To boil chicken breast properly and keep it tender and juicy, place the chicken breasts in a large pot and cover them with water or broth. Start with cold liquid, bring it to a gentle boil, then immediately reduce the heat to a simmer. Cook covered for about 10-15 minutes until the internal temperature reaches 165°F (74°C). Let the chicken rest for 10 minutes before shredding or slicing. Here is a step-by-step guide:
- Place boneless, skinless chicken breasts in a pot and cover them with water or low-sodium chicken broth.
- Season the liquid generously with salt and pepper. You can add aromatics like onion, celery, carrot, garlic, or herbs for extra flavor.
- Start with cold liquid and heat the pot over medium-high until it just begins to boil.
- Immediately reduce heat to low or medium-low to maintain a simmer (not a rolling boil).
- Cover the pot and simmer until the chicken is cooked through, about 10 minutes for average-sized breasts.
- Check the internal temperature with a meat thermometer—chicken is done at 165°F (74°C).
- Remove the chicken from the pot and let it rest for 10 minutes before cutting or shredding.
Keep in mind that boiling is often technically poaching, involving gentle simmering rather than a vigorous boil to avoid tough, rubbery texture. The cooking time depends on the size of the breasts but is generally 10-15 minutes. Flavoring the liquid and seasoning well helps make the chicken juicy and tasty.
