How to Cook Raw Chicken in a Skillet Perfectly Every Time

Cooking raw chicken in a skillet can seem daunting, but it’s actually quite simple with a few tips and tricks. Getting the technique right ensures delicious, juicy chicken without any safety issues. This guide will walk you through the entire process of cooking raw chicken in a skillet, from preparation to doneness. Follow these steps and you’ll have beautifully seared, flavorful chicken breasts, thighs, drumsticks or wings in no time.

Getting Started

Before cooking, it’s important to fully thaw frozen chicken. Let it defrost gradually in the refrigerator overnight or use the defrost setting on your microwave. Room temperature chicken cooks more evenly. Pat the chicken dry with paper towels to remove any excess moisture for better browning. Season the chicken liberally on both sides with salt, pepper and whatever other spices you like. Let the seasoned meat sit for 15-30 minutes before cooking if you have time, allowing the flavors to penetrate.

Choose an appropriate sized skillet for the amount of chicken. Use a 10 to 12 inch skillet for 3-4 breasts or parts. Go larger if cooking more Cast iron or stainless steel skillets work best Ensure the skillet is well preheated before adding chicken. Medium to medium high heat provides even browning without burning. Add just enough oil to lightly coat the pan bottom – 1 to 2 tsp of olive oil, butter, ghee or avocado oil. Swirl to spread evenly over pan surface before carefully adding chicken pieces.

Choosing Your Technique

There are a few different methods for cooking chicken in a skillet, each with their own benefits. Consider what results you’re looking for.

Pan Frying

This basic stovetop technique quickly browns the outside and cooks through. It’s ideal for boneless, skinless breasts and smaller pieces. Just be sure not to crowd the pan which steams instead of searing.

• Add chicken to the preheated, lightly oiled skillet. Give each piece space – work in batches if needed.
• Let sit undisturbed for 2-3 minutes until nicely browned.
• Carefully flip and cook other side until browned and chicken is opaque and cooked through, around 3-5 more minutes.
• Test for doneness by piercing a piece to the center with a knife tip. Clear juices indicate done.

Pan Roasting

Pan roasting gives deeper, more even browning by starting skin side down. Best for bone-in parts or whole birds.

• Place chicken pieces skin side down in hot skillet.
• Cook 4-6 minutes without moving until skin crisps.
• Flip chicken and transfer skillet to a 425°F oven.
• Roast 10-15 minutes until chicken is fully cooked.

Pan Searing

Searing creates a flavorful crust. Finish cooking in the oven. Great for bone-in or boneless breasts and thighs.

• Generously season chicken all over.
• Lay pieces in hot oiled skillet skin side down if using bone-in. Cook 5-6 minutes until browned.
• Flip and sear second side 2 minutes.
• Transfer skillet to a 375°F and bake 10-15 minutes until done.

Is Chicken Fully Cooked?

Use the following techniques to determine if skillet cooked chicken is fully cooked and safe to eat:

• Use an instant read meat thermometer inserted into the thickest part without touching bone. Breasts are done at 165°F, thighs/legs at 175°F.
• Cut into a piece to check the internal color. Chicken should appear white throughout with no pink.
• Look for clear juices running from pierced chicken, not red tinged.

Prevent Chicken Sticking

To keep raw chicken from sticking to the skillet as it cooks, follow these handy tips:

• Use a well-seasoned cast iron or stainless steel skillet, avoiding nonstick pans.
• Allow pan to fully preheat before adding oil and chicken so food sears vs sticks.
• Apply a light coating of oil to the pan. More creates steaming.
• Don’t move chicken until properly browned. It will naturally release once crust forms.
• Deglaze pan juices after cooking with wine or broth to easily scrape up any browned bits.

Keep Chicken Moist

Chicken dries out easily during skillet cooking. Employ these methods to maintain juiciness:

• Pat chicken dry before seasoning so less moisture hits the pan.
• Use thighs and legs rather than breasts which are lower in fat and prone to drying out.
• Add aromatics like garlic, herbs or citrus zest which impart flavor and moisture.
• Coat chicken with flavorful oil, sauce or marinade before cooking.
• Baste chicken with pan juices as it cooks using a spoon.
• Let chicken rest 5 minutes before cutting to redistribute juices.

Common Skillet Chicken Recipes

The simple techniques for cooking raw chicken in a skillet lend themselves to all sorts of flavorful recipes. Try these delicious ideas:

• Skillet Chicken Parmesan – Bread chicken in parmesan-panko mixture. Pan fry then top with tomato sauce and mozzarella.

• BBQ Chicken Skillet – Pan roast chicken rubbed in chili powder and cumin. Toss with BBQ sauce before serving

• Skillet Chicken Fajitas – Sear chicken seasoned with southwest spices. Add peppers and onions. Wrap in tortillas.

• Chicken Sausage and Peppers – Brown bite sized chicken sausage. Add sliced bell peppers and onion. Toss with pasta.

• Skillet Chicken Stew – Brown chicken pieces then simmer with potatoes and vegetables in skillet.

The options for cooking raw chicken in a skillet are endless. With a few simple tricks, you can enjoy wonderfully browned and juicy chicken any night of the week using this straightforward stovetop technique.