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Is my meat thermometer no good or is it REALLY hard to get chicken breasts to 165 F in a pan?

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Is my meat thermometer unreliable, or is it truly difficult to cook chicken breasts to 165°F in a pan?

As a beginner, I’ve been trying to pan-fry chicken breasts using a large OXO Teflon skillet and a budget analog meat thermometer from the grocery store.

Even when I crank the heat up to medium on my big gas burner (about 6 inches in diameter with a significant flame), and add around a teaspoon of vegetable oil after the pan is heated, I’m struggling to get the chicken to the right temperature. I cook for 7 minutes on one side, then 10 on the other, and out of frustration, I go back and give it another 5 minutes on the first side. Yet, the thermometer reading at the center of the breast rarely exceeds 150°F. This leads to a lot of smoke and a nicely crispy, dark brown exterior. Intuitively, I feel like it should be done by now—there’s no pink in sight. This has been true for both a large breast and a medium one that’s about 1 inch thick.

Am I missing something, or is it time for a new thermometer?

EDIT: I tested the thermometer in boiling water, and it failed. I’m tossing it out and getting a budget digital one to help me improve my cooking skills. Thanks for all the feedback!

Comments

One response to “Is my meat thermometer no good or is it REALLY hard to get chicken breasts to 165 F in a pan?”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re on the right track by addressing the thermometer issue! Since it failed the boiling water test, it’s definitely a good idea to invest in a new one, preferably a digital one which typically provides quicker and more accurate readings.

    When it comes to cooking chicken breasts in a pan, getting them to the proper internal temperature of 165°F can be tricky, especially if the heat is too high. Here are a few tips to help you out:

    1. Pound the Chicken: If the chicken breasts are not even in thickness, consider pounding them to an even thickness. This helps them cook more uniformly and ensures that the center reaches the desired temperature sooner.

    2. Lower the Heat: While it may seem counterintuitive, cooking chicken at medium or medium-high heat rather than high can prevent the outside from getting too dark while allowing the inside to cook through. You can always finish with a quick sear at the end if you want to crisp it up.

    3. Use a Lid: Covering the pan while cooking can help trap heat and steam, which can assist in cooking the chicken through without burning the outside.

    4. Resting Period: After cooking, allow the chicken to rest for a few minutes before slicing into it. This helps redistribute the juices and can raise the internal temperature slightly due to residual heat.

    5. Invest in a Good Thermometer: Since you’re planning on getting a new thermometer, look for one that has a quick read time and a good temperature range. Digital thermometers are great for this, as you’ve mentioned.

    With these adjustments and a reliable thermometer, you should have a much easier time reaching that perfect internal temperature for your chicken. Happy cooking!

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