Cook Your Canned Chicken In A Pan For A Sizzling Upgrade

Chicken is a staple protein in many households because of its versatility (it pairs well with countless flavors) and nutrition, packing anywhere from 24 to 32 grams of protein per 100 grams. Canned chicken can be a good alternative to have on hand in your pantry for those times when you forget to take that pack of raw chicken out of the freezer to thaw or want to get dinner prepped quickly. For example, it's perfect for saving yourself time when making a chicken pot pie. If you've always found canned versions of the lean protein a bit underwhelming, don't fret. There are many simple ways to make canned chicken taste better, and while several approaches involve adding a burst of flavor with sauces or seasonings, another method for elevating this ingredient involves adding some heat (as in temperature, not spice).

Canned chicken is already cooked, so you don't even need to heat it. However, taking a few minutes to brown it in a pan with some butter will significantly improve both the flavor and texture. After all, as Julia Child said, "With enough butter, anything is good." Although you won't get the same sear as you would on raw chicken, allowing canned chicken to sizzle in the pan undisturbed will develop some crispy bits throughout that immediately amp up the taste of whatever dish you add it to.

Moisture is the enemy of a good sear, and canned chicken is often packed with water. It may seem like an unnecessary step, but if you're dealing with chunky canned chicken, consider patting away some of the moisture with a paper towel to help the crisping process. You likely still won't get that perfectly golden brown Maillard reaction, but it's a definite improvement over the paste-like consistency that some canned chicken can have. Even with the added step of pan searing, it still won't take as long to prepare as raw chicken. (For canned chicken newbies without a brand preference, we've ranked a few canned chicken brands to give you some suggestions for where to start.)

Since it has a neutral flavor, the canned chicken is likely not what you're finding underwhelming in your dishes. It's probably the mushy texture. If you're whipping up the type of dish in which canned chicken will be the focus rather than just another component, think of other ways you can bring in a bit of texture such as adding some vegetables to the pan during browning. Or add some crunch to dishes like chicken salad by tossing in chopped celery, cranberries, or pecans.