HOW TO BOIL CHICKEN
If you are looking for tender, juicy chicken try boiling it! We don’t really like baked chicken because it can become dried out so for the last few years we have been grilling it or using the Instant Pot. However, an even easier way to prepare it is boiling it. We have been so amazed at how good it is boiled – it stays very juicy and is easier and quicker than using a skillet, baking, or grilling it.
HOW TO FLAVOR YOUR CHICKEN
- Use chicken broth for more flavor. If you are in a pinch, water will work but broth will kick the flavor up a few notches. Sometimes we do a mixture of broth and water.
- We love making ours with just minced garlic, sea salt, and pepper (we usually add 1 tsp of sea salt and pepper and 2 TBSP of minced garlic for 6 chicken breasts).
- Add any vegetables you have in your refrigerator. We’ve used carrots, celery, onions, etc.
HOW LONG TO BOIL CHICKEN
- In a large pot, cover all chicken with broth and/or water. Add your desired spices, seasonings, and vegetables.
- Bring to a boil over medium-high heat
- Six chicken breasts usually take approximately 25-30 minutes and 8-15 minutes for three chicken breasts, depending on their size.
- Always check the temperature with a meat thermometer
- Do not overcook
HOW TO EAT BOILED CHICKEN
Since we typically just season our boiled chicken with garlic, sea salt, and pepper we can add additional seasonings once we eat it depending on what we are using it for. Boiled chicken is also very good with mustard.
We usually pair our boiled chicken with sweet potato (either our Roasted Sweet Potato Cubes or a Restaurant-Style Baked Sweet Potato). We also use this boiled chicken in some of our most popular recipes:
WATCH HOW EASY IT IS TO BOIL CHICKEN:
How to Boil Chicken Breasts
- Total Time: 15 minutes
- Yield: 4 servings
Description
Use this guide on How to Boil Chicken to get tender, juicy chicken that can be eaten in many different ways and used in delicious recipes!
Ingredients
- Boneless Skinless Chicken Breasts
- Organic Chicken Broth
- Spices, your choice (We use sea salt, black pepper, and minced garlic)
- Vegetables, your choice (You can omit the vegetables – they are just for extra flavor)
Instructions
- Place chicken in a large pot and cover with chicken broth and water (I usually do a mixture of both). Be sure to cover all chicken. Add your desired spices (I usually add 2 Tbsp minced garlic for 6 chicken breasts and just sprinkle sea salt and pepper) and vegetables (I’ve used carrots, celery, onions, etc…clean out your fridge!).
- Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and cover.
- Allow chicken to cook until heated through (this usually takes 25-30 minutes for 6 chicken breasts and 8-15 minutes for 3 breasts, depending on the size). Always check the temperature with a meat thermometer.
- Shred chicken and enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Boiled
- Cuisine: American
Mr.G says
Since you mentioned the meat thermometer, you may want to add that the appropriate internal temperature for all poultry is 165° Fahrenheit ((73.9 °Celsius)
Juston McNalley says
It’s actually 160…if you get to 165 it’s dried out.
Sammie says
Like the recipe. But as far as Temp.. the USDA and safe food handling classes bi.sammisays minimum 165 for safe eating ..
Robert says
It actually depends on how long it’s at that temperature. 165 is safe when you hit it. You can go lower, though. For example, and I’m ballparking here, if you get it to 140 and keep it there for 10 minutes it’s safe. That’s why sous vide is a wonderful way to cook things.
Pam says
I recently began to love boiled chicken, too. I always grill or oven bake but decided to boil it one time to make Chicken Divan, which is was perfect for .
Robert Hammel says
What is the point of a recipe for 3 chicken breasts?
Whitney Carlson says
Nice constructive comment.
Pete B says
So then.. why do they sell chicken breast in packs of 3?
Whitney Carlson says
I’m not the correct person to ask that question. You can boil as much or as little chicken as you want though.
Jacob Harmon says
I can’t stop laughing…”You can boil as much or as little chicken as you want”…is my new answer to any nonsensical complaint.
Charles Goodall says
2 for 2 portions and one more to share, or leftover for sandwiches soup etc
will says
What is the proportion of chicken broth to water that you recommend? Half and half, or something else?
Whitney Carlson says
Hi Will! It really doesn’t matter honestly. I’ve used all chicken broth and all water before too. The chicken broth seems to just bring out more flavor. I’m pretty frugal so I tend to do all water or half and half so I don’t use a whole carton of chicken broth. I hope this helps. 🙂
Whitney Carlson says
Well, a lot of people find it helpful so…
T Turner says
I’m single, and never use more than 3. I definitely appreciate it!
Whitney Carlson says
Ha, yes! Thanks for taking the time to comment!
Claudia Mares says
I’m in college and also just cook for myself so 3 chicken breasts is good to meal prep for a couple different recipes. Thanks!
M.J. Milanova says
My family is small, two adults and a toddler. I’m thankful for the cooking time of 3 breasts, as this is all my family needs prepared for our meal. I don’t understand why people always have to comment or critique things that don’t apply to them, but might apply to others.
Whitney Carlson says
I agree! Thank you for taking the time to comment. I’m glad the post was helpful! 🙂
Donna Palmer says
Because sometimes, that’s all you have, or need..?
MJ says
Here’s my answer(only can speak for myself)-I’m one person it’s for me(chicken salad-only like white meat & a little for my cat(healthy & she enjoys)
•Actually bought small package cubed chicken that’s maybe equivalent 2 chicken breasts.
PS: I’m small and so is my appetite. Also like things super fresh
Jeffrey says
Three chicken breasts, boiled as listed in this post, is just right for a rack of shredded chicken jerky in a dehydrator.
Abraham says
Hello, hugsss and thank you so much for the recipe!!! It was delicious and healthy!!! 🙂 😀 😀 knowing that I can boil chicken breast was very helpful to me because I don’t cook much and I was seeking the statement that it’s possible to cook chicken breast. 🙂 thank you so so so much!!!!! 😀 <3 😀 😀 😀 hugs <3 🙂 😀 😀 😀
Whitney Carlson says
I’m so glad it was helpful Abraham! Thanks for taking the time to comment.
Mary Ellen Amundson says
Great recipe, easy and clearly written. I always have chicken broth, but for some unknown reason I usually boil chicken in water. What a difference the broth makes! Thanks for taking the time to post this, great job!
Whitney Carlson says
It does make a big difference in flavor. Thanks for taking the time to comment!
Brian Cegelski says
Making your recipe right now we’re going to do it with crunchy taco shells or we’re going to make burritos California styleI got another 10 minutes in the pot but it’s already smelling really good did half better than bouillon vegetarian and half water
Rachel says
Hello there! Just stumbled across your post/site as I’m in the middle of batch cooking for my 11 month old and was looking for a boiled chicken recipe; thinking this will fit the bill! I’m doing garlic & rosmary and opted to omit the salt. Thanks! I’ll make sure to check out the rest of your site!
Whitney Carlson says
Hi Rachel! Thanks for taking the time to comment. We would love for you to check out the rest of the website. 🙂 Garlic and rosemary sound delicious!
Nora says
I use boiled chicken breast for chicken salad with fruit slivered almonds, graped red or green ,sml can of tropical fruit and only hellmans real mayo, talk about good
Whitney Carlson says
Hi Nora, we also love to use ours for chicken salad!
Amanda says
Thank you! Just knowing the basics helps . Now I can alter it as needed. ; )
Valerie says
Thanks for the cooking information. I break up the chicken in sandwich bags and freeze for later. Enjoy your day.
Whitney Carlson says
Great tip Valerie! Thank YOU for sharing that. 🙂
Douglas Lees says
To what temperature do you cook it to PLEASE 😊
Whitney Carlson says
Hi Douglas, 165 degrees F. 🙂
Whitney Carlson says
COMMENTS FROM PREVIOUS WEBSITE (ADMIN):
Great tips….Fantastic for on the run
Im either going to use vegetable broth or garlic broth, ill add tomatoes and some frozen veggies and some rice when I make this.
If you choose breasts with rib meat, you won’t need to use chicken broth, because the fat will render as it’s boiling. Add salt to taste, and voila! You have also made your own chicken broth to use in another recipe.
Thanks for the instructions, Whitney! My favorite lunch meal is a bowl of diced up chicken breast, cubed avocado, roasted garlic cloves, and a small handful of pistachios. (I season it all with a little cayenne and sea salt.) I’m tired of firing up the grill, though…this will make things so much easier! Any idea how many days they’ll keep in the fridge?
Awesome quick recipe, thanks!!
Sandi says
I appreciate the advice, I felt silly type in how to boil chicken. Because honestly I have never done it before so your article was very helpful thank you and it turned out just delicious!
Whitney Carlson says
I just saw your comment Sandi! Thank you for taking the time to leave a comment and trusting us. 🙂
Terry says
Like Sandi, as I typed in “how long to boil chicken” it felt like it was something I ought to know – and that everyone else already did. It’s comforting to see that I wasn’t the only one in the dark :).
Whitney Carlson says
You are definitely not alone, Terry. 🙂 I’m glad you found what you were looking for and found us! Let us know if you ever have any questions.
Nele says
Great post. Was looking for an easy explanation and yours was great. One question, if I don’t have a meat thermometer, how will I know if the chicken is done? Can I just cut it and see if its still red?
Whitney Carlson says
I’m glad it was helpful Nele! If you don’t have a meat thermometer you can certainly cut into it (cut into the thickest part) and see if it is still red or too pink in the middle. Also, once it’s finished it should be very easy to pull with your hands or forks. I hope this helps!
Nele says
Thanks so much! Had the time to look through some of your other material now and found it super helpful. Stay wonderful!
Janice Landry says
Does the chicken cut up into cubes or does it just shred? I prefer cubes so I’m looking for an easier way than baking.
Whitney Carlson says
Hi Janice! You can certainly cut it up into cubes instead of shredding. I also use cubes for some recipes.
Richard says
I don’t have a meat thermometer.. guess work it is!
Linda says
Thank you for the easy recipe! After being sick, my dog was put on a restricted bland diet of chicken and rice. Much better than canned!
Chef Jeff says
Chicken doesn’t dry out in the oven unless you’re doing something wrong. You’re either cooking it too long, cooking at too high a temp, not marinating it, or if not marinating, failing to sear it in a pan first.
Whitney Carlson says
Maybe so but I gave up and always boil (or grill) ours now. I might try it again at some point but just prefer to boil it. 🙂
holly says
Hello! Do you have a video I can follow? I want to make sure it turns out exactly like yours.
Whitney Carlson says
Hi Holly! Yes, we do! It is just a sped-up video of me doing it though. Here is a link to the video on YouTube: https://youtu.be/ooloj8H4HcA
Mike says
I boil chicken breasts also. Thank you for this recipe. I will definitely try it. What I usually do when boiling 2 chicken breasts is use a large sauce pan, melt down 2 sticks of butter. Add 1 cup of room temp water, 1/2 teaspoon salt and pepper, and 2 garlic bulbs, minced. Boil for 20 minutes, over medium low heat, and wow, talk about juicy!! Take them out of liquid, let rest for about 15 minutes, and serve over chicken flavor rice-a-roni. Add chives for garnish.
al says
HI DO YOU USE THE COOKED CHICKEN BROTH FOR ANYTHING OR JUST DISCARD AFTER YOUR COOK? I hear people drink bone broth is this a application?
Whitney Carlson says
Hi Al! We really should reuse the chicken broth but we currently just toss it out. You could certainly drink it or even freeze it for future use.
DAVE says
Thank you for the info. Very helpful. I like to prepare the chicken ahead of time, about one hr. Using two skinless/ boneless chicken breast. Stab the chicken several times with a fork. Add favorite spices, etc. Water and or broth, put in fridge for about an hour, or however long is sufficient. Proceed with cooking. Just an fyi. The elevation that one lives in will determine cooking time. The higher the elevation the longer the cooking will take. Living in the Phoenix metropolitan area about 12 minutes of simmering is perfect. (After bringing to a boil).
Marissa says
Just wanted to say thank you for taking the time to write this recipe because for single moms like myself on the go trying to figure what to make my 18 month old son for dinner or lunch and I searched and saw this and it was a lifesaver! So thank you.
Bridget says
The point of a 3 chicken recipe is: spinach chicken crepes, a recipe by Martha Stewart! It is wonderful and it requires @ 1&1/2 cups of shredded cooked chicken breasts! This is perfect with that recipe! Thanks!
Mia says
Hi
Thank you for sharing. How long would it take for 1 large chicken breast? Would it help to cut the chicken breast in half?
Whitney Carlson says
Hi Mia,
I would say for one chicken breast you would be closer to the 8-minute mark. However, I would try to have a meat thermometer on hand to check the internal temperature. You can also cut into it after it is finished cooking to make sure it is not still pink in the middle.
You do not need to cut it in half before cooking.
I hope this helps!
Ashley Ledford says
So helpful and my “go to” for “how to”! Another winner from He and She !
★★★★★
Kaitlyn says
This recipe is so helpful making chicken taste juicy and delicious when I am short on time!
★★★★★
SCOTT says
Thank you for sharing! This is the perfect way to cook chicken and definitely prevents my chicken breasts from drying out like they do when I bake them.
★★★★★
Clair Smyers says
I cooked one medium chicken breast today. I put Mrs. Dash and Garlic powder on it. I cooked it for an hour and 15 minutes. It taste fine but, it appears that I have over cooked it. Thanks for the information on cooking time and I will try that on the next one. My thermometer went clear up to 200 degrees F. I guess it was well done.
Whitney Carlson says
We’ve done that before too, Clair! With a cooking time of 1 hr and 15 min it does sound like you overcooked it. At least it was edible! 🙂
Nicole says
Since you add veggies and may not eat it all in one sitting if you save some for meal prep throughout the week…do you leave it in the broth when storing until it’s time to eat?
★★★★★