How long does it take to boil chicken breast?

How Long to Boil Chicken Breasts Bone-in, skin-on chicken breasts: cook for about 30 minutes (That would mean boiling frozen chicken for about 45 minutes), or until 165 degrees Fahrenheit. Skinless, boneless chicken breast halves: cook 12 to 15 minutes. (That means boiling frozen chicken would take 18 to 22 minutes.) Feb 15, 2024

When boiling chicken do you put it in before or after the water boils?

How I Boil Chicken. My method is very simple and straightforward: Just cover the chicken with about an inch of water and bring it to a boil. Lower the heat until the water is simmering , cover the pot, and let the chicken cook. That's it!

How do you boil chicken without drying it out?

The trick to keeping boiled chicken from drying out is to keep it at a full rolling boil very briefly, then lowering the temperature and letting it simmer to lock in the moisture and flavor .

Is there a hack for shredding chicken?

All you have to do is insert the paddle attachment in your KitchenAid, add cooked chicken to the bowl, turn it on low-medium speed —and watch the magic happen. The mixer quickly and easily shreds the chicken without pulverizing it.

Is it better to shred chicken breast hot or cold?

Is it better to shred chicken hot or cold? It's best to shred chicken when it's hot or warm and not when it's cold . It's much easier to pull the chicken apart with your hands or forks when it's warm. However, if you are cutting or slicing chicken, it's easier to do so with a knife when it's cold.

Why is raw chicken breast shredding?

Muscle fibers: Chicken breasts have long muscle fibers that run parallel to each other. When the chicken is cut or pulled in certain directions, these fibers can separate and give the meat a stringy or shredded appearance [1]. Processing methods: The way chicken breasts are processed can also affect their texture.

How do you know when chicken breast is done boiling?

Cover the pot and lower the heat slightly so it stays at a pretty rapid simmer. Depending on the size of your chicken breasts, they should simmer for about 10 minutes. After 10 minutes, remove one piece from the pot and check with a meat thermometer. The internal temperature should be 165° .

Can you boil chicken breasts too long?

Can you overcook boiled chicken? You'll know if your boiled chicken is overcooked, because the texture will be rubbery. If you're not sure if your chicken is cooked through, you can test if with a meat thermometer – the temperature should read 75C.

Does chicken breast get tougher the longer you boil it?

In addition, chicken breast has less fat and can become dry (chewy or rubbery) if cooked for too long . Without moisture, the protein fibers in the chicken become elastic.

5 Chicken Dump Recipes (2024)

(This post may contain affiliate links. For more information, see my disclosure policy.)

Usually, when I make freezer meals, I make a variety of different things including casseroles and various meat and seafood dishes. This method works well when I have a lot of time and have prepared ahead of time. But when I just want to throw some meals together quickly and don’t want to spend hours planning and shopping for ingredients, I make chicken dump recipes. Most of them can be cooked in the crockpot which saves even more time!

These time-saving recipes are just a sample of the ones I have in my ebook, Chicken Dump Recipes.

Chicken dump recipes are fast to make and they often include ingredients that I already have in the house. They are perfect to make if I happen to find some spare time. These dump dinner recipes are perfect for freezing and make a wonderful gift for someone who has just had a baby, is experiencing an illness, or going through a hard time.

To get the recipes in this article along with free printable labels and full shopping lists, sign up here.

Last week, I had some appointments booked for Wednesday but then found out that my sitter for that day couldn’t make it. I had to cancel my appointments and found myself with sort of an extra day. I went on Tuesday and bought a lot of chicken and Wednesday made two sets of ten chicken meals. Since each session took me about an hour so, subsequently I had 20 meals made in two hours!

In my morning chicken dump session, I made Chicken Hurry, Caribbean Chicken, Lemon and Garlic Chicken, Sticky Chicken, and Cantonese Chicken. I made two of each of the five recipes, therefore, I had ten meals in one hour. In the afternoon, I made Teriyaki Chicken, French Canadian Chicken, Cindy’s Chicken, Pepper Lime Chicken, and Lemon Mustard Chicken.

It is such a feeling of accomplishment to look in your freezer and see so many meals ready for busy weeknight dinners!

For all of my chicken dump recipes, printable grocery lists, and printable labels, you can purchase myChicken Dump Recipes. You can read more about it here.

You asked and it is now available! Beef Dump Recipes!

You also have the option to purchase all the chicken dump recipes and beef dump recipes together at a saving!

The key to successful chicken dump meals is having all your ingredients out before you start assembling. This saves time and aggravation!

Steps to making Chicken Dump Meals:

Get out all ingredients.
Label resealable freezer bags (you can use a permanent marker or print labels to stick on) with the name and cooking instructions.
Press the bottom of the bags to lay flat and then fold over the top in order to keep them open.
Add chicken into each bag. You can use boneless, skinless thighs or breasts.
After the chicken is in all of the bags then you dump the remaining ingredients into the bag.
After all the ingredients are in each bag, you then remove the excess air, seal the bags, lay flat, and freeze.

Chicken Hurry

chicken
1/2 cup ketchup
1/4 cup water
1/4 cup packed brown sugar
3 Tbsp. dry onion soup mix*

*I use an MSG-free, gluten-free dry onion soup mix

Cooking instructions:

Thaw. Bake at 350° for an hour or in the crockpot on low for 4-6hours.

Caribbean Chicken

chicken
8 oz. can pineapple chunks with juice
1/4 cup packed brown sugar
1/2 tsp. nutmeg
1/3 cup orange juice
1/2 cup raisins

Cooking instructions:

Thaw. Bake at 350° for an hour or in the crockpot on low for 4-6 hours.

Lemon and Garlic Chicken

chicken
2-3 cloves of garlic, minced
4 Tbsp. of olive oil
2 Tbsp. fresh chopped parsley
3 Tbsp. lemon juice
1/4 tsp. pepper

Cooking instructions:

Thaw. Bake at 350° for 45-55 minutes or in the crockpot on low for 4-6 hours.

Sticky Chicken

chicken
2 Tbsp. vegetable oil
1 Tbsp. soy sauce**
3 Tbsp. peanut butter
3 Tbsp. ketchup

Cooking instructions:

Thaw. Bake at 350° for 45-55 minutes. **if you are making these gluten-free, be sure to use gluten-free soy sauce

Cantonese Chicken

chicken
1/2 cup ketchup
1/4 cup melted honey
1/4 cup soy sauce**
2 Tbsp. lemon juice

Cooking instructions:

Thaw. Bake at 350° for one hour or in the crockpot on low for 4-6 hours.

Notes:

The recipes work best with 3-5 chicken breasts or 8-10 thighs per bag. If you use a lot more or a lot less chicken, you will then need to adjust the recipes accordingly.
Plan the meals so that they have some common ingredients, which saves even more money, given that there is less waste.
All dump dinner recipes can be made gluten-free as long as you follow the notes indicated.
I heard from a reader who suggested using slow cooker liners. I had never heard of such a thing, however, given that it eliminates the cleanup of the crockpot, these are another time-saving strategy.
Don’t forget to check out the other chicken dump recipes for even more options!

To get the recipes in this article along with free printable labels and the shopping lists, simply sign up here.

Buy my Chicken Dump Recipes book which includes 25 recipes divided into 5 plans. Each plan comes with printable grocery lists and printable labels. Read the list of included recipes.

You can also purchase both the Beef Dump Recipes and Chicken Dump Recipes together for more meal options and savings!