Boiled chicken is a kitchen classic that is delicious, nutritious, and easy to prepare. Simply slice the meat and serve it with rice and vegetables for a delicious lunch. Or shred it for a salad, chicken noodle soup, or sandwiches like chicken roll-ups or pulled chicken. My neighbor even prepares chicken to feed their dog. The options are literally limitless.
How long to boil chicken is basic, and you may begin with either fresh or frozen chicken. However, to avoid rubbery meat, follow a few basic guidelines. So, let’s get started!
How Long to Boil Chicken Thighs
Boneless, skinless chicken thighs can be cooked for 12-15 minutes. The cooking time for boneless chicken thighs is unaffected by whether the skin is still present or removed. It takes less than 15 minutes to cook boneless. chicken thighs!
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How long to boil chicken breast
You can boil chicken breasts (without rib bones) for around 12-15 minutes. Depending on the weight of the chicken breast, you may need to increase the cooking time to ensure it is fully done.
How long to boil chicken breast to shred
You can boil chicken breasts (without rib bones) for around 12-15 minutes. Depending on the weight of the chicken breast, you may need to increase the cooking time to ensure it is fully done.
Can You Boil Frozen Chicken?
Technically, sure, but thaw it before boiling. Here’s why. When you boil frozen chicken, the meat cooks unevenly. This can result in some parts being overcooked and dry, while others are undercooked. As a result, there is a risk of food poisoning because some portions may be undercooked and hence harbor foodborne infections. For these reasons, we do not advocate boiling frozen chicken.
If you forgot to defrost your chicken but need to start cooking right away, here’s what you can do: Start by putting the frozen chicken in a zip-top plastic bag. Submerge the bag in a big bowl of cold tap water. You want to place the chicken in a bag for two reasons:
- to keep the raw chicken from contaminating your sink or other kitchen items, and
- to keep the chicken from absorbing water. Change the water every 30 minutes or so until the chicken is completely thawed.
A few more things to consider: Chicken breasts defrost faster when frozen individually rather than in a big clump. When preparing chicken for freezing, wrap each breast in plastic wrap before placing it in a zip-top bag and freezing.
This is also useful since you can thaw the exact quantity of chicken breasts required for a certain recipe. Once defrosted, chicken (or other meat) should not be refrozen. Refreezing causes the meat’s cell structures to degrade, which can result in poor flavors and textures.
Tips and Tricks for Boiled Chicken
To shred the chicken, use a stand mixer fitted with the paddle attachment. Simply place the whole chicken breast in a bowl and beat it until it is shredded.
If you aren’t intending to eat the chicken straight away, wait to shred, slice, or chop it. Whole breasts can be stored in an airtight container in the refrigerator for up to five days. Shredded, sliced, or diced chicken can be refrigerated for up to three days in an airtight container.
For added taste, cook your chicken in chicken stock or bouillon dissolved in water. You can save the liquid to make soup or boil dried beans. Just strain it through a fine-mesh strainer before keeping.
Season to match the flavor profile of your finished dish. For enchiladas, add cumin seed, oregano, and sliced jalapeño to the cooking liquid. If you’re making a classic chicken salad, include a half celery stalk, a slice of onion, a few peppercorns, and a bay leaf.
Check the temperature of your chicken breasts many times near the conclusion of cooking time. Boneless, skinless chicken breasts can quickly become overdone. Use cooked chicken instead of rotisserie chicken in any recipe.
How to Boil Chicken Correctly in Two Easy Steps
Step 1: Boil the Chicken
To boil chicken, place two 8- to 9-ounce chicken breasts in a small saucepan or straight-sided skillet and fill with water. (You can use water, chicken stock, or a combination of both.) Season as desired with salt, whole peppercorns, bay leaves, thyme, or oregano sprigs. Next, cover the saucepan and heat the liquid until it boils. Once the liquid begins to boil, reduce the heat to a gentle simmer.
Cook partially covered until an instant-read thermometer placed into the thickest portion of each breast registers 160ºF. This will take between eight and ten minutes. (If you don’t have an instant-read thermometer, cut into the thickest section of the breast to see if it’s cooked.) Once the chicken is thoroughly cooked, transfer it to a chopping board, cover with foil, and let it rest for five minutes.
Note: Although the FDA recommends cooking chicken to 165ºF, removing it from the liquid at 160ºF allows it to continue cooking and reach 165ºF during the resting period.
Step 2: Shred, Slice, or Chop the Chicken
After the chicken has rested, shred it with two forks or a stand mixer (as seen below), slice it, or roughly chop it. Shredded chicken is terrific in chicken salad, soup, or quesadillas; sliced on a sandwich or panini; and diced in pastas, enchiladas, or chicken pot pies.