Cooking chicken on the stovetop is a quick and easy way to prepare a delicious and healthy meal. But knowing exactly how long to cook it can be tricky. This guide will provide you with the simplest approach to perfectly cooked chicken breasts and thighs every time. We'll focus on achieving juicy, flavorful chicken without overcooking.
Understanding Chicken Thickness & Cooking Time
The most important factor determining chicken's stovetop cooking time is its thickness. A thin chicken breast will cook much faster than a thick one. Always aim for even thickness when preparing your chicken. If you have uneven pieces, consider cutting thicker parts to match the thinner ones to ensure even cooking.
General Cooking Times:
- Thin Chicken Breasts (under 1 inch): 5-7 minutes per side.
- Medium Chicken Breasts (1-1.5 inches): 7-10 minutes per side.
- Thick Chicken Breasts (over 1.5 inches): 10-15 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Chicken Thighs (any thickness): 8-12 minutes per side, or until the internal temperature reaches 165°F (74°C).
Essential Tools & Techniques for Stovetop Chicken
Before you start, make sure you have the right tools:
- Large skillet: A non-stick skillet is ideal, but a well-seasoned cast iron skillet works great too.
- Meat thermometer: This is the most crucial tool for ensuring your chicken is cooked through to a safe internal temperature of 165°F (74°C). Don't rely solely on visual cues!
- Tongs: Use tongs to flip the chicken and avoid puncturing it.
- Spatula: A spatula can help ensure even cooking and prevent sticking.
Preparing Your Chicken:
- Pat dry: Before cooking, thoroughly pat the chicken dry with paper towels. This helps it brown properly and prevents steaming.
- Season generously: Season your chicken generously with salt, pepper, and any other desired spices. Don't be shy with the seasoning!
- Use enough oil: Use enough oil to coat the bottom of your pan – about 1-2 tablespoons. High smoke point oils like avocado or canola are good choices.
Cooking Process:
- Heat the oil: Heat the oil in your skillet over medium-high heat. The pan should be hot enough that the chicken sizzles when you add it.
- Add the chicken: Carefully place the chicken in the hot skillet, making sure not to overcrowd the pan. Overcrowding will lower the temperature and result in steaming instead of browning. Cook in batches if necessary.
- Sear: Let the chicken sear undisturbed for a few minutes to develop a nice brown crust.
- Flip and cook: Use tongs to carefully flip the chicken and cook the other side.
- Check the temperature: Once the chicken is cooked through, the internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
- Rest: Once cooked, remove the chicken from the skillet and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Troubleshooting Common Mistakes:
- Dry Chicken: This is often caused by overcooking. Use a meat thermometer to ensure it reaches 165°F (74°C) but no more.
- Burnt Chicken: This usually happens when the heat is too high. Reduce the heat if necessary.
- Undercooked Chicken: This is a serious food safety risk. Always use a meat thermometer to ensure the chicken reaches 165°F (74°C).
By following these simple steps and using a meat thermometer, you'll be able to cook perfect chicken on the stovetop every single time. Enjoy!
