How To Cook Chicken With Microwave


How to cook chicken with microwave? For your information, you need to know that this method is the safest and healthiest way to prepare food for people who are too busy and can’t spare too much time. This guide will show you how to cook chicken with microwave.

To cook chicken with microwave recipe is easy. I’m going to teach you how to cook chicken with microwave method. Chicken prepared in microwave wouldn’t make your house smelly.

The True Story of Cooking a Chicken Dinner in the Microwave

That’s “cooking,” not “roasting.” When it comes to nuking birds, it’s an important distinction.

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This article is part of Epi Loves the Microwave, our exploration (vindication?) of the appliance everybody loves to hate.

Most people think of a microwave oven as the Boone’s Farm of the culinary world: a cheap shortcut to getting drunk, but one you usually feel guilty about.

Not me. Not anymore, anyway. Last year I woke up and realized that in this age of Modernist Cuisine and sous vide machines, it’s time to start paying attention to the miraculous contraption that’s already in every kitchen. A device that uses a magnetron—a magnetron!—to generate actual microwaves, which pass through most objects (glass, ceramics, plastics) only to be absorbed by water molecules (technically, polar molecules).

In other words, a device that cooks dishes quickly, efficiently, and, in some cases, better than any other method.

Take artichokes. Steaming takes a good half hour or more, while a pressure cooker cuts that time down to 20 or so. But a microwave kicks out a tender artichoke in about six minutes.

And that’s just the beginning. In my experience, almost all vegetables love the microwave. Broccoli comes out shockingly bright green and crisp. Spinach wilts in seconds. Eggplant slices come out soft and greaseless.

Then there’s chicken. When the editors of this site decided to assign stories about microwave cookery, I raised my hand and said I could probably roast a chicken in the microwave. Imagine the glory: the workhorse (workbird?) of weeknight dinners, roasted to crispy-skin perfection in mere minutes. It’d be gold!

After several attempts, I now know that roasting a chicken in the microwave is less like gold and more like a goldmine. If such a thing existed, it would have been mined a long time ago.

Countless recipes, most housed in graying old cookbooks I picked up at the library, claimed that it was possible, but my quixotic quest for a gloriously browned bird in the microwave resulted in a collection of overcooked carcasses, flabby skin, and damaged pride.

What did I learn? Thinness matters. Turns out microwaves only penetrate the first inch or so of any item. In the case of my chicken, that meant that the outside layer of meat was tragically overcooked before the center ever came close to 140 degrees. The best way to avoid this is to keep the ingredients thin and evenly sized.

So a whole bird is out, but what if I pounded a chicken breast to an even ½-thick? I stuck two flattened breasts in a dish with a tablespoon of lemon juice, some capers, and butter, and then covered everything with plastic wrap. Three minutes later I had juicy, moist chicken, with a ready-made sauce.

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In the Epi Test Kitchen, where Anna Stockwell cross-tested the recipe, she pounded the chicken even thinner, to 1/4-inch thickness. She also rotated and flipped the chicken halfway through, because when she didn’t she found what I found in my roast chicken experiments: a bird that was cooked on the outside, raw in the middle.

The intel that put my four-minute microwaved chicken piccata over the top came from my experiments cooking beets. When you cook beets in the microwave, you zap for five minutes, let the beets rest for five minutes, then repeat the process of zapping. The resting lets the vegetable cook evenly.

Of course, all chicken should rest after you cook it. But for foods cooked in the microwave, this is actually more important. Even if you flip and rotate the chicken, a microwave can produce uneven results. A rest helps redistribute the heat.

And with this piccata recipe, a rest is built in. I originally put the butter and lemon juice in the dish while the chicken cooked. The butter melted, but it didn’t incorporate with the lemon juice very well. So Anna—who also put a layer of asparagus under the chicken, to add a veg but also allow the chicken to steam more evenly—changed the recipe, keeping the butter for the end. When the chicken comes out of the microwave, it gets transferred to a plate, and cold butter gets whisked into the hot, lemony chicken juices left in the pan. Soon you have a silky sauce, a well-rest cutlet, and proof that, just like the oven and stove, a microwave can cook a chicken that’s, well, golden.

Is It Possible To Cook Raw Chicken In A Microwave?
There’s no denying that microwaves are handy — from making popcorn to reheating leftovers, our kitchens wouldn’t be the same without them. But have you ever wondered if it’s possible to use your microwave to cook main proteins, like chicken? While it is technically doable, and even advised in certain cases, cooking chicken in a microwave poses a few distinct challenges that are important to consider before attempting.

When dealing with raw poultry, it’s always important to consider food safety. According to the USDA, it is safe to cook chicken in the microwave. However, because of the nature of microwave cooking, doing so can result in uneven cooking and cold spots. Bacteria can thrive in these cold spots, so it’s essential to make sure all parts of the dish have reached a safe internal temperature before consuming it.

Medical News Today reiterates that point, emphasizing that actually cooking something in a microwave is very different than simply reheating it — which is why testing the internal temperature in multiple spots using a food thermometer is key.

How to cook chicken in the microwave
If you are set on making chicken in your microwave, there are a few things you can do to ensure a yummy final dish. According to Epicurious, you shouldn’t attempt to cook a whole chicken in the microwave — you may get an overcooked exterior while the interior remains practically raw. Moreover, it’s impossible to get the crispy, golden skin associated with roast chicken in a microwave: instead, you’ll get something pale and rubbery in texture.

Rather than try to replicate the results of a seared, braised, or roast chicken, you should embrace the microwave’s limitations. Per Epicurious, chicken breast that’s been pounded super thin, somewhere around ¼ inch, is ideal for microwaving. This, along with resting and rotating the cutlets between microwave segments, will ensure even and complete cooking.

The English Kitchen, meanwhile, recommends making shredded chicken in the microwave by first poaching chicken breasts in a shallow container of liquid. When covered and microwaved, the enclosed environment essentially steams the chicken, keeping it moist. Once you’re finished with the recipe, the chicken can be shredded or cubed for use in other dishes.

How to Cook Chicken Breast in the Microwave

One of my favorite things to cook are just plain chicken breast in the microwave. They are so versatile. You can make them ahead of time and freeze for later or keep in the fridge for a few days. This post contains affiliate links.

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You can do so many things with a chicken breast. You can shred it for all kinds of things from burritos to tacos to chicken salad. You can chop it up to add to a quick stir fry or in a salad. So many things!

What do you need to make chicken breast in the microwave?

You’ll mainly need chicken breasts, salt and water. And, you definitely need a meat thermometer.

You can season your chicken breasts with whatever you like, but I just use salt for myself. When I make them for my family, I will use different things like italian seasoning, seasoning salt, taco seasoning, garlic and onion powders. Just sprinkle on whatever you’d like, both sides.

I also recommend a microwave-safe baking dish with a glass lid. Some people prefer to just cover a microwave-safe baking dish with plastic wrap or wax paper over the top. But, I don’t like to use plastic wrap in the microwave as there have been studies that show it actually melts and drips into the food. So, I stick with a CorningWare Casserole Dish that has a glass lid. It’s really versatile and you can cook so many things in it in the microwave.


How do you cook chicken breast in the microwave?

If you want to cook them fast, I recommend buying the thin cut chicken breast

If you buy the normal chicken breasts, they tend to be very thick, and will take extra time to cook. You can pound them flatter between two pieces of wax paper or plastic wrap using a meat tenderizer

Season the chicken breasts, both sides, however you’d like. I just use a pinch of salt on each side.

Add water to the baking dish until the entire bottom is covered. You don’t want too much water.

Place the chicken breasts in the baking dish and cover with the glass lid (or plastic wrap or wax paper).

Cook on HIGH in the microwave for about 4-5 minutes PER chicken breast. I find if I have two chicken breasts, it takes about 8-10 minutes for thin cut and about 10-12 minutes for the regular cut.

I have a 1500 watt microwave. If you have a lower wattage microwave, you will probably need additional time. Just go slow and check every 3-5 minutes.

Safe temperature for chicken is over 165 F degrees.

I usually start with 5 minutes and insert the meat thermometer in the center of each chicken breast and check the temperature. Usually, I need an additional 5 minutes cooking time.

Once the chicken is done, remove from the baking dish and prepare your chicken as desired. You can chop it, shred it, cut into chunks, or even eat it as is.

Can you freeze the cooked chicken breasts?

Yes you can! I do this all the time.

If you’re preparing the chicken breast ahead of time, I like to wrap each chicken breast individually in unbleached parchment paper and store in freezer bags in the freezer. Then, I just pull out one chicken breast at a time and defrost in the microwave for 1-2 minutes, until it’s hot.

Can you store the cooked chicken breasts in the fridge?

Yes you can, but it doesn’t last as long as freezing. I only store it in the fridge for 4-5 days maximum. I prepare it the same way with wrapping each chicken breast individually in unbleached parchment paper and store it in freezer or storage ziplock bags. Then, I reheat in the microwave for 30-45 seconds, until warm.

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