Let’s face it – we’re all busy people with hungry tummies and not enough time. I’ve been there too, staring at a package of chicken in my fridge at 6 30 pm wondering how to get dinner on the table before everyone in the house turns hangry!
After years of experimenting (and some embarrassingly dry chicken disasters), I’ve discovered there are several lightning-fast ways to cook chicken that don’t sacrifice flavor or juiciness Today, I’m sharing my findings with you – complete with pro tips from actual chefs!
The Top 5 Fastest Ways to Cook Chicken
When we’re talking speed, not all cooking methods are created equal Here are the fastest ways to get that chicken from fridge to table
1. Microwave (Yes, Really!) – 4-5 Minutes
I know what you’re thinking – microwave chicken? Trust me, I was skeptical too! But when it comes to pure speed, nothing beats the microwave for cooking chicken breasts.
How to do it right:
- Add liquid (water, chicken broth, or an olive oil-lemon juice mixture) to the microwave dish
- Cover the dish (this is crucial!)
- Cook two chicken breasts in about 4 minutes total
The trick to keeping microwave chicken moist is adding liquid to the dish. You can also use the microwave to give chicken a head start before finishing it with another method to get some browning.
2. Sauté/Pan-Fry – 10 Minutes
Pan-frying is my personal favorite for speed + flavor. The direct heat cooks chicken super fast while creating a delicious golden crust.
Chef-approved technique:
- Pound chicken breasts to even thickness (about 1 inch)
- Let chicken come to room temperature (20 minutes)
- Preheat your pan for 2 minutes on medium-high heat
- Add 2 teaspoons oil
- Cook chicken breast for 4 minutes on first side (don’t touch it!)
- Flip and cook another 3-4 minutes
- Rest for 3 minutes before slicing
Bobby Parrish from FlavCity says, “Cooking a boneless and skinless chicken breast in a hot cast iron pan is by far the easiest and most tasty way to cook the breast. You are far less likely to overcook the chicken breast compared to baking it in the oven or poaching it in water.”
3. Stir-Fry – 5-8 Minutes
If you’re really in a hurry, cutting chicken into small pieces before cooking dramatically reduces cook time.
Quick stir-fry method:
- Cut chicken breast into bite-sized cubes
- Heat a wok or pan to medium-high (takes about 1 minute)
- Toss in chicken pieces with veggies
- Cook, stirring frequently, until chicken reaches 165°F
- Add sauce in the final minutes
Pro tip: For an ultra-quick dinner, toss cubed chicken in a pan with pre-washed veggies or canned baby corn. Add bottled stir-fry sauce for the last 5 minutes. While stir-frying, boil a bag of quick rice. Dinner’s ready in about 15 minutes!
4. Broil – 10-16 Minutes
Broiling uses super-high heat (around 500°F) to cook chicken quickly from above.
Broiling basics:
- Position rack 4-6 inches from broiler element
- Preheat broiler
- Cook chicken breasts 5-8 minutes per side
- Use a meat thermometer to ensure doneness
The beauty of broiling is it’s like “reverse grilling” – you get the char and flavor without having to go outside!
5. Grilling – 10-16 Minutes
Equal in speed to broiling, grilling gives amazing flavor in minimal time.
Grilling guide:
- Preheat grill to medium-high
- Cook chicken breasts 5-8 minutes per side
- For even more flavor, marinate ahead of time (just takes a minute to prepare)
Don’t have an outdoor grill? No problem! An electric countertop grill works just as quickly.
The Secrets to Fast, Juicy Chicken (That Chefs Don’t Tell You)
After consulting multiple chefs, I discovered they ALL agree on these game-changing tips:
1. Brine or Marinate Your Chicken
This is the #1 secret! When I asked 5 chefs how they cook perfect chicken breasts, they all said brining or marinating is a must.
Chef Demetrius Brown insists: “Brining chicken breast is a must, [because] it will add much-needed moisture and additional flavor.”
Quick brine recipe:
- 4 cups water
- 1/4 cup salt
- 2 tablespoons sugar
- Aromatics like peppercorns, garlic, lemon peel
You don’t need to brine overnight – even 20-30 minutes makes a difference!
2. Pound Chicken to Even Thickness
Uneven chicken = uneven cooking. Those giant chicken breasts from the store are nearly impossible to cook evenly.
Pounding technique:
- Lay plastic wrap below and above chicken
- Use flat side of meat mallet or rolling pin
- Pound firmly to even thickness (not flat as a pancake)
3. Room Temperature is Non-Negotiable
Cold chicken cooks unevenly and ends up tough. Let chicken sit out for 20 minutes before cooking – this simple step makes an enormous difference!
4. Use a Meat Thermometer
Stop guessing! The key to not overcooking chicken is using a thermometer. Pull chicken when it reaches 155°F – it’ll continue cooking to the safe 165°F while resting.
5. Let It Rest!
This might seem counterintuitive when we’re talking about speed, but a 3-5 minute rest is essential. If you cut chicken immediately after cooking, all those delicious juices leak out, leaving you with dry meat.
Which Method Should You Choose?
Here’s a handy comparison table to help you decide:
| Method | Cook Time | Equipment Needed | Clean-up Difficulty | Flavor Rating |
|---|---|---|---|---|
| Microwave | 4-5 min | Microwave-safe dish | Easy | ⭐⭐ |
| Pan-fry | 10 min | Skillet | Medium | ⭐⭐⭐⭐⭐ |
| Stir-fry | 5-8 min | Wok or pan | Medium | ⭐⭐⭐⭐ |
| Broil | 10-16 min | Broiler-safe pan | Hard | ⭐⭐⭐⭐ |
| Grill | 10-16 min | Grill | Medium | ⭐⭐⭐⭐⭐ |
My Personal Go-To Method
After trying all these methods countless times, I’ve settled on pan-frying as my personal favorite for everyday cooking. It offers the perfect balance of:
- Speed (ready in about 10 minutes)
- Amazing flavor (that golden crust!)
- Simple cleanup (just one pan)
But I won’t lie – when I’m super pressed for time, I cube the chicken and stir-fry it. Cutting the chicken into smaller pieces is the ultimate hack for fast cooking!
Common Mistakes That Slow You Down
We’ve all been there – thinking we’re saving time but actually making things harder. Avoid these common pitfalls:
- Cooking chicken straight from the fridge – Those 20 minutes at room temperature actually save you time in the long run
- Not pounding chicken breasts – Uneven chicken takes longer to cook
- Constantly flipping or moving the chicken – This extends cooking time and prevents browning
- Overcrowding the pan – Give pieces space or they’ll steam instead of sear
- Cutting into chicken to check doneness – Get a thermometer! It’s faster and more accurate
The Bottom Line
The absolute fastest way to cook chicken is in the microwave (4-5 minutes), followed closely by stir-frying cubed chicken (5-8 minutes). For the best balance of speed and flavor, pan-frying wins (10 minutes).
But remember – the real secret isn’t just about the cooking method. It’s about proper preparation! Even a few minutes of prep (pounding, brining, room temperature) makes all the difference between dry, tough chicken and juicy, delicious chicken.
What’s your favorite quick chicken cooking method? Drop a comment below – I’d love to hear your speedy chicken hacks!
Want more kitchen time-saving tips? Check out my other articles on 5-minute pasta sauces and one-pan dinners that practically cook themselves!
2: Sauté
If speedy is what youre after, try tossing those chicken breasts in a pan (or a wok). Pan-frying, sautéing, and stir-frying all produce quick, tasty results in as little as 10 minutes — thats total, not per side. It depends, of course, on the thickness of the chicken. A thicker breast may take up to 6 minutes per side; a pounded-thin breast might take about 4 to 5 minutes per side. Cut the chicken into bite-size pieces for the shortest cooking time of all.
This cooking method cuts down on total time in another way, too: You dont have to wait 10 minutes while the appliance preheats. It only takes about a minute to heat a pan to medium-high.
For one of the fastest chicken dinners you can make, cube a couple of chicken breasts and toss them in a pan or a wok with a bag of pre-washed broccoli or snow peas or a can of baby corn (or all three). Add bottled stir-fry sauce for the last 5 minutes of cooking. While youre stir-frying, boil a bag of quick rice. Dinners on the table in about 15 minutes.
More options:
- Almond Chicken
- Chicken and Mozzarella Melts
- Curried Chicken Breasts
Finally, a method you may not have thought of … Sweet Spot
Always store raw chicken (or any meat) in the coldest spot in your refrigerator or freezer. This will usually be on the bottom, near the back. Avoid the door!
4: Broil
While some people confuse broiling with baking, about the only similarity is the oven locale. Baking surrounds food with heated air to cook it, while broiling uses direct infrared radiation to cook food from above. Its kind of like reverse grilling.
On the downside, broiling can require some hard scrubbing after the fact, because drippings can really get crusted in. On the upside, broiling uses super-high heat, usually about 500 degrees Fahrenheit, which makes it a crazy-quick way to cook. Chicken breasts can be done in as little as 5 to 8 minutes per side. (Even bone-in chicken parts can cook quickly this way, although not as quickly as breasts). If youve got less than 20 minutes to get your chicken dinner on the table, broiling is an excellent way to go.
Try it tonight:
- Chicken Satay
- Curry Chicken Breast Pitas (pre-marinate)
- Gazebo Chicken
Next, moving outside (or not) … Cold Storage
Frozen chicken, if wrapped properly, preferably in its original store packaging, can last for a year or more. If the store packaging has been compromised, wrap the chicken snuggly in foil and/or plastic wrap, and then seal in a heavy-duty freezer bag.
7 Tricks for Juicy Chicken Every Time (No More Dry Chicken!) | Allrecipes
FAQ
How do you cook a chicken breast quickly?
Here are three easy tips to help you prep and cook a chicken breast so it cooks quickly and evenly. 1. Take the chicken off the bone. Chicken on the bone, which some love because they think it’s juicier than boneless, just takes longer to cook.
How long does it take to cook chicken in the oven?
Simply preheat the oven to 400 F, drizzle the chicken with olive oil, and sprinkle it with salt and pepper. Bake the chicken for 25 to 30 minutes, depending on the thickness of the chicken. Remember, the chicken will continue to cook from residual heat after you pull it out of the oven.
How do you make a quick chicken dinner?
For one of the fastest chicken dinners you can make, cube a couple of chicken breasts and toss them in a pan or a wok with a bag of pre-washed broccoli or snow peas or a can of baby corn (or all three). Add bottled stir-fry sauce for the last 5 minutes of cooking. While you’re stir-frying, boil a bag of quick rice.
How long does it take to broil chicken?
On the upside, broiling uses super-high heat, usually about 500 degrees Fahrenheit, which makes it a crazy-quick way to cook. Chicken breasts can be done in as little as 5 to 8 minutes per side. (Even bone-in chicken parts can cook quickly this way, although not as quickly as breasts).
How long does a boneless chicken breast take to cook?
While a whole chicken or bone-in parts can actually take quite a while to bake, if you switch to boneless breasts, you’ll find that time comes way down. In an oven heated to 375 degrees Fahrenheit, a boneless, skinless, split chicken breast can cook through in about 10 to 12 minutes per side.
How long do you cook chicken breast in the oven?
Bake the chicken for 25 to 30 minutes, depending on the thickness of the chicken. Remember, the chicken will continue to cook from residual heat after you pull it out of the oven. Let the breasts sit for 5 to 10 minutes and then take the internal temperature to ensure it is 165 F.
What is the fastest way to cook raw chicken?
For full chicken breasts, I fry in a pan with oil on medium-high for 3 min a side, then pop the pan in the oven at 400 degrees for 10 min. Let it rest for a few minutes, then I always check doneness, but this is the easiest way I’ve found to cook chicken breast and still have it juicy, other than grilling it.
How can I speed up the cooking time of chicken?
Any kind of fat—like butter and oil—is a heat conductor, so it’ll help the chicken cook faster. Plus, fat helps give flavor to cuts like chicken breasts.Jun 26, 2014
How quickly can you cook chicken?
Boneless, skinless chicken breasts typically take about 20-25 minutes to reach an internal temperature of 165°F (74°C), while bone-in, skin-on chicken breasts will take slightly longer, at least 30-40 minutes. Always use a digital meat thermometer to ensure the chicken is fully cooked without overcooking.
Is it faster to bake or fry chicken?
And frying is much more efficient than baking, which makes for shorter cook times, which means that you’re not dehydrating the interior of the food in an effort to crisp up the outside.