The Key to Perfectly Done Chicken on the Stove Is This Kitchen Gadget (2024)

FAQs

What are the key factors when cooking chicken? ›

There's one indicator of doneness, and it's temperature.

We've been told that chicken is fully cooked when the juices run clear, the meat is no longer pink, and the internal temperature is 165 degrees. The real focus should be on the temperature — that's the safest indicator of doneness.

Cooking chicken on the stove is the fastest way to get both a perfectly cooked AND seared chicken breast. After testing endless thickness and doneness combinations at countless temperatures, we concluded that the best temperature for pan-seared chicken is 375ºF / 190ºC, or "medium" on your stovetop.

Consider baking your chicken at a higher temperature for less time. Many cooks say 375–400°F is the sweet spot for baking chicken. If you bake it for longer at a lower temperature, you risk drying out the meat. Of course, this means you leave less margin for error if you leave it in the oven too long.

Oil temperature is the key to amazing fried chicken. When the chicken hits the pan, you want to start out with very hot oil—around 360 degrees F. The key is to maintain that temperature between 300 to 325 degrees F as you fry the chicken. This temperature range will cook the chicken through without burning the crust.

Starting With Cold Chicken Breasts

And while this might sound obvious, the best way to avoid overcooking a chicken breast is to cook it for as short a time as possible. When you start with cold chicken breast straight from the fridge, it's going to take longer for the middle to heat all the way through.

Her suggestion: Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just barely to a boil over medium-high heat. Reduce the heat so the liquid simmers.

Chicken tends to dry out more quickly when exposed to direct heat. Covering the chicken creates a barrier that prevents the top surface from drying out, resulting in tender meat. Enhanced flavor infusion.

However, I find that a wet brine makes for a much moister cut of meat. To do this, dissolve 1/4 cup of salt in a cup of hot water and then dilute it with three cups of cold water. Add the chicken breasts and let sit for about an hour — but even as little as 15 minutes can help.

Simply insert your food thermometer into the thickest part of the chicken (for a whole chicken, that would be the breast). You know your chicken is cooked when the thermometer reads 180°F (82°C) for a whole chicken, or 165°F (74°C) for chicken cuts.

Sauté chicken breast 12 to 15 minutes (6 to 8 minutes for flattened chicken or tenders) and 14 to 18 minutes for chicken thighs. Learn how to sauté chicken like a pro with tips from our Test Kitchen. Boil (poach) boneless chicken breast halves 12 to 15 minutes (bone-in chicken breast should cook for about 30 minutes).

What makes chicken taste better? ›

We love a base of olive oil, salt, pepper, lemon juice, and fresh herbs. You can place the chicken breasts in a freezer bag with the marinade and allow to sit (refrigerated of course) for at least 30 minutes (or even overnight) prior to cooking.

The American chef writes: “Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste: salt, which enhances flavour; fat, which amplifies flavour and makes appealing textures possible; acid, which brightens and balances; and heat ...

Temperature, ventilation and light: These three factors are critical important for broiler producers to manage. The temperature and oxygen requirement for broilers varies depending on their age. Producers should provide the optimum temperature and oxygen required by the chicks.