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!
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.
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.
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).
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