Start with what is happening in the pan
Vegetables, chicken, and tofu can all produce some version of this problem. A single layer is a helpful starting point, but a single layer packed tightly edge to edge may still be too crowded. Leave enough space to see patches of the cooking surface.
Split the batch before turning the heat up
If liquid has already collected, lift half the food into a bowl and continue cooking the rest. Let the puddle reduce, then give the pieces time against the surface. Return the first half later, or cook it separately after the pan is clear.
Higher heat can evaporate some liquid, but a crowded middle may keep steaming while the exposed edges scorch. Move half the food out and cook in batches first. Splitting the batch especially helps on small burners, where a large skillet may be much hotter in the center than around its rim.
Dry the surface and make contact
Pat chicken or tofu dry before cooking. Drain rinsed vegetables well. Mushrooms do not need elaborate washing rules, but they should not carry a film of rinse water into the skillet . A clean towel or a few minutes in a sieve can make a practical difference.
Cut pieces with at least one reasonably flat face. Place that face down and leave it alone for a few minutes. Repeated stirring lifts food away from the hot surface. Use the first turn to check color rather than turning automatically every few seconds.
Keep the browned bits within reach
Once a batch browns, move it to a plate and cook the next. If the pan develops dark patches that smell burnt, lower the heat and wipe them out carefully before continuing. Brown patches that smell roasted can become part of a sauce.
Add a splash of stock or water after the final batch, scrape gently, and return the food to the pan. Use only enough liquid for the dish you want. If crispness is the point, serve the sauce beside the food instead of drowning the surfaces you just browned.
Keep in mind
A wide skillet helps only if its base receives enough heat from your burner.
For a quick check, cook one small batch with extra space and compare its color and released liquid.
Browning alone does not finish chicken. Continue cooking to 165 F, check thick pieces with a thermometer, and use clean plates for cooked food.
