Cooking chicken correctly ensures a delicious, juicy, and safe-to-eat meal. From searing and baking to poaching and grilling, this guide covers the most effective methods to cook chicken that’s flavorful and perfectly done every time.
Why You’ll Love This Recipe
- Beginner-friendly: Simple techniques that deliver consistent results
- Versatile methods: Options for oven, stovetop, grill, air fryer, and more
- Meal prep gold: Perfect for batch cooking and storing for later use
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken (breasts, thighs, drumsticks, or whole)
- Salt and pepper
- Olive oil or butter
- Optional: garlic, onion, lemon, herbs (rosemary, thyme, oregano)
- Optional marinades (citrus juice, yogurt, soy sauce, spices)
Directions
- Choose your cut
- Breasts for lean, fast cooking
- Thighs for juicier, richer flavor
- Drumsticks and wings for snacks
- Whole chicken for family meals
- Season or marinate
- Season with salt, pepper, and optional herbs
- Marinate for 30 minutes to overnight for enhanced flavor
- Pick your cooking method:
- Oven: Bake at 400°F (200°C) for 20–45 minutes depending on size
- Stovetop: Sear 5–7 minutes per side in a hot skillet
- Grill: Grill over medium-high heat 6–8 minutes per side
- Poach: Simmer gently in water or broth for 15–20 minutes
- Air Fryer: Cook at 375°F (190°C) for 15–20 minutes
- Check for doneness
- Internal temperature should reach 165°F (75°C)
- Juices should run clear when cut
- Rest before serving
- Let cooked chicken rest 5–10 minutes to retain juices
Servings and timing
- Servings: Varies by cut (1 breast or 2 thighs/drumsticks per person)
- Prep time: 10 minutes
- Cook time: 15–45 minutes
- Total time: 25–55 minutes
Variations
- Herb butter baked chicken
- Lemon garlic grilled thighs
- Soy-glazed stir-fried chicken strips
- Yogurt-marinated oven-roasted drumsticks
Storage/Reheating
- Fridge: Store cooked chicken in airtight container for up to 4 days
- Freezer: Freeze up to 3 months; thaw overnight
- Reheat: Warm in oven at 300°F (150°C) or in microwave at low power
FAQs
How do I know when chicken is fully cooked?
Use a meat thermometer—165°F (75°C) is the safe internal temperature.
Can I cook chicken from frozen?
Yes, but it takes longer and is best in the oven or Instant Pot.
Should I marinate chicken before cooking?
Marinating adds flavor and can tenderize, especially for lean cuts.
How do I keep chicken from drying out?
Avoid overcooking, use marinades, and let it rest before slicing.
What’s the best way to cook chicken breasts?
Sear then finish in the oven or bake covered to retain moisture.
Is it better to cook chicken with skin on or off?
Skin adds flavor and keeps meat moist—remove after cooking if desired.
Can I use the same method for all cuts?
Each cut cooks differently; adjust method and time accordingly.
How do I get crispy chicken skin?
Pat dry, season, and roast or pan-sear at high heat uncovered.
How long should chicken rest after cooking?
Rest 5–10 minutes to allow juices to redistribute.
What sides go well with chicken?
Vegetables, rice, mashed potatoes, or fresh salad complement chicken well.
Conclusion
Learning how to cook chicken properly opens up endless possibilities for delicious meals. Whether roasting, grilling, or sautéing, the key is in the seasoning, temperature, and timing. Follow these guidelines for juicy, flavorful chicken every time.
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How To Cook Chicken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
- Category: How-To
- Method: Varies
- Cuisine: Universal
- Diet: Low Fat
Description
A basic guide to cooking chicken using various methods including baking, sautéing, boiling, grilling, and pressure cooking to achieve juicy, flavorful, and safe-to-eat results.
Ingredients
- 1–2 lbs chicken (breasts, thighs, or drumsticks)
- 1–2 tbsp olive oil or butter
- Salt and pepper to taste
- Optional: garlic, lemon juice, herbs, spices, or marinade for flavor
Instructions
- Rinse and pat dry the chicken. Season with salt, pepper, and other desired spices or marinade.
- For baking: Preheat oven to 400°F (200°C). Place chicken on a baking sheet and bake for 20–30 minutes until internal temperature reaches 165°F (74°C).
- For sautéing: Heat oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes per side until golden brown and cooked through.
- For boiling: Add chicken to a pot of water or broth. Bring to a boil, then simmer for 15–30 minutes depending on the cut.
- For grilling: Preheat grill to medium-high heat. Grill chicken for 6–8 minutes per side or until cooked through.
- For Instant Pot: Add 1 cup of broth, season chicken, and cook on high pressure for 8–12 minutes depending on cut and size. Allow pressure to release naturally or manually.
- Always check the internal temperature with a meat thermometer. It should read 165°F (74°C).
- Let chicken rest for a few minutes before serving to retain juices.
Notes
- Marinating chicken enhances flavor and tenderness.
- Use a thermometer to ensure chicken is fully cooked.
- Cooked chicken can be stored in the refrigerator for up to 4 days.
- Different cuts may require slightly different cooking times.
Nutrition
- Serving Size: 4 oz cooked chicken
- Calories: 180
- Sugar: 0 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 90 mg