How long should I boil a chicken breast?

Technically, it depends on the size, but for a standard 6–8 oz. breast, 12–15 minutes typically does the trick. If you have jumbo 10–12 oz. pieces, aim for closer to 18–20 minutes. Remember to keep a gentle simmer rather than a rolling boil. This simple detail helps ensure you get tender, not chewy, results.

How long do I boil chicken breasts to shred?

If your end game is to shred, boiling for about 15–18 minutes is usually sufficient for average-sized breasts. You can cook them a tiny bit longer than you normally would if you want them to shred effortlessly. However, keep an eye on them, because nobody wants dried-out protein. Once they reach 165°F internally, they’re ready to shred.

Can you overcook chicken by boiling?

Absolutely, you can, so watch that timing! While boiling might sound like a foolproof method, overcooking leads to rubbery or dry textures. The standard times—10–12 minutes for smaller pieces and up to 20 minutes for larger ones—are a good guide. Stick to those, or double-check with a meat thermometer to sidestep any potential dryness.

How do I know if my boiled chicken is done?

You can slice into the thickest part and check for pinkness. Alternatively, use a reliable meat thermometer. When it reads 165°F (74°C), you’re all set. Actually, you can’t go wrong with a thermometer—less guessing, more tasting.

How Long To Boil Chicken Breast: 5 Easy Timing Rules You Need To Know

Description

This Juicy Boiled Chicken Bowl proves that boiled chicken doesn’t have to be boring. With just a few simple ingredients and aromatic touches, you’ll get perfectly tender and flavorful chicken every time—ideal for salads, bowls, or easy meal prep.

Ingredients

1–2 pounds chicken breasts (boneless, skinless, fresh or thawed)
Water or chicken broth (enough to cover the chicken completely)
Salt and pepper (to taste)
Aromatics (optional: onion slices, garlic cloves, bay leaves)
Dried herbs (thyme, oregano, or rosemary, as desired)

Instructions

Prep Your Chicken: Rinse chicken under cold water and pat dry with paper towels. If frozen, thaw beforehand.
Season Generously: Sprinkle chicken with salt, pepper, and your chosen aromatics or herbs.
Place in a Pot: Arrange in a single layer in a large pot. Add enough water or broth to cover completely.
Add Aromatics: Optional, but highly recommended—add sliced onion, garlic cloves, or a bay leaf for depth of flavor.
Bring to a Gentle Boil: Heat over medium-high until small bubbles form. Reduce to a gentle simmer.
Simmer ‘til Cooked: Boil for 12–15 minutes for 6–8 oz. breasts; 18–20 minutes for thicker pieces. Check internal temp (165°F) or cut open to ensure no pink remains.
Rest and Serve: Remove chicken and let rest for 5 minutes before slicing, shredding, or dicing.
Assemble Bowl: Toss salad ingredients in a bowl with dressing. Top with chicken slices and garnish with herbs, flaky salt, or a drizzle of sauce if desired.

Notes

Use broth for richer flavor.
Make extra for easy meal prep—this chicken stores well in the fridge for up to 4 days.
For extra juiciness, don’t skip the resting step after cooking.

Prep Time: PT10M
Cook Time: CT15M
Category: Dinner
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 220 kcal
Sugar: 0 g
Sodium: 180 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 3.5 g
Trans Fat: 1 g
Carbohydrates: 0 g
Fiber: 0 g
Protein: 40 g
Cholesterol: 110 mg

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