Toolkit
- Large stainless steel or cast iron skillet
- Wood spoon or spatula
- Cooking oil with a high smoke point such as corn or canola oil
Setup, Timing & Techniques
- Choose the right skillet:
- Pan juices will burn in a too-big skillet
- Chicken will steam in a too-small pan
- Cook in batches to avoid overcrowding.
- Add more oil as needed.
- If the chicken is not done after sufficient searing, finish in the oven at 350°F.
Sauté to Brown Larger Cuts
- The sauté method works best for boneless cuts and is intended to cook to completion.
- Browning is intended for thicker cuts and is a first step in a longer cooking process.
- If you’re making a low, slow one-pot meal, start with high heat to get a brown crust, then lower heat to cook all the way through; or finish in the oven.
| Cut | Total Sauté Time |
|---|---|
| Boneless, flattened breasts or tenders | 6 to 8 minutes |
| Boneless breast halves | 8 to 12 minutes |
| Boneless thighs | 14 to 18 minutes |
Dark meat takes longer to cook than white meat.
Remember
- Ensure doneness with a meat thermometer.
- Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.
Try this
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15 MIN
