French Onion Chicken Recipe (One Pan Meal!) - The Cookie Rookie® (2024)

FAQs

How do you cook chicken breast in a pan so it doesn t dry out? ›

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.

While both baking and pan frying can give you tasty, juicy chicken, if you are in a hurry, it is better to pan fry it. Because baked chicken breast is easy to dry out, it needs time to brine or marinade before you cook it.

Given the fact that drumsticks and thighs are dark meat and won't dry out as easily as breasts, the range from 350 to 450 degrees is okay for baking them. 350 to 375 is generally best for breasts. The best answer to these questions? Simply check the chicken for doneness using an instant read thermometer.

For Perfectly Baked Chicken Breasts, Use the Parchment-Paper Method. There is so little fat in a boneless, skinless chicken breast that it's hard to cook it without the meat ending up dry or just plain tasteless.

Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results. Lastly, think about the desired texture and flavor you're trying to achieve.

Pan-fried chicken breast recipe

Take off the cling film and season well. 2. Heat the oil in a frying pan then add the chicken breasts (skin-side down, if they have skin) and cook for 2-3 minutes or until browned. Then turn over, cover and cook on the other side for 7-8 minutes or until cooked through.

A large, well-seasoned cast-iron skillet will pan-fry your chicken without sticking. Using medium-high heat, wait until the skillet is hot before adding the chicken. Let it cook on one side, without turning, until properly browned. When the chicken releases from the pan without sticking, turn to cook the other side.

Pour 1 inch of oil into each of two large cast-iron skillets and heat to 350°F. Add about half of the chicken pieces to the hot oil, being sure not to crowd the skillet.

Let the meat sear for several minutes on one side before flipping. A chicken cutlet is ready to flip when it releases easily from the pan and has a nice, golden-brown sear. It's finished when the thickest portion of the cut registers 165°F on an instant-read thermometer.