Canl boneless, skinless chicken breasts be boiled?

Question

How long do I boil them and will it be rubbery? They aren't tenders, they are whole breasts. Thanks!

Answer 1

of course they can!!
add water or you can always use half water and half chicken stock. I usually sprinkle the chicken breasts with salt for taste. I usually cook for about 10 to 15 minutes in boiling water. The breasts usually don't turn out rubbery (just make sure not to cook for too long!!) Good Luck!!

Answer 2

Yes. How long depends on how thick the chicken breasts. Boil them over medium/low heat for about 15 minutes & then check to see if there is any pink in the center.

To make sure the chicken breasts are tender & have flavor, consider poaching them in a deep skillet. w/ a little bit of water. To boost flavor add 1 chopped carrot, 2 stalks of celery, 1/4 cup of chopped onion, some salt & pepper. You can add a splash of white wine and/or herbs like bay leaf or thyme.

For more details:

Poaching
To poach boneless, skinless chicken breasts, place them in a large skillet and add 1-2 cups of water or chicken broth. Bring to a boil, reduce heat, cover, and cook for 9-14 minutes until chicken reaches 160 degrees F. about 15 minutes. You can also poach in the oven. Place chicken in a single layer in a roasting pan. You can add lemon slices, peppercorns, or any other spices or herbs. Bring 4 cups of water to a boil and immediately pour over chicken. Cover and bake at 400 degrees F for 20-35 minutes, checking for an internal temperature of 160 degrees F. http://busycooks.about.com/od/chickenrecipes/a/howtocookchixbr_2.htm

Answer 3

POACHED CHICKEN

1 3-4 lb chicken or breasts (skin on)
4-5 celery stalks
1 1/2 teaspoons sea salt
1 large Vidalia onion, quartered
Fresh herbs (rosemary, thyme, basil, oregano, parsley)
3 carrots, peeled and chopped
1 can chicken broth plus 1 teaspoon Knorr bouillon
4 whole cloves garlic, peeled
2 bay leaves
pinch red pepper flakes

Wash and peel vegetables. Remove strings from celery. Wash chicken and place in a dutch oven or stockpot in one teaspoon olive oil.
Add chicken broth and bouillon (can substitute Minor's Chicken Soup Base). Add enough cold water (or broth if you have it) to cover chicken several inches.

Add remaining ingredients.

Cook over high heat until broth reaches a rolling simmer, then reduce heat to a low simmer and continue to cook, uncovered for about an hour. Don't allow the broth to boil or the chicken will become tough.

Remove chicken, cover and refrigerate to be used for chicken salads, tacos, or your favorite chicken recipe. Can also be added back to soup with greens such as escarole, kale, white beans and pasta.

Or reduce the broth after removing the chicken until it becomes flavorful, then cool and store in refrigerator for later use.

Answer 4

about 30-40 minutes, you can tell when they're done when they are white inside and not pink. I boil them all the time.

Answer 5

Sure, but the poor little things have so little taste they won't have any left after boiling.

Try a gentle simmer and don't overcook.

Answer 6

Don't boil, simmer just a few bubbles rising.Or they will be rubber.

Answer 7

Yes you can. Do it in chk. broth. I do it this way when making chk. enchilads.

Answer 8

If you wanna -- when they're white, they're done.