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Recipe/how-to on cooking chicken in a pan on the stove?

Answered on August 19, 2014
Created June 23, 2011 at 8:49 PM

I feel really stupid for asking this....but I've never cooked chicken any way other than grilling or baking a whole one! I am defrosting a chicken breast in the sink. What should I use to season it and how should I cook it? Cut it up and sautee it with butter? Leave it whole? Help!

345c1755efe005edd162b770dc6fb821

(8767)

on June 25, 2011
at 04:30 PM

it was surprising good!! and went very well with curry cauliflower rice, I ate it two days in a row!!

E2b9c679315c7c9c7265783dde89f350

(1303)

on June 24, 2011
at 04:13 AM

PMH- That's exactly how I cook pork chops and steaks. Very rarely do I have to throw the meat back in the pan (usually because I failed to fully thaw the meat first). Haven't tried chicken this way yet, though!

E2b9c679315c7c9c7265783dde89f350

(1303)

on June 24, 2011
at 04:09 AM

Oh, 5 spice chicken sounds so good! I have a container of it (mom's always finding gourmet herb/spice blends on the cheap and sending them home with me), but I wasn't sure what to do with it!

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on June 23, 2011
at 10:52 PM

We do this and put some dried herbs and chilli on it. IF you want to get fancy, when its cooked put some ham, home made tomato sauce (like a bolognese) and top it with cheese. Healthy chicken parmi. Awesome pub food.

2c037de5930ca8641c52c84e387a270b

(270)

on June 23, 2011
at 10:02 PM

**not that salt is "paleo" but I love it. :~)

510bdda8988ed0d4b0ec0b738b4edb73

(20898)

on June 23, 2011
at 09:56 PM

I like it better than coconut flour - it's basically tasteless (except for the tasty tasty fat that it absorbs). The texture is just like breaded chicken, but even better because it's thin and light.

Medium avatar

(12379)

on June 23, 2011
at 09:38 PM

hey rockinredhead - depends on the pan -if i'm cooking with cast iron i'll put it in the pan - if i'm cooking with my paderno with the silicone handles i'll put it on a cookie sheet - this is a recipe that i've been using for years (it's from Nick stellino - i just stopped using the flour)

2c037de5930ca8641c52c84e387a270b

(270)

on June 23, 2011
at 09:33 PM

I do basically this too, but instead of putting it in the oven, I just turn off the heat and cover the chicken breast for about 10-15m and it cooks through that way. I season with a paleo friendly seasoning salt, but you could just use regular salt. :~)

77877f762c40637911396daa19b53094

(78467)

on June 23, 2011
at 09:28 PM

Yes! I did this with coconut flour and it was delish. How was the arrowroot? Taste, texture?

6235e0b7e3c4c4b9df3d926829bc32f6

(333)

on June 23, 2011
at 09:10 PM

when you put it in the oven, do you put it on a plate or keep it in the pan? wouldn't it get really overcooked on the pan side?

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10 Answers

2
8d454fc50d6d58643d6f8b0d1e7ea8ea

on June 23, 2011
at 09:05 PM

If it's skinless/boneless, you can put it between two pieces of saran wrap and pound it flat with a rolling pin (or meat hammer, if you have one) and then fry it real quick in some butter/ghee and garlic. If it's got skin and bone still, I personally wouldn't cook it on the stove but would bake or broil it after rubbing some garlic, herbs and melted butter under its skin. You can also, as you suggested, cut it up and fry it that way.

1
24fcc21452ebe39c032be6801d6bbadd

(9812)

on June 24, 2011
at 02:07 AM

I like to butterfly it, fill with sauteed spinach, roll up & wrap with bacon, then bake at 350 for about half hour. Mmmmm...

1
345c1755efe005edd162b770dc6fb821

(8767)

on June 23, 2011
at 10:03 PM

you can put it in a food processor and make it into ground chicken then add flavoring for a hamburger patty or even meatballs.

If you have a thick breast, butterfly it, meaning cut in thru the middle but don't cut it all the way in half, then open it up, season and cook....will cook more evenly.

google chicken there are sooo many great recipes out there! Did a 5 spice whole chicken the other day making my own spice mix, cinnamon, clove, anise, pepper, cummin/cominos. gind the spice, then mix it with a bit of oil (sesame if you dare) garlic, dash vinegar and marinade. I only let mine sit a whole 10 minutes then cooked it in the oven. was fantastic with riced caluliflower with curry powder.

345c1755efe005edd162b770dc6fb821

(8767)

on June 25, 2011
at 04:30 PM

it was surprising good!! and went very well with curry cauliflower rice, I ate it two days in a row!!

E2b9c679315c7c9c7265783dde89f350

(1303)

on June 24, 2011
at 04:09 AM

Oh, 5 spice chicken sounds so good! I have a container of it (mom's always finding gourmet herb/spice blends on the cheap and sending them home with me), but I wasn't sure what to do with it!

1
510bdda8988ed0d4b0ec0b738b4edb73

(20898)

on June 23, 2011
at 09:25 PM

Another really tasty thing my wife just discovered: arrow root powder. It's just a ground up root, all starch, nothing bad. But we do our version of "shake and bake" with that. Just put a small amount (like a table spoon or so) in a bag, put the chicken in there and shake it until it's coated - it doesn't have to be fully coated, just get the powder stuck to the chicken. Then pan fry it in either butter, coconut oil, bacon fat, or your favorite fat. It's just like old-school breaded chicken - which used to be one of my favorite meals - but now it's even better. We just had the pork version of that last night.

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on June 23, 2011
at 10:52 PM

We do this and put some dried herbs and chilli on it. IF you want to get fancy, when its cooked put some ham, home made tomato sauce (like a bolognese) and top it with cheese. Healthy chicken parmi. Awesome pub food.

77877f762c40637911396daa19b53094

(78467)

on June 23, 2011
at 09:28 PM

Yes! I did this with coconut flour and it was delish. How was the arrowroot? Taste, texture?

510bdda8988ed0d4b0ec0b738b4edb73

(20898)

on June 23, 2011
at 09:56 PM

I like it better than coconut flour - it's basically tasteless (except for the tasty tasty fat that it absorbs). The texture is just like breaded chicken, but even better because it's thin and light.

1
Medium avatar

(12379)

on June 23, 2011
at 09:04 PM

Get the pan good and hot with lard or bacon grease (pre-heat over to 325)

Put breast in cook 5 minutes, flip and cook 4 minutes throw in the oven for 15 min. Always turns out juicy and tender - delicious! (this same cooking style works really well for pork and beef also!)

I usually don't season with anything - but you could put some fresh cracked pepper or sprinkle with whatever spice you like that night!

EDIT: Searched online for this recipe and found it - but I don't make the sauce anymore and I don't use the flour - but the basic way of cooking it turns out great!

6235e0b7e3c4c4b9df3d926829bc32f6

(333)

on June 23, 2011
at 09:10 PM

when you put it in the oven, do you put it on a plate or keep it in the pan? wouldn't it get really overcooked on the pan side?

2c037de5930ca8641c52c84e387a270b

(270)

on June 23, 2011
at 09:33 PM

I do basically this too, but instead of putting it in the oven, I just turn off the heat and cover the chicken breast for about 10-15m and it cooks through that way. I season with a paleo friendly seasoning salt, but you could just use regular salt. :~)

2c037de5930ca8641c52c84e387a270b

(270)

on June 23, 2011
at 10:02 PM

**not that salt is "paleo" but I love it. :~)

E2b9c679315c7c9c7265783dde89f350

(1303)

on June 24, 2011
at 04:13 AM

PMH- That's exactly how I cook pork chops and steaks. Very rarely do I have to throw the meat back in the pan (usually because I failed to fully thaw the meat first). Haven't tried chicken this way yet, though!

Medium avatar

(12379)

on June 23, 2011
at 09:38 PM

hey rockinredhead - depends on the pan -if i'm cooking with cast iron i'll put it in the pan - if i'm cooking with my paderno with the silicone handles i'll put it on a cookie sheet - this is a recipe that i've been using for years (it's from Nick stellino - i just stopped using the flour)

0
4e184df9c1ed38f61febc5d6cf031921

(5005)

on June 29, 2011
at 06:25 AM

Do you know how to joint a chicken? If you joint it into about 6 or 8 pieces, put them to one side.

Fry a sliced onion in butter and lard until translucent. Remove. Fry chicken portions in butter and lard, moving and turning, until they take some colour, then add the onion back to the pan.

If you have some chicken stock, add enough to come half way up the chicken pieces - if no stock, use dry white wine or dry cider. Add a teaspoon of dried tarragon, and cover with a lid. Bring to a gentle simmer for 20 / 25 minutes, turning the chicken pieces twice during this time.

By now the chicken should be cooked and tender. Add salt and pepper to taste, add a tablespoon double cream, a desert spoon of Dijon mustard, stir well and serve.

Delicious.

0
Ce7e28769d92d5de5533e775b1de966e

on June 29, 2011
at 01:50 AM

I'm going to assume... skinless? When I've done stove top there is one that I like best, tho.. so here you go:

1 lb tomatoes 4 skinless boneless chix breasts 1/4 cup fine almond meal 2 tablespoons fat - I use duck or tallow 1 teaspoon minced garlic 1 flat anchovy fillet, mashed to a paste 1/2 cup dry white wine 3/4 cup chix stock 10 pitted brine-cured black olives, thinly sliced lengthwise - a delicious cheat :) 1 tablespoon finely shredded basil

Core tomatoes and cut a shallow X in bottom of each, blanch in a medium pot of boiling water 10 seconds. Transfer to an ice bath to stop cooking. Peel, seed, and finely chop. Pat chix dry and sprinkle with 1/2 teaspoon each of salt and pepper, dredge in almond meal, shaking off excess. Heat fat over medium-high heat then cook chix, turning once, until it turns golden and just cooked through, 6 to 8 minutes about. Transfer to a plate and keep warm, covered. Add garlic and anchovy paste to pan and cook over medium heat, stirring, until you can smell the niceness, about 30 seconds? Add wine and bring to a boil, scraping up the yummies on the bottom of the pan. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until you have a somewhat thickened sauce, 8 to 10 minutes. Whisk in any juices from platter. Add chix back in and simmer until just heated through, about 1 minute. Serve sprinkled with basil.

Hope the times listed will help you out - I'm guessing but it should be damn close. Really tasty, enjoy!

PS: My preference in the summer is poached with herbs so I can shred for salad and snacking OR brining a whole bird and roasting. A 'lil boring but I like to multi-function le meat :P

0
74f5d2ff6567edd456d31dfb9b92af61

(5227)

on June 23, 2011
at 11:10 PM

Cutting it up and sauteeing it in butter is a fine idea, and you get a good sear on each side. I usually do that when I want a salad. It cooks quickly and is delicious without added seasonings.

When I want a whole piece of chicken (I reach for thighs since they're thinner and more flavorful, but you can butterfly the breast like Kelly suggested), I add butter or bacon grease to a hot pan, drop the meat in and let it cook on one side for a couple of minutes until brown, flip it, and put a lid on it so the moisture and heat stays trapped in.

My chicken always cooks in 8-10 minutes that way, and is always very moist (ew, I hate that word >.<) and delicious. :)

0
Fff58a1fd1e29d93fd6a25d3fdebbade

(400)

on June 23, 2011
at 11:07 PM

I would just use medium heat, leave the breast whole, season and sautee in ghee. Be sure not to overcook, or it will become dry and tough.

-1
77877f762c40637911396daa19b53094

(78467)

on June 24, 2011
at 05:22 AM

Hello, Nice article,you have shown loan articles in a very easy way. Thanks a lot

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