Learn how to cook chicken on the stove with juicy and tender results! This is my go-to method for a quick and healthy dinner paired with your choice of sides.
Chicken is a staple ingredient in many households. It’s affordable, versatile, and a great source of protein. However, plain chicken can also be bland and dry if not prepared properly. The good news is, with a few simple tricks, you can make chicken incredibly moist, tender and packed with flavor every time.
In this in-depth guide, I’ll show you the tricks that top chefs swear by to make chicken taste its best. If you follow these tips, you’ll never have to eat another tough, dry chicken breast again!
Choosing Quality Chicken
The first step is to choose high-quality chicken. Free-range, organic, and air-chilled chickens are tastier and more juicy than conventionally raised chickens. Their diet and living conditions make a big difference that you can taste. If budget allows, choose one of these premium options.
When it comes to cuts, chicken thighs, legs and wings have more natural fat and collagen. They stay juicier when cooked compared to lean breast meat. Don’t be afraid to use dark meat if you want maximum moisture.
Proper Seasoning Techniques
Seasoning is an important part of making chicken taste good. Here are some tips from experts on how to do it right.
-
Use Kosher or sea salt. It adheres and penetrates the meat better than table salt.
-
Apply salt up to 24 hours before cooking. Sprinkling it right before doesn’t allow it to fully absorb.
-
Use dried herbs and spices too. You can use chili powder, garlic powder, onion powder, paprika, oregano, or garlic powder.
-
Combine spices to make custom blends. For example, cumin, coriander and cinnamon make a tasty Moroccan rub.
-
Season under the skin too for roasted chicken. Slide herbs and spices underneath for intense flavor.
Marinating is Magical
Marinating chicken is one of the most effective ways to impart flavor. The ideal marinade has:
- An Acid – lemon juice, vinegar, yogurt or buttermilk to tenderize
- Oil – olive, avocado or coconut to keep moist
- Seasonings – garlic, herbs, spices, etc.
Marinate chicken in a sealed bag or container for 30 minutes to overnight. The longer the better! Just don’t overdo acidic marinades which can make meat mushy.
Brining for Super Juiciness
For next-level moisture and flavor, brining is a must. Simply soak chicken in a saltwater solution before cooking. Over time, the chicken absorbs the salty liquid, altering its structure to retain more moisture as it cooks.
Make a basic brine with 1 cup kosher salt per 4 cups water. For extra flavor, add sugar, herbs and citrus. Brine bone-in chicken for 1-3 hours, and 30 minutes for boneless. Always pat chicken dry after brining before cooking.
Master Cooking Techniques
Proper cooking technique ensures chicken stays juicy while developing flavor. Here are top methods for different cuts:
-
Roast whole chickens or bone-in pieces at 400°F to crisp skin and lock in juices. Baste with pan drippings.
-
Grill or pan sear boneless breasts, tenderloins and cutlets over high heat just until done. Avoid overcooking.
-
Braise thighs and drumsticks in broth or wine at 300°F for fall-off-the-bone texture.
-
Air fry or deep fry boneless strips and wings for crispiness without drying meat.
Always monitor temperature and don’t overcook. Chicken should reach 165°F internally but not much more. Letting it rest afterwards is also crucial for redistributing moisture.
Flavor Boosters
Take your chicken to new heights by incorporating these flavor enhancers:
-
Fresh herbs – Rosemary, thyme, sage and oregano provide aroma and brightness.
-
Spice blends – Cajun, jerk or garam masala mixes add complexity.
-
Acid – A squeeze of lemon or splash of vinegar cuts richness.
-
Umami – Soy sauce, mushrooms and Parmesan boost savory depth.
-
Smoke – Either char over fire or add smoked paprika for irresistible smokiness.
-
Sauce – Finish with flavorful pan sauces, salsas and chimichurris.
Avoid Common Mistakes
It’s easy to mess up chicken with small slip-ups. Here are mistakes to steer clear of:
-
Not seasoning adequately – Don’t be afraid to use enough salt and spices. It makes a big difference.
-
Overcrowding the pan – Cook in batches if needed so chicken browns vs. steaming.
-
Cutting before resting – Letting chicken rest seals in juices after cooking.
-
Overcooking – Use a meat thermometer and don’t go above 165°F internal temperature.
-
Not monitoring marinade time – Acidic marinades turn chicken mushy if left too long.
Store and Reheat Properly
Proper storage and reheating keeps chicken safe and maintains moisture:
-
Refrigerate cooked chicken within 2 hours – Seal and store for 3-4 days max.
-
Reheat fully to 165°F. Microwaving causes rubbery texture. Use oven or stove instead.
-
Add broth or sauce when reheating to prevent drying out.
How to Cook Chicken on the Stove
Step 1: Flatten the Chicken
Place the chicken in a plastic bag, then use a meat mallet or rolling pin to pound. Shoot for about ½ to ¾ inch thickness. I find that anything over 8 ounces will end up being too wide after flattening, so you may need to cook in two batches.
Chicken breasts are admittedly a challenge to cook evenly because of their shape. They are thicker on one side and thin out and taper on the other. Flatten the thick end so that the entire piece is level.
Experimentation Encouraged: Another option is to slice the chicken in half horizontally lengthwise to create two cutlets out of one piece. This technique works nicely if the meat is very thick, 1 inch or bigger.
Pro Tip: If the tenders are still attached, they add bulk, making it harder to flatten. I like to pull them off and make baked chicken tenders for the kids. They love it!.
Step 2: Dry the Surface
After flattening the meat, dry both sides with paper towels. This process wicks up any extra moisture on the surface that could cause it to steam instead of brown. We want to kickstart the flavor and color development in the pan.
Step 3: Season the Meat
Combine salt, black pepper, garlic powder, onion powder, and Italian seasoning. A little goes a long way! Sprinkle about ½ teaspoon of the seasoning mix on each side of the chicken.
Don’t let the concentrated dry rub sit on the chicken too long. The salt will draw moisture to the surface. If this happens, blot it with a paper towel before adding it to the pan.
Tips for Perfect Execution: I choose sweet, smoked, or spicy paprika to add complexity to my recipes because they have a deep golden color and an earthy flavor. Use it sparingly and maintain moderate heat to prevent burning. Skip the paprika and herbs for a darker golden brown color so they don’t char.
Step 4: Pan-Sear the Chicken
Make sure the oil is nice and hot but not smoky. Once the pieces go in, press them down for better contact with the surface, then do not move. Again, let it sear! Watch the color change carefully for about 5 to 7 minutes, while the chicken gets a crust. This will make it easy to flip over. Begin cooking on medium-high heat, then lower to medium after flipping.
A cast iron skillet or stainless steel pan helps create a golden-brown crust. The trick to using them correctly is to preheat the pan and heat the oil before adding the meat. This process creates a better nonstick surface. Since we are using moderate heat, using a nonstick pan is also okay if you feel more comfortable.
Ingredient Chemistry: The preheated fat and moderate heat drive off any excess moisture from the meat.
Step 5: Baste with Butter
Butter is optional, but it’s such a good idea! After flipping, I add a tablespoon. Let the fat melt, then baste with it. The process coats the surface to prevent the meat from drying out. Throw in some sprigs of rosemary or thyme to infuse fresh herb aromatics into the dish.
Use an instant-read thermometer to check the internal temperature on the thickest part of the breast. It’s okay if the juices run slightly pink, but the meat should not be raw in the center. I poke it parallel into the meat for the most accurate result. It should be between 160 to 165ºF (71 to 74ºC).
Ingredient Chemistry: When the milk solids brown, they add more color and a nutty flavor that sticks to the meat. It’s delicious! I wait until after the initial sear because I don’t want the water in the butter to interfere with browning or the solids to burn.
Step 6: Rest, then Slice
Give the chicken about 5 minutes to rest before serving to allow the flavorful juices to redistribute into the muscle fibers. Resting keeps the meat moist instead of running out onto the cutting board. Serve the chicken as whole pieces, slices, or dice to use in chicken recipes.
Yes! What does brining chicken do? The salt solution increases the seasoning and juiciness. Dissolve 2/3 cup kosher salt or ½ cup of table salt in 2 quarts of water. Add the chicken and refrigerate for at least 30 minutes or up to 24 hours. Dry the surface well before cooking.
For more flavor dimensions, add a chicken marinade. The citrus juices, salt, and aromatics like garlic and soy sauce increase the savory umami taste. With acid in the marinade, you only need 30 minutes or up to 1 hour. The meat may turn mushy in texture if left longer. Pat dry before cooking.
Use a simple pan-searing technique. This involves high-heat browning in a skillet and then transferring it to the oven to gently finish cooking. However, you can use just the stovetop if you flatten the chicken first. This step ensures even cooking, and using moderate and consistent heat is critical to preventing the meat from drying out. If the cooking oil is preheated, the chicken will get brown and juicy.
Chicken breasts flattened to about ½ inch thick and cooked in a preheated pan over moderate heat, about 5 to 7 minutes per side. Larger pieces of chicken will take longer to cook. Target an internal temperature of 160 to 165ºF (71 to 74ºC).
Absolutely! The flavorful fond left in the skillet from the juices and cooked bits is excellent for making a pan sauce or homemade gravy. Use the drippings from the pan, or add 1 tablespoon of butter if previously omitted, plus 1 to 2 tablespoons of flour to make a roux. Add 1 cup of chicken stock or broth to thin out the sauce, whisk, and cook over medium-high heat until thickened.
Now that you know How to Cook Chicken on the Stove, please leave a star rating and let me know how it went in the comments below!
Jump To a Section
Chicken is a classic dinner-time staple but can quickly become dried out and bland. To avoid that, I’m sharing my go-to juicy stove top chicken breasts recipe. I utilize a simple pan-sear method that adds flavor to the surface while ensuring moist and tender meat. The key to success is heat management.
You’ll need to give the protein enough time for the exterior to brown, then reduce the intensity to gently finish cooking. Once you master this simple technique, the possibilities are endless. Get creative with entree portions, kick up the protein level for salads, or shred up pieces to use in soups and casseroles.
- Chicken: Chicken breasts that are 6 to 10 ounces and have no bones or skin should be used.
- Oil: Olive oil, which has a slightly fruity taste, is the best cooking oil for chicken breasts on the stove.
- Butter: The tasty fat is used to coat the chicken right before it’s served. The extra lipid coating keeps the chicken moist.
- Spices: I use a strong and concentrated spice blend to season the chicken breasts. Salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning are some of the things I use.
See the recipe card below for all ingredients and measurements (US and metric).
If you cook chicken breast often, you’ll want to switch up the flavor profile to keep each meal exciting. It’s easy to customize!
- If you want bone-in chicken breasts, sear both sides, then put them in the oven at 350o (177o˺C) and bake them until they are fully cooked. Based on the size, this could take 20 to 30 minutes to cook. You can use boneless or bone-in chicken thighs if you like dark meat. At about 170o (77oC), the meat should be done so that the tougher muscle fibers become tender.
- Oil: Use a high smoke point oil like avocado, vegetable, or canola oil if you want an egg-like flavor.
- Swap the butter for margarine or another plant-based butter if you don’t want to use dairy. For a browned butter taste, use ghee.
- Add a few sprigs of thyme or rosemary to the pan as you baste the meat to give the butter a herbaceous taste. Add chopped fresh herbs like parsley, basil, tarragon, or chives to the top of the chicken.
You only have 30 mins, make Honey Garlic Glazed Chicken Thighs
FAQ
How do you increase the flavor of chicken?
Marinating not only adds flavor, but the combination of healthy fat and acid in most recipes also helps tenderize the meat. There should be about three parts oil to one part acid in a good marinade. There should also be salt and seasonings like crushed garlic, spices, or white sugar. Oct 13, 2023.
What can I add to chicken to make it more flavorful?
Add a touch of spice to your chicken breast by combining paprika, cinnamon, turmeric, cumin, ginger, garlic and olive oil to create a paste. Then cover your chicken breast with the paste and pat down to secure. This Middle Eastern spice rub is delicious when charred on the grill.
What enhances chicken flavor?
Try a sprinkle of paprika or cumin, if you can handle those. Try the lemon zest if it is more tolerable than the juice or flesh. Try tarragon or dill next to the chicken in a pan. Stuff a whole roast chicken with an onion if you can do that, or an apple, or carrot and celery. Spread butter and sage under the skin.
How to make a chicken extra tasty?
Use a brine Brining your chicken is a foolproof way to not only add flavour to your roast but also to ensure you don’t overcook the meat. Essentially a mix of salt, sugar and water, we love adding herbs, garlic or whole spices such as fennel and cumin to flavour the brine.