Quick Answer
Yes, you can absolutely cook chicken and steak together in the same pan or baking dish. The keys are choosing cuts of meat that cook in roughly the same amount of time, using the right techniques to ensure even cooking, and properly seasoning each type of meat.
Chicken breasts and steak fillets like sirloin are great options since they tend to cook quickly. You’ll want to make sure the steak is cut into pieces no larger than the chicken breasts. Sear both meats first to develop flavor, then finish cooking in the oven. Aim for an internal temperature of 165°F for chicken and 145°F for medium steak. Season the chicken separately from the steak so you can make sure each gets the right flavor profile.
With the right prep and techniques, cooking chicken and steak together results in perfect, juicy results for both meats. It’s a great way to make easy, tasty weeknight dinners with minimal cleanup.
Choosing the Right Cuts of Meat
When cooking chicken and steak together in one pan, choosing the right cuts is key. You want meats that will cook in approximately the same amount of time so neither ends up over or underdone.
For the chicken, boneless, skinless chicken breasts are an ideal choice. Chicken breasts cook quickly, usually taking 15-20 minutes in the oven or 6-10 minutes per side if pan seared.
For the steak, opt for quick-cooking steak fillets like sirloin or strip steak. Flank or hanger steak also work well. Have the butcher slice the steak against the grain into pieces no thicker than 1 inch. This ensures the steak cooks as quickly as the chicken breasts. Fattier cuts like ribeye may take too long in the oven if the pieces are too thick.
Avoid slow-cooking cuts like chicken thighs or chuck steak when cooking chicken and steak together. Those meats will likely need a longer cook time than chicken breasts or steak fillets.
Finally, make sure the steak and chicken pieces are approximately the same size. This promotes even cooking. Aim for 4-6 oz portions of each.
Pre-Searing and Seasoning the Meats
Season and sear the chicken and steak before cooking them together in the oven. Searing develops delicious caramelized flavor on the outside of the meats. Meanwhile, seasoning each meat separately means you can tailor the flavors to chicken and steak.
Pat the chicken breasts and steak pieces dry before seasoning. For the chicken, use spices like garlic powder, onion powder, paprika, thyme, and black pepper. For steak, season more robustly with salt, black pepper, garlic powder, onion powder, thyme, and oregano.
Heat 1-2 tablespoons oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until browned. Transfer to a plate and sear the steak 1-2 minutes per side. The high heat of searing helps create a beautiful crust.
You can also leave any fat rendered from the steak in the pan and use that to sear the chicken, boosting flavor. Just wipe out any burnt bits after searing the steak first.
Transferring to a Baking Dish
To finish cooking the chicken and steak together, transfer them to a baking dish after searing.
Use a shallow dish large enough to hold the chicken and steak in a single layer, such as a 9×13” baking dish, large roasting pan, or large oven-safe skillet. You want the pieces close together with minimal space in between.
Pour a few tablespoons of liquid like broth, wine, or water into the bottom of the dish. This prevents the pan juices from burning. Scatter sliced onions, garlic, or other aromatics around the chicken and steak for extra flavor.
Cooking in the Oven
Cooking the seared chicken and steak together in the oven lets you precisely control the temperature and cook time. Use an oven temp between 350-425°F.
Place the baking dish in the oven and roast for 15-25 minutes if using chicken breasts and steak fillets. Check for doneness after 15 minutes. The chicken should register 165°F internally and the steak 145°F for medium rare.
Baste the meats occasionally with the pan juices to keep them moist. If the pan starts to look dry, add a splash more broth or water.
For bone-in chicken pieces like thighs or legs, increase oven cook time to 25-35 minutes with 165°F internal temperature. For thicker steak cuts, cook up to 30 minutes for medium rare doneness.
Resting and Serving
Once cooked, remove the baking dish from the oven and let the chicken and steak rest for 5 minutes before serving. This allows the juices to reabsorb for tender, juicy meat.
Slice the steak against the grain into strips. Carve the chicken if using bone-in pieces. Serve the meat with the pan juices spooned over the top.
Consider pairing your chicken and steak with roasted vegetables like potatoes, broccoli, or cauliflower. They can cook right alongside the meats in the same baking dish. A simple pan sauce of broth whisked with butter also makes a delicious accompaniment.
Tips for Cooking Chicken and Steak Together
Follow these tips for the best results when cooking chicken and steak together:
- Use boneless, skinless chicken breasts and thin steak fillets like sirloin or flank steak so cooking times are similar.
- Cut the steak against the grain into 1-inch or smaller pieces.
- Season the chicken and steak separately before searing to build maximum flavor.
- Sear in a hot skillet first, then transfer to a baking dish to finish cooking.
- Roast at 350-425°F until chicken reaches 165°F and steak 145°F for medium rare.
- Let rest 5 minutes before slicing and serving.
Frequently Asked Questions
What’s the best way to ensure the chicken and steak cook evenly?
Cut the meat into similar sized pieces before cooking. Boneless chicken breasts paired with steak fillets sliced 1-inch thick will have the closest cooking times. You can also rotate the baking dish halfway through oven cooking to promote even cooking. Check the internal temperature of both meats.
Do you need to sear the chicken and steak before roasting?
Searing is highly recommended to develop flavor. The high heat of searing causes the Maillard reaction which creates delicious, caramelized flavor on the exterior of the meat. Skipping this step means missing out on that intense flavor.
What temperature should the oven be for cooking chicken and steak together?
Aim for an oven temperature between 350-425°F. The higher end crisps up the exterior better. Lower temperatures around 350°F work well if the cuts of meat are thicker.
How do you know if the chicken or steak are done?
Use a meat thermometer to check their internal temperature. Chicken should reach 165°F and steak 145°F for medium rare doneness. The chicken will become opaque and firm when fully cooked. Steak should still have a hint of pink inside.
What liquids can you use in the baking dish when roasting?
Chicken or beef broth, red or white wine, lemon juice, water, or a combo all work well. The small amount of liquid steams the meat and helps prevent the pan juices from burning.
The Final Take
Cooking chicken and steak together is an easy, flavorful way to make dinner with minimal cleanup. Choose quick-cooking cuts like chicken breasts and thin steak fillets. Sear before roasting, then finish cooking together in the oven until properly cooked through. With the right prep and techniques, you can enjoy perfectly cooked chicken and juicy steak all in one pan.
Meat | Recommended Cut | Sear Time Per Side | Target Internal Temp |
---|---|---|---|
Chicken | Boneless, skinless breasts | 3-4 minutes | 165°F |
Steak | Sirloin, strip, flank, or hanger steak sliced 1” thick | 1-2 minutes | 145°F (medium rare) |