Chicken is a versatile protein that can be cooked in a variety of ways. One popular method is to cook chicken in sauce. Sauces add moisture and flavor to chicken, resulting in a juicy and delicious finished dish. Cooking chicken in sauce can seem intimidating for home cooks, but it’s actually quite simple. With a few tips on choosing the right sauce, proper cooking techniques, and sauce reduction methods, you’ll be cooking chicken in sauce like a pro in no time.
Can You Cook Raw Chicken in Sauce?
Yes, you can absolutely cook raw chicken directly in sauce. This method infuses the chicken with the sauce flavors as it cooks. However, it’s important to choose the right type of sauce when cooking raw chicken in it.
Ideal sauces for cooking raw chicken are thin, liquidy sauces like broth, stock, wine, vinegar, juice, or thin cream-based sauces. Thick sauces don’t allow the chicken to cook through properly. The liquid helps the chicken cook evenly and prevents it from drying out.
Make sure the sauce completely covers the chicken. Turn the chicken periodically so it cooks evenly on all sides. Bring the sauce to a simmer and cook the chicken until it reaches an internal temperature of 165°F. Then let it rest before serving.
Tips for Cooking Raw Chicken in Sauce
- Use 1 to 2 cups of sauce per 1 pound of chicken.
- Don’t let the sauce come to a full rolling boil, a gentle simmer is best.
- Watch the temperature – 165°F internal temp for whole pieces.
- Turn the chicken periodically for even cooking.
- Let the chicken rest 5 minutes before serving for juicy meat.
Can You Cook Already Cooked Chicken in Sauce?
Yes, you can also cook already cooked chicken in sauce. This method adds flavor and moisture to leftover cooked chicken or rotisserie chicken purchased from the grocery store.
The sauce possibilities are endless when using cooked chicken. Thicker sauces work well since the chicken is already fully cooked through. Try tomato sauce, cream sauces, gravies, barbecue sauce, teriyaki, etc. Simply add the cooked chicken to the simmering sauce and let it cook for 5-10 minutes until heated through.
Tips for Cooking Cooked Chicken in Sauce
- Cut or shred the chicken into bite-sized pieces for quicker heating.
- Don’t overcook or the chicken may become dry and tough.
- Add veggies, pasta, rice or other ingredients to make a complete meal.
- Stir occasionally to coat the chicken in the sauce.
- Add a splash of water or broth if the sauce gets too thick.
Best Sauces for Cooking Chicken
Here are some of the top sauces to use when cooking chicken:
1. Wine Sauce
Cooking chicken in a wine sauce imparts a richness and depth of flavor. White wine works well for lighter sauces while red wine pairs nicely with heartier mushroom or tomato-based sauces. Simply deglaze the pan with wine after browning the chicken, then add aromatic veggies like shallots, herbs, and stock or cream.
2. Cream Sauce
From creamy mushroom to lemony piccata, cream-based sauces are a delicious way to cook chicken. White wine or chicken broth help thin out heavy cream for an ideal consistency. Parcook chicken first before finishing in the cream sauce to prevent curdling.
3. Tomato Sauce
Tangy tomato sauce is fantastic with chicken. Quick simmer prepared marinara or make your own sauce from scratch. Cook chicken right in the sauce for maximum flavor infusion. Tomato-based sauces pair especially well with Italian seasonings.
4. Coconut Curry Sauce
For an exotic flavor, cook chicken in a coconut curry sauce. Sauté aromatics like onion, ginger, garlic, chile peppers then stir in coconut milk, curry paste and spices. Simmer until the chicken is cooked through and the sauce thickens.
5. Gravy
Chicken and gravy are culinary soulmates. Use pan drippings, broth and thickened with a roux for the easiest version. For more flavor, sauté aromatics in the pan first. We love chicken simmered in a hearty mushroom gravy.
How to Cook Chicken in Sauce in the Oven
The oven offers an easy hands-off approach for cooking chicken in sauce. Choose an oven-safe skillet or baking dish and use this simple method:
- Heat oven to 375°F. Pat chicken dry and season with salt and pepper.
- In the skillet over medium-high heat, sear chicken pieces on both sides until browned, about 2-3 minutes per side.
- Remove chicken to a plate and add sauce ingredients to the skillet. Scrape up any browned bits on the bottom.
- Return chicken and any collected juices back to the skillet and add enough sauce to come about halfway up the chicken.
- Bring to a simmer then transfer skillet to oven. Bake until chicken is cooked through, 15-25 minutes.
- Remove skillet from oven, tent with foil and let chicken rest 5 minutes before serving.
Tips for Baking Chicken in Sauce
- Choose a skillet or baking dish that hugs the chicken tightly to keep it saucy.
- Bring the sauce to a simmer on the stovetop first to thicken it slightly before baking.
- Bake at 375°F to keep the sauce at a gentle simmer – higher temps may cause a heavy boil.
- Check for doneness early to prevent overcooked chicken.
- Resting allows the juices to redistribute for juicier meat.
How to Cook Chicken in Sauce on Stovetop
For saucy braises and pan-cooked dishes like marsala or piccata, the stovetop is ideal. Here are simple steps for cooking chicken in sauce on the stove:
- Pat chicken dry and season all over with salt and pepper.
- Heat a skillet over medium-high heat. Add oil then brown the chicken pieces on both sides.
- Remove chicken to a plate. Reduce heat to medium, add aromatics like garlic, onions, herbs.
- Stir in liquid ingredients like wine, broth, tomatoes. Scrape up any browned bits.
- Return chicken and any juices to the skillet. Add enough sauce to come about halfway up the chicken.
- Bring to a gentle simmer, reduce heat to maintain the simmer. Cover and cook for 10-15 minutes until chicken is cooked through.
- Uncover skillet, increase heat to reduce/thicken sauce to desired consistency.
Tips for Stovetop Chicken and Sauce
- Use a skillet with tall, straight sides to contain splattering.
- Simmer gently to prevent the sauce from breaking or curdling.
- Partially cover to allow steam to escape while simmering.
- Reduce sauce uncovered for maximum thickening effect.
- Add cornstarch slurry if needed to thicken and gloss up the sauce.
How to Reduce Sauces for Chicken
Reducing or thickening the sauce is often the final step for flavorful, restaurant-quality chicken dishes. Follow these tips for reducing sauces:
- Simmer sauce uncovered to allow moisture to evaporate, stirring frequently.
- For thicker results, remove the cooked chicken pieces before reducing to prevent overcooking.
- watch closely to prevent burning as the sauce thickens.
- Remove from heat as soon as desired consistency is reached.
- Whisk in 1-2 tsp cornstarch slurry for a glossy, clingy sauce.
- If sauce gets too thick, thin with a splash of broth, wine or water.
How Long to Reduce Chicken Sauce
Sauce reduction time depends on a few factors:
- Initial thickness – Thinner sauces like broth or wine take longer to reduce than cream-based sauces.
- Amount of sauce – Less sauce means faster reducing time.
- Cooking method – Stovetop reducing is quicker than oven.
- Desired consistency – Thicker sauce requires longer simmering.
For 1-2 cups of thin broth-based sauce, expect the reducing time to be 10-15 minutes on the stovetop. Stir frequently and keep a close eye on thickness. For thicker cream sauces, 5-10 minutes may suffice. Remove immediately when desired consistency is reached.
Common Problems When Cooking Chicken in Sauce
With the right techniques, cooking chicken in sauce is pretty foolproof. But there are a few potential issues to look out for:
Undercooked Chicken
If using raw chicken, be sure to cook until it reaches an internal temperature of 165°F. Check in multiple spots with a meat thermometer to guarantee doneness. If needed, separate chicken from sauce and return to heat briefly.
Broken or Curdled Sauce
Overheating cream-based sauces can cause curdling. Use gentle heat, stir often, and temper in dairy ingredients. Adding starch like cornstarch can also prevent breaking. If it curdles, blitz with an immersion blender to smooth it out.
Soggy Skin
To crisp up skin, start with dry chicken pieces and get a good sear. Let sauce reduce down until thicker. Broil chicken for a few minutes at the end to crisp it back up.
Bland Flavor
Boost flavor with aromatics, herbs, spices, wine, stock concentrates, citrus, etc. Taste and adjust seasoning as needed. If the sauce tastes dull, stir in additional wine, lemon juice, vinegar, stock concentrate, or fresh herbs.
Too Thick Sauce
If the reduced sauce gets too thick, thin it with water, broth, or cream to desired consistency. For smooth thickness, whisk in a cornstarch slurry. Add just 1/2 tsp at a time to avoid sliminess.
Conclusion
Cooking chicken in sauce results in flavorful, tender meat every time. The key is choosing a sauce suited for raw or cooked chicken and using the right gentle simmering and reducing techniques. With practice, you’ll be able to whip up restaurant-worthy braises, skillet dishes, and oven-baked meals at home. Turn to this guide for troubleshooting along the way for saucy success.