20 One Pot Chicken Recipes (2024)

FAQs

How to cook a bunch of chicken at once? ›

Simply add your seasoned chicken to the slow cooker with a bit of chicken broth or water, set it to low heat, and let it cook for about 4-6 hours. Grilling is another tasty option, especially during the summer months.

Add trivet into instant pot, add 1 cup water, add whole chicken or 1-2 chicken legs (in one layer), 2-4 chicken thighs (in one layer), 2-6 chicken drumsticks (in one layer), 1-4 chicken breasts (in one layer), 2-12 chicken wings in one layer.

A small chicken will take 20 minutes. A medium chicken will take 25 minutes. A large chicken will take 30 minutes.

It is safe to partially pre-cook or microwave chicken immediately before transferring it to the hot grill to finish cooking.

Two whole roasted chickens take the exact same amount of time in the oven as one whole roasted chicken. Now after testing and reflecting, of course, this makes total sense. Duh! The amount of time a whole chicken takes to roast depends on its weight alone.

Cook time stays the same no matter how much chicken you add to the pot; the pot will just take longer to come to pressure. Allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam.

Throw in about 3 frozen chicken breasts, 8-10 oz. each into your instant pot. Add 1 cup of chicken broth, salt and pepper. You can add soy sauce, barbeque sauce, or any other seasoning before cooking if you like.

For even cooking stack your chicken breasts on top of each other cross ways. Or if possible lay the chicken in one even layer on the trivet. If you don't have a trivet you can lay your chicken directly in the bottom of the pot with the liquid. Lots of liquid releases from chicken.

For each adult, count on having about 4 to 5 ounces of cooked chicken, 10 ounces of uncooked boneless chicken breasts will yield approximately 6 1/2 ounces cooked, while 10 ounces of uncooked boneless chicken thighs will yield about 5 ounces cooked.

How many pieces of chicken will feed 20 people? ›

To feed about twenty people with three pieces each (thighs, legs, and wings), you would need a total of 60 chicken pieces (20 people * 3 pieces each). Typically, a whole chicken can be divided into 8 pieces (2 thighs, 2 legs, and 4 wings).

The rule of thumb for a roast chicken direct from the fridge at 200°C/180°C Fan/350°F is to allow for a cooking time of 20 minutes per pound or 45 minutes per kilo, plus an extra 20 minutes.

Cook until browned on the bottom, 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn't golden and crispy or ready to flip. Flip the chicken and cook until it reaches 165°F, 5 to 7 minutes more.

Legs and thighs are the pieces that take the longest to cook by themselves. Weight: 4 to 8 oz. Cooking time: 10 to 15 minutes per side if grilled; 40 to 50 minutes if roasted or simmered in a liquid.

It is OK to stack, but will take longer to cook. If you have more smaller bakewares that would fit in your oven, I would suggest to divide the chicken into more than one baking dish first, and then stack if needed. Once your chicken is done and cooled, it is completely fine to refreeze cooked chicken.

Chicken is one of the best meats for meal prep because it's inexpensive and lasts for up to four days in the fridge after you've cooked it, so we're here to make sure that when it comes to chicken, your prep is perfect.