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Meghan Splawn
Meghan Splawn
Meghan was the food editor for Kitchn's Skills content. She is a master of everyday baking, family cooking and using good light. Meghan approaches food with an eye for budgeting – both time and money – and having fun. Meghan trained in baking and pastry and spent the first ten years of her career as part of Alton Brown's culinary team. She co-hosts a weekly food and family podcast called Didn't I Just Feed You.
Topical 22 september 2022
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Learn how to safely and efficiently cook chicken breast in the oven without defrosting it beforehand.
Serves 6Go to recipe
Go to recipe
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Oh, the ubiquitous frozen chicken breast – how we love you! Chances are you have something stashed in your freezer right now for future use — you know, for those busy days when you forget to thaw something and need food in the next hour. What do you say? No way to thaw and cook a chicken breast in less than an hour? The surprising thing about frozen chicken breasts is that you can put them straight from the freezer into the oven and cook them in less than an hour.
Not only is it safe, but this time-saver can also be tasty with a dasholive oiland protective crumb coating. Your Wednesday night dinner rush is about to be saved.
Is it safe to cook frozen chicken?
According to the USDA, you can safely cook frozen chicken breast as long as you follow a few rules. First, plan to cook your chicken at least twice as long as you could cook itthawed chicken- for example a recipe that calls for it20 minutes cooking timefor thawed chicken it takes about 40 minutes for still frozen chicken. Second, only use this technique with individually frozen pieces of chicken that can be spread out in an even layer for safe cooking - not one large piece of chicken frozen together. Finally, as with any chicken dish, you need onethermometer directly readableto ensure the breasts reach a temperature of 165°F.
Chicken cooked from the freezer is still delicious! Using a few pantry staples gives the chicken a golden crumb coat with the tender chicken texture we expect from breasts. It won't be as juicy as chicken that has had oneproper defrosting, but it also does not become inedible rubber.
For information
- This recipe calls for 1 1/2 pounds of chicken breast. This is 4 to 6 chicken fillets, depending on their size.
- These chicken breasts are cooked at 425°F for 30 to 40 minutes. The chicken is ready when it reaches 165°F on an instant-read thermometer.
- Make sure you havestrong aluminum foilon hand for this recipe.
Frying is the secret behind frozen chicken fillets
After trying a few techniques for cooking frozen chicken breast, I can say thatoven bradenis the fastest and most reliable method. The high heat of the oven, combined with placing the chicken breasts in a single, even layer, cooks the chicken from all sides as quickly and efficiently as possible. The only downside to frying may be that the bare chicken fillets become quite dull, but luckily we have a tasty solution for that too.
Four important steps for cooking frozen chicken
- Make it a tasty topping.We use for this recipebreadcrumbsand grated Parmesan cheese, combined with some spices such as garlic powder, salt and pepper. You can also replace the breadcrumbs with almond flour.
- Rub the chicken fillet with olive oil.Or butter or ghee. I thinkyoghurtofmayowould also work well, but you'll need at least some fat to protect the chicken breast from drying out on the outside while the inside cooks to the right temperature.
- Spread the chicken breasts in an even layer with plenty of space between them.This ensures that the pieces bake evenly from all sides. Also if you want to add some pressure cookingvegetables(e.g. cherry tomatoes) into the baking pan, making sure to add them after the first half of cooking is done.
- Make sure it's ready!Because we prepare the breasts from frozen, it is super important that the chicken reaches oneinternal temperature of 165°F.
Serve chicken fillet prepared from frozen
Here's my favorite hack for serving these frozen chicken breasts: While the chicken breasts are baking, cook somepastaand mix it with your favorite sauce. Serve the sliced chicken fillets over the pasta as a weeknight mealchicken parmesan. You can also simply cut the chicken fillets into slices and serve some with themroasted broccoliInranch dressingas an alternative to the drive-thru you considered on the way home. This method will amiracle mealwinner.
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Preheat the oven and prepare a frying pan.Place a rack in the center of the oven and heat to 425°F. Line a baking sheet with heavy-duty aluminum foil. (Image credit:Joe Lingeman)
How to cook chicken breast from frozen
Learn how to safely and efficiently cook chicken breast in the oven without defrosting it beforehand.
Portion6
Nutritional info
ingredients
- 1/2
finely grated Parmesan cheese (about 1 ounce)
- 1/4kop
dry breadcrumbs
- 1/2teaspoon
garlic powder
- 2tablespoons
olive oil
- 6
individual frozen chicken breasts (about 1 1/2 pounds total)
Equipment
Measuring cups and spoons
Small bowl
Baking paper
Strong aluminum foil
Instructions
Preheat the oven and prepare a frying pan. Place a rack in the center of the oven and heat to 425°F. Line a baking sheet with heavy-duty aluminum foil.
Mix the Parmesan cheese, breadcrumbs and garlic powder together. Place the Parmesan cheese, breadcrumbs and garlic powder in a small bowl and stir together with a fork.
Dip the chicken in the crumb mixture. Brush the top of each chicken breast with about a teaspoon of olive oil. Sprinkle generously with the crumb mixture, patting and pressing to ensure the coating adheres.
Roast the chicken uncovered for 30 to 40 minutes. Roast the chicken breast uncovered for 30 to 40 minutes. I know this seems like a good choice, but smaller, thinner breasts cook faster. After about 25 minutes, start checking the chicken for doneness.
Test on skill. Insert a probe thermometer into the thickest part of the breast and probe from the side instead of the top if possible. Be sure to check each breast before removing it from the pan to a plate to rest; you want an internal temperature of 165°F in the thickest part.
Cool before serving.Let the chicken cool for about 5 minutes before cutting into pieces and serving.
Recipe Notes
Bulletin:Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
