How Long to Boil Chicken Breast?
How Long to Boil Chicken Breasts (Perfect Every Time)
If you’ve ever stood over a pot wondering, “How long am I supposed to boil this chicken?” — you’re definitely not alone. Boiled chicken might not sound fancy, but it’s one of the simplest, healthiest, and most versatile ways to cook chicken. Whether you’re meal-prepping, making chicken salad, or need a quick protein for dinner, boiling chicken breasts can save the day.
In this guide, I’ll walk you through exactly how long to boil chicken breasts (fresh or frozen), how to tell when they’re done, and a few tips for getting them tender and flavorful—not rubbery or dry.
The Short Answer
Boil chicken breasts for 12 to 15 minutes, depending on their size and whether they’re boneless or bone-in.
That’s it in a nutshell. But let’s get into the details because not all chicken breasts are the same.
How Long to Boil Chicken Breasts (Chart)
Here’s a simple reference chart for boiling times:
| Type of Chicken Breast | Boiling Time (After Water Reaches Boil) | Internal Temperature | Notes |
|---|---|---|---|
| Boneless, skinless (medium, 6–8 oz) | 12–15 minutes | 165°F (74°C) | Most common for meal prep |
| Bone-in, skin-on | 20–25 minutes | 165°F (74°C) | Juicier, more flavor |
| Frozen boneless breasts | 18–22 minutes | 165°F (74°C) | Add 5–7 minutes extra |
| Thin-sliced or cutlets | 8–10 minutes | 165°F (74°C) | Great for salads or tacos |
| Shredded chicken pieces | 10–12 minutes | 165°F (74°C) | Easier to shred while warm |
Remember, these times start after the water has come to a full boil.
Step-by-Step: How to Boil Chicken Breasts
If you’ve never boiled chicken before (or if you’ve had dry, flavorless results), don’t worry—it’s incredibly easy once you know a few tricks.
Step 1: Choose Your Chicken
Boneless, skinless chicken breasts are the go-to for most recipes. They cook quickly and are easy to shred or cube for salads, pasta, or casseroles.
Step 2: Add Flavor to the Pot (optional)
Here’s the secret to tasty boiled chicken—don’t just boil it in plain water.
Add a few simple ingredients to create a light broth that flavors the meat as it cooks.
Try adding:
- 1 teaspoon of salt
- A few peppercorns
- 1 or 2 cloves of garlic
- A bay leaf
- Half an onion
- Fresh herbs (parsley, thyme, rosemary)
This step makes a big difference in flavor, especially if you plan to use the cooking liquid later for soups or sauces.
Step 3: Add Water and Bring to a Boil
Place your chicken breasts in a large pot and add enough cold water (or broth) to cover them by about an inch. Turn the heat to medium-high and bring it to a boil.
Step 4: Simmer Gently
Once the water starts boiling, reduce the heat to low and let it simmer. Boiling too hard can toughen the meat, so a gentle simmer is best.
Cover the pot with a lid and cook according to the times in the chart above.
Step 5: Check for Doneness
The safest and easiest way to check if chicken is done is by using a meat thermometer. The internal temperature should reach 165°F (74°C) in the thickest part.
If you don’t have a thermometer, slice one breast in the center—if it’s completely white with no pink, it’s done.
Step 6: Rest and Shred (if needed)
Once cooked, let the chicken rest for 5–10 minutes before slicing or shredding. This helps keep the juices inside, making it more tender and flavorful.
Tips for Juicy, Tender Boiled Chicken
- Don’t overcook it. Even an extra 5 minutes can dry it out. Use a timer if you’re multitasking.
- Use broth instead of water. It infuses more flavor right into the chicken.
- Add aromatics. Onion, herbs, and garlic go a long way toward making your chicken taste like it came from a restaurant kitchen.
- Shred while warm. If you’re planning to shred it, do it right after resting—it’s much easier when the chicken is still warm.
What to Do With Boiled Chicken
Boiled chicken is the ultimate multitasker. You can use it in:
- Chicken salads
- Tacos and burritos
- Pasta dishes (like chicken Alfredo)
- Soups or stews
- Stir-fries
- Sandwiches and wraps
- Casseroles and pot pies
You can also save the leftover cooking liquid (broth) as a light chicken stock—just strain and refrigerate it for up to a week or freeze it for later.
FAQs:
Q: How do I keep boiled chicken from being rubbery?
A: Rubberiness usually means it was cooked too long or boiled too hard. Keep the heat at a gentle simmer and remove the chicken as soon as it hits 165°F.
Q: Can I boil frozen chicken breasts without thawing?
A: Yes, you can! Just add about 5–7 extra minutes to the cooking time. Make sure the internal temperature still reaches 165°F before serving.
Q: Should I cover the pot when boiling chicken?
A: Yes, partially covering helps trap steam and keeps the chicken moist while cooking evenly.
Q: Can I use the water from boiling chicken?
A: Definitely! The cooking liquid turns into a light broth that’s great for soups, sauces, or cooking rice. Just strain it and store it in the fridge or freezer.
Q: How can I tell if my chicken is done without a thermometer?
A: Slice into the thickest part—if the meat is all white with no pink and the juices run clear, it’s ready. However, a thermometer is the most accurate method.
Q: How long will boiled chicken last in the fridge?
A: Store cooked chicken in an airtight container for up to 4 days in the refrigerator, or freeze it for up to 3 months.
