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
Units
Scale
- 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