Why ground chicken needs seasoning
Ground chicken is mild and lean, especially when it is made from breast meat. On its own it can taste flat, and without enough fat it can turn dry and crumbly. Seasoning in layers, meaning at the start of cooking, while browning, and again in the sauce, gives much better results than a single sprinkle at the end.
A basic seasoning blend
For about 1 pound of ground chicken, a good starting point is:
- 1/2 teaspoon kosher salt, adding more to taste once the sauce is in
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 to 2 teaspoons dried Italian seasoning (or a mix of oregano, basil, and parsley)
Optional boosters:
- A pinch of smoked paprika or red pepper flakes
- A teaspoon of Worcestershire sauce or tomato paste for savoriness
- Fresh minced garlic and diced onion, cooked in the pan before the chicken
- A little fennel seed for a sausage-like flavor
These amounts are a starting point. Pasta sauces and cheese add salt too, so taste before adding more.
Method
- Heat the pan. Warm 1 tablespoon olive oil in a large skillet over medium-high heat.
- Cook aromatics. Add diced onion, cook until soft, then add minced garlic for about a minute.
- Add the chicken. Break it into small pieces with a wooden spoon. Let it sit for a minute or two between stirs so it can brown a bit instead of steaming.
- Season while it cooks. Sprinkle the spices over the meat as it browns so they bloom in the fat.
- Cook through. Cook until no pink remains and the meat is opaque. Then add your sauce right away so the lean meat stays moist.
- Combine with pasta. Toss with cooked pasta and a splash of pasta water.
Flavor variations
- Tomato and basil: Italian seasoning, garlic, crushed tomatoes, and fresh basil.
- Creamy garlic: Garlic, thyme, a splash of cream or milk, and Parmesan.
- Spicy: Red pepper flakes, smoked paprika, and a little tomato paste.
- Lemon and herb: Zest, parsley, and a drizzle of olive oil, with a light tossed pasta.
- Sausage-style: Fennel, paprika, garlic, and red pepper flakes.
Doneness and food safety
Ground poultry should reach an internal temperature of 165°F (74°C). Cooking until the meat is no longer pink is a rough guide, but color alone can mislead, so use a thermometer when you can. Time varies by amount and pan heat, so rather than rely on a set number of minutes, check the temperature. Because grinding spreads surface bacteria through the meat, do not eat ground chicken undercooked.
Keeping ground chicken moist
- Use a little oil or choose ground thigh meat, which has more fat than breast.
- Do not overcook, and avoid cooking it dry.
- Add the sauce soon after it is cooked.
- Include vegetables such as wild oyster mushrooms, zucchini, or onions to add moisture.
Why isn’t ground chicken more common?
It is often sold in smaller quantities than ground beef or turkey, and some stores stock less of it. If you cannot find it, you can grind boneless chicken thighs at home in a food processor or ask a butcher.
Making the pasta dish
Cook pasta separately in well-salted water, reserve a little cooking water, and finish by tossing everything with the sauce. Ground chicken works with spaghetti, penne, rigatoni, and baked pasta dishes. For another chicken and noodle idea, see how to cook chicken and egg noodles.
Storing
Refrigerate leftovers within two hours and eat within three to four days. Reheat to 165°F (74°C).