Classic Boiled Chicken
Ready in 30 min. Dinner recipe. Perfectly tender poached chicken for salads, soups, and sandwiches. Get step-by-step instructions, nutrition info, and tips
Instructions
Step 1
Prepare the aromatics: Quarter the onion, chop the carrot and celery into large chunks, and smash the garlic cloves with the side of a knife.
Step 2
Combine ingredients in pot: Place chicken breasts in a large pot or Dutch oven. Add water, ensuring chicken is submerged by about 1 inch. Add salt, peppercorns, garlic, bay leaves, onion, carrot, and celery.
Step 3
Bring to boil: Place pot over high heat and bring to a rolling boil. Once boiling, reduce heat to maintain a gentle simmer.
Step 4
Simmer chicken: Cook uncovered for 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer. Do not overcook.
Step 5
Rest and cool: Remove pot from heat. Using tongs, transfer chicken to a cutting board or plate. Let rest for 5-10 minutes to allow juices to redistribute.
Step 6
Shred or slice: Use two forks to shred the chicken, or slice against the grain into strips. Alternatively, chop into bite-sized pieces.
Step 7
Strain broth: Optional - strain the cooking liquid through a fine mesh sieve to create a flavorful chicken broth for soups or sauces.
Step 8
Serve: Use boiled chicken immediately in salads, sandwiches, tacos, or soups. Garnish with fresh parsley if desired.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
