How to Cook Frozen Chicken in Spaghetti Sauce
Chicken, like most meats, turns out better if you thaw it before cooking. It's hard to gauge how far along your dish is or to cook it evenly when the chicken starts frozen, so the finished product easily overcooks, becoming tough. Preferably, defrost frozen chicken in the refrigerator overnight. If you need a faster thaw, submerge it fully in frequently replaced cold water for one hour per pound. Never thaw any meat at room temperature, as this promotes bacterial growth. However, if you do need to cook frozen chicken, your best bet is to do so in a liquid, such as spaghetti sauce, to help keep the meat moist.
Things You'll Need
- Spaghetti sauce
- Large saucepan or skillet with lid
- Seasonings
- Spoon
- Tongs
- Meat thermometer
Instructions
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Add enough spaghetti sauce to fully cover the frozen chicken into a large saucepan or deep skillet. If you're using tomato paste, add seasonings to taste, such as salt, black pepper, red pepper flakes, basil, oregano, thyme, garlic powder, onion powder or grated Parmesan cheese. Stir well with a spoon. Heat the sauce over high heat until it just begins to bubble. Stir the sauce again.
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Lay the frozen chicken down carefully in the pan. Spoon the sauce over any small areas of chicken that are protruding. If there is significant lack of coverage, add in more sauce. Cover the pan and reduce the heat to medium-high.
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Turn the pieces of chicken over with tongs after a few minutes. Re-cover any exposed areas of chicken with the spaghetti sauce. Place the lid back on the pan.
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Test the chicken's internal temperature at the center of its thickest spot with a meat thermometer. It's finished cooking when it's 165 degrees Fahrenheit in the middle. Be careful not to press the tip of the thermometer through past the center of the piece of chicken. If you're following a recipe for poached or sauteed chicken, expect it to take about 50 percent longer than the recipe specifies for the frozen chicken to cook.
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