Boneless chicken breasts can be tricky to cook They easily dry out and become rubbery if overcooked However, boiling is a simple and foolproof cooking method that results in tender, juicy chicken breasts every time.
Why Boiling is Best for Boneless Chicken Breasts
Boneless chicken breasts are very lean and prone to drying out, especially when cooking methods like grilling, sautéing or roasting are used. The high, dry heat of these methods can cause the delicate chicken breasts to overcook quickly.
Boiling on the other hand gently cooks the chicken in moist, hot liquid, keeping it nice and juicy. The chicken gently poaches in the simmering water or broth, resulting in a tender, silky texture.
So if you want perfectly cooked chicken breasts for meals like chicken salads, wraps, pastas or casseroles, boiling is the way to go!
Step-By-Step Guide to Boiling Boneless Chicken Breasts
Follow these simple steps for foolproof boiled chicken every time:
1. Choose Your Liquid
The liquid used for boiling chicken can be plain water, chicken broth, vegetable broth or a flavorful liquid like apple juice or wine. Using broth is a easy way to add more flavor to the chicken.
Some options for flavorful boiling liquids:
- Chicken broth or stock
- Vegetable broth
- Apple juice or cider
- White wine
- Combination of water and broth
2. Prepare the Chicken
Boneless, skinless chicken breasts are the easiest to boil. Remove any bones or skin before cooking.
You can boil whole chicken breasts or cut them into smaller pieces which reduces the cooking time. Cutting them into chunks or strips helps the chicken cook evenly.
Rinse the chicken and pat dry with paper towels. Season with salt and pepper.
3. Add Chicken to Pot
Place the chicken in a skillet or saucepan and add enough cold liquid to just cover the meat.
If desired, add any aromatics or herbs like garlic, onion, carrots, celery, parsley, thyme or bay leaves to the cooking liquid. This infuses the chicken with extra flavor.
4. Bring to a Boil Then Simmer
Place the pot over high heat and bring the liquid to a boil. Once boiling, immediately reduce heat to low to maintain a gentle simmer.
Cover and simmer for 10-15 minutes, until the chicken is cooked through. The chicken should reach an internal temperature of 165°F.
5. Check for Doneness
The best way to ensure the chicken is fully cooked is to use a meat thermometer. Check the internal temperature by inserting it into the thickest part of the breast.
If you don’t have a thermometer, check for visual cues. The chicken should be opaque all the way through when cut into. If any pink remains, continue simmering until fully cooked.
6. Remove From Heat and Drain
Once cooked, immediately remove the chicken from the hot liquid using tongs or a slotted spoon. Allow the chicken to drain briefly.
You can reserve the hot cooking liquid to use for broth, soup or gravy. Simply strain it through a fine mesh sieve.
7. Shred or Slice Chicken
Once drained and slightly cooled, you can shred or slice the chicken as desired.
To shred, use two forks to pull the chicken apart into fine shreds. This is great for chicken salads, wraps, tacos, etc.
For slices, cut the chicken into medallions or strips. Sliced chicken is perfect for sandwiches, pastas or stir fries.
8. Use Right Away or Store Properly
The boiled chicken can be used right away in recipes. Or let it cool completely before storing.
Refrigerate boiled chicken in an airtight container for up to 4 days. It also freezes well for 2-3 months.
Be sure to put the chicken in the fridge within 2 hours after cooking. Reheat fully when ready to eat.
Helpful Tips for Perfectly Boiled Chicken
- For food safety, do not use frozen chicken breasts. Always thaw chicken fully before boiling.
- Pat chicken dry before cooking for better browning.
- Use a tight fitting lid on the pot for even cooking.
- Gently simmer chicken over low heat to prevent overcooking.
- Check internal temp using a meat thermometer for doneness.
- Let chicken rest 5 minutes before slicing or shredding for juicier meat.
- Store boiled chicken properly for maximum freshness and food safety.
Flavor Variations
Change up the flavor of boiled chicken with different cooking liquids:
- Lemon-Herb Chicken: Use chicken broth with lemon juice + thyme, rosemary or oregano
- Mexican Chicken: Use chicken broth with lime juice + cumin, chili powder, garlic
- Asian Chicken: Use chicken broth with ginger + garlic, soy sauce, sesame oil
- Cajun Chicken: Use chicken broth with Cajun seasoning + onion, celery, garlic
The possibilities are endless! Use your favorite herbs, spices and aromatics to give boiled chicken exciting new flavors.
Recipes to Use Boiled Chicken
Boiled chicken is endlessly versatile. Shredded chicken can be used in:
- Chicken salad sandwiches or wraps
- Quesadillas, tacos or enchiladas
- Casseroles or pot pies
- Pasta dishes
- Soups and chilis
Sliced chicken is great in:
- Sandwiches and paninis
- Stir fries or fajitas
- Flatbread pizzas
- Salads
- Rice bowls
So next time you need a fast batch of shredded or sliced chicken, reach for this easy boiling method. In about 15 minutes, you’ll have juicy, tender chicken ready to use in all kinds of delicious recipes for dinner, lunch or meal prep!
How to Boil Chicken
- 1 (5 1/2–pound) chicken, cut into 8 pieces or 4 boneless, skinless chicken breasts
- Water or chicken stock
- Vegetable scraps, herbs, and/or spices (optional)
- Kosher salt
- Add the chicken to a stockpot, followed by enough water or chicken stock to cover by a couple inches. If you’re using any bonuses like vegetable scraps, toss them in (and add more liquid if needed). Set over high heat to come to a boil.
- When the liquid is boiling, season generously with salt. For water, eyeball 1 tablespoon of Diamond Crystal kosher salt per quart of liquid. For stock, throw in a few big pinches. Immediately lower the heat to a gentle simmer.
- Simmer the chicken until cooked through. For bone-in pieces, figure 20 to 25 minutes, checking and pulling the smaller pieces first. For boneless, skinless breasts, about 10 minutes.
- Use tongs to transfer the cooked chicken to a plate. (If you started with a whole chicken, you can remove the skin and bones and throw those back into the pot. Add more water to dilute the saltiness and keep simmering for a few hours for stock.)
- When the meat is cool enough to handle, use two forks—or, even better, your hands—to shred the chicken into pieces. Sprinkle with a pinch of salt. Use immediately or keep in the fridge for up to 4 days.
Which Chicken Cut Works Best?
Boneless, skinless chicken breasts. The path of least resistance for white meat superfans—no bones to pick around or skin to remove. Put toward celery-studded chicken salad or extra-cheesy baked ziti.
Whole chicken. More work, less cost per pound. Save the bones for stock and get choosy about your cuts: Use white meat for one dish (hi, club sandwich), dark meat for another (hello, Cobb salad), or mix and match.
Water. While some may scoff at the lack of flavor, that won’t stop us. Unlike stock, water is always at the ready. And when seasoned properly with salt, this ingredient helps the chicken become its truest self.
Chicken stock. Meta, right? Indeed, chicken stock yields an even chicken-ier—dare I say the chicken-iest?—flavor. Homemade, boxed, or bouillon all work. If you only have low-sodium, add some salt for good measure. From Our Shop
Chicken, water, and salt are all you need. If you’re a maximalist, though, take a look around your kitchen for:
Vegetable scraps. Onion butts, carrot peels, kale stems, ginger nubs, you name it. These castaways are full of earthy nuance.
Herbs. A couple sprigs of thyme or rosemary—even a fresh or dried bay leaf—go a long way. Avoid tender herbs like basil or dill.
Spices. Black peppercorns for kick? Star anise for warmth? Fennel seeds for brightness? You tell me.
How to Boil Chicken Breast | The Right Way!
FAQ
How long should it take to boil a boneless chicken breast?
Thin cutlets will cook in about 8 minutes; large chicken breasts will need up to 15 minutes. The chicken is done when it registers 165°F in the thickest part of the meat with an instant read thermometer. You can also cut into the chicken to see if it’s cooked through.
When boiling chicken, do you put it in before or after the water boils?
When boiling chicken, it’s generally recommended to put the chicken in before the water boils. Adding the chicken to cold water allows it to cook more evenly, preventing the outside from overcooking while the inside remains undercooked.
Is it better to boil or cook chicken breast?
The answer is to poach the chicken rather than boil it. Poaching is a much more gently method of cooking in a liquid and is better suited for proteins so that they are less likely to overcook and toughen. 1.
How long to boil chicken until it falls off the bone?
Place chicken in a large pot with onion, carrots, celery, and peppercorns; add water to cover by 1 inch. Cover the pot and bring to a boil; reduce heat to a gentle boil and cook until meat falls off the bone, about 90 minutes. Remove chicken from the pot and let sit until cool enough to handle.
How long do you boil skinless boneless chicken breast?
How long do you boil skinless, boneless chicken breast? The recommended cooking time for skinless, boneless chicken breast when boiling is approximately 15-20 minutes. Boiling chicken breast is a straightforward process, but it’s important to follow some essential steps to achieve perfectly cooked, juicy chicken.
Can You boil boneless chicken breast in water?
Water: Boiling boneless chicken breast in plain water is a neutral option that allows the natural flavors of the chicken to shine. However, it may result in a plainer taste compared to using stock or broth. Salt: Adding salt to the boiling liquid can enhance the flavor of the chicken breast.
How do you double boil boneless chicken breast?
The double-boiling technique is a variation of boiling that involves using a water bath to gently cook the boneless chicken breast. This method is often used to ensure a more delicate and moist texture. Here’s how you can double-boil boneless chicken breast: Fill a large pot with water and bring it to a simmer.
What is boiled boneless chicken breast?
Boiling boneless chicken breast is a simple and quick method of cooking chicken that is versatile and easy to prepare. Whether you are looking to make chicken salads, sandwiches, or as an addition to soups or casseroles, boiled boneless chicken breast is a healthy and delicious option.
Should you boil chicken breast?
Boiling chicken breast often gets a bad rap, but it offers several advantages that make it a valuable cooking method in various situations. It is incredibly convenient, requiring minimal active cooking time. Once the water is boiling, you simply add the chicken and let it simmer. This hands-off approach frees you up to focus on other tasks.
How to cook boneless skinless chicken breast?
Boiling is an easy, economical, and mostly foolproof way to cook boneless, skinless chicken breasts in no time flat. Whether you want to whip up a batch of your favorite chicken salad or a weeknight enchilada pie, this easy method will give you perfect results every time.