Because it’s lean, versatile, and delicious, lots of favorite recipes call for chicken. Instead of buying canned chicken or shelling out extra dough for a pre-cooked rotisserie chicken, here are easy ways to perfectly cook chicken in a microwave, slow cooker, pressure cooker, oven, or on the stove. Talk about winner, winner chicken dinner!
If You’re Cooking on the Stovetop
Try a grill pan and grill press. Heat the pan and press over medium heat 3–5 minutes. Season chicken as desired then grill 4–6 minutes per side or until done, keeping the press on the chicken throughout cooking.
Or use a 10″ (24-cm) skillet. Lightly brush the skillet with oil and heat over medium heat 3–5 minutes or until shimmering. Season the chicken to your liking, then cook uncovered, 5–7 minutes per side until done.
With our Chicken Your Way recipe, all you need is boneless chicken breasts, your favorite seasoning or rub, and a bit of oil, and dinner is ready in less than 20 minutes! Or use the grilled chicken to make Grilled Chicken Fajitas.
If You’re Cooking in the Microwave
Use the Rockcrok® Everyday Pan or Deep Covered Baker. Microwave seasoned boneless chicken breasts on high, covered, for 12–15 minutes or until done.
If you’re looking for a recipe to cook a whole chicken in the microwave that’s easy, flavorful, juicy, and not rubbery, try
Juiciest Roast Chicken. A 4 lb. (1.8 kg) chicken yields about 3 cups (750 mL) of cooked chicken that can be enjoyed as a family dinner or used for quick meals or in salads during the week..
Or, you can use a Small Ridged Baker. Just microwave seasoned boneless chicken breasts, covered with parchment paper, on high, for 5–6 minutes or until done—dinner is ready in less than 20 minutes! Or use the cooked chicken for Grilled Chicken & Garden-Fresh Basil Wraps, for an easy weeknight dinner.
If You’re Cooking in a Slow Cooker
Consider the Rockcrok® Slow Cooker Set. What could be better than a meal that’s ready the minute you walk in the door? Plus, you can transfer the dutch oven from the oven or stovetop to the slow-cooking stand to the broiler, so only one pot to clean!
Just toss your chicken and spices in the slow cooker, let them cook over low heat, then serve.
This one-pot Garlic Parmesan Chicken with Cauliflower Mash recipe uses classic flavors of garlic and parmesan and is perfect for days you want a delicious homemade dinner but don’t have extra time to hang in the kitchen.
If You’re Cooking in a Pressure Cooker
Try a pressure cooker for an easy one-pot meal. While cutting down cooking time—you can make everything from soups and pastas to main dishes to desserts. It’s perfect for those days you forget to take frozen chicken out of the freezer.
To prepare, follow the instructions for your favorite pressure-cooker-friendly recipe and let the quick-cooking begin. This guide takes the guesswork out of cooking times when using the Quick Cooker.
Pressure Cooker Salsa Chicken Lettuce Wraps are the perfect answer to busy weeknights, plus, your family will love choosing their favorite toppings! For a simpler version, you can omit the onion, jalapeño, and garlic.
If You’re Cooking in the Oven
A large stoneware pan has plenty of room for roasting chicken breasts, potatoes, and veggies all at the same time. If you you’re using boneless chicken breasts, they can bake in under 30 minutes. Get a homecooked meal on the table just over 20 minutes when you make Pan-Roasted Chicken & Vegetables. It cooks in just 22-25 minutes, is delicious, and is healthier than take out.
- Chicken should be cooked to at least 165°F (74°C).
- If you have extra time on the weekend, cook a large batch of chicken and refrigerate or freeze for quick meals on days you’re short on time.
- Store chicken in a leakproof container in the fridge or freezer. The silicone seal on the snap-locking lid ensures an airtight closure that helps reduce freezer burn. This helps keep frozen foods tasting fresh once thawed. Once chicken is cooked, it’s keeps for 3-4 days in the refrigerator. It’s best to use frozen cooked chicken within six months.
Does anyone know how to tell if bone in chicken is cooked enough without using a thermometer? Any tips/tricks?
Clear juices when cut near the legs or pull on leg and it pulls away easily.