10 One Pan Chicken Recipes - Damn Delicious (2024)

FAQs

How to pan fry chicken without overcooking? ›

Use multiple cooking pots: If you need to cook a large amount of chicken, you may need multiple pots, like multiple slow cookers or roasting pans. You'll want to avoid overstuffing a single pot so the chicken can cook evenly and thoroughly.

Pan-fried chicken breast recipe

Take off the cling film and season well. 2. Heat the oil in a frying pan then add the chicken breasts (skin-side down, if they have skin) and cook for 2-3 minutes or until browned. Then turn over, cover and cook on the other side for 7-8 minutes or until cooked through.

A large, well-seasoned cast-iron skillet will pan-fry your chicken without sticking. Using medium-high heat, wait until the skillet is hot before adding the chicken. Let it cook on one side, without turning, until properly browned. When the chicken releases from the pan without sticking, turn to cook the other side.

Soak them in a solution of salt and water for about 30 minutes to an hour. This helps the chicken retain moisture during the baking process, resulting in juicier and more tender meat. Marinate the chicken breasts in a flavorful mixture of herbs, spices, and acidic ingredients like yogurt or citrus juice.

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

Pan-frying, sautéing, and stir-frying all produce quick, tasty results in as little as 10 minutes -- that's total, not per side. It depends, of course, on the thickness of the chicken. A thicker breast may take up to 6 minutes per side; a pounded-thin breast might take about 4 to 5 minutes per side.

What are the 5 ways to cook chicken? ›

There are plenty of ways one can cook chicken from roasted, grilled, baked, fried, or poached. No matter how you choose to cook chicken, there are a variety of ways to highlight the rich flavors that come from poultry.

Heat the Pan: Heat a skillet or frying pan over medium-high heat. You can use a non-stick pan or add a little cooking oil (olive oil, canola oil, or your choice) to prevent sticking. Sear the Chicken: Once the pan is hot, add the chicken breasts.

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

Overcooking: Chicken breast is a lean meat, and overcooking can easily lead to dryness and toughness. If the internal temperature of the chicken breast exceeds the recommended safe temperature (165°F or 74°C), the proteins in the meat can overcook, resulting in a tough texture.

Pounding helps tenderize the meat by breaking down its tough fibers. It also thins it out for more even cooking. Do this before frying, grilling, or roasting for better retention of moisture content. To tenderize chicken breast, place the meat on a durable, flat surface.

Prep the chicken properly: use a meat tenderizer to flatten it out into an even piece or slice the chicken breast in half lengthwise if it's really large. An even piece of chicken cooks more evenly so you aren't left with overcooked, rubbery chicken in some spots because others aren't finished cooking.