How to Boil Chicken

Boiling is hands-down the easiest way you can cook chicken breasts for quick meals.

By
Emma Christensen
Emma Christensen headshot
Emma Christensen
Emma Christensen is the General Manager for Simply Recipes, the author of three books on home brewing and a graduate from The Cambridge School for Culinary Arts. 
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Updated September 04, 2023
Emma Christensen headshot
Overhead view of sliced and shredded cooked chicken on a cutting board with a bell pepper and a head of lettuce in the periphery

Simply Recipes / Emma Christensen

I have a lot of recipes in my regular rotation that use just a small amount of shredded or sliced cooked chicken, like my go-to lunch salad, these BBQ burrito bowls, and any number of quick weeknight soups.

If I have some leftover chicken in the fridge, I use that for these easy meals. Otherwise, I use this poaching method to quickly cook a few chicken breasts when I need them!

Two chicken breasts submerged in water in a pot with lemon slices on top

Simply Recipes / Emma Christensen

Moist and Tender Cooked Chicken

When you want silky, tender chicken without a lot of fuss or fanfare, this chicken recipe is the way to go. The chicken cooks gently, retaining much more moisture than with other cooking methods. Adding herbs and other seasonings to the poaching liquid also helps season the chicken as it cooks—and you're left with a tasty broth at the end!

How I Boil Chicken

My method is very simple and straightforward: Just cover the chicken with about an inch of water and bring it to a boil. Lower the heat until the water is simmering, cover the pot, and let the chicken cook. That's it!

Boiled Chicken Vs. Poached Chicken

In this case, "boiled" is a little bit of a misnomer. You're not boiling the chicken for the whole time (this would result in tough, dry chicken!). You're only boiling it initially to bring the liquid up to temp, but then you finish it in the simmering liquid.

Technically, this method is called "poaching," which just means simmering ingredients in a small amount of liquid.

This is all to say that for this recipe, there is no real difference between boiled chicken or poached chicken.

A cooked boneless skinless chicken breast on a cutting board, partially sliced with a bell pepper in the background

Simply Recipes / Emma Christensen

How Long To Boil Chicken

  • 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.

Check frequently toward the end of cooking either by checking the internal temperature with a thermometer (the chicken should be 165°F) or by slicing into the chicken to make sure it's cooked through, and continue to cook until its done.

Cooked chicken cut into slices and placed in two plastic containers

Simply Recipes / Emma Christensen

Can You Boil Chicken Thighs, Too?

I use this method most frequently for cooking chicken breasts, but you can also use it for cooking chicken thighs if you prefer.

  • Boneless chicken thighs will take about 10 minutes to cook.
  • Bone-in chicken thighs will take about 15 minutes to cook.

Cook as many breasts (or thighs) at once as you like. They cook best when in a single layer, so use a pan big enough to hold everything.

Add Flavor to Your Boiled Chicken

For seasoning the poaching liquid during cooking, I most frequently use peppercorns, bay leaves, lemon slices, and garlic. You could also think about using sliced ginger, sliced scallions, fresh rosemary or thyme, or orange slices.

Overhead of a cooked chicken breast that is beginning to be sliced

Simply Recipes / Emma Christensen

How to Store and Freeze Boiled Chicken

Use the chicken meat right away, or let it cool and refrigerate for up to five days. You can also freeze the cooked chicken for up to three months. I recommend shredding or slicing the chicken before to freezing.

And don't throw away the cooking liquid! This method will make a lightly-flavored chicken broth, which you can use in place of chicken broth for other recipes or as the cooking liquid for rice and other grains. You can also sip it all on its own!

Converting to Cups

  • One 12-ounce chicken breast will weigh about 8 ounces after poaching.
  • This amount of meat will give you about 2 cups of shredded chicken when lightly packed into the measuring cup. (Or about 2 1/3 cups if loosely packed.)
  • In other words: 1 average chicken breast = 8 ounces cooked = 2 cups shredded.

Ways to Use Your Boiled Chicken

How to Boil Chicken

Cook Time 15 mins
Total Time 15 mins
Servings 3 (4-ounce) servings per breast
Yield 1 to 4 chicken breasts

One 12-ounce (raw) chicken breast will give you roughly 2 cups shredded chicken.

Ingredients

  • 1 to 4 boneless, skinless chicken breasts (roughly 12 ounces each)

  • 1 teaspoon salt

  • Optional seasonings: smashed garlic, bay leaf, peppercorns, sliced ginger, sliced lemons or oranges, sliced onions or celery, fresh rosemary, fresh thyme

Method

  1. Place the chicken in a single layer in the bottom of a pan:

    It's ok if the pieces overlap a little.

    Two boneless, skinless chicken breasts in a saucepan

    Simply Recipes / Emma Christensen
  2. Cover with an inch of water:

    Add the salt and any seasonings you'd like to use.

    A hand pouring water into a pot with two chicken breasts inside

    Simply Recipes / Emma Christensen
    A saucepan with water, chicken breasts, lemon slices, peppercorns, and bay leaves before it comes to a boil

    Simply Recipes / Emma Christensen
  3. Bring to a boil over medium-high heat:

    As the water comes to a boil, foam will start to collect on the surface. If you're planning to use the cooking liquid for something else, you can skim the foam off the surface. Otherwise, it's fine to just leave it.

    A hand holding a spoon and stirring a saucepan with poaching liquid and lemon slices

    Simply Recipes / Emma Christensen
  4. Cover and simmer for 8 to 15 minutes:

    Once boiling, reduce the heat to low and cover the pan. Cook for 8 minutes, then begin checking the chicken to see if it's done. 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. Continue cooking and checking the chicken every minute or so until the chicken is cooked.

    A hand placing a lid on a saucepan

    Simply Recipes / Emma Christensen
    A hand setting a timer on a phone to 8 minutes

    Simply Recipes / Emma Christensen
    An instant-read thermometer inserted in a poached chicken breast reading 165 degrees Fahrenheit

    Simply Recipes / Emma Christensen
  5. Cool briefly, then shred or slice:

    Remove the chicken from the broth and place on a plate or cutting board. When cool enough to handle, shred or slice the chicken, as needed. Use immediately, or cool completely and refrigerate for up to 5 days. Shredded or sliced chicken can also be frozen for up to 3 months.

    Tongs pulling a cooked chicken breast out of a saucepan of broth

    Simply Recipes / Emma Christensen
    Sliced and shredded cooked chicken breast on a cutting board

    Simply Recipes / Emma Christensen
Nutrition Facts (per serving)
189 Calories
4g Fat
0g Carbs
35g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 189
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 6%
Cholesterol 96mg 32%
Sodium 789mg 34%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 35g
Vitamin C 0mg 2%
Calcium 19mg 1%
Iron 1mg 7%
Potassium 294mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.