How Long to Cook Diced Chicken In a Pan Recipe (Easy)
Quick method for pan-cooking diced chicken so it’s browned outside and juicy inside.
Equipment
- Cutting Board
- Chef’s knife
- Large Skillet
- Spatula or tongs
- Measuring Spoons
- Measuring cup
- Instant Read Thermometer
Ingredients
- 2 lb chicken (boneless skinless breast or thigh) cut into 1" dice
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika optional
- 1 Tbsp oil vegetable or olive oil
- 1/4 cup chicken stock optional, used to steam if needed
Instructions
- Cut the chicken into 1-inch squares and place on a cutting board.
- Season the diced chicken evenly with salt, black pepper, garlic powder, onion powder, and paprika (if using); set aside.
- Heat 1 tablespoon oil in a large skillet over medium to medium-high heat until shimmering and a drop of water sizzles on contact.
- Add the chicken pieces in a single layer without crowding; leave space between pieces. Work in batches if necessary.
- Cook until the pieces brown on the first side, about 2–3 minutes, then flip and brown the other side for another 2–3 minutes.
- If pieces are not cooking quickly, add 1–2 teaspoons of chicken stock to the hot skillet and immediately cover to steam for a short time; continue until the internal temperature reaches 165°F (74°C).
- Remove the chicken when fully cooked (no pink inside) and repeat with any reserved batches.
Notes
- Lay chicken in a single layer and leave space between pieces.
- Use a splash of chicken broth and a lid to steam and speed cooking if needed.
- Cook until an instant-read thermometer reads 165°F (74°C).
- Cut pieces smaller to reduce cooking time.
- Always wash work surfaces after handling raw chicken.
- Leftover cooked chicken works well in tacos, BBQ dishes, or salads.