Cooking chicken on a pan is one of the quickest and easiest ways to prepare this versatile ingredient. But exactly how long does it take? The cooking time can vary quite a bit depending on a few key factors. In this comprehensive guide, we’ll cover everything you need to know to perfectly pan-cook chicken every time
What Factors Determine Chicken Cook Time?
Several variables impact how long it takes to cook chicken in a pan including
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Thickness – Thinner breast cutlets or pounded chicken breasts take less time than thick, bone-in chicken breasts. Thinner pieces usually need 5-8 minutes per side while thicker pieces need 8-10 minutes.
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Bone-in vs Boneless – Chicken cooked on the bone takes longer than boneless. Bone-in chicken keeps cooking from the inside out, so it requires longer cook times at lower heats.
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Temperature – Higher heat browns the outside faster while lower heat allows gentle, even cooking. Adjust the temperature based on thickness.
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Pan Type – The type of pan impacts cook time. Nonstick pans and stainless steel with oil need less time than materials like cast iron or ceramic that retain heat well.
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Cook until 165°F – The safest way to ensure any chicken is fully cooked is to use a meat thermometer. Chicken is safe to eat at 165°F.
Cook Times for Common Chicken Cuts
Here are approximate cook times for different chicken cuts cooked on the stovetop:
- Chicken cutlets, pounded breasts, or boneless thighs: 5-8 minutes per side
- Boneless, skinless chicken breasts (1 inch thick): 8-10 minutes per side
- Chicken tenderloins or strips: 3-5 minutes per side
- Bone-in breasts or leg quarters: 15-20 minutes per side
- Whole chicken, butterflied: 30-40 minutes total
- Chicken drumsticks or wings: 20-30 minutes total
Thinner cuts like cutlets or tenderloins need quicker cooking over medium-high heat while thick pieces can handle longer cook times over medium heat. Always check temperature and adjust time if needed.
Tips for Pan-Cooking Chicken
Follow these tips for perfectly cooked, juicy chicken every time you use the stovetop:
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Use a thermometer – This guarantees safety and prevents overcooking.
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Preheat the pan – Get the pan hot before adding oil and chicken so browning happens right away.
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Dry the chicken – Pat chicken dry so it browns instead of steaming. Wet chicken takes longer to cook.
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Use a skillet not a saucepan – A broad surface cooks chicken more evenly.
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Cook skin-side down first – Crisp up the skin by starting skin-side down if cooking bone-in or skin-on chicken.
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Space out pieces – Don’t overcrowd the pan which steams instead of sears.
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Let it rest – Allowing chicken to rest 5 minutes before cutting gives juices time to redistribute.
How to Tell When Chicken is Done
Chicken breast on a pan is fully cooked when:
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It registers 165°F on a meat thermometer. This is the best way to check doneness. Insert into the thickest part without touching bone.
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The juices run clear when pierced with a knife. Raw chicken has pink or red juices.
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The meat near the bone is no longer pink. The meat should be opaque all the way through.
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The chicken breasts feel firm when pressed.
If after the recommended cook time the chicken isn’t quite done, continue cooking for a few more minutes until it passes these tests. Check temperature in multiple spots.
Common Pan-Cooked Chicken Recipes
Here are some delicious recipes for cooking chicken in a skillet on the stovetop:
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Simple Pan-Seared Chicken Breasts – Flavored with olive oil, salt, and pepper. Cook bone-in or boneless breasts for 8-10 minutes per side.
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Crispy Chicken Tenders – Coat chicken strips in breadcrumbs or flour and pan-fry in oil for 5 minutes.
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Chicken Fajitas – Cook sliced chicken with onions and bell peppers in 8-10 minutes. Serve in tortillas.
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Teriyaki Chicken – Fry chicken coated in teriyaki sauce 15 minutes total. Serve over rice.
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Chicken Piccata – Dredge cutlets in flour and pan-fry before making a pan sauce.
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Chicken Parmesan – Bread chicken cutlets and cook 8 minutes per side before topping with sauce and cheese.
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Buffalo Chicken Wings – Fry wings 15-20 minutes until crispy, then coat in Buffalo sauce.
Pan-cooking chicken allows you to go from raw to perfectly cooked and delicious in less than 30 minutes. Boneless thin cuts need just 5-8 minutes per side while bone-in or thick pieces may require 15-20 minutes per side at lower heat. Always check internal temperature to guarantee safety and use a skillet for even browning. With high heat and frequent monitoring, the stovetop makes quick work of chicken for a weeknight dinner or easy meal prep.
How to Cut Chicken Breasts
In this recipe, we’re using boneless, skinless chicken breasts or thighs. I find this is less time-consuming than trying to cut a whole chicken, remove the skin, debone, and cook it.
To cut a chicken breast or thigh into 1-inch cubes, place each fillet onto a sturdy cutting board and hold it with your non-knife hand. Using a sharp knife, carefully slice the piece of chicken into ¼-inch slices. Next, cut each of those slices crosswise into cubes.
If you want to cook chicken slices for fajitas or a stir-fry, you can just cut each fillet into ¼-inch thin strips.
Seasonings & Marinades for Cooked Chicken Pieces
I recommend using a seasoning blend to sprinkle over the cut chicken before cooking. The granules adhere to the surface of the chicken pieces and give them a crust.
Marinades will also add flavor, and you can marinate the uncooked chicken pieces overnight then cook it the next day. I have a collection of delicious marinades, and seasonings blends you can use that will add serious flavor.
The Best Chicken Breast You’ll Ever Make (Restaurant-Quality) | Epicurious 101
FAQ
Is 10 minutes enough to cook chicken?
*165˚F IS THE MINIMUM TEMPERATURE BONELESS, SKINLESS CHICKEN MUST REACH TO BE SAFE TO EAT. 10-15 MIN.
How long does raw chicken take to cook?
How long to cook raw chicken pieces in a frying pan?
- Step. In shallow dish, mix flour, paprika, salt and pepper. …
- In 12-inch nonstick skillet, heat about 2 cups oil (1/4 inch) over medium-high heat. …
- Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).