stir-fry sauce. Toss it all together until everything is well coated in the sauce, then you’re done!
Although this recipe is pretty straightforward, there are a few things to keep in mind:
- Avoid undercooked ingredients by stir-frying the chicken and vegetables separately. This ensures everything gets a proper sear and cooks evenly.
- Avoid overcooking the vegetables by sautéing them until they’re slightly tender, yet still crisp (in step #3). So, when you’re done cooking them with the sauce, they won’t get too soft.
- Let the sauce simmer for a minute or so. It needs some time to get hot and thicken up in the pan.
