Boil boneless chicken breasts for 12 to 15 minutes at a gentle simmer, and bone-in breasts for 25 to 35 minutes, until the thickest part reads 165°F (74°C).
Boneless
12–15 min
Bone-in
25–35 min
Frozen boneless
20–25 min
Done at
165°F
How Long to Boil Chicken Breast and Other Cuts
A fresh boneless, skinless chicken breast of 6 to 8 ounces takes 12 to 15 minutes once the water returns to a simmer. Bone-in breasts take about twice as long, and frozen chicken takes roughly 50 percent longer than fresh, in line with USDA guidance on cooking poultry from frozen. Use the table below as a starting point, then confirm doneness with a thermometer.
| Chicken cut | Simmer time | Notes |
|---|---|---|
| Boneless breast (6–8 oz) | 12–15 min | Large breasts over 10 oz may need 18–20 min |
| Bone-in breast (10–12 oz) | 25–35 min | Check near, not touching, the bone |
| Frozen boneless breast | 20–25 min | About 50% longer than fresh |
| Frozen bone-in breast | 40–50 min | Separate pieces before cooking |
| Cubed breast or tenders | 8–10 min | Cut into even 1-inch pieces |
| Whole chicken (3–4 lb) | 60–90 min | Check the thigh and the breast |
Times start from when the water comes back to a simmer after the chicken goes in, not from when you first drop it into the pot. USDA’s own chicken chart lists 25 to 30 minutes of simmering for a 4-ounce boneless breast half, which reflects a more conservative, longer-cooking approach; at a steady gentle simmer, most modern boneless breasts reach 165°F well before that, so start checking at 12 minutes.
How Long to Boil a Whole Chicken
A whole 3 to 4 pound chicken needs about 60 to 90 minutes at a gentle simmer, and USDA lists 60 to 75 minutes for a broiler-fryer of that size. Submerge the bird completely, keep the water barely bubbling, and check the temperature in both the thickest part of the breast and the inner thigh. Boiling a whole bird gives you cooked meat and a large batch of broth at the same time.
Simmer vs. Hard Boil: Which Is Better for Chicken
A gentle simmer, with small bubbles breaking the surface every second or two and water at roughly 180 to 200°F (82 to 93°C), is the best way to boil chicken breast. A hard, rolling boil at 212°F (100°C) cooks the outside much faster than the center, which squeezes moisture out of the outer layers and leaves the meat tough and stringy by the time the middle is safe.
The usual method is to bring the water to a boil, add the chicken, and then turn the heat down immediately so the pot holds at a simmer. Some cooks go further and poach the chicken: they bring the water to about 170 to 175°F, cover the pot, take it off the heat, and let the residual heat cook the breasts over 15 to 20 minutes. That approach is the gentlest of all and gives very tender, moist chicken, though it takes a little longer.
Tip
Skim off the gray foam that rises to the surface during the first few minutes. It is harmless protein, but removing it gives you clearer broth.
How to Boil Chicken Breast Step by Step
This simmering method works for boneless or bone-in breasts and needs nothing more than a pot, water and a thermometer. Adjust the time using the table above.
- Place the chicken in a pot. Use a pot wide enough to hold the breasts in a single layer without stacking.
- Cover with liquid. Add cold water or broth to cover the chicken by about 1 inch.
- Season the water. Add about 1 teaspoon of salt per quart of water, plus aromatics such as a bay leaf, peppercorns, garlic, onion or celery if you like.
- Bring to a boil, then reduce. Heat over medium-high until the water just boils, then turn the heat down to a gentle simmer.
- Simmer until cooked. Cook boneless breasts for 12 to 15 minutes and bone-in breasts for 25 to 35 minutes, with the lid partly on.
- Check the temperature. Insert an instant-read thermometer into the thickest part of the largest breast. It should read 165°F.
- Rest, then slice or shred. Move the chicken to a board and let it rest for 5 minutes before cutting.
Starting the chicken in cold water and heating it together is the most common approach because it cooks the meat more evenly. Dropping breasts into already boiling water also works, but the outer layer firms up faster and the total time can be a few minutes shorter.
How Long to Boil Chicken Breast to Shred
For shredded chicken, simmer boneless breasts for 15 to 20 minutes, a few minutes beyond the point where they first reach 165°F (74°C). The slightly longer cook loosens the muscle fibers so the meat pulls apart easily, without turning dry the way it would after a long hard boil. Bone-in breasts for shredding need about 30 to 40 minutes.
Boneless, to shred
15–20 min
Bone-in, to shred
30–40 min
Frozen boneless, to shred
25–30 min
Shred the chicken while it is still warm, since it separates much more easily than cold chicken. Two forks pulling in opposite directions work well for a few breasts. For larger batches, a stand mixer or hand mixer on low speed shreds warm boneless breasts in under a minute. Toss the shredded meat with a few spoonfuls of the cooking liquid to keep it moist.
How Long to Boil Frozen Chicken Breast
Frozen boneless chicken breasts take about 20 to 25 minutes to boil, and frozen bone-in breasts take about 40 to 50 minutes. USDA confirms that you can cook frozen chicken on the stovetop without thawing it first, and that it will take about 50 percent longer than thawed chicken.
Run the frozen breasts under cool water just long enough to separate any that are stuck together, so each piece is surrounded by water. Pieces frozen in a solid block cook unevenly, with the outside overcooked by the time the center is done. Expect more foam from frozen chicken, and always confirm the center has reached 165°F, since frozen breasts can look done outside while the middle is still cold.
How to Tell When Boiled Chicken Is Done
Boiled chicken breast is done when an instant-read thermometer in the thickest part reads 165°F (74°C). Color and texture can be misleading in boiled chicken, because the pale surface looks cooked long before the center is, so a thermometer is the only reliable check.
Food Safety
USDA recommends cooking all chicken to a safe minimum internal temperature of 165°F (74°C), measured with a food thermometer in the thickest part of the meat. For a whole chicken, check the thickest part of the breast and the innermost part of the thigh and wing.
If you do not have a thermometer, cut into the thickest breast as a last resort. The meat should be opaque all the way through with no glossy, translucent areas, and the juices should run clear. That visual check is a rough guide only and does not replace measuring the temperature.
How to Use the Broth from Boiled Chicken
The liquid left in the pot is a light chicken broth, and it is worth keeping. A pot of breasts simmered with salt, onion, celery and herbs produces a mild, savory stock that works well for cooking rice, thinning soups, making gravy or moistening shredded chicken. Bone-in breasts and whole chickens give a richer broth because the bones and skin add gelatin and flavor.
Strain the broth through a fine-mesh sieve, then cool it quickly by dividing it into shallow containers or setting the pot in an ice-water bath. USDA advises refrigerating leftovers within 2 hours of cooking. Any fat will rise and solidify on top in the refrigerator, where it is easy to lift off.
How Long Boiled Chicken Lasts in the Fridge
Boiled chicken, sliced or shredded, keeps for 3 to 4 days in the refrigerator at 40°F (4°C) or below, according to USDA. Homemade chicken broth also keeps for 3 to 4 days. Store both in airtight containers and refrigerate them within 2 hours of cooking.
Food Safety
USDA advises refrigerating cooked chicken and chicken broth for no more than 3 to 4 days. For longer storage, freeze cooked chicken for 2 to 6 months for best quality, and reheat leftovers to 165°F (74°C). Bring broth to a rolling boil when reheating.
Shredded chicken freezes especially well. Portion it into freezer bags in the amounts you usually use, add a splash of broth to each bag to protect against freezer burn, press out the air and freeze flat. The flat bags thaw quickly in the refrigerator overnight and are ready for tacos, soups, casseroles and salads.
Frequently Asked Questions
These are short answers to the most common questions about how long to boil chicken and how to get the best results.
How long do you boil chicken breast in minutes?
Boneless chicken breasts take 12 to 15 minutes at a gentle simmer, and bone-in breasts take 25 to 35 minutes. Check that the thickest part has reached 165°F.
Why is my boiled chicken tough and rubbery?
Tough boiled chicken is usually overcooked or cooked at too hard a boil. Keep the water at a gentle simmer and take the chicken out as soon as it reaches 165°F.
Can you boil chicken breast without thawing it?
Yes. USDA says frozen chicken can be cooked on the stove without thawing. Frozen boneless breasts take about 20 to 25 minutes, roughly 50 percent longer than fresh.
Should I cover the pot when boiling chicken?
A partly covered pot is ideal. It helps the water stay at a steady simmer without boiling over, and it lets you watch the bubbles so you can adjust the heat.
How long do you boil chicken tenders?
Chicken tenders and 1-inch cubes of breast cook in about 8 to 10 minutes at a simmer. Because they are small, they overcook quickly, so begin checking at 7 minutes.
Sources: USDA Food Safety and Inspection Service; FoodSafety.gov.