The cooking time for chicken breast on the stove depends on a few factors:
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Thickness of the chicken breast: Thicker breasts naturally take longer to cook through compared to thinner ones.
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Cooking method: You can choose between pan-searing, poaching, or simmering, and each method has a slightly different timeframe.
Here's a breakdown for different methods and thicknesses:
Pan-searing: This method is popular for achieving a crispy golden brown exterior while keeping the inside moist.
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Thin chicken breasts (less than 1 inch thick): Cook for 5-7 minutes per side over medium-high heat.
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Thick chicken breasts (1-inch thick or more): Cook for 7-10 minutes per side over medium-high heat, then reduce heat to medium-low and cover for an additional 5-7 minutes, or until cooked through.
Poaching: This method involves simmering the chicken breast in flavorful liquid. It's a gentle cooking method that results in very moist chicken.
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Chicken breasts of any thickness: Poach in simmering water or broth for 10-15 minutes, or until cooked through.
Simmering: Similar to poaching, but often involves a richer cooking liquid like broths or sauces.
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Chicken breasts of any thickness: Simmer for 15-20 minutes, or until cooked through.
General Tips:
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Use a meat thermometer: The most reliable way to ensure your chicken is cooked through is to check the internal temperature. The safe internal temperature for chicken breast is 165°F (74°C).
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Don't overcrowd the pan: This can prevent even cooking and lead to steaming instead of searing.
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Pounding the chicken breast: Pounding it to a uniform thickness (around 1/2 inch) can help ensure even cooking throughout.
Here are some additional resources for cooking chicken breast on the stove:
Remember, these are just guidelines. It's important to adjust the cooking time based on the thickness of your chicken breast, your preferred cooking method, and to use a meat thermometer to ensure safe consumption.