Are you staring at that pack of chicken in your fridge and wondering “how can I cook chicken that’s actually tasty this time?” Don’t worry I’ve been there too! Chicken is probably the most versatile protein out there and Americans eat about 8 billion chickens yearly (that’s a lot of chicken dinners!).
I’ve compiled this super comprehensive guide with 11 different ways you can transform that bland chicken into something spectacular. Whether you’re a kitchen newbie or someone looking to expand your chicken-cooking repertoire, I’ve got you covered!
Why Chicken Is So Awesome
Before diving into cooking methods. let’s quickly talk about why chicken deserves its popularity
- It’s healthier than red meats like beef or lamb (less saturated fat)
- Works with literally ANY cuisine or flavor profile
- Usually cheaper than other meats
- Cooks relatively quickly compared to other proteins
Alright, let’s jump into the cooking methods!
1. Roasting: The Classic Method
Roasting chicken is comfort food at its finest. This method works beautifully for whole chickens or bone-in pieces.
How to roast chicken:
- Preheat your oven to around 400°F (200°C)
- Season chicken generously (salt, pepper, herbs, etc.)
- Place chicken in a roasting pan, uncovered
- Cook until internal temperature reaches 165°F (74°C)
- Let rest 5-10 minutes before serving
Pro tip For extra flavor stuff the cavity with aromatics like lemon rosemary, and garlic.
If you’re feeling adventurous, try spatchcocking your chicken before roasting. This involves removing the backbone so the chicken lays flat, cooking more evenly and faster.
2. Braising: Two-Step Deliciousness
Braising is my secret weapon for melt-in-your-mouth chicken. It’s a two-part cooking method that gives amazing results.
How to braise chicken:
- Sear chicken pieces in a hot pan until golden
- Add liquid (broth, wine, etc.) about 1/3 up the sides of meat
- Cover and cook on low heat (stovetop or oven) until tender
- The chicken will soak up all those amazing flavors!
This method works especially well with chicken that includes the backbone, as it adds even more flavor to the dish.
3. Grilling: Summer’s Best Friend
There’s nothin’ quite like the smell of chicken sizzling on the grill! This method gives you that beautiful charred exterior while keeping the inside juicy.
How to grill chicken:
- Marinate chicken if desired (at least 30 minutes)
- Preheat grill to medium-high heat
- Oil grill grates to prevent sticking
- Place chicken on grill and cook until crispy and browned
- Turn every few minutes for even cooking
- Check temperature reaches 165°F (74°C)
Pro tip: For even more flavor, use wood chips in your grill to add smokiness.
4. Sautéing: Quick and Easy
Sautéing is perfect when you need dinner on the table fast. It works best with boneless cuts like chicken breasts or thighs.
How to sauté chicken:
- Heat a small amount of oil in a skillet over medium-high heat
- Season chicken pieces
- Cook chicken in a single layer until golden on the bottom (6-7 minutes)
- Turn and cook on second side (4-5 minutes)
- Remove when internal temperature reaches 165°F (74°C)
For extra flavor, you can deglaze the pan with broth, wine, or lemon juice after removing the chicken.
5. Pan Frying: Crispy Goodness
Pan frying is similar to sautéing but uses more oil and typically involves coating the chicken with flour or breadcrumbs first.
How to pan fry chicken:
- Coat chicken in flour or breadcrumbs
- Heat oil in a pan (more than you’d use for sautéing)
- Cook chicken over medium heat until golden and crisp
- Flip to cook both sides evenly
This method gives you that lovely crispy exterior without deep frying.
6. Poaching: For Super Tender Chicken
Poaching is criminally underrated! It gives you incredibly tender, juicy chicken that’s perfect for salads, sandwiches, and more.
How to poach chicken:
- Place chicken in a pot with cold water or broth
- Add salt and any aromatics you like
- Bring to a gentle simmer (not a full boil!)
- Cook until chicken reaches 165°F (typically 5-10 minutes for breasts)
- Let rest in the liquid for 5 minutes before removing
Important tip: Use about 4 cups of water for 2 large chicken breasts to get the ratio right. Starting with cold water is crucial for gradual cooking!
7. Slow Cooking: Set It and Forget It
Slow cooking is perfect for busy days when you don’t have time to actively cook.
How to slow cook chicken:
- Place chicken in slow cooker
- Add seasoning and a small amount of liquid
- Cook on low for 6-8 hours or high for 3-4 hours
- The result? Tender chicken that falls apart!
This method is great for making shredded chicken for tacos, sandwiches, or casseroles.
8. Stir Frying: Quick Asian-Inspired Cooking
Stir frying uses high heat and quick cooking to create delicious chicken dishes in minutes.
How to stir fry chicken:
- Cut chicken into small, uniform pieces
- Heat oil in a wok or large pan over high heat
- Add chicken and cook, constantly stirring
- After a few minutes, add vegetables and sauce
- Continue stirring until everything is cooked through
This method is considered healthy since it uses minimal oil and preserves nutrients in vegetables.
9. Air Frying: Modern “Fried” Chicken
Got an air fryer? Use it for crispy chicken without all the oil!
How to air fry chicken:
- Season chicken as desired
- For a crispy coating, dredge in flour mixture
- Place chicken in air fryer basket (don’t overcrowd)
- Cook at around 375°F (190°C) until crispy outside and 165°F inside
Air fryers use hot air circulation to create that crispy exterior we all love about fried food.
10. Sous Vide: For Perfect Doneness
Sous vide is a bit fancier but gives amazingly consistent results.
How to sous vide chicken:
- Season chicken and place in vacuum-sealed bag
- Cook in temperature-controlled water bath (around 150°F/65°C)
- Leave for 1-4 hours (it won’t overcook!)
- For crispy skin, briefly sear in hot pan after sous vide
This method ensures chicken is perfectly cooked edge to edge.
11. Smoking: For Flavor Enthusiasts
Smoking chicken imparts incredible flavor that you just can’t get any other way.
How to smoke chicken:
- Brine chicken before smoking for best results
- Set smoker to around 225-250°F (107-121°C)
- Add wood chips of choice (apple, hickory, etc.)
- Smoke until internal temperature reaches 165°F
- Let rest before serving
The low, indirect heat makes the meat tender while the smoke adds amazing flavor.
How to Safely Handle Chicken
No matter which cooking method you choose, safety is paramount:
- Always wash hands thoroughly before and after handling raw chicken
- Don’t wash the chicken itself (this spreads bacteria)
- Use separate cutting boards for chicken and other foods
- Cook chicken to an internal temperature of 165°F (74°C)
- Refrigerate leftover chicken within 2 hours
Best Ways to Thaw Frozen Chicken
If your chicken is frozen, here are the safest methods to thaw it:
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Refrigerator thawing: Place frozen chicken in the refrigerator for 24-48 hours. This is the safest method.
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Cold water thawing: Place chicken in a sealed plastic bag and submerge in cold water. Change water every 30 minutes. Cook immediately after thawing.
I don’t recommend using the microwave to thaw chicken as it often partially cooks the chicken, resulting in uneven cooking later.
FAQ About Cooking Chicken
Q: Should I wash chicken before cooking?
A: No! The USDA and food safety experts recommend against washing chicken as it can spread bacteria. Cooking to the proper temperature kills harmful bacteria.
Q: What’s the proper internal temperature for cooked chicken?
A: 165°F (74°C) is the safe internal temperature for all chicken.
Q: Can I cook chicken from frozen?
A: Yes, but it’s not ideal. Cooking frozen chicken takes about 50% longer and may result in uneven cooking. If you must, braising, poaching, or baking work best.
Final Thoughts
There you have it—11 fantastic ways to cook chicken! My personal favorite is braising because I love how tender and flavorful the chicken becomes, but each method has its merits depending on what you’re in the mood for.
Remember, practice makes perfect. Don’t be discouraged if your first attempt at a new method isn’t restaurant-quality. Cooking is a journey, and each time you’ll get better!
Happy cooking!
Sauté (or Pan Sear)
Sautéing is a cooking technique in which chicken is cooked quickly in a hot pan with a small amount of oil. The high heat sears the outside of the chicken, creating a crispy texture, while keeping the inside moist and tender. I often sauté chicken and then finish it with another method like roasting or braising.
Pan frying is similar to sautéing, but the chicken is cooked in more oil and over a slightly lower heat. The oil helps cook the chicken evenly and adds flavor. Often the chicken is dredged (coated) with flour before frying, to ensure a crispy exterior and moist interior.
Stir frying is a cooking technique in which small pieces of chicken, often together with chopped vegetables, are quickly cooked in a hot wok or pan with a small amount of oil. The chicken is continually stirred, ensuring that all sides are cooked evenly. Stir fry is considered a healthy way to cook, given the small amount of oil needed. And, the flavor combinations are endless!
Air frying is a cooking method that uses hot air to cook food. Chicken pieces are placed in an air fryer basket and cooked at a high temperature until crispy on the outside and fully cooked on the inside. While air frying is a considered a new technique, it actually leverages the well-established technology of induction heat, but within a smaller space, resulting in faster cooking times compared to a conventional oven.
Poaching is a gentle cooking method in which chicken is simmered in liquid (such as water or broth) until fully cooked. According to Bon Appétit, it’s important to season the liquid with salt and place the chicken in cold water, to ensure a gradual cooking process, resulting in tender and not chewy chicken.
Grilling is a cooking method that involves cooking chicken on a hot grill or over an open flame. This method creates a crispy exterior and juicy interior. Grilled chicken is typically marinated, seasoned and/or basted with a sauce. I adore grilling chicken, not only for the smoky flavor it imparts, but also because it results in a bolder flavor – and the grill marks add visual appeal.
Slow cooking is a method in which chicken is cooked in a slow cooker or crockpot for several hours on low heat. This method results in tender and flavorful chicken that falls off the bone. If you want the chicken to hold together for serving, then use bone-in, skin-on breasts or thighs. When using boneless, the meat tends to fall apart – which is fine in some dishes.
Sous vide is a cooking method in which chicken is placed in a vacuum-sealed bag and cooked in a temperature-controlled water bath for a precise amount of time. The meat is then removed from the bag and seared (or grilled) over high heat on both sides for a few minutes just before serving. This method results in perfectly cooked chicken that is evenly cooked from edge to edge. I find sous vide is an excellent make ahead method when entertaining, because you can’t overcook the chicken (you can leave it in the water bath for 2 hours and it will stay at 165 degrees). And, it just takes minutes to sear the chicken right before you serve it.
Stewing is a cooking method in which chicken is simmered in a liquid (such as broth or sauce) with vegetables and spices for a long period of time. This method results in tender chicken and flavorful broth.
Example: Coq au Vin (in my cookbook “Fresh Tastes”)
11 Different Ways to Cook Chicken
Roasting chicken is a method of cooking in which the chicken is placed in an oven and cooked, uncovered, for a specific amount or time, until the internal temperature reaches 165 degrees. Chicken can be roasted either at a high temperature (around 400°F) to ensure the skin is crispy, or at a lower temperature for more a more tender texture. Roasting is my preferred method for cooking bone-in, skin-on whole chicken or pieces.
Braising is a two-step cooking method that involves first searing chicken in a pan over high heat, and then simmering it in liquid (such as broth or wine) and seasonings over low heat until the meat is tender and flavorful. When a recipe calls for cooked chicken, my preferred method for cooking boneless, skinless chicken breasts is braising. I find this method results in tender, moist, flavorful chicken.