How Long Does It Take to Cook Chicken on a Pan? A Detailed Guide

In a pan, cooking chicken is one of the fastest and easiest ways to prepare this versatile food. Why does the cooking time change so much? There are a few main things that affect the cooking time. Every time you pan-cook chicken, this complete guide will teach you everything you need to know.

What Factors Determine Chicken Cook Time?

Several variables impact how long it takes to cook chicken in a pan including

• Type of Chicken Breast—Thinner breast cutlets or pounded chicken breasts cook faster than thick chicken breasts with bones. Pieces that are thinner need 5 to 8 minutes per side, while pieces that are thicker need 8 to 10 minutes.

• When cooking chicken, it takes longer to cook chicken with bones than chicken without bones. When you cook chicken with the bones in, it cooks from the inside out, so it needs more time and lower heat.

• Temperature—More heat makes the outside brown faster, while less heat makes cooking more slowly and evenly. Adjust the temperature based on thickness.

• 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.

• 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:

• Use a thermometer – This guarantees safety and prevents overcooking.

• Preheat the pan – Get the pan hot before adding oil and chicken so browning happens right away.

• Dry the chicken – Pat chicken dry so it browns instead of steaming. Wet chicken takes longer to cook.

• Use a skillet not a saucepan – A broad surface cooks chicken more evenly.

• Cook skin-side down first – Crisp up the skin by starting skin-side down if cooking bone-in or skin-on chicken.

• Space out pieces – Don’t overcrowd the pan which steams instead of sears.

• 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:

• It registers 165°F on a meat thermometer. This is the best way to check doneness. Insert into the thickest part without touching bone.

• The juices run clear when pierced with a knife. Raw chicken has pink or red juices.

• The meat near the bone is no longer pink. The meat should be opaque all the way through.

• 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:

• Simple Pan-Seared Chicken Breasts – Flavored with olive oil, salt, and pepper. Cook bone-in or boneless breasts for 8-10 minutes per side.

• Crispy Chicken Tenders – Coat chicken strips in breadcrumbs or flour and pan-fry in oil for 5 minutes.

• Chicken Fajitas – Cook sliced chicken with onions and bell peppers in 8-10 minutes. Serve in tortillas.

• Teriyaki Chicken – Fry chicken coated in teriyaki sauce 15 minutes total. Serve over rice.

• Chicken Piccata – Dredge cutlets in flour and pan-fry before making a pan sauce.

• Chicken Parmesan – Bread chicken cutlets and cook 8 minutes per side before topping with sauce and cheese.

• 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.