Boiled chicken may sound boring, but its beauty is in how basic it is: Boiling (simmering, really) yields perfectly tender chicken that can be used in countless weeknight dinners. My foolproof guide to boiling chicken will save meal preppers everywhere. It makes it easy to get chicken that is tender, juicy, and shreddable. While boiling chicken is practically as simple as bringing a pot of water to a boil, there are tricks to it. Keep reading below to discover my top tips for boiling chicken perfectly, every time.
What People Are Saying: “Glad I found this recipe…. I always overcooked my chicken breasts and they came out rubbery. Not with this recipe. perfect!” – mag3355.
“I am 34 years old and I’ve been boiling chicken wrong my whole life apparently. This is the best method I’ve ever used. Chicken comes out tender, flavorful and delicious in every way. I highly recommend!” – Whittles2020.
Cooking chicken breasts by boiling is a quick, healthy and easy way to prepare moist, tender chicken for meals and recipes. But nailing the timing is crucial for optimal texture and flavor. Undercook the chicken and it’s unsafe to eat. Boil it too long and you’ll end up with dry, rubbery disappointment. So how long should you boil boneless, skinless chicken breasts to achieve perfection? Let’s break it down step-by-step.
Why Boil Chicken Breasts?
Boiling has some major advantages that make it a smart choice in many situations:
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It’s incredibly convenient, requiring minimal active cooking time. Put the chicken in water that’s boiling, and let it cook while you work on other things.
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Boiled chicken is lean and low-calorie without added fats or oils. Great if you’re watching your weight.
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You can use cooked chicken in a lot of different recipes, like salads, sandwiches, soups, and more. It’s a blank slate for your creativity.
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Boiling gently cooks the chicken, retaining moisture and nutrients better than high-heat methods like grilling or frying.
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It’s budget-friendly, allowing you to prep chicken economically for versatile use in meals all week long.
Step 1: Start with Quality Chicken
The best results start with fresh, high-quality boneless, skinless chicken breasts. Look for breasts that are plump and firm with a healthy pink color. Avoid any with off odors or discoloration.
For even cooking, keep the breasts about the same size (about 6 to 8 ounces). Smaller breasts will boil faster than large ones.
Step 2: Prep the Chicken
Before boiling, trim off any excess fat or unappetizing bits to help the chicken cook evenly. If the breasts are thick, you can pound them to an even thickness so they don’t dry out.
Step 3: Boil in Flavorful Liquid
For the most flavorful chicken, boil it in broth, not plain water. Chicken broth infuses it with savory flavor. You can also add aromatics like garlic, onion, celery, carrots, herbs and spices. The options are endless for making your own signature boiling broth.
Step 4: Figure Out the Time
Here’s a general timeline depending on breast size:
- Small chicken breasts (4-6 oz): 12-15 minutes
- Medium chicken breasts (6-8 oz): 15-20 minutes
- Large chicken breasts (8-10 oz): 20-25 minutes
These are estimates. Relying on time alone risks over or undercooking. No matter what, you need to use a meat thermometer to be sure the chicken is cooked to 165°F.
Step 5: Simmer, Don’t Boil
Once your flavorful broth comes to a boil, immediately reduce to a gentle simmer. Vigorously boiling the chicken will make it tough and rubbery. Let it simmer gently until the thermometer confirms it’s cooked through.
Step 6: Allow a Rest
After cooking, let the chicken rest for 5-10 minutes before slicing or shredding. This allows the juices to redistribute so the chicken stays moist and tender.
Step 7: Store Properly
Use the chicken right away, or cool, cover and refrigerate for up to 4 days. You can also freeze cooked chicken for later use. Save the flavorful broth for soups, grains or sipping.
Troubleshooting Issues
Dry, rubbery chicken – Likely overcooked. Use a meat thermometer and don’t simmer too long. Also, add a pinch of salt to the broth to help retain moisture.
Bland chicken – Boost flavor by using chicken broth and plenty of aromatics in the cooking liquid. Let chicken cool in the broth to absorb flavor.
Uneven cooking – Use similarly sized breasts and ensure they are fully submerged during simmering.
Tips for Juicy, Tender Results
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Add a splash of lemon juice or vinegar to the cooking liquid to further prevent dryness.
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Resist the urge to boil vigorously, even if it seems to cook faster. Gentle simmer is key.
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If breasts are very thick, slice them horizontally before boiling to speed up cooking time.
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Use breast halves, not a whole breast, for shorter cook time. Or slice whole breasts in half.
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Insert thermometer into the thickest part of the breast to test for doneness.
Get Creative with Your Cooked Chicken
The uses for boiled chicken breasts are endless. Shred or dice them to add to:
- Salads – chicken, Cobb, grain bowls
- Soups – chicken noodle, tortilla, creamy chicken
- Sandwiches and wraps
- Pasta dishes – chicken alfredo, chicken pad thai
- Tacos and quesadillas
- Rice bowls
- Chicken pot pie
Make a Week’s Worth
Boil up a batch of chicken breasts on the weekend to use in various recipes all week long. Store cooled, cooked chicken in the fridge for 3-4 days or freeze for longer storage.
Boiling Chicken Breasts Has Serious Perks
When you nail the technique, boiling is one of the easiest ways to prepare tender and versatile chicken for an array of delicious meals. Understanding proper timing based on breast size and monitoring temperature precisely are key to avoiding over or undercooking. With a little practice, you’ll be a pro at perfectly cooked chicken every time.
How To Boil Chicken
- Chicken: This method can be used to cook any part of a chicken, even a whole chicken. However, I think chicken breasts work best. If you don’t like tough, dry meat in chicken breasts, boiling (actually, simmering) them will keep them moist and juicy.
- Broth: One easy way to add flavor to chicken is to boil it in broth instead of water. While you’re at it, feel free to add some scents to the pot. If you use onion, celery, carrot, or ginger and scallions together, you can’t go wrong.
- Adding salt to chicken while it’s boiling or simmering is helpful because it season the meat all over, like a brine. But for this to happen, you need to sprinkle a lot of salt on food. Starting with low-sodium chicken broth will only get you so far; you’ll need to add more salt to make the cooking liquid very flavorful. Instead of broth, use water. For every quart of water, add 1 tablespoon of kosher salt.
Place the chicken in a large pot and pour broth (or water) over to cover. Season generously with salt and pepper. Starting the chicken in cold or room temperature liquid is crucial to even cooking.
Place the pot over medium-high heat and bring the liquid to a boil. Immediately reduce the heat (we dont want to actually boil the chicken!), cover the pot, and simmer until an instant-read thermometer inserted into the thickest part of the breasts registers 165°, about 10 minutes. Uncover the pot periodically to make sure the liquid is merely simmering; adjust the heat as needed.
Move the chicken to a cutting board with tongs and let it rest for at least 10 minutes. This will keep the juices inside the chicken and keep them from running out onto the cutting board when you start shredding it. After letting the chicken rest for a while, shred the meat into big chunks with two forks. If you want smaller chunks, use your hands.
Full list of ingredients and directions can be found in the recipe below.
- Start with a tasty liquid. You could boil the chicken in water, but that seems a bit dull, doesn’t it? Boiling the chicken in chicken broth is a surefire way to make it taste better right away.
- Start it off cold: Don’t put the chicken right into boiling water. Instead, put the chicken in cold water or broth and heat both at the same time. This way of cooking the chicken makes it cook more evenly, so the outside doesn’t get too brown while the inside stays raw.
- Season it well. Put the chicken breasts in a large pot with a lid that fits tightly, and add enough water to cover them. Season your liquid well with salt and pepper—this is crucial. Its really no different than boiling a pot of pasta. You can also add carrots, onions, or fresh herbs if you have them. It will taste great no matter what you put in the pot, so add as much as you like.
- Cook it slowly. Even though it’s called “boiling chicken,” you don’t want to do that because you’ll end up with rubber chicken. Instead, turn down the heat right away after the liquid starts to boil and cook the chicken at a simmer. Lift the lid every so often to make sure the liquid is simmering, and if it’s not, adjust the heat.
If you don’t eat all of your chicken right away, put it in the fridge for up to 4 days in a container that won’t let air in.
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth or water
- Kosher salt
- Freshly ground black pepper
- Step 1: Put the chicken in a big pot over medium-high heat. Cover the chicken with broth and sprinkle it with a lot of salt and pepper. Step 2: Bring to a boil, then cover and slowly lower the heat. Let it cook on low heat for about 10 minutes, or until the chicken is fully cooked (an instant-read thermometer inserted into the thickest part of the breast should read 165°). Step 3: Put the chicken on a cutting board and set it aside for 10 minutes. Shred chicken with 2 forks.
How Long do You Boil Chicken Breast | How Long does it take to Boil Chicken Breast
FAQ
How long does it take for chicken breast to boil?
Thinner chicken breast cutlets are ready in about 8 minutes. Larger chicken breasts can take up to 15 minutes. Large bone-in chicken breasts will take about 20 minutes.
Is boiling chicken for 15 minutes enough?
Cover the pan and simmer until the chicken is no longer pink (165 degrees Fahrenheit). For boneless, skinless chicken breasts, it will take about 15 minutes. For bone-in, skin-on chicken, cook for about 30 minutes. Always test for doneness using a meat thermometer.
How long to boil chicken until it falls apart?
Place chicken in a large pot with onion, carrots, celery, and peppercorns; add water to cover by 1 inch. Cover the pot and bring it to a boil. Lower the heat to a low level and cook for about 90 minutes, or until the meat falls off the bone. Remove chicken from the pot and let sit until cool enough to handle. Shred or chop meat.