How to boil chicken breasts until juicy and tender with just a handful of simple ingredients. A meal-prep protein, perfect for slicing and shredding into heaps of meals!
Place the chicken in a large, heavy-based saucepan and add the seasonings (if using).
Cover the chicken with enough cold water so it's fully submerged, then bring it to a boil over medium-high heat.
Use a spoon/skimmer to skim off the layer of scum that has formed at the top of the pot.
Once the water is boiling, immediately reduce it to a simmer. Then cover the pot with a lid and simmer the chicken for 8-15 minutes. The exact time will depend on the size/thickness of the chicken.Use a meat thermometer to check that the chicken breasts' internal temperature has reached 160-165ºF/71-74ºC.
Remove the chicken from the pot and allow it to rest for at least 10 minutes to allow the juices to settle/redistribute.Finally, carve or shred the chicken (by hand, fork, hand mixer, or stand mixer) to your liking, and enjoy!
Notes
Seasoning is optional: Depending on how you plan to use the meat, a bit of salt & black pepper may be all you need in the boiling liquid. However, the seasonings I’ve used are also great for getting rid of that boiled chicken smell.
Don’t overcrowd the pot: For most even cooking, it’s best to cook the chicken in a single layer in the saucepan.
Use a cold start: This cooks chicken gently for the most tender meat. Plunging chicken directly into boiling water produces tough meat and uneven cooking.
Get rid of the chicken scum: After bringing it to a boil, a layer of ‘scum’ will rise to the top of the pot. You can remove it with a slotted spoon. This is important if you want to use the cooking liquid afterward.
Allow the chicken to rest: During this time, the juices within the chicken settle and redistribute for perfectly juicy chicken breasts.
Check the blog post for more tips and storage information.