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How Long to Boil Chicken Breast: Stovetop, Multicooker, Steamer
Instructions
Remove the skin from the breast: most of the fat sits under it, so the meat will be leaner and the broth lighter. Do not rinse raw chicken: splashes spread bacteria around the sink and worktop.
Put the breast in the pot. In this recipe the meat starts in cold water: it heats up gradually, and the foam is easy to skim as the water comes to the boil, which keeps the broth clear.
Add enough water to cover the meat by about an inch (2-3 cm), cover with a lid and bring to the boil over high heat.
As soon as the water boils, turn the heat down to the lowest setting: the surface should barely move, with no rolling boil. Skim off the foam with a slotted spoon.
Add the bay leaf, black peppercorns and allspice and simmer over low heat for 10-15 minutes.
Add the salt and simmer for another 10-15 minutes. In total, a boneless breast takes 20-30 minutes after the boil and a bone-in breast 35-45 minutes. You can also salt at the start: salt in the water does not dry the meat; a rolling boil and overcooking do.
Check for doneness: the thickest part of the breast should reach 74 °C (165 °F) on a kitchen thermometer. Without a thermometer, cut into the thickest piece: the meat should be white and opaque to the centre. Judging by the colour of the juices is unreliable; a thermometer is more accurate.
Take the pot off the heat and leave the breast in the broth for 10 minutes to become juicier. Then lift the meat onto a plate. Strain the broth: it is good for soup and can be frozen in portions.
Tips
- 1
Avoid a rolling boil: it dries the breast out. Simmer on the lowest heat, so the surface barely moves.
- 2
After cooking, leave the breast in the broth for 10 minutes: it finishes gently in the heat and becomes more tender.
- 3
With 3-4 breasts in the pot, the water takes longer to come back to the boil: add 5-7 minutes and check the largest one with a thermometer.
- 4
For salads, cook the breast whole and slice it once cool: it stays juicier than breast cooked in pieces.
What to do with the broth?
- It is good for light chicken soups.
- It can be used as a base for porridges, gravies and sauces.
- It keeps in the fridge for 3-4 days and in the freezer for 2-3 months.
How long to boil chicken breast: chart
Times are for chilled chicken breast, counted from when the water boils, with low heat after the boil. Doneness is the same for every method: 74 °C (165 °F) in the thickest part.
| What you cook | Time |
|---|---|
| Whole boneless breast 200-300 g | 20-30 min after the boil |
| Bone-in breast 300-500 g | 35-45 min after the boil |
| Cubes 2-3 cm for soup and salad | 10-15 min |
| Frozen not thawed | about 1.5 times longer |
| In a multicooker "Boil" or "Soup" mode | boneless 20-30 min after the boil |
| Steamed pieces 1.5-2 cm | 15-20 min |
| In a microwave in boiling water, covered | 10-15 min |
Whole chicken, thighs, drumsticks and wings take longer: times for every cut are in how long to boil chicken, and more on boneless fillets in how to boil chicken fillet.
How to boil chicken breast in a multicooker
- Put the breast, whole or in pieces, into the bowl and add enough water to cover the meat by 1-2 cm. Add salt, a bay leaf and peppercorns.
- Select the "Boil", "Soup" or "Stew" mode. When the water boils, open the lid and skim off the foam.
- After the boil, cook a whole boneless breast for 20-30 minutes, pieces for 10-15 minutes and bone-in breast for 35-45 minutes. Including the time to heat the water, that is about 35-45 minutes for a boneless breast.
- Multicookers heat differently, so the first time check the thickest part with a thermometer: it should reach 74 °C (165 °F).
How to steam chicken breast
- Cut the breast into pieces 1.5-2 cm thick and season with salt and pepper.
- Lay them in a single layer on a steamer rack or in a sieve over boiling water and cover.
- Steam pieces for 15-20 minutes and a whole boneless breast for 25-30 minutes, until the centre reaches 74 °C (165 °F). Let the meat rest under the lid for 5 minutes.
Steamed breast does not lose flavour into the water, so it comes out juicier and tastier than breast boiled in pieces.
How to cook chicken breast in a microwave
- Put the breast in a deep microwave-safe dish, pour over boiling water to cover and add salt and spices.
- Cover with a vented lid and cook on full power: 10-12 minutes at 1000 W, about 15 minutes at 750 W.
- Microwaves heat unevenly: check the thickest part with a thermometer and, if it is below 74 °C (165 °F), add 2-3 minutes. Let it stand covered for 5 minutes.
Video
FAQ
How long do you boil chicken breast? +
A boneless breast takes 20-30 minutes after the water boils, a bone-in breast 35-45 minutes and 2-3 cm cubes 10-15 minutes. Frozen breast cooked without thawing takes about 1.5 times longer. Check with a thermometer: 74 °C (165 °F) in the thickest part.
Should the skin be removed before boiling? +
It is better to remove it if you want a light broth and leaner meat: the skin adds cloudiness, fat and calories. For a richer broth you can leave the skin on and remove it from the cooked meat.
When should the breast be salted? +
Any time: salt in the water does not make the breast dry; a rolling boil and overcooking do. It is convenient to salt after the boil, once the foam is skimmed, at about 1 teaspoon per 1.5-2 litres of water. For a salad with a salty dressing, use less.
Is boiled breast good for salads? +
Yes: cooled breast slices easily and soaks up dressing well. Let it cool completely in the broth or on a plate, otherwise the meat will crumble. Cut it into large cubes for Caesar salad and small ones for Olivier salad.
How can you tell the breast is cooked? +
The most reliable way is a kitchen thermometer: the thickest part should reach 74 °C (165 °F). Without one, cut into the thickest piece: the meat should be white and opaque to the centre and the fibres should separate easily. Clear juices alone do not guarantee doneness.
Does the breast need thawing before boiling? +
Not necessarily: frozen breast can go straight into the pot, it just takes about 1.5 times longer. If you have time, thaw it in the fridge: 500 g thaws overnight. It is faster in a sealed bag in cold water changed every 30 minutes. Do not thaw chicken at room temperature: the outside warms up while the inside is still frozen, and bacteria have time to multiply.
How long does boiled chicken breast keep? +
In the fridge for 3-4 days in a closed container, if you refrigerate it within 2 hours of cooking. In the freezer for up to 4 months, best in portions. Thaw cooked breast in the fridge.
What is the difference between fillet and breast, and how long do you boil a fillet? +
A fillet is breast without skin and bone, so it cooks faster: 20-30 minutes after the boil when whole. For more on fillets, including for salads and children, see how to boil chicken fillet.
How do you choose fresh chicken breast? +
Fresh breast is pale pink and firm: a dent from your finger springs back quickly. It smells neutral and has no slime or grey or yellow patches. Avoid chicken with a sticky surface or sour smell and check the use-by date on the pack.
Can chicken broth be frozen? +
Yes, in portions in containers or bags, for up to 2-3 months. Cool the broth as quickly as possible before freezing, thaw it in the fridge and bring it to the boil before using.
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