So lately I've been pan-cooking single chicken thigh fillets as a snack of sorts. Heat the non-stick pan, and toss a chicken fillet in there, turn around a few times while making cuts to make them even etc..

I haven't been using oil, and usually the chicken thigh fillet isn't very oily. I mean, the only seasoning I use is a mixed garlic salt with some herbs. However, the thigh fillet still puts out plenty of oil, as the pan is sizzling with them by the end of the cooking time usually.

Now, just yesterday, the thigh fillets I've bought were quite a bit larger than average, and a lot oilier with more fat. The pan was sizzling with oils. I didn't use any timer, but I'm wodering.. does more oil cause the cooking to get more even? That is, would the oil have helped seep the heat into the parts of the chicken that doesn't touch the pan?