How to Boil Chicken

I have many recipes on my regular rotation that only use a small amount of shredded or sliced ​​cooked chicken, like my to-go salad, these BBQ burrito bowls, and any number of quick weeknight soups.

If I have some chicken in the fridge, I use it for these easy meals. Otherwise, I use this poacher method to quickly cook up some chicken breasts when I need them!

Moist and tender cooked chicken

If you want silky, tender chicken without the fuss or fanfare, this chicken recipe is for you. The chicken cooks gently and retains much more moisture than other cooking methods. Adding herbs and other spices to the poaching liquid will also help flavor the chicken as it cooks – leaving you with a delicious broth at the end!

How to cook chicken

My method is very simple and straightforward: just cover the chicken with about an inch of water and bring to a boil. Reduce the heat until the water is simmering, cover the pot and let the chicken cook. That’s it!

Boiled Chicken vs Poached Chicken: What’s the Difference?

In this case, “cooked” is a bit of a misnomer. You don’t cook the chicken all the time (this would result in tough, dry chicken!). You only boil it initially to bring the liquid up to temperature, but then you finish it in the simmering liquid.

Technically, this method is called “poaching,” which simply means boiling ingredients in a small amount of liquid.

How long to cook chicken

• Thinner chicken breast chops are ready in about 8 minutes.
• Larger chicken breasts may take up to 15 minutes.
• Large bone-in chicken breasts take about 20 minutes.

Check often toward the end of cooking, either by checking the internal temperature with a thermometer (the chicken should be 165°F) or by slicing to make sure it’s cooked through and continuing to cook until done .

Can this method be used on chicken thighs?

I use this method most often for cooking chicken breasts, but you can also use it to cook chicken thighs if you prefer.

• Boneless chicken thighs take about 10 minutes to cook.
• Bone-in chicken thighs take about 15 minutes to cook.

Cook as many breasts (or thighs) as you like at once. They cook best when laid in a single layer, so use a pan big enough to hold everything.

No more boring chicken! Ways to flavor your cooked chicken

The most common ways I use peppercorns, bay leaves, lemon wedges, and garlic to flavor the poaching liquid when cooking. You can also consider using sliced ​​ginger, sliced ​​spring onions, fresh rosemary or thyme, or sliced ​​orange.

How to store and freeze cooked chicken

Use the chicken immediately, or allow to cool and refrigerate for up to five days. You can also freeze the cooked chicken for up to three months. I recommend shredding or slicing the chicken before freezing.

And don’t throw away the cooking liquid! This method produces a lightly flavored chicken broth that you can use in place of chicken stock for other recipes or as a cooking liquid for rice and other grains. You can also drink it alone!

Notes on recipe conversion

• A 12-ounce chicken breast weighs about 8 ounces after poaching.
• This amount of meat makes about 2 cups of shredded chicken when lightly packed into the measuring cup. (Or about 2 1/3 cups if packed loose.)
• In other words, 1 average chicken breast = 8 ounces cooked = 2 cups shredded.

Ways to use your cooked chicken

• Chicken Frozen Burritos
• Chicken Panzanella Salad
• Easy stir fry chicken enchiladas
• Chicken stroganoff
• Classic chicken salad