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. Just drop the chicken in boiling water and let it simmer while you focus on sides and other tasks.
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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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The cooked chicken can be used in endless recipes like salads, sandwiches, soups and more It’s a neutral canvas for 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.
Aim for breasts that are roughly the same size (around 6-8 oz) for even cooking. 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. The only way to be totally sure the chicken is safely cooked to 165°F is to use a meat thermometer.
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: 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 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 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. Shred or chop meat.