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Forgot to thaw your chicken? No problem! Learn the best ways to cook frozen chicken in the oven, air fryer, or Instant Pot. Dinner in under 40 minutes!
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Forgot to Thaw Your Chicken? Here’s the Solution
How many times have you opened the freezer at 5 p.m., realized you forgot to thaw the chicken, and felt your dinner plans slipping away? It’s a common scenario, and I’ve been there more times than I can count. Standing in front of the freezer, it’s easy to feel like your only options are takeout or a lackluster meal. But don’t worry—there’s a better solution. Cooking frozen chicken straight from the freezer is not only possible but also simple and quick with the right methods.
The beauty of cooking frozen chicken is that it saves the day when life gets busy or you’ve forgotten to plan ahead. You don’t need to stress about defrosting or worry that your dinner is ruined. With the right approach, you can turn frozen chicken into a delicious, satisfying meal in under 40 minutes. Let me show you three simple and foolproof methods to save dinner: using an Instant Pot, oven, or air fryer.
The Best Ways to Cook Frozen Chicken
1. Oven Method (Classic and Reliable)
If you’ve got a little extra time and no fancy gadgets, the oven is your best friend for cooking frozen chicken. Here’s how I do it:
- Preheat the oven to 350°F.
- Place frozen chicken breasts on a baking sheet. I recommend using chicken breasts that are about 1 inch thick or less to ensure even cooking. Thicker pieces may require more time and a lower temperature.
- Rub each piece with a little butter or olive oil. Trust me, this step makes a world of difference in flavor and texture.
- Sprinkle your favorite seasonings over the chicken.
- Bake for 30-45 minutes, or until the internal temperature of the chicken reaches 165°F. Use a meat thermometer to check—it’s the most reliable way to ensure doneness.
Tip: To boost flavor, try marinating the chicken for a few minutes after rubbing it with oil. Even a quick coating of garlic powder, paprika, and a drizzle of lemon juice can transform the dish.
2. Air Fryer Method (Quick and Crispy)
The air fryer is a game-changer for busy nights. It cooks chicken faster than the oven and gives it a slight crisp on the outside. Here’s how I do it:
- Preheat the air fryer to 360°F.
- Mix together ½ cup of panko breadcrumbs, ½ cup of grated Parmesan cheese, and a pinch of salt and pepper. You can add garlic powder, paprika, or Italian seasoning if you like.
- Rub each chicken piece with butter or olive oil, then coat with the breadcrumb mixture, pressing gently to help it stick.
- Place the chicken in the air fryer basket, ensuring there’s space between pieces for even cooking.
- Cook for 10 minutes, flip the chicken, and cook for an additional 5-10 minutes. Check that the internal temperature reaches 165°F before serving.
Tip: For an extra crispy finish, lightly spray the coated chicken with cooking spray before air frying.
3. Instant Pot Method (Fast and Juicy)
When I need juicy chicken for shredding or slicing, the Instant Pot is my go-to. Here’s how to do it:
- Place a trivet in the Instant Pot. This prevents the chicken from boiling directly in the liquid and keeps the texture perfect.
- Add 1 cup of water or chicken broth.
- Place frozen chicken breasts on the trivet and season with salt, pepper, and your favorite spices.
- Seal the lid and set the valve to “Sealing.” Cook on high pressure for 10 minutes (for 1-inch-thick chicken). For thicker pieces, add an extra 2-3 minutes.
- Let the pressure release naturally for 5 minutes, then manually release any remaining pressure. Use a meat thermometer to confirm the internal temperature is 165°F.
Common Mistakes to Avoid:
- Skipping the trivet can result in rubbery chicken due to boiling instead of steaming.
- Forgetting to season the chicken before cooking can lead to bland results.
Frequent Questions About Cooking Frozen Chicken
Unfortunately, no. The USDA advises against it because frozen chicken can spend too much time in the “danger zone” (40°F to 140°F), where bacteria can grow. Stick to faster cooking methods like the ones above.
Yes, but it requires careful monitoring. Heat 2 tablespoons of oil in a skillet over medium-high heat. Cook frozen chicken for 10-15 minutes on each side, ensuring the thickest part reaches 165°F.
The cooking time depends on the method:
Instant Pot: 10-15 minutes (plus 5 minutes for pressure release).
Air Fryer: 15-20 minutes.
Oven: 30-45 minutes.
Simple seasonings like salt, pepper, garlic powder, and paprika work wonders. For more flavor, try a blend of Italian herbs, lemon zest, or even barbecue spice.
Recipes to Try with Cooked Frozen Chicken
Once your chicken is ready, you can whip up these easy dishes:
Frozen Chicken in the Instant Pot
How to Cook Frozen Chicken in the Instant Pot
Equipment
- Instant Pot with trivet insert
Ingredients
- 2 boneless skinless chicken breasts frozen, about 1 inch thick
- 1 cup chicken broth or water
- seasonings to taste (I used Trader Joe's 21 Seasoning Salute)
Instructions
- Pour chicken broth into the instant pot. Place the trivet insert over the broth. Add the chicken in a single layer on top of the trivet. Season the chicken to add flavor.
- Place the lid on the instant pot. Set the valve to sealing and cook the chicken on Manual on the high pressure setting for 12 minutes. When the timer goes off, let the pressure naturally release for about 20 minutes, or until the pin drops.
- Take the lid off and shred or slice chicken to serve.
Notes
Instant Pot Trivet
- You will need a trivet for this method.
- Most instant pots come with a trivet, but I lost mine. I bought a silicon trivet at Target.
- If you don’t use the trivet and you put the chicken directly into the broth or water, it will essentially boil the chicken instead of steaming it and the texture will be more rubbery.
Nutrition Information
No more dinner disasters! With these methods, you can turn frozen chicken into a tasty, satisfying meal in no time. Bookmark this page, try these methods, and let me know your favorite in the comments below. I’d love to hear your tips and tricks too!
I made this recipe tonight, following directions to the letter. I used the trivet that came with my Instant Pot. The chicken breasts did not touch the chicken broth below, and yet the bottoms of the breasts came out rubbery. Hmm,… can you suggest a cooking time other than the 12 mins in the recipe that cooks the chicken thoroughly but does not come out rubbery? Thanks!
How big were the chicken breasts you used?
Love this! Made such a difference and now it comes out perfectly every time!!
Thanks for the tip about putting the chicken on a trivet in the instant pot. It made a difference in the texture, and I also like that the seasoning stays on the bottom of the chicken instead of in the broth at the bottom. Great tip!