Basic Chicken Methods

Boneless chicken is the “backbone” of so many recipes. Ironic, right? It’s usually not the focal point. Several months ago I went to a gala birthday party for my mother-in-law at the fanciest restaurant I’ve probably ever been to. There was no chicken anywhere on the menu, that’s how next-level it was!

Well, chicken may not be the focal point in your recipe but that doesn’t mean it has to be flavorless and overcooked. Many recipes gloss over this issue by calling for rotisserie chicken. But what if you need another solution? I’ve found three good options, with instructions below. Since I’ve been using these methods, I never cut chicken up before cooking it. Even for stir-fry, I cook the whole chicken breasts or thighs before cutting it up to add to the dish. No more dried-out chicken!

Sear-and-steam: from The Kitchn
This works best for boneless chicken breasts, for recipes where you are slicing for sandwiches, stir-fry, or other flavor-enhanced preparations. Can also be shredded for salads or soups. As a bonus, a small amount of “jus” or liquid is generated that can be used to good effect in your pan sauce, dressing, or soup broth.
Depending on the size of your pan, and how big the chicken pieces are, this will work for 2 to 4 boneless skinless chicken breasts. Use a heavy-bottomed skillet or saute pan with a tight-fitting lid for this recipe. It’s a good idea to have a splatter screen handy too. Set your pan over low heat while you prep the chicken: pat it as dry as possible with paper towels and season both sides with salt and pepper. (The original method suggests pounding it to an even thickness, but I usually skip that step.)
Add 1 Tbsp oil or ghee to the pan, raise the heat to medium-high, and look for the oil to start shimmering. Lay the chicken pieces in the pan in a single layer, with space between each one. Get the splatter screen on there as soon as you can! Set a timer for 2 minutes and let the chicken sizzle without moving it. When the timer goes off, remove the splatter screen and use tongs to flip the chicken. Put the lid on the pan, turn the heat to low, and set the timer for 10 minutes. Then, leave it alone! No peeking. (This is a good time to wrap up prepping your other ingredients.) When the timer goes off, turn off the heat and leave the lid on! You are still not allowed to peek. If you have an electric stove, move the pan off of the burner. Set the timer for another 10 minutes.
When the timer goes off after the second 10 minutes, remove the chicken to a plate and set aside. Slice when cool enough to handle. Pour off and reserve the liquid left in the pan, and proceed with your recipe.

Sheet Pan Chicken Thighs
My favorite thing about this approach is cooking aromatics or vegetables along with the chicken so they are all done at the same time.
Preheat oven to 425. Prepare a rimmed baking sheet by greasing it with oil or ghee. Prepare boneless, skinless chicken thighs by patting them dry and seasoning both sides with salt and pepper (other spices work well here too.) Arrange the chicken smooth side down on the baking sheet. Bake for 12 minutes, then flip and bake 12 minutes more. (For veggies that need more time, start them cooking while you prep chicken and add chicken to the hot pan. For items that need less time, add them when you flip the chicken. In either case, toss veggies with oil and seasonings before adding to the baking sheet.)

Poached Chicken: Adapted from Martha Stewart
Perfect for soups, since the poaching liquid can be re-used as the broth, or saved for another use. This works for bone-in chicken parts too. Reduce poaching time for boneless chicken thighs. Customize flavors to your recipe, or what you have on hand. The following suggestions are for classic chicken soup flavors:

• 1/2 medium yellow onion, halved
• 1 medium carrot, cut into thirds
• 1 celery stalk, cut into thirds
• 2 garlic cloves, peeled
• 1/2 lemon, sliced (optional)
• 1 tsp coarse salt
• 1 tsp black peppercorns
• 3 sprigs thyme or parsley
• 2-4 boneless, skinless chicken breasts; 1.5-2 lbs boneless, skinless chicken thighs; or bone-in parts

In a large straight-sided skillet or pot, arrange chicken pieces in a single layer and add other ingredients. Add cold water to cover by 1/2 inch. Remove chicken and set aside. Bring to a boil over high heat. Add chicken and return to a boil. Cook 3 minutes, then cover pan and remove from heat. Let stand until chicken is cooked through, 15-18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately. Slice or shred chicken when it is cooled enough to handle. Strain the broth through a mesh sieve and set aside if you are making soup, or store in quart jars for another use.