I share a simple, mostly hands off method for How To Cook Boneless Chicken Breast that yields juicy, tender chicken breasts perfect for cubing into pasta, soups, or any recipe calling for cooked chicken breast.
I’ve got a quick trick for turning boneless skinless chicken breasts into dependable, juicy meat you can drop into anything. I use a splash of low sodium chicken broth, sometimes a couple extras, but the real win is how mostly hands off it is.
If you need Cooked Chicken For Recipes or you’re figuring out Cooking Chicken For Meal Prep, this will save you time and heartbreak from dry chicken. I promise it stay tender and slices or cubes perfect, so you can finish your sauce or salad without babysitting the pan.
It almost feels like cheating, but it works.
Ingredients
- Chicken breasts: Lean, high protein, low fat, mild flavor that soaks up seasonings.
- Chicken broth or water: Keeps meat moist, broth adds savory flavor and some minerals.
- Kosher salt: Boosts flavor and seasoning, little nutritional value on it’s own.
- Garlic: Pungent, adds depth and aroma, offers antioxidants and boosts savory taste.
- Lemon slices: Bright, adds acidity and freshness, helps balance richness and prevents blandness.
- Fresh parsley or thyme: Herbaceous, adds color and fresh flavor, small amounts of vitamins.
Ingredient Quantities
- Boneless skinless chicken breasts, 1.5 to 2 pounds about 3 to 4 breasts
- Low sodium chicken broth or water, 4 cups or enough to cover the chicken
- Kosher salt 1 teaspoon or 1/2 tsp table salt
- Black pepper 1/2 tsp
- Small onion 1 halved (optional)
- Garlic cloves 2 smashed (optional)
- Bay leaf 1 (optional)
- Fresh parsley or thyme sprigs 2 to 3 (optional)
- Lemon 1 sliced (optional)
How to Make this
1. Trim any big bits of fat or gristle from 3 to 4 boneless skinless chicken breasts (
1.5 to 2 lb) and pat them dry, if some are much thicker than others slice them in half or pound them a bit so they cook evenly.
2. Put the breasts in a single layer in a pot or deep skillet and pour in about 4 cups low sodium chicken broth or enough water to just cover the chicken, add 1 teaspoon kosher salt (or 1/2 tsp table salt) and 1/2 tsp black pepper.
3. Toss in the optional aromatics if you want more flavor: 1 halved small onion, 2 smashed garlic cloves, 1 bay leaf, 2 to 3 sprigs parsley or thyme, and a sliced lemon, they really add flavor but you can leave them out if you like it plain.
4. Bring the liquid to a gentle simmer over medium-high heat, then immediately reduce to low so the surface barely moves, do not let it boil hard or the chicken will get tough; cover the pot and let it poach mostly hands off.
5. Cook until an instant read thermometer in the thickest part reads 165 F (74 C) — about 12 to 18 minutes for average sized breasts, 18 to 25 minutes for very large ones; if you don’t have a thermometer cut into the thickest bit to check there’s no pink but a thermometer is best.
6. Take the chicken out and let it rest on a cutting board, loosely tent with foil and rest 5 to 10 minutes so the juices redistribute, this step is not optional if you want it juicy.
7. Slice, cube or shred the breasts for your recipe; if you cube them wait a few minutes so they firm up and cut cleaner, its easier that way.
8. Save the cooking liquid if you used broth or water, strain and refrigerate or freeze it for soups and sauces, it makes a great base.
9. Store cooked chicken in an airtight container in the fridge for up to 4 days or freeze for up to 3 months, cool it to room temp before sealing but get it in the fridge within 2 hours.
10. To reheat gently warm in a pan with a splash of the reserved broth or in the oven at 300 F until just heated through, dont overcook when reheating or it’ll dry out.
Equipment Needed
1. Large pot or deep skillet with lid, big enough to hold the breasts in a single layer
2. Instant read thermometer so you can hit 165 F and dont overcook them
3. Cutting board and a sharp chef’s knife for trimming and slicing
4. Tongs or a slotted spoon to lift the breasts out without shredding them
5. Measuring cup and measuring spoons for the broth and salt/pepper
6. Colander or fine mesh strainer to save and strain the cooking liquid
7. Aluminum foil or a plate to loosely tent the chicken while it rests
8. Airtight containers or resealable bags for fridge or freezer storage
FAQ
How To Cook Chicken Breasts For Recipes Substitutions and Variations
- Low sodium chicken broth or water: vegetable broth is a straight 1 to 1 swap for the savory base, or use 4 cups water plus 1 tsp chicken bouillon, or replace part of the liquid with 1/2 cup dry white wine for more depth
- Kosher salt 1 teaspoon: swap with 3/4 teaspoon fine sea salt, or 1/2 teaspoon table salt if thats all you got, table salt is more concentrated so use less
- Garlic cloves 2 smashed: 1/2 teaspoon garlic powder, or 1 small shallot minced for a milder, sweeter garlic-like note
- Lemon 1 sliced: lime slices work the same, or 1 tablespoon white wine vinegar or apple cider vinegar for bright acid if you dont have citrus
Pro Tips
1) Pound or slice the thicker breasts so theyre all the same thickness, put them in a zip bag or between sheets of plastic and give em a few gentle whacks with a rolling pin or mallet. It makes them cook evenly so you wont end up with rubbery bits and undercooked bits.
2) Pull the chicken off the heat a few degrees early — aim for about 160 F in the thickest part, then let it rest 5 to 10 minutes so carryover heat finishes it to 165 F. Thats way better than letting it hit 165 on the stove and drying out.
3) Save and use the poaching liquid. Strain it and chill or freeze in portions, then use it to reheat the chicken or as a base for soups and sauces. When reheating add a splash of that liquid so the meat stays moist.
4) For bigger flavor without overcooking try one of these: throw aromatics in a simple pouch or use whole spices so the liquid stays clear, or quickly sear the breasts for 30-60 seconds per side before poaching. Finish with a little butter or olive oil and a squeeze of lemon right before serving to brighten the taste.
How To Cook Chicken Breasts For Recipes
I share a simple, mostly hands off method for How To Cook Boneless Chicken Breast that yields juicy, tender chicken breasts perfect for cubing into pasta, soups, or any recipe calling for cooked chicken breast.
4
servings
330
kcal
Equipment: 1. Large pot or deep skillet with lid, big enough to hold the breasts in a single layer
2. Instant read thermometer so you can hit 165 F and dont overcook them
3. Cutting board and a sharp chef’s knife for trimming and slicing
4. Tongs or a slotted spoon to lift the breasts out without shredding them
5. Measuring cup and measuring spoons for the broth and salt/pepper
6. Colander or fine mesh strainer to save and strain the cooking liquid
7. Aluminum foil or a plate to loosely tent the chicken while it rests
8. Airtight containers or resealable bags for fridge or freezer storage
Ingredients
-
Boneless skinless chicken breasts, 1.5 to 2 pounds about 3 to 4 breasts
-
Low sodium chicken broth or water, 4 cups or enough to cover the chicken
-
Kosher salt 1 teaspoon or 1/2 tsp table salt
-
Black pepper 1/2 tsp
-
Small onion 1 halved (optional)
-
Garlic cloves 2 smashed (optional)
-
Bay leaf 1 (optional)
-
Fresh parsley or thyme sprigs 2 to 3 (optional)
-
Lemon 1 sliced (optional)
Directions
- Trim any big bits of fat or gristle from 3 to 4 boneless skinless chicken breasts (
- 5 to 2 lb) and pat them dry, if some are much thicker than others slice them in half or pound them a bit so they cook evenly.
- Put the breasts in a single layer in a pot or deep skillet and pour in about 4 cups low sodium chicken broth or enough water to just cover the chicken, add 1 teaspoon kosher salt (or 1/2 tsp table salt) and 1/2 tsp black pepper.
- Toss in the optional aromatics if you want more flavor: 1 halved small onion, 2 smashed garlic cloves, 1 bay leaf, 2 to 3 sprigs parsley or thyme, and a sliced lemon, they really add flavor but you can leave them out if you like it plain.
- Bring the liquid to a gentle simmer over medium-high heat, then immediately reduce to low so the surface barely moves, do not let it boil hard or the chicken will get tough; cover the pot and let it poach mostly hands off.
- Cook until an instant read thermometer in the thickest part reads 165 F (74 C) — about 12 to 18 minutes for average sized breasts, 18 to 25 minutes for very large ones; if you don't have a thermometer cut into the thickest bit to check there's no pink but a thermometer is best.
- Take the chicken out and let it rest on a cutting board, loosely tent with foil and rest 5 to 10 minutes so the juices redistribute, this step is not optional if you want it juicy.
- Slice, cube or shred the breasts for your recipe; if you cube them wait a few minutes so they firm up and cut cleaner, its easier that way.
- Save the cooking liquid if you used broth or water, strain and refrigerate or freeze it for soups and sauces, it makes a great base.
- Store cooked chicken in an airtight container in the fridge for up to 4 days or freeze for up to 3 months, cool it to room temp before sealing but get it in the fridge within 2 hours.
- To reheat gently warm in a pan with a splash of the reserved broth or in the oven at 300 F until just heated through, dont overcook when reheating or it'll dry out.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 4
- Calories: 330kcal
- Fat: 7.1g
- Saturated Fat: 1.8g
- Trans Fat: 0.05g
- Polyunsaturated: 1.5g
- Monounsaturated: 2.5g
- Cholesterol: 168mg
- Sodium: 525mg
- Potassium: 510mg
- Carbohydrates: 1g
- Fiber: 0.1g
- Sugar: 0.3g
- Protein: 61g
- Vitamin A: 20IU
- Vitamin C: 2mg
- Calcium: 24mg
- Iron: 2mg
