Discover how to cook chicken on the stove so that it is juicy and tender! This is my favorite way to make a quick and healthy dinner with your choice of sides.
Chicken is a versatile protein that can be used to make a huge range of tasty dishes. But it’s simple to get stuck cooking chicken the same way over and over. If you feel like the same old chicken recipes are getting old, it’s time to switch things up!
In this article, we’ll explore 10 unique and foolproof methods for cooking chicken. These techniques will add incredible flavor, texture, and visual appeal to this poultry staple. Let’s reinvent your chicken dinner!
Grilled Chicken Skewers
Nothing says summer quite like grilled chicken, Skewering small pieces of marinated chicken and vegetables creates fun finger food that’s perfect for backyard barbecues The high heat of the grill caramelizes the exterior while keeping the inside juicy
Tips for Perfect Skewers
- Soak wooden skewers in water before using to prevent burning.
- Choose chicken breasts or thighs and slice into 1-2 inch cubes.
- Marinate chicken for at least 30 minutes in a blend of oil, acids like lemon juice or vinegar, and herbs.
- Skewer chicken and veggies like onions, bell peppers, zucchini alternately for color and texture.
- Grill on medium-high, turning frequently until chicken in cooked through.
Oven-Baked Chicken with a Twist
Baking chicken in the oven is simple enough, but with unique marinades and crusts, it can be so much more Why not coat it in bold spices, aromatic herbs, citrus, honey, or savory sauces before baking for next-level flavor?
Honey Dijon Baked Chicken
- Whisk together olive oil, honey, Dijon mustard, garlic powder, salt and pepper.
- Brush chicken pieces liberally with honey mustard mixture.
- Bake at 400°F for 25-30 minutes until cooked through and crust is sticky.
Buttermilk Fried Chicken
Crispy, juicy fried chicken is hard to resist. Soaking chicken in buttermilk before frying makes it extra tender and flavorful. For safety, use a Dutch oven and thermometer to carefully monitor the oil temperature.
Tips for Perfect Fried Chicken:
- Choose boneless chicken thighs for ideal texture.
- Soak chicken in buttermilk mixed with hot sauce for 2 hours.
- Coat with flour, spices, and corn starch mixture.
- Fry chicken at 350°F for 12-15 minutes until cooked through and golden brown.
Chicken Tikka Masala
This British-Indian dish combines tender chicken in an incredible creamy, lightly spiced tomato sauce. The chicken is first marinated in yogurt and Indian spices before being simmered in an aromatic, vibrant sauce. Serve over steaming basmati rice.
Marinade:
- Plain yogurt
- Garlic, ginger, spices like coriander, cumin, garam masala
- Salt and lemon juice
Sauce:
- Diced tomatoes, heavy cream, butter
- Onion, garlic, ginger, spices
- Fresh cilantro
Chicken Piccata
Chicken Piccata is an Italian restaurant favorite, and it’s surprisingly easy to make at home! Chicken breasts are cooked until golden then simmered in an aromatic lemon-caper sauce. Serve over pasta or roasted veggies.
Piccata Sauce:
- Chicken broth, lemon juice, white wine
- Butter
- Capers, parsley
Chicken Marsala
Chicken Marsala is another Italian classic. Chicken breasts are sautéed then baked in a sauce of Marsala wine, mushrooms, and herbs. The subtle sweetness of the wine pairs beautifully with the chicken and mushrooms.
Marsala Sauce:
- Sliced mushrooms
- Marsala wine, chicken broth
- Butter, garlic, thyme, parsley
Slow Cooker Chicken
Let your slow cooker work its magic on chicken! Low, gentle heat over several hours results in extremely tender and juicy chicken infused with flavors. Shredded chicken cooked this way is ideal for tacos, sandwiches, soups, and more.
Easy Slow Cooker Chicken Tacos:
- Season chicken thighs with cumin, chili powder, garlic, salt, and pepper.
- Cook on low heat for 6-8 hours in a salsa verde or tomato salsa.
- Shred chicken and serve in tortillas with avocado, lime, cilantro.
Grilled BBQ Chicken
Smoky, sweet BBQ chicken cooked on a hot grill is impossible to resist. The sauce’s sugars turn into caramel, which gives the outside a sticky, charred look. For great flavor, grill chicken breasts or even a whole chicken.
Tips for Perfect BBQ Chicken:
- Choose a thick, tomato or vinegar-based BBQ sauce.
- Grill chicken pieces over direct medium heat, basting with sauce frequently.
- Move to indirect heat, cover grill to finish cooking, about 20 minutes.
Chicken Parmesan
Crispy breaded chicken layered with tomato sauce and melted mozzarella makes chicken parm an Italian-American classic. While traditionally fried, opt for baking to make it healthier. Serve over pasta for a quick, satisfying meal.
Baked Chicken Parmesan:
- Coat chicken in breadcrumbs seasoned with parmesan, salt, pepper, and Italian herbs.
- Bake until almost cooked through, about 15 minutes.
- Top with marinara sauce and mozzarella, bake until melted.
Easy Chicken Ramen
Putting plain chicken on top of hot bowls of homemade ramen will make it taste like it came from a restaurant. It’s easy to make a healthy dinner with ramen noodles, chicken broth, and traditional toppings.
Quick Chicken Ramen:
- Prepare chicken broth using bones, garlic, ginger, scallions.
- Boil and drain ramen noodles separately.
- Slice cooked chicken.
- Assemble bowls with broth, noodles, chicken, soft-boiled egg, scallions.
As you can see, the possibilities are endless when cooking chicken! From global flavors to simple weeknight meals, experimenting with new techniques can breathe fresh life into this dietary staple. Which unique chicken dish will you try first?
How to Cook Chicken on the Stove
Step 1: Flatten the Chicken
Place the chicken in a plastic bag, then use a meat mallet or rolling pin to pound. Shoot for about ½ to ¾ inch thickness. I find that anything bigger than 8 ounces is too wide after being flattened, so you might need to cook them two at a time.
Chicken breasts are admittedly a challenge to cook evenly because of their shape. They are thicker on one side and thin out and taper on the other. Flatten the thick end so that the entire piece is level.
Feel free to try different things: you could also cut the chicken in half lengthwise across the middle to make two cutlets. This technique works nicely if the meat is very thick, 1 inch or bigger.
Pro Tip: If the tenders are still attached, they add bulk, making it harder to flatten. I like to pull them off and make baked chicken tenders for the kids. They love it!.
Step 2: Dry the Surface
After flattening the meat, dry both sides with paper towels. This process wicks up any extra moisture on the surface that could cause it to steam instead of brown. We want to kickstart the flavor and color development in the pan.
Step 3: Season the Meat
Combine salt, black pepper, garlic powder, onion powder, and Italian seasoning. A little goes a long way! Sprinkle about ½ teaspoon of the seasoning mix on each side of the chicken.
Don’t let the concentrated dry rub sit on the chicken too long. The salt will draw moisture to the surface. If this happens, blot it with a paper towel before adding it to the pan.
Tips for Perfect Execution: I use paprika for its deep golden hue and earthy flavor, opting for sweet, smoked, or spicy varieties to add complexity. Use it sparingly and maintain moderate heat to prevent burning. Skip the paprika and herbs for a darker golden brown color so they don’t char.
Step 4: Pan-Sear the Chicken
Make sure the oil is nice and hot but not smoky. Once the pieces go in, press them down for better contact with the surface, then do not move. I repeat, let it sear! Keep a close eye on the color change while the chicken develops a crust, about 5 to 7 minutes. This will make it easy to flip over. Begin cooking on medium-high heat, then lower to medium after flipping.
A cast iron skillet or stainless steel pan helps create a golden-brown crust. The trick to using them correctly is to preheat the pan and heat the oil before adding the meat. This process creates a better nonstick surface. Since we are using moderate heat, using a nonstick pan is also okay if you feel more comfortable.
Ingredient Chemistry: The preheated fat and moderate heat drive off any excess moisture from the meat.
Step 5: Baste with Butter
Butter is optional, but it’s such a good idea! After flipping, I add a tablespoon. Let the fat melt, then baste with it. The process coats the surface to prevent the meat from drying out. Throw in some sprigs of rosemary or thyme to infuse fresh herb aromatics into the dish.
Use an instant-read thermometer to check the internal temperature on the thickest part of the breast. It’s okay if the juices run slightly pink, but the meat should not be raw in the center. I poke it parallel into the meat for the most accurate result. It should be between 160 to 165ºF (71 to 74ºC).
Ingredient Chemistry: When the milk solids brown, they add more color and a nutty flavor that sticks to the meat. It’s delicious! I wait until after the initial sear because I don’t want the water in the butter to interfere with browning or the solids to burn.
Step 6: Rest, then Slice
Give the chicken about 5 minutes to rest before serving to allow the flavorful juices to redistribute into the muscle fibers. Resting keeps the meat moist instead of running out onto the cutting board. Serve the chicken as whole pieces, slices, or dice to use in chicken recipes.
Yes! What does brining chicken do? The salt solution increases the seasoning and juiciness. Dissolve 2/3 cup kosher salt or ½ cup of table salt in 2 quarts of water. Add the chicken and refrigerate for at least 30 minutes or up to 24 hours. Dry the surface well before cooking.
For more flavor dimensions, add a chicken marinade. The citrus juices, salt, and aromatics like garlic and soy sauce increase the savory umami taste. With acid in the marinade, you only need 30 minutes or up to 1 hour. The meat may turn mushy in texture if left longer. Pat dry before cooking.
Use a simple pan-searing technique. This involves high-heat browning in a skillet and then transferring it to the oven to gently finish cooking. However, you can use just the stovetop if you flatten the chicken first. This step ensures even cooking, and using moderate and consistent heat is critical to preventing the meat from drying out. If the cooking oil is preheated, the chicken will get brown and juicy.
Chicken breasts flattened to about ½ inch thick and cooked in a preheated pan over moderate heat, about 5 to 7 minutes per side. Larger pieces of chicken will take longer to cook. Target an internal temperature of 160 to 165ºF (71 to 74ºC).
Absolutely! The flavorful fond left in the skillet from the juices and cooked bits is excellent for making a pan sauce or homemade gravy. Use the drippings from the pan, or add 1 tablespoon of butter if previously omitted, plus 1 to 2 tablespoons of flour to make a roux. Add 1 cup of chicken stock or broth to thin out the sauce, whisk, and cook over medium-high heat until thickened.
Now that you know How to Cook Chicken on the Stove, please leave a star rating and let me know how it went in the comments below!
Jump To a Section
Chicken is a classic dinner-time staple but can quickly become dried out and bland. To avoid that, I’m sharing my go-to juicy stove top chicken breasts recipe. I utilize a simple pan-sear method that adds flavor to the surface while ensuring moist and tender meat. The key to success is heat management.
You’ll need to give the protein enough time for the exterior to brown, then reduce the intensity to gently finish cooking. Once you master this simple technique, the possibilities are endless. Get creative with entree portions, kick up the protein level for salads, or shred up pieces to use in soups and casseroles.
- Chicken: Chicken breasts that are 6 to 10 ounces and have no bones or skin should be used.
- Oil: Olive oil, which has a slightly fruity taste, is the best cooking oil for chicken breasts on the stove.
- Butter: The tasty fat is used to coat the chicken right before it’s served. The extra lipid coating keeps the chicken moist.
- Spices: I use a strong and concentrated spice blend to season the chicken breasts. Salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning are some of the things I use.
See the recipe card below for all ingredients and measurements (US and metric).
If you cook chicken breast often, you’ll want to switch up the flavor profile to keep each meal exciting. It’s easy to customize!
- If you want bone-in chicken breasts, sear both sides, then put them in the oven at 350o (177o˺C) and bake them until they are fully cooked. Based on the size, this could take 20 to 30 minutes to cook. You can use boneless or bone-in chicken thighs if you like dark meat. At about 170o (77oC), the meat should be done so that the tougher muscle fibers become tender.
- Oil: Use a high smoke point oil like avocado, vegetable, or canola oil if you want an egg-like flavor.
- Swap the butter for margarine or another plant-based butter if you don’t want to use dairy. For a browned butter taste, use ghee.
- Add a few sprigs of thyme or rosemary to the pan as you baste the meat to give the butter a herbaceous taste. Add chopped fresh herbs like parsley, basil, tarragon, or chives to the top of the chicken.
Every Good Cook Should Know This Recipe! Hubby Asks for it Everyday! Chicken Thighs Dinner in a Pan
FAQ
What are other ways to cook chicken?
10 Ways To Cook Chicken1 / 10. Baked Chicken. Preheat the oven and grab your baking sheet (we recommend this brand), 13×9 pan or oven-safe skillet. 3 / 10. Grilled Chicken. Turn on the grill so it’s hot, hot, hot! . 6 / 10. Fried Chicken. 9 / 10. Broiled Chicken.
What are the ways chicken is cooked?
Whether you enjoy fried, grilled, braised, or sautéed chicken, there’s something for everyone!Fried Chicken. Source: instagramFried chicken via @seriouseats. Pan Fried Chicken. Sautéed Chicken. Roast Chicken. Baked Chicken. Chicken Cacciatore. Chicken Cordon Bleu. Chicken Casserole.
Which cooking method is best for chicken?
What Is The Best Way To Cook A Chicken Breast? Cooking a boneless and skinless chicken breast in a hot cast iron pan is by far the easiest and most tasty way to cook the breast. You are far less likely to overcook the chicken breast compared to baking it in the oven or poaching it in water.
Which is the best way to cook a chicken?
The Best Time and Temperature for Roasting Chicken After a few tests, I’ve found that roasting a 4 to 5-pound whole chicken is best cooked at 425°F (220°C) for 70 to 90 minutes uncovered. If you find that the chicken skin is getting burnt, you can quickly top it with aluminum foil for the last 10 minutes.