Chicken gets a bad rap for being overexposed. But for easy, healthy dinners, it's hard to beat. Come summer, though, things get tricky. Roasting a chicken is out of the question because cranking up your oven for two hours when it's ninety degrees outside is masochism. As for grilling — all the amazing looking chicken recipes on food blogs this time of year are grilled — which is really annoying if you don't own a grill, btw.
The best option for many people? Stovetop. Cooking chicken on a stovetop is a little intimidating, though, and it shouldn't be. Follow these recipes and check out a few more tips at the bottom of the post. WE CAN'T LET THE HEAT AND THE PEOPLE WITH GORGEOUS OUTDOOR SPACE AND GRILLS WIN!
Use breasts or thighs.
Breasts (left, center): Should be boneless. And usually without skin. You can also slice them into smaller pieces or buy them pre-sliced.
Thighs (right): Bone-in or boneless, skin on or skinless, whole or cut up. They are magic.
If you use breasts, you have 3 options.
Option 1 (left): Pound out (or butterfly) a full boneless chicken breast to an even thickness. This way, it will cook evenly on the skillet.
Option 2 (center): Cut it into smaller pieces (or, you can buy it pre-cut) and sear in skillet.
Option 3 (right): Poach whole or sliced chicken breasts — meaning, gently simmer them in some delicious liquid with spices and herbs.
If you use thighs, anything goes.
Pan-seared chicken thighs (direction here) with the skin on and the bone in are so delicious any which way. Or, you can buy boneless skinless thighs, which are great cut-up in stir fries (pictured right).