How to cook chicken thighs in a pan: Ingredients, step-by-step recipe, calorie content, cooking time, and cooking temperature

Ingredients for chicken things

• Chicken breast — 500 g
• Egg — 1 piece
• Panko breadcrumbs — 150 g
• Flour — 100 g
• Salt, pepper, favorite spices — to taste
• Vegetable oil — for frying

---

Step-by-Step Recipe for a delicious dish

Preparing the Chicken

Carefully slice the chicken breast into thin strips about 1 cm wide. It’s advisable to gently pound each piece with a kitchen mallet to even out the thickness and make the meat more tender.

Making the Coating

I’ll need three separate containers:

1. First container — sifted flour.
2. Second container — egg whisked with a pinch of salt and pepper.
3. Third container — panko breadcrumbs mixed with your favorite spices (garlic, paprika, Italian herbs).

Dip each piece of chicken sequentially into the flour, then the egg, and finally the breadcrumbs. This order helps seal in moisture and creates a strong, crispy coating.

Pan-frying juicy chicken

Heat a wide skillet over medium heat with enough vegetable oil. Carefully lay the chicken pieces in the pan, being careful not to crowd them. Fry until golden brown, about 3–4 minutes on each side.

To check for doneness, insert a knife into the thickest part of a tender. The meat inside should be white, with no traces of pink.

Finishing Up

Remove the tenders from the pan and drain off excess oil on paper towels. Serve immediately, garnished with fresh herbs and accompanied by your favorite sauce (classics include garlic mayonnaise or plain ketchup).

How to choose the right meat for chicken thighs in a pan?

Selecting the right meat is the first and most critical step in creating perfect chicken tenders in a pan. Only high-quality ingredients ensure an impeccable result. Let’s look closely at the criteria for choosing the best meat.

---

Key Principles for Choosing Meat for Chicken Tenders:

1. Buy Only Fresh Meat: Preferably purchase chilled products, as freezing compromises texture and reduces juiciness. Visually inspect the chicken: the skin should be clean, light-colored, and odor-free.
2. Use Chicken Breast: White meat from chicken breast stands out for its minimal fat content and tender consistency. It cooks quickly and maintains moisture when handled correctly.
3. Control Slice Thickness: It’s best to cut the fillet into strips measuring 1–1.5 cm thick. Thinner slices ensure even cooking and eliminate the risk of overdrying.
4. Remove Fat and Membranes: Before starting, remove unnecessary fat and membranes. Their presence complicates processing and ruins the texture of the finished dish.
5. Marinate the Meat Beforehand: Allowing the meat to rest in the refrigerator for several hours after marination ensures deeper penetration of spices and makes the meat softer and juicier.

---

Chef’s Helpful Tips:

• Strictly observe storage timelines: store fresh meat in the fridge for no longer than 24 hours.
• Purchase products from reputable brands, paying close attention to packaging and labeling.
• Buy whole carcasses and debone them yourself if you prefer full control over origin and quality.

By following these recommendations, you’ll gain confidence in selecting the perfect meat for future culinary achievements. Your dish will undoubtedly turn out delicious and tempting!

How to properly slice chicken breast for chicken tenders in a pan?

Proper slicing of chicken breast is key to successfully preparing perfect chicken tenders in a pan. To ensure the meat is evenly cooked and stays juicy, it’s important to follow a few simple rules.

---

Tips for Slicing Chicken Breast for Chicken Tenders:

1. Thickness: The ideal thickness for slicing is 1–1.5 cm. Any thicker, and the tenders will take too long to cook, potentially remaining raw inside. Too thin, and they’ll instantly dry out, becoming rubbery.
2. Shape: Long, straight, and uniformly sized strips are best. Length should be around 8–10 cm, width approximately 1.5–2 cm. This way, the meat comes into even contact with the hot pan surface, ensuring uniform cooking throughout.
3. Cutting Direction: Slice perpendicularly across the grain of the meat, moving downward smoothly. This prevents protein stretching and loss of juiciness during further cooking stages.
4. Preparation: Wash the fillet briefly under cold running water and pat dry thoroughly with paper towels. Trim off excess fat and membranes to facilitate handling and improve the texture of the final dish.
5. Batch Size: Avoid working with large volumes simultaneously. Process smaller amounts (about 200–300 g at once) to maintain control over slicing quality and simplify further preparation.

---

Chef’s Practical Tips:

• Keep your knife sharp and clean for smooth, clean-cut slices.
• If the fillet isn’t sufficiently chilled, place it briefly in the freezer for easier slicing.
• Allow the fillet to rest at room temperature before cooking to minimize temperature differences between the surface and core.

By applying these recommendations, you’ll consistently achieve the perfect result: tender, juicy, perfectly cooked chicken tenders with a delightful crispy coating.

Cooking Temperature Guide for Chicken Things in a Pan

Temperature management is critical for achieving success with Chicken Things in a Pan. This recipe involves uniform cooking of all ingredients, including chicken, vegetables, and side dishes, within a single pan. To achieve optimal consistency and aroma, adhere to the following recommendations concerning temperature and cooking time:

Temperature Stages During Preparation:

1. Heating the Pan: Before starting, preheat the empty pan to medium heat, reaching approximately 160°C (320°F). This ensures even distribution of heat without burning food.
2. Initial Searing of Chicken: Quickly sear the chicken pieces to form a golden exterior, locking moisture inside. Maintain a temperature around 180°C (350°F). Typically, searing takes just a couple of minutes per side to seal in juices.
3. Adding Vegetables and Side Dishes: Once the chicken is done, introduce vegetables (potatoes, carrots, bell peppers, etc.). Initially maintain higher temperatures near 180°C (350°F) to encourage caramelization and develop natural flavors.
4. Final Cooking Stage: After initial browning, gradually decrease the heat to moderate levels ranging from 140-160°C (280-320°F). This approach helps the meat and veggies reach full doneness while retaining moisture and shape.
5. Finishing Touch: Towards completion, stabilize the temperature at around 160°C (320°F) to complete thermal processing and allow ingredients to meld together harmoniously.

Key Points to Remember:

• Avoid exceeding recommended temperatures to prevent scorching or loss of moisture.
• Check internal meat temperature regularly using a thermometer (ideal target for chicken is 74°C / 165°F).
• Correct ingredient timing affects the final texture and flavor.

By adhering to these guidelines, you’ll enjoy a flawlessly executed Chicken Things in a Pan, showcasing balanced flavors and textures.

Cooking Time for Chicken Things in a Pan

The preparation time for Chicken Things in a Pan consists of multiple stages, each contributing significantly to achieving the best possible outcome. It’s important to follow the correct sequence of steps to avoid overcooking or undercooking specific parts of the dish.

Preparation Time Breakdown for Chicken Things:

1. Ingredient Preparation (5-10 minutes). Start by gathering necessary products: slice the chicken into smaller pieces, clean and chop vegetables, collect required spices and sauces. This preparatory phase greatly speeds up subsequent processes.
2. Seared Chicken (7-10 minutes). Chunks of chicken are quickly seared in a heated skillet with vegetable oil until golden-browned on both sides. Each side requires approximately 3-4 minutes. The goal here is to lock in moisture and prevent drying out.
3. Vegetable Addition and Continued Cooking (10-15 minutes). After removing the chicken, vegetables such as potatoes, carrots, broccoli, and onions join the pan. They’re cooked over medium heat until semi-cooked, occasionally stirring to prevent sticking or burning.
4. Side Dish Cooking and Final Completion (10-15 minutes). At this point, you might include mushrooms, beans, corn, or other complementary elements. All components are brought to full readiness, continuously stirring contents in the pan.
5. Final Steps (5-10 minutes). Finally, add the selected sauce (creamy-mushroom, tomato-based, barbeque, etc.) to enrich the flavor. After distributing the sauce, continue cooking for a few more minutes to allow ingredients to absorb the flavors fully.

Total Preparation Duration:

From start to finish, Chicken Things in a Pan typically takes around 30-40 minutes. However, exact times may vary depending on the size of chicken pieces, quantity of ingredients, and individual stove settings.

Remember, accurate adherence to cooking timelines guarantees an impeccably cooked dish that will impress with its aromas and flavors.

How to properly marinate meat for Chicken Things in a Pan?

Marinating is an essential step when preparing delicious and tender chicken pieces for your Chicken Things in a Pan. Here’s a classic universal recipe that works perfectly with this dish:

Ingredients:

• Chicken breast or thigh fillets — about 700 g
• Lemon/lime juice — from half fruit (~2 tbsp)
• Light soy sauce — 2–3 tablespoons
• Natural liquid honey — 1 tablespoon
• Dijon mustard — 1 teaspoon
• Extra virgin olive oil — 2 tablespoons
• Fresh garlic minced — 2 cloves
• Dried rosemary — ½ tsp
• Sweet paprika powder — ½ tsp
• Ground black pepper — pinch
• Sea salt — to taste

Step-by-step Instructions:

1. Prepare ingredients: Cut the chicken breasts or thighs into bite-sized cubes, approximately 3×3 cm each.
2. Make the marinade: In a small bowl, mix lemon juice, soy sauce, honey, mustard, olive oil, garlic, rosemary, paprika, salt, and black pepper until well combined using a whisk or fork.
3. Coat the chicken: Place cut-up chicken pieces in a resealable plastic bag or deep dish. Pour the prepared marinade over them. Massage gently by hand or shake the bag to ensure all pieces are evenly coated.
4. Marinate: Refrigerate for at least 30 minutes but ideally overnight (or several hours). The longer you let it sit, the more flavorful and moist the result will be.

This versatile marinade can also work great if you’re baking in the oven or cooking on stovetop directly in one large skillet as per the traditional Chicken Things in a Pan.

If you’d like some freshness added, sprinkle chopped basil or thyme before serving.

What types of chicken marinades exist?

There are numerous recipes for marinating chicken specifically tailored for Chicken Things in a Pan. Here are four popular options that enhance both texture and flavor.

Tangy-Sweet Asian-Inspired Marinade

Ingredients:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 1 finely chopped garlic clove
• A pinch of red chili flakes (optional)
• Grated fresh ginger
• Few drops of sesame oil

Method: Mix everything together thoroughly, pour over cubed chicken fillets, and refrigerate for at least 30 minutes, preferably overnight.

Italian-Provençal Herb-Marinated

Ingredients:

• Juice of 1 lemon
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Fresh rosemary and thyme leaves (dried herbs may substitute)
• Minced garlic clove
• 1½ tablespoons honey
• Coarse sea salt and freshly ground black pepper to taste

Method: Combine all ingredients, cover the diced chicken, and allow to marinate in the fridge for at least two hours.

Zesty Mexican-Lime Coriander Marinade

Ingredients:

• Half cup plain yogurt or sour cream
• Juice of 1 lime
• 1 teaspoon chili powder
• Chopped cilantro/coriander leaves—about 1 tablespoon
• Honey or agave nectar—approximately 2 tablespoons
• Salt and freshly cracked black pepper to taste

Method: Stir everything until smooth, coat the chicken pieces, and leave to soak for at least an hour, best overnight.

Classic French Mustard-Wine Marinade

Ingredients:

• Dry white wine (such as Sauvignon Blanc)—¼ cup
• Dijon mustard—1 tablespoon
• Finely sliced shallots or green onions
• Sprinkling of French herbes de Provence (dried tarragon, parsley, and thyme)
• Tender stalks of fresh tarragon herb (if available)
• Black pepper and coarse sea salt to taste

Method: Blend all components well, apply generously onto the cubed chicken, then chill for three to four hours minimum.

These variations beautifully complement the flavors of Chicken Things in a Pan, making the meat tender and infusing each option with unique character and depth of flavor.

Which breading should I choose for Chicken Things in a Pan?

When preparing the dish “Chicken Things in a Pan,” you have many options for breading that provide different textures and flavors. Let’s look at the most common ones:

Classic Flour-Egg-Breadcrumb Breading

The easiest way to prepare chicken is by first rolling the pieces in flour, dipping them in beaten egg, and finally covering them in breadcrumbs. This simple combination gives a golden-brown crust while ensuring the meat stays succulent inside.

Crispy Cheese-Coating Breading

Add a touch of sharpness by mixing parmesan cheese or other hard cheeses with breadcrumbs. The addition of cheese enhances the flavor profile, creating a tasty and indulgent layer around the chicken.

Fiery Seasoned Breading

For those seeking heat, incorporate a medley of spices like red pepper flakes, smoked paprika, granulated garlic, and even cayenne pepper. This approach ensures the final dish has bold notes and vibrant colors.

Asian-Style Crisp Breading

Use panko crumbs or Japanese-style breadcrumbs mixed with cornstarch. This technique produces a delicate yet firm outer shell that provides an appealing visual appearance and irresistible crunch.

Nutty Crunch Breading

Take inspiration from Mediterranean cuisine by replacing standard breadcrumbs with crushed nuts like almonds, hazelnuts, or pecans. The nuttiness complements the natural sweetness of the chicken, resulting in a richer and more satisfying experience.

Sweet-Tangy Fruit-Packed Breading

Infuse fruity undertones by incorporating items like apricot jam, orange zest, or finely chopped crystallized ginger. Such additives balance out the savory aspect of the dish, providing a playful twist on conventional breading methods.

Each type of breading brings something special to the table, allowing you to customize your Chicken Things in a Pan based on individual preferences and desired outcomes.

Which sauce should I choose for the dish?

Choosing the right sauce for Chicken Things in a Pan plays a crucial role because it enriches the overall taste of the dish, enhancing its flavor and harmony. Below are several tested and proven sauce options that pair excellently with this dish:

Simple Creamy Herb Sauce

Ingredients:

• 1 cup heavy cream (33% fat content)
• 2 finely chopped garlic cloves
• A pinch of salt and black pepper
• Generous amounts of dry herbs (basil, oregano, thyme)
• Fresh greens to taste (parsley, dill, spring onion)

Preparation: Return cooked chicken back into the pot along with cream and fried garlic. Bring to a boil, reduce heat, and simmer for another 5-7 minutes until the sauce thickens. Add fresh greens just before serving.

Taste Profile: Light, airy, slightly salty, and enhanced with the bright flavor of fresh herbs.

---

Apple Cider BBQ Sauce

Ingredients:

• Ready-made barbecue paste (around 200 ml)
• Apple cider (100 ml)
• Tablespoon of honey
• Optional: a few drops of Tabasco or similar hot sauce

Process: Heat apple cider syrup until it’s reduced by half, then stir in remaining ingredients and bring to a gentle boil for another 2-3 minutes. Use the ready sauce either to glaze the chicken directly in the pan or serve separately.

Taste Profile: Reminiscent of classic BBQ but enriched with subtle acidity and apple notes, bringing sophistication to ordinary chicken.

---

Garlic-Honey Lemon Sauce

Ingredients:

• Natural honey (2 tablespoons)
• Juice of half a lemon
• Nutty vinegar (1 tablespoon)
• Minced garlic (2 cloves)
• Olive oil (2 tablespoons)
• Salt and pepper to taste

Steps: Whisk all ingredients together until emulsified. Drizzle the sauce over the chicken prior to the final stage of frying; the top will become golden and roasted.

Taste Profile: Richly sweet, moderately tangy, garlicky, fragrant, and soft. Perfectly highlights the taste of chicken breast or thighs.

---

Hot & Sweet Thai Sauce

Necessary Ingredients:

• Fish sauce (2 tablespoons)
• Shredded coconut (1 tablespoon)
• Siamese chili paste (1 tablespoon)
• Sugar (1 tablespoon)
• Lemon juice (1 tablespoon)
• Water (2 tablespoons)

Instructions: Dissolve fish sauce, water, sugar, and chili paste completely. Top with crushed coconut, bring to a quick boil, and cook for only 1-2 minutes. Serve warm or hot.

Taste Profile: Vibrant, exotic, hot-sweet. Ideal for lovers of Eastern cuisine, particularly those enjoying unconventional combinations.

---

Mustard-Creamy Sauce

Required Products:

• Regular mustard (preferably French Dijon style) — 2 tablespoons
• Fat-rich sour cream — 150 grams
• Grated horseradish root — tiny amount
• Zest of a small lemon
• Favorite spices and greens

Sequence: Put sour cream in a small pot, mix in mustard, horseradish, and citrus zest. Stir until homogeneous, season with preferred spices and greens. Use immediately or briefly warm over low heat before serving.

Taste Profile: Fatty, mildly spicy, bitter-tart, and slightly harsh. It pairs wonderfully with any part of the chicken, creating an excellent balance between sweetness, acidity, and lingering aftertaste.

---

Regardless of which sauce you select, remember the key rule: proper dressing transforms even the simplest dish into a culinary masterpiece.

Calorie count of Chicken Things in a Pan

The caloric value of Chicken Things in a Pan varies depending on the ingredients used during preparation. To calculate calories step by step, let’s consider an example:

Main Ingredients:

• Chicken Breast, cut into small pieces (approximately 500 grams): Average energy value is roughly 118 kcal per 100 grams, meaning total calories here would be around 590 kcal.
• Olive Oil for frying (roughly 2 tablespoons): Calories in olive oil are high — about 120 kcal per tablespoon, hence total energy from oil comes to approximately 240 kcal.
• Seasonings and Herbs (garlic, rosemary, thyme, bay leaf, salt, pepper): Usually, spices contain minimal calories, thus accounting for less than 10 kcal.
• Breadcrumbs (regular breadcrumbs, about 100 grams): Calorie content of breadcrumbs is quite high — approximately 350 kcal per 100 grams.

Total approximate calorie count of basic components: $590 + 240 + 10 + 350 = 1190$ kilocalories.

However, keep in mind that these values are approximate since they depend heavily on portion size and accuracy of measurements.

Now, let’s see how much the calorie count changes depending on chosen cooking methods and add-ins:

• Baked Version (without extra oil): reduces total calories by approximately 240 kcal.
• Low-calorie breading alternatives (e.g., oats or almond flour) lower it by roughly 100 kcal.
• If you opt for BBQ sauce or other high-calorie sauces, calories increase by about 150-200 kcal.

Conclusion:

• Average Calorie Count of Chicken Things in a Pan (classic recipe): 1190 kcal.
• Minimum Calorie Count (low-fat baked version with minimal breading): ~850 kcal.
• Maximum Calorie Count (fried version with lots of sauce): up to ~1400 kcal.

Professional chefs recommend considering individual dietary needs and tailoring consumption levels accordingly based on lifestyle goals.

Step-by-Step Recipe Variants for Chicken Things

The dish Chicken Things in a Pan offers plenty of interpretations, and every chef can put their unique spin on the classic recipe. Beyond the traditional variant, there are diverse ways to prepare it, allowing new layers of flavor to emerge and letting you relish the uniqueness of each dining experience. Consider some intriguing ideas below:

Smokey-Garlic Version with Mushrooms

Instead of regular chicken, try using smoked bird parts or ready-to-use smoked sausages. Adding mushrooms (button, oyster, or porcini) imparts a distinctive scent and lends an exceptional texture. A creamy mushroom sauce goes perfectly with this rendition.

Grilled Vegetable Variation

Prepare the chicken alongside various grilled vegetables: eggplants, zucchini, red onions, and bell peppers. Previously marinated and grilled open flame, the vegetables become softened and acquire a smoky essence. Combine them with the chicken in one plate, garnished with fresh herbs.

Heartier Potato-and-Bacon Combo

Slices or rounds of potato make a nice starchy base for the dish. Bacon contributes robustness and richness, improving the overall flavor. You could precook the potatoes beforehand and combine them with the chicken towards the end, finishing off with a salad of fresh cucumber and tomatoes.

Exotic Curry with Coconut Milk

Indian cuisine inspires many cooks. Add curry powder, coconut milk, and tropical fruits (mango, pineapple) throughout the process. The curry delivers a fiery aroma, while coconut milk renders the dish incredibly silky and smooth.

Thai Classic with Pad Thai Noodles

One iconic Thai recipe, Chicken Pad Thai, features strips of noodle pasta, shrimp, bean sprouts, and eggs. Fried noodles gain amazing elasticity and bounce, with cashews or soy nuts adding further flavor complexity.

Italian Twist with Mozzarella and Arugula

An unexpectedly harmonious pairing of Italian mozzarella and green arugula turns a routine dinner into a gastronomic adventure. Salty mozzarella gets added toward the end, melting softly across all components, while arugula introduces a refreshing tart note.

Mini Skewers Edition

Small pieces of chicken and vegetables skewered on wooden sticks offer a fun alternative to the usual format. Prepared on a grill or baked in the oven, these mini snacks become festive and convenient.

Experimenting with novel ingredient combinations, spices, and preparation techniques opens creative possibilities and diversifies familiar menus. Choosing a particular option depends on personal preference, availability of ingredients, and the desired impact on your meal.

Best Side Dish Options for Chicken Things

As a professional chef, I’ll walk you through selecting the perfect accompaniment for your Chicken Things dish. Complementary side dishes can elevate the entire meal, balancing flavors and textures. Here are some top choices:

Add Roasted Baby Potatoes

These small, perfectly sized potatoes roasted in olive oil with a hint of rosemary and garlic create a hearty side dish. Their crispy exteriors and fluffy interiors complement the tenderness of the chicken beautifully.

Steamed Green Beans

A healthy and colorful choice, steaming retains nutrients and keeps the beans crisp. Lightly dress them with a splash of lemon juice and a dusting of sea salt for a refreshing contrast to heavier components.

Sauteed Spinach with Garlic

Wilted spinach dressed simply with garlic and olive oil adds brightness and earthiness. Its soft texture contrasts nicely against the firmer proteins and starches present in the main course.

Try Wild Rice Pilaf

Flavored with stock, herbs, and perhaps a few slivers of almonds, wild rice pilaf introduces complex grains and nutty tones. This elegant grain balances the heartiness of the chicken.

Quinoa Salad

Toss quinoa with seasonal vegetables like cucumbers, tomatoes, and avocado, dressed in a vinaigrette. This gluten-free option provides protein and fiber, rounding out the meal’s nutritional profile.

Zucchini Noodles (“Zoodles”)

Substituting carbs with spiralized zucchini adds a lighter element to the plate. With just a whisper of olive oil and a squeeze of lemon, these noodles stay fresh-tasting and guilt-free.

Use Cauliflower Mash

Perfect for anyone looking to reduce carbohydrates, cauliflower mash mimics mashed potatoes. Whipped with butter and a dash of truffle oil, it melds seamlessly with the comforting nature of the main dish.

Selecting Your Accompaniment:

Consider factors like nutrition, presentation, and ease of preparation when deciding upon a side dish. Match flavors carefully to avoid overwhelming the main event, ensuring each component harmonizes rather than competes.