The need for oil when cooking chicken on the stove depends on the cooking method you choose and your desired outcome. Here are a few common stovetop cooking methods for chicken and whether oil is typically used:
Pan-frying: Pan-frying involves cooking chicken in a small amount of oil in a skillet or frying pan. The oil helps prevent sticking and promotes browning, resulting in a crispy exterior. You don't need to deep-fry the chicken; just a small amount of oil is sufficient.
Sauteing: Sauteing chicken involves cooking it quickly in a small amount of oil over high heat. The oil adds flavor and helps create a nice browned surface on the chicken.
Stir-frying: In stir-frying, chicken is cooked in a hot wok or skillet with a small amount of oil. The oil helps cook the chicken quickly while allowing it to retain its moisture and tenderness.
Boiling or Poaching: These methods involve cooking chicken in water or broth without using oil. The chicken is typically submerged in the liquid and cooked until fully cooked through.
Steaming: Steaming chicken involves cooking it over boiling water, and it doesn't require oil. This method is a healthier option as it doesn't involve added fats.
Grilling: While grilling is not technically stovetop cooking, it can be done on a stovetop grill pan. When using a grill pan, you may lightly brush the chicken with oil or spray the pan with cooking spray to prevent sticking.
In summary, you don't always need to use oil to cook chicken on the stove, but it can enhance the flavor, texture, and appearance of the cooked chicken. The amount of oil used should be minimal, especially if you're aiming for healthier cooking. For methods like boiling, poaching, or steaming, oil is not necessary.