Autumn Chicken Dinner Recipe {One Pan!} - Cooking Classy (2024)

FAQs

How to cook chicken like a pro? ›

Place chicken, with marinade, breast-side up, on a baking sheet. Roast in middle to upper third of oven until golden and an instant-read thermometer inserted into the thickest part of thigh reads 150 degrees, about 35 minutes. Let chicken rest 10 minutes before slicing and serving.

Simply add your seasoned chicken to the slow cooker with a bit of chicken broth or water, set it to low heat, and let it cook for about 4-6 hours. Grilling is another tasty option, especially during the summer months.

However, I find that a wet brine makes for a much moister cut of meat. To do this, dissolve 1/4 cup of salt in a cup of hot water and then dilute it with three cups of cold water. Add the chicken breasts and let sit for about an hour — but even as little as 15 minutes can help.

Getting a good sear through medium high heat, then reducing the heat to LOW and COVERING the chicken while it cooks. The butter, oil, and chicken juices create a super flavorful liquid that acts as a way to steam the chicken at a low temperature, ensuring that it is moist & tender on the inside.

Gordon Ramsay's best recipes include Beef Wellington, Coq au Vin, Beef Stroganoff, Chicken Piccata, Rack of Lamb, Baked Salmon with Lemon and Dill, Shrimp Scampi, Beef and Guinness Stew, Spaghetti Carbonara, and Beef Burgundy.

Never cook it cold. By allowing chicken breast to come to room temperature, you'll ensure it cooks more evenly once it hits the pan.

Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results. Lastly, think about the desired texture and flavor you're trying to achieve.

Legs and thighs are the pieces that take the longest to cook by themselves. Weight: 4 to 8 oz. Cooking time: 10 to 15 minutes per side if grilled; 40 to 50 minutes if roasted or simmered in a liquid.

For chicken, you will want to plan on about 1 pound per person if it is the main dish, and 1/2 pound per person if it is just one part of a larger meal.

Low and slow cooking methods like braising, stewing, or smoking are most effective when trying to create tender, succulent chicken.

How to cook chicken breast like a professional chef? ›

Pat dry, light coat of flour/seasonings, oil pan, and cook on medium heat for about 4-6 minutes a side. Baste with butter or butter/garlic, and let it rest for a few minutes. And do NOT poke or cut the chicken before you're ready to eat it.