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.
However, thickness, size, and even your altitude can impact cooking time. Set a timer for the minimum recommended time, then start checking doneness at that point.
Check Appearance and Texture
Slice into a breast to inspect its internal color and texture
Fully cooked chicken will be opaque throughout with no traces of pink or red. It should also be firm yet tender and juicy, not rubbery 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
It’s a common misconception that chicken is done when the flesh turns white. While the meat does become opaque as it cooks, some breeds and cuts start out lighter than others. 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: Any cut of chicken—even a whole chicken—can be cooked using the method here, but I think chicken breasts benefit the most. If tough, dry meat is the bugbear of chicken breasts, boiling (in truth, simmering) is the solution, ensuring they remain moist and juicy.
- Broth: Boiling chicken in broth rather than water is an easy way to infuse the meat with flavor. While you’re at it, feel free to throw some aromatics into the pot. You cant go wrong with onion, celery, and carrot or a combo of ginger and scallions.
- Salt: One of the advantages of boiling/simmering chicken is that it seasons the meat inside and out, kind of like a brine. For this to happen, though, you need to use a generous hand with the salt. Starting with low-sodium chicken broth only gets you partway there—youll need to add additional salt so the cooking liquid is highly seasoned. If using water instead of broth, add 1 tablespoon of kosher salt for every quart of water.
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.
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 flavorful liquid: Sure, you could boil the chicken in water, but that seems kind of boring, right? Boiling the chicken in chicken broth is a surefire way to instantly up the flavor.
- Give it a cold start: Never add the chicken directly to boiling liquid. Instead, start the chicken in cold broth or water and heat the two simultaneously. This approach allows the chicken to cook more uniformly, preventing the outside from overcooking while the inside remains undercooked.
- Season it well: Place your chicken breasts in a large pot with a tight-fitting lid and add enough liquid to cover the chicken. Season your liquid well with salt and pepper—this is crucial. Its really no different than boiling a pot of pasta. If you have some carrots, onions, or fresh herbs you can add them to the pot as well. All of your flavor is going to come from what you put in the pot, so the more the merrier.
- Cook it gently: Despite the name, you really dont want to be boiling chicken—youll wind up with rubber chicken. Instead, once youve brought the liquid to a boil, immediately reduce the heat and cook the chicken at a simmer. Lift the lid occasionally to confirm the liquid is simmering, and adjust the heat as needed.
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
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- Step 1 In a large pot over medium-high heat, place chicken. Pour broth over chicken to cover; generously season with salt and pepper.
- Step 2 Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through (an instant-read thermometer inserted into thickest part of breast should register 165°), about 10 minutes.
- Step 3 Transfer chicken to a cutting board and let rest 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?
Does chicken float when done boiling?
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.”