✔ Updated · simmer times by size, 165°F check, shredding and storage
This is how I boil chicken breast so it comes out tender and juicy, never rubbery, in about 30 minutes. It's my Sunday meal-prep move for salads, soups, tacos and casseroles all week.
At a glance
The one tip that matters: Boil it, then barely simmer it. A hard, rolling boil squeezes the juice right out of chicken breast, so I turn the heat down the second it bubbles and pull it at 165°F (74°C).
Why This Method Works
- Juicy, not rubbery, because the chicken heats up gently from cold, seasoned liquid.
- Actually tasty, thanks to broth, salt and a few aromatics that season the meat as it cooks.
- Meal-prep gold: one pot gives me sliceable or shreddable chicken plus a bonus broth for later.
How Long to Boil Chicken Breast
Times start once the liquid has come to a boil and been turned down to a gentle simmer. Size matters more than anything else, so I check the thickest piece with a thermometer a few minutes before the end of the range.
| Chicken | Simmer time | Done when |
|---|---|---|
| Chicken tenderloins | 8 to 10 minutes | 165°F (74°C) |
| Small boneless breast (4 to 6 oz) | 10 to 12 minutes | 165°F (74°C) |
| Medium boneless breast (6 to 8 oz) | 12 to 15 minutes | 165°F (74°C) |
| Large boneless breast (8 to 12 oz) | 15 to 20 minutes | 165°F (74°C) |
| Bone-in, skin-on breast | 25 to 35 minutes | 165°F (74°C) |
| Frozen boneless breast | 20 to 30 minutes | 165°F (74°C) |
| Diced breast (1-inch cubes) | 6 to 8 minutes | 165°F (74°C) |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Start in cold liquid. I put the chicken in before the water boils so it heats evenly, and the outside doesn't go tough while the middle catches up.
- Never let it roll. The moment the pot boils, I turn it down until only small, lazy bubbles break the surface. A rolling boil is the number one reason boiled chicken turns stringy.
- Even out the thickness. Giant breasts cook unevenly. I slice the really thick ones in half horizontally, cook similar sizes together and check the smallest first.
- Season the water like soup. Taste it: it should be pleasantly salty. Chicken cooked in plain, unsalted water tastes flat no matter what you do later.
- Trust the thermometer, not the color. Clear juices and white meat can fool you. 165°F (74°C) in the thickest part is the only sure sign it's safely cooked.
- Shred it warm. Warm chicken pulls apart in seconds. For a big batch, I toss it in the stand mixer with the paddle on low, and 20 seconds later it's done.
Boiled Chicken Breast
4
servings5
minutes25
minutes250
kcal30
minutesJuicy boiled (poached) chicken breasts: start them in cold, seasoned water or broth with a few aromatics, bring to a boil, then simmer gently for 12 to 20 minutes depending on size, until the thickest part reaches 165°F (74°C). Rest, then slice or shred.
Ingredients
- For the Chicken
4 boneless, skinless chicken breasts (about 2 lb / 900 g total)
8 cups cold water or low-sodium chicken broth, enough to cover by 1 inch
1 teaspoon salt (use 1/2 teaspoon with broth)
- Optional Aromatics
1/2 teaspoon black peppercorns
2 garlic cloves, smashed
1 bay leaf
1/2 onion, halved
1 celery stalk and 1 carrot, cut into chunks
3 fresh thyme or parsley sprigs
Directions
- Simmer
- Place the chicken breasts in a single layer in a large pot or deep skillet. Add the salt and any aromatics, then pour in cold water or broth to cover the chicken by about 1 inch.
- Bring to a boil over medium-high heat, uncovered. Skim off any foam that rises to the surface.
- As soon as it boils, reduce the heat to low so the liquid barely simmers, with small bubbles, not a rolling boil. Partly cover the pot.
- Simmer until cooked through: about 10 to 12 minutes for small breasts (4 to 6 oz), 12 to 15 minutes for medium (6 to 8 oz) and 15 to 20 minutes for large (8 to 12 oz). Bone-in breasts take 25 to 35 minutes. I set a timer for the low end of the range and start checking then.
- Check, Rest and Use
- Check the thickest part of the largest breast with an instant-read thermometer. It must read 165°F (74°C). If it doesn’t, simmer 2 to 3 minutes more and check again. Mine lives in the drawer right next to the stove for exactly this.
- Move the chicken to a cutting board and let it rest for 5 to 10 minutes so the juices settle.
- Slice, dice or shred the chicken with two forks while it’s still warm. Don’t pour that pot down the sink: strain it and keep it as a light broth for soups or rice.
- Refrigerate leftovers in airtight containers within 2 hours of cooking.
Recipe Video
Notes
- Boiling chicken in chicken broth is how you can add instant flavor.
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How to Shred Boiled Chicken
Let the chicken rest for 5 to 10 minutes, until it's cool enough to handle but still warm. Hold a breast steady with one fork and pull the meat apart along the grain with a second fork.
For a big batch, put the warm breasts in a stand mixer bowl with the paddle, or use a hand mixer, and run it on low for 20 to 30 seconds. It's my favorite kitchen shortcut, and it's oddly satisfying to watch.
Storing, Freezing and Reheating
- Fridge: cool and refrigerate within 2 hours of cooking, in airtight containers, for 3 to 4 days.
- Freezer: freeze sliced or shredded chicken flat in freezer bags, with a splash of the cooking liquid to keep it moist, for up to 3 months. Thaw overnight in the fridge.
- Reheat: warm it in a covered pan with a little broth, or in the microwave, until it reaches 165°F (74°C).
- The leftover broth: strain it, cool it quickly and refrigerate for up to 4 days or freeze for up to 3 months. Use it for soups, rice or gravy.
Ways to Use Boiled Chicken
Boiled chicken is a blank canvas, and my fridge is rarely without a container of it. Toss it into salads and wraps, stir it into soups like our Olive Garden chicken gnocchi soup, mix it into buffalo chicken dip, or fold it into tacos, enchiladas and casseroles. For more ideas, browse our chicken breast recipes, and see how to tell if chicken is done for other cooking methods.
Frequently Asked Questions
How long do you boil chicken breast?
Once the water boils and you drop it to a gentle simmer, small boneless breasts (4 to 6 oz) take 10 to 12 minutes, medium (6 to 8 oz) 12 to 15 minutes and large (8 to 12 oz) 15 to 20 minutes. Bone-in breasts take 25 to 35 minutes. I always confirm 165°F in the thickest part.
How do you know when boiled chicken is done?
Use an instant-read thermometer in the thickest part of the breast. It must read 165°F (74°C). The meat should be opaque white all the way through too, but color and clear juices alone aren't reliable, so I always check the temperature.
Do you put chicken in before or after the water boils?
Before. I start the chicken in cold water or broth and bring everything to a boil together, then lower the heat to a gentle simmer. It cooks more evenly that way, and the outside doesn't get tough before the middle is done.
Can you boil frozen chicken breast?
Yes. Rinse off any ice, put the frozen breasts in the pot, cover with cold liquid and cook as usual. Expect about 50% more time, roughly 20 to 30 minutes for boneless breasts, and check that the thickest part reaches 165°F (74°C).
How long does boiled chicken last?
Refrigerate boiled chicken within 2 hours in airtight containers and eat it within 3 to 4 days. Freeze it for up to 3 months, with a splash of the cooking liquid to keep it moist. Thaw in the fridge and reheat to 165°F, or use it cold in salads within the fridge time.
not sure about boiling chicken
I use an instant pot to cook my chicken…
i love chicken in every way you can cook it
So versatile and yes it’s great for freezing. That way I have plenty handy fior quick meals and salads.
We make chicken a lot I will try it .