The easiest way to cook raw chicken is to heat it until the inside reaches 165°F, which makes it safe to eat. You can do this in a pan, in the oven, or by boiling it, and each method is simple once you get the hang of it.
If you want to cook it in a pan, start by cutting the chicken into even pieces. Warm a little oil in a skillet, then place the chicken in a single layer. Cook it on medium heat for about 6 to 8 minutes per side. The outside should be golden, and the inside should not look pink.
If you like baking, set your oven to 400°F. Place the chicken on a baking sheet and season it with salt, pepper, or any spices you like. Bake it for about 20 to 25 minutes. Check the thickest part with a thermometer to make sure it reaches 165°F.
Boiling is great for shredding or adding to soups. Put the chicken in a pot, cover it with water, and let it simmer for 15 to 20 minutes.
No matter which method you choose, always wash your hands after touching raw chicken and clean your cutting board. This keeps your kitchen safe and your meal tasty.
How to Prep Raw Chicken Safely
Getting raw chicken ready to cook is easier than it looks, but you have to be extra careful with safety. Never wash raw chicken. It spreads tiny drops of bacteria filled juice around your sink and counters. Take the chicken out of the package and put it on a clean cutting board. Keep it away from other foods. I made the mistake once of chopping vegetables on the same board after cutting chicken, and I had to throw everything away.
Wash your hands with warm, soapy water before and after touching the chicken. If you need to cut the chicken into smaller pieces, use a sharp knife because dull knives slip more. After cutting, wash your knife right away so you do not accidentally touch it later. Pat the chicken dry with a paper towel if you want better browning. Never use a cloth towel for this step. When you are done, wipe your counters and wash your cutting board. A clean space keeps you safe and ready to cook.
Internal Temperature You Must Reach
The most important rule when cooking chicken is hitting the right internal temperature. Chicken has to reach 165°F in the thickest part to be safe. That is the temperature that kills harmful bacteria. When I first started cooking, I used to guess by cutting into the chicken, but guessing is not reliable. A piece can look done on the outside and still be raw inside.
A meat thermometer makes things simple. Insert it into the thickest part of the chicken. For breasts, that is the center. For thighs and legs, place it near but not touching the bone. If it reads below 165°F, cook it longer. When it reaches the right temperature, you can take it off the heat and let it rest for a couple of minutes. Resting keeps the juices inside and makes the chicken taste better.
How to Season Raw Chicken
Seasoning chicken is one of the best ways to make it taste great with very little effort. You can keep it simple with salt, pepper, and garlic powder. That mix tastes amazing every time. Make sure the chicken is dry before seasoning, or the spices will not stick. I used to skip drying, and my chicken always came out bland.
If you want extra flavor, try a marinade. A basic one is lemon juice, oil, and salt. You can also use yogurt, soy sauce, or bottled dressing. Let the chicken sit for at least 15 to 30 minutes. You can also make a dry rub with paprika, chili powder, onion powder, and brown sugar. Remember to season both sides. Once the chicken is coated, let it sit for a minute so the flavors soak in before cooking.
How to Cook Raw Chicken in the Oven
Cooking chicken in the oven is one of the easiest ways to get juicy results. Heat your oven to 400°F. Place the chicken on a baking sheet or in a baking dish. Leave a little space between pieces so the heat can circulate. Chicken breasts usually take 20 to 25 minutes. Thighs and drumsticks take 30 to 40 minutes. Always check the internal temperature to be sure.
If you want the skin crispy, cook it skin side up. You can even add vegetables like potatoes or carrots around the chicken to make a full meal in one pan. When the chicken reaches 165°F, take it out and let it rest for a few minutes so the juices stay inside.
How to Cook Raw Chicken on the Stove
Stove top chicken cooks fast and gives you a lot of control. Start with a nonstick or cast iron pan and add a small amount of oil. Heat the pan over medium. When the oil is warm, place the chicken in the pan. You should hear a light sizzle. Let it cook without touching it so it can form a golden crust. Flip it after three to five minutes.
Thin pieces take around eight to ten minutes. Thicker pieces take longer. If the outside browns too fast, lower the heat. A meat thermometer helps you know when the inside hits 165°F. Covering the pan near the end helps the chicken cook through without drying out. Do not overcrowd the pan or the chicken will steam instead of brown. When it is done, let it rest for a couple of minutes.
How to Boil or Poach Raw Chicken
Boiling or poaching chicken is perfect when you want soft, juicy meat. Put the chicken in a pot and cover it with water or broth. Add simple seasonings like salt, pepper, garlic, or a bay leaf. Heat it on medium until the water reaches a light simmer. Do not boil it hard because that can make the chicken tough.
Chicken breasts take about 12 to 18 minutes. Thighs take about 20 minutes. Check the temperature to make sure it reaches 165°F. Poached chicken is easy to shred and works great for soups, sandwiches, and casseroles. The leftover broth tastes amazing and can be used in other dishes.
How to Cook Raw Chicken in an Air Fryer
An air fryer makes chicken crispy with very little oil. Set the air fryer to 375°F. Season your chicken and place the pieces in the basket without stacking them. Air needs room to flow. Cook for 15 to 20 minutes for small pieces and up to 25 minutes for drumsticks. Flip the chicken halfway through so both sides brown evenly.
Use a thermometer to check for 165°F. If you want extra crispiness, cook it a minute or two longer at 400°F. A light spray of oil helps the seasoning stick and gives a better crust. Let the chicken rest for a couple of minutes before eating.
How to Cook Raw Chicken in a Slow Cooker
The slow cooker is perfect for soft, tender chicken with almost no effort. Place chicken in the bottom of the slow cooker and add simple seasonings. Pour in a half cup of broth or water. Set it to low for about six hours or high for three to four hours. Cooking on low gives the best texture. Thighs and breasts both work well.
Do not open the lid too often because it slows down the cooking. When time is up, check for 165°F. The chicken should shred easily with two forks. Slow cooked chicken is great for meal prep, sandwiches, tacos, and pasta dishes. It stores well and stays moist for days.
Conclusion
Cooking raw chicken becomes simple once you learn the basics. You now know how to handle it safely, cook it to the right temperature, season it well, and choose the best cooking method for your meal. The more you practice, the more confident you will feel. These steps help you make juicy, flavorful chicken every time. Use them for quick dinners, meal prep, or family meals. With a little practice, cooking chicken will feel easy and natural.