Best 2 Basic Sauteed Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Hello, and welcome to the realm of culinary delights, where flavors dance and aromas ignite the senses. Are you seeking a simple yet delectable dish that elevates the essence of chicken and vegetables? Look no further than the art of basic sautéed chicken, a technique that transcends time and taste buds. With its versatility and ease of preparation, this dish is a culinary symphony that caters to both novice and seasoned chefs alike. Embark on a flavorful journey as we unveil the secrets of creating a sautéed chicken masterpiece that will leave you craving more.

Let's cook with our recipes!

BASIC SAUTEED CHICKEN



Basic Sauteed Chicken image

This is a very basic sauteed chicken recipe that can be varied in many ways. You can add one tablespoon of fresh herb (such as rosemary, basil, tarragon) to the cooking chicken to change the flavor entirely. Also, you can substitute chicken broth or red wine for the white wine in this recipe.

Provided by threeovens

Categories     Whole Chicken

Time 55m

Yield 10 pieces, 4-6 serving(s)

Number Of Ingredients 6

1 (2 1/2 lb) whole chickens, cut in serving pieces
salt & freshly ground black pepper
3 tablespoons butter or 3 tablespoons combination butter and olive oil
1 tablespoon shallots or 1 tablespoon onion, minced
2 tablespoons dry white wine
1/2 cup chicken broth

Steps:

  • Season chicken pieces with salt and pepper.
  • Melt 2 tablespoons butter (or combination butter and olive oil) in a large skillet over medium heat. Add chicken pieces, skin side down. Cook about 10 to 15 minutes until chicken is golden brown.
  • Turn chicken pieces and cook another 10 to 15 minutes. Continue cooking and turning over occasionally and cook an additional 10 to 15 minutes, for a total of 30 to 40 minutes. Remove chicken and keep warm.
  • Pour off any fat in the skillet, then add shallots or onion (any type you prefer), cook briefly. Add wine, scraping skillet bottom to remove loose chunks, until wine is reduce by about half.
  • Add chicken broth and simmer, stirring, about a minute, or until you have about 1/2 cup sauce. Add salt and pepper to taste. Swirl in one tablespoon of butter. Pour sauce over chicken and serve.

BASIC SAUTEED CHICKEN RECIPE - (4.1/5)



Basic Sauteed Chicken Recipe - (4.1/5) image

Provided by bns0607

Number Of Ingredients 6

2 pounds boneless, skinless chicken breasts
1 pinch kosher salt
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chicken broth and 1/2 cup dry white wine, or just use 1 cup chicken broth or another tasty liquid of your choosing if the wine is going to be too wine-y for your kids
1 handful fresh chopped parsley

Steps:

  • 1. Begin by trimming the chicken breasts if they need trimming. I use my beloved kitchen scissors and snip off any shaggy bits of fat or gristle. 2. Pat them dry with paper towels (to helps them brown) and sprinkle them with some kosher salt. 3. Heat a very large pan over medium-high heat and add the butter, which should melt and foam, and the olive oil, which should stop the butter from burning. When the fat is all very hot but not turning black (recipes say "when the foam subsides"), add the chicken breasts in one layer. Now leave them alone for 5 or so minutes while the bottom gets nice and crusty and brown. 4. Use tongs or a spatula to flip them over as they brown, and then cook another 4 or so minutes until the bottom is very brown and the chicken is cooked through. You may want to cut a piece open to check, but pressing a cooked breast with your fingertip will give you a feel for its doneness, which will develop over time into the skill of knowing when it's done without cutting it. 5. Pile the chicken on a heat-proof plate and pop it into a 200ºF heated oven while you "deglaze" the pan. Pour the wine in and scrape with a spatula to dissolve all the yummy browned bits while the wine bubbles and boils furiously in the hot pan. 6. When the wine has cooked down about halfway, add the broth, turn the heat to high, and cook until the sauce seems syrupy and delicious. Taste it for salt, then drizzle it over the chicken, sprinkle with parsley, and serve. Sometimes, if the chicken has browned but doesn't seem quite cooked through, I leave it in the pan while I make the sauce so that it can simmer in there a bit longer.

Tips:

  • Use high-quality chicken: Opt for organic, free-range chicken whenever possible.
  • Cut the chicken into uniform pieces: This will ensure even cooking.
  • Season the chicken generously: Use a combination of salt, pepper, and your favorite herbs and spices.
  • Heat the skillet over medium-high heat: This will help to sear the chicken and prevent it from sticking.
  • Don't overcrowd the skillet: Cook the chicken in batches if necessary.
  • Stir the chicken frequently: This will help to prevent it from burning.
  • Cook the chicken until it is cooked through: The internal temperature should reach 165°F (74°C).
  • Let the chicken rest before serving: This will help the juices to redistribute throughout the meat.

Conclusion:

Sautéed chicken is a versatile dish that can be served with a variety of sides. It is a quick and easy meal that is perfect for busy weeknights. With a few simple tips, you can make sautéed chicken that is juicy, flavorful, and cooked to perfection.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #very-low-carbs     #main-dish     #poultry     #french     #european     #chicken     #dietary     #low-sodium     #low-carb     #low-in-something     #meat     #whole-chicken

Related Topics