How to Cook Bone-in Chicken on the Stove

fried chicken thigh in a pan
Cooked chicken thighs in a skillet with tomatoes. (Image: mikafotostok/iStock/Getty Images)

Chicken pieces with the bone stay moister than boneless cuts during cooking. However, the bone adds thickness to the meat, so it requires more cooking time to reach the ideal 165-degree internal temperature. A stove-top preparation in a skillet gives you an alternative to oven-roasting or grilling your poultry, and the direct contact with the hot skillet creates a crisp outer surface on the bone-in chicken.

Step 1

Heat a large, deep skillet and add the olive oil. Season the bone-in chicken pieces with salt, pepper, oregano and garlic powder.

Step 2

Cook the chicken until the outside is browned and crisp, about 10 to 12 minutes. Turn the chicken pieces frequently so the poultry browns evenly.

Step 3

Pour the chicken broth into the pan with the chicken pieces to help keep them moist as they continue cooking thoroughly. Heat the pan until the chicken broth boils.

Step 4

Turn down the burner to medium low so the chicken mixture simmers. Place a lid on the pan and simmer for 20 to 25 minutes. Rotate the pieces of chicken every five to seven minutes so all the meat gets a chance in the broth.

Step 5

Check the internal temperature of the chicken with a meat thermometer, looking for a minimum reading of 165 degrees. Test the poultry at the thickest part, making sure not to touch the thermometer to a bone. Continue cooking the chicken until it reaches the minimum temperature before removing from the pan.

Step 6

Pull the bone-in chicken from the broth. Remove the meat from the bone or serve the pieces whole.

Things You'll Need

  • Skillet

  • 2 tablespoons olive oil

  • 1 teaspoons salt

  • 1/2 teaspoons ground pepper

  • 1/2 teaspoons oregano

  • 1/2 teaspoons garlic powder

  • 2 cups chicken broth

  • Meat thermometer

Tip

Removing the skin from the chicken pieces before cooking will make your meal more nutritious, as does adding more vegetables to the pot during simmering, such as mushrooms, bell peppers, onions, celery or asparagus.

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