It may sound boring to boil chicken, but the beauty of it lies in how simple it is: simmering (or boiling) chicken makes it perfectly tender, and you can use it in a lot of different weeknight dinners. My foolproof guide for boiling chicken will be the saving grace of meal-preppers everywhere: It makes it easy to get tender, juicy, shreddable chicken. 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.
Boiled chicken breast is a common meal for many people looking for a healthy source of protein. However, overcooking chicken breast can leave it dry and rubbery, while undercooking it poses a risk of foodborne illness. So how do you know when it’s perfectly cooked? Here are some tips.
Check the Internal Temperature
The most reliable way to determine doneness is by checking the internal temperature with a food thermometer. Chicken is considered safe to eat once it reaches an internal temperature of 165°F (74°C).
To check insert an instant-read thermometer into the thickest part of the breast making sure not to touch any bones. If the temperature reads 165°F or above, your chicken is fully cooked.
Follow Recommended Cooking Times
As a general guideline boneless, skinless chicken breasts take around 12-15 minutes to cook when simmering or poaching in water or broth. Larger bone-in breasts may take 18-22 minutes.
But thickness, size, and even your elevation can change how long it takes to cook. Set a timer for the shortest amount of time that is suggested, and then start checking to see if it’s done.
Check Appearance and Texture
Slice into a breast to inspect its internal color and texture
Fully cooked chicken will be clear all the way through, with no pink or red spots. It should be firm but soft and juicy, not tough or mushy.
You can also poke the thickest part with a fork. If the juices run completely clear, it’s done. If you see any pink juices, cook it longer.
Don’t Rely on Color Alone
A lot of people think that chicken is done when the meat turns white. As it cooks, the meat turns opaque, but some breeds and cuts are lighter to begin with. Rely on temperature and/or textures over color alone.
Cook Gently for Best Texture
To prevent dry, stringy chicken, gently simmer or poach it instead of vigorously boiling. Rapid boiling can make the proteins contract and squeeze out moisture. Keep the temperature between 160-180°F for tender, juicy meat.
Brine for Added Flavor and Moisture
Soaking chicken in a saltwater brine before cooking infuses flavor and helps it retain moisture. Brine for 30-60 minutes in salt, sugar, and aromatics like garlic, herbs, citrus, and spices. Rinse then pat dry before cooking.
Rest Before Slicing
After cooking, let the chicken rest for 5 minutes before slicing. This allows juices redistributed throughout the meat for better moisture. Resist the urge to cut into it immediately to allow carryover cooking to finish.
Cook Thoroughly for Food Safety
Always cook chicken breast to 165°F minimum internal temperature, as advised by the USDA and FDA. This destroys any potentially harmful bacteria that could cause foodborne illness if consumed. Visible doneness signs are useful checks, but temperature is the best guarantee.
With the right technique, timing, and temperature, boiled chicken breast can turn out perfect every time – moist, tender, and safe to eat. Investing in a good thermometer takes the guesswork so you’ll know precisely when it’s done.
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. Turn down the heat right away (we don’t want the chicken to boil!), cover the pot, and simmer for about 10 minutes, or until an instant-read thermometer inserted into the thickest part of the breasts reads 165°. Uncover the pot periodically to make sure the liquid is merely simmering; adjust the heat as needed.
Using tongs, transfer the chicken to a cutting board and let rest for at least 10 minutes; this resting period ensures the juices stay inside the chicken and dont run out onto your cutting board the moment you start shredding. Once the chicken is well rested, use 2 forks to shred the meat into large pieces or use your hands if smaller pieces what youre after.
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 use all of your chicken right away, let it cool before storing in an airtight container in the fridge for up to 4 days.
- 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 to Boil Chicken Breast | The Right Way!
FAQ
How long does it take to boil chicken breast?
Boiling chicken breasts usually takes 12-20 minutes depending on the size and whether they’re boneless or bone-in. Smaller breasts without bones may cook in 10 to 12 minutes, while larger breasts with bones may need 20 minutes or more.
Does chicken float when done boiling?
No, chicken does not reliably float to the top when it is done boiling. While some pieces might float due to trapped air or a change in density during cooking, it is not a reliable indicator of doneness.
How long does it take to fully cook chicken breast?
How do you know if boiled chicken is done?
There are 3 effective ways to check if your boiled chicken is done. These include: Check the internal temperature to see if it has reached 165℉. Cook for a predetermined time period. Check the color and texture. 1. Cheking The Internal Temreture.
How do you know if Chicken is cooked?
Cheking The Internal Temreture Using a food thermometer is the most accurate way to check if the chicken is cooked and safe for consumption. The thermometer should be inserted into the thickest part of the chicken, like in the middle of the breast or thighs. Checking periodically, boil until the internal temperature reaches 165 degrees Fahrenheit.
What does boiled chicken look like?
The boiled chicken at this temperature is very soft and juicy. It looks ever so slightly translucent. Chicken cooked at this temperature is entirely opaque. It is juicy and tender. The cooked chicken is white, opaque, juicy, and firm. The boiled chicken is white, opaque, a little stringy, and slightly dry.
How do you check internal temperature of a chicken?
To properly check for internal temperature insert the tip of the thermometer into the thickest part of the chicken breast, thigh or whole chicken. If using a digital thermometer, the temperature will read in degrees Fahrenheit or Celsius, according to what it is programmed to.
What temperature is chicken cooked?
If you’re wondering what temperature is chicken done, then it’s 165 degrees fahrenheit. The absolute best way to make sure your chicken is fully cooked, whether it is a whole chicken or just breasts, thighs, or drumsticks, is to use a high-quality meat thermometer.
Is boiled chicken safe to eat?
Boiled chicken is considered safe to consume once its internal temperature reaches 165℉ (74°C). Heating raw poultry to 165 degrees Fahrenheit will instantly destroy Salmonella, “the most heat resistant pathogen of public health concern in raw poultry. ”.