How Long to Boil Chicken Breast

Chicken breast turns tough and stringy shockingly fast in boiling water. The fix is not a magic timing number so much as keeping the water at a bare simmer rather than a rolling boil, and timing here also depends heavily on the size of the breast, not just the clock.

Steps

1Place boneless, skinless chicken breasts in a single layer in a pot and cover with cold water or broth by about an inch.
2Add aromatics if desired, a bay leaf, a few peppercorns, a smashed garlic clove.
3Bring to a boil, then immediately reduce to a gentle simmer, a hard boil toughens the meat.
4Simmer for 12-15 minutes for average-size breasts (about 6-8 oz each), or until the internal temperature reaches 165°F (74°C).USDA safe minimum for poultry: 165°F (74°C)
5Remove from the liquid and let rest for 5 minutes before slicing or shredding.

Common mistakes

Boiling hard instead of simmering gently: a rolling boil makes chicken breast noticeably tougher and stringier.
Not checking temperature: cook times vary with breast size and starting temperature, so a thermometer is more reliable than the clock alone.
Cutting into it immediately: resting for a few minutes keeps the juices in the meat instead of spilling out onto the cutting board.

Equipment

Large pot
Instant-read thermometer
Tongs

FAQ

Why does my boiled chicken turn out rubbery?

Almost always from boiling too hard or too long. Keep the liquid at a gentle simmer, not a rolling boil, and pull the chicken as soon as it hits 165°F (74°C) rather than cooking it further "to be safe."

Can I use the cooking liquid afterward?

Yes, if you added aromatics, the poaching liquid becomes a light, usable chicken broth. Strain out the solids and use it as a base for soup or to cook rice.

Need exact temperatures or timing? Check our Time & Temperature Guide →