18 Delicious Boiled Chicken Recipes for Every Occasion

Dive into the comforting world of boiled chicken with our roundup of 18 delicious recipes that promise to spice up your mealtime! Whether you’re craving a quick weeknight dinner, a hearty soup for chilly evenings, or a light salad for summer picnics, we’ve got you covered. These versatile dishes are sure to delight your taste buds and inspire your next kitchen adventure. Keep reading to discover your new favorite!

Classic Boiled Chicken with Herbs and Lemon

Unbelievably simple yet profoundly flavorful, this Classic Boiled Chicken with Herbs and Lemon has been my go-to comfort dish for years. It’s the kind of recipe that reminds me of Sunday dinners at my grandma’s house, where the aroma of herbs and lemon would fill the kitchen, promising a meal that was both nourishing and delicious.

Ingredients

• 1 whole pasture-raised chicken (about 4 lbs), giblets removed
• 2 quarts cold filtered water
• 1 large yellow onion, quartered
• 2 celery stalks, cut into 2-inch pieces
• 2 large carrots, peeled and cut into 2-inch pieces
• 4 garlic cloves, smashed
• 1 lemon, halved
• 1 bunch fresh thyme
• 1 bunch fresh parsley
• 2 bay leaves
• 1 tbsp whole black peppercorns
• 1 tbsp kosher salt

Instructions

1. In a large stockpot, combine the chicken, water, onion, celery, carrots, garlic, lemon, thyme, parsley, bay leaves, peppercorns, and salt.
2. Bring the mixture to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer. Skim off any foam that rises to the surface with a slotted spoon.
3. Simmer uncovered for 1 hour and 15 minutes, ensuring the chicken is fully submerged. Tip: For the most tender meat, avoid boiling vigorously.
4. After simmering, carefully remove the chicken from the pot and let it rest on a cutting board for 10 minutes before carving. Tip: Reserve the broth for soups or sauces—it’s packed with flavor.
5. Carve the chicken into serving pieces. Tip: For an extra burst of flavor, squeeze fresh lemon juice over the carved chicken before serving.

Mouthwateringly tender, the chicken falls off the bone, infused with the bright notes of lemon and the earthy depth of herbs. Serve it over a bed of steamed quinoa or with a side of roasted vegetables for a meal that’s as wholesome as it is satisfying.

Asian-Style Ginger and Scallion Boiled Chicken

Yesterday, I found myself craving something simple yet bursting with flavor, and that’s when I remembered my grandmother’s Asian-style ginger and scallion boiled chicken. It’s a dish that speaks volumes with its minimal ingredients, yet delivers a punch of flavor that’s hard to forget.

Ingredients

• 1 whole pasture-raised chicken (about 3-4 lbs), cleaned
• 3 inches fresh ginger, thinly sliced
• 1 bunch scallions, cut into 2-inch pieces
• 2 tbsp high-quality sesame oil
• 1 tbsp coarse sea salt
• 4 cups filtered water

Instructions

1. In a large pot, combine the chicken, ginger, scallions, and filtered water. Ensure the chicken is fully submerged.
2. Bring the mixture to a boil over high heat, then immediately reduce to a simmer. Cover and cook for 45 minutes. Tip: Skim off any impurities that rise to the surface for a clearer broth.
3. After 45 minutes, carefully remove the chicken and place it on a cutting board. Let it rest for 10 minutes to retain its juices.
4. While the chicken rests, strain the broth through a fine-mesh sieve into a clean pot. Discard the solids.
5. Brush the chicken with sesame oil and sprinkle with coarse sea salt. Tip: For an even distribution, mix the salt with the sesame oil before applying.
6. Carve the chicken into serving pieces. Tip: Use a sharp knife to ensure clean cuts through the skin and meat.
7. Serve the chicken with the strained broth on the side for dipping or sipping.

With its tender meat and aromatic broth, this dish is a testament to the beauty of simplicity. Try serving it over a bed of steamed jasmine rice to soak up all the flavorful juices.

Spicy Mexican Boiled Chicken Soup

Growing up in a household where spices were the heart of every meal, I’ve always been drawn to dishes that pack a punch. This Spicy Mexican Boiled Chicken Soup is my homage to those vibrant flavors, a recipe I’ve perfected over countless Sunday dinners. It’s a dish that warms you from the inside out, perfect for those chilly evenings when you crave something hearty yet refreshing.

Ingredients

• 2 lbs free-range chicken thighs, bone-in and skin-on
• 1 large white onion, finely diced
• 3 cloves garlic, minced
• 2 jalapeños, seeded and finely chopped
• 1 tbsp cumin seeds, toasted and ground
• 1 tsp smoked paprika
• 6 cups homemade chicken stock
• 1 cup cilantro leaves, loosely packed
• 2 limes, juiced
• 1 tbsp extra-virgin olive oil
• Sea salt, to season

Instructions

1. In a large Dutch oven, heat the extra-virgin olive oil over medium heat until shimmering.
2. Add the chicken thighs, skin-side down, and sear for 5 minutes until golden brown. Flip and sear the other side for an additional 3 minutes. Remove and set aside.
3. In the same pot, add the finely diced onion, minced garlic, and chopped jalapeños. Sauté for 4 minutes until softened.
4. Stir in the ground cumin and smoked paprika, cooking for 1 minute until fragrant.
5. Return the chicken thighs to the pot and pour in the homemade chicken stock. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes.
6. Remove the chicken thighs from the pot. Once cool enough to handle, shred the meat, discarding the bones and skin.
7. Return the shredded chicken to the pot. Stir in the cilantro leaves and lime juice. Simmer for an additional 5 minutes.
8. Season with sea salt to taste, then serve hot.

Every spoonful of this soup is a burst of bold flavors, with the tender chicken and aromatic spices creating a deeply satisfying bowl. For an extra kick, serve with a side of sliced avocado and warm corn tortillas.

Garlic and Thyme Boiled Chicken Breast

Yesterday, I found myself staring at a pack of chicken breasts, pondering how to transform them into something both simple and sublime. That’s when the idea of Garlic and Thyme Boiled Chicken Breast came to mind—a dish that’s as effortless as it is elegant, perfect for those nights when you crave something light yet flavorful.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 4 cups cold, filtered water
• 3 garlic cloves, smashed
• 1 tbsp fresh thyme leaves
• 1 tsp fine sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp extra-virgin olive oil

Instructions

1. In a medium saucepan, combine the cold, filtered water, smashed garlic cloves, fresh thyme leaves, fine sea salt, and freshly cracked black pepper. Bring to a gentle boil over medium-high heat, about 5 minutes.
2. Once boiling, carefully add the chicken breasts to the saucepan, ensuring they are fully submerged. Reduce the heat to low, cover, and simmer for 12 minutes, or until the internal temperature reaches 165°F on a meat thermometer.
3. While the chicken cooks, prepare an ice bath in a large bowl. After cooking, immediately transfer the chicken breasts to the ice bath for 1 minute to stop the cooking process, ensuring they remain juicy.
4. Remove the chicken from the ice bath and pat dry with paper towels. Drizzle with extra-virgin olive oil before serving to enhance the flavors.

Silky and tender, this chicken breast is infused with the aromatic essence of garlic and thyme. Serve it sliced over a bed of arugula for a refreshing salad, or alongside roasted vegetables for a heartier meal.

Vietnamese Boiled Chicken with Fish Sauce Dip

Kind of like a warm hug from your grandma, this Vietnamese Boiled Chicken with Fish Sauce Dip is simplicity at its finest. I remember the first time I tried it at a tiny eatery in Hanoi, the tender chicken paired with that umami-packed dip was a revelation. Now, it’s a staple in my kitchen, especially when I crave something light yet deeply satisfying.

Ingredients

• 1 whole pasture-raised chicken, about 3 lbs
• 4 cups filtered water
• 1 tbsp fine sea salt
• 2 tbsp high-quality fish sauce
• 1 tbsp fresh lime juice
• 1 tsp raw cane sugar
• 2 garlic cloves, finely minced
• 1 small red chili, thinly sliced

Instructions

1. In a large pot, bring 4 cups of filtered water to a rolling boil over high heat.
2. Gently lower the whole chicken into the boiling water, ensuring it’s fully submerged. Add 1 tbsp of fine sea salt.
3. Reduce the heat to a gentle simmer, cover, and cook for 25 minutes. Tip: Avoid boiling vigorously to keep the chicken tender.
4. After 25 minutes, turn off the heat and let the chicken sit in the hot water for another 10 minutes to finish cooking through.
5. While the chicken rests, prepare the dip by whisking together 2 tbsp fish sauce, 1 tbsp lime juice, 1 tsp cane sugar, 2 minced garlic cloves, and sliced chili in a small bowl. Tip: Adjust the sweetness or acidity to your liking by tweaking the sugar and lime.
6. Carefully remove the chicken from the pot and let it cool slightly before carving. Tip: For the juiciest slices, carve against the grain.
7. Serve the chicken warm with the fish sauce dip on the side.

Velvety and moist, the chicken practically melts in your mouth, while the dip adds a punchy, savory contrast. I love serving it over a bed of jasmine rice with a side of quick-pickled vegetables for a complete meal that’s as beautiful as it is delicious.

Simple Boiled Chicken and Rice Porridge

Comfort food doesn’t get much simpler or more satisfying than this. I remember my grandmother making this dish on chilly evenings, the steam rising like a gentle hug from the bowl. It’s the kind of meal that feels like home, no matter where you are.

Ingredients

• 1 cup jasmine rice, rinsed until the water runs clear
• 4 cups homemade chicken stock, preferably low-sodium
• 1 lb free-range chicken breast, skinless and boneless
• 1 tbsp clarified butter
• 1 tsp sea salt
• 2 green onions, thinly sliced
• 1 inch fresh ginger, peeled and julienned

Instructions

1. In a heavy-bottomed pot, heat the clarified butter over medium heat until it shimmers.
2. Add the julienned ginger and sauté for 30 seconds, until fragrant but not browned.
3. Pour in the chicken stock and bring to a gentle boil over high heat.
4. Add the rinsed jasmine rice and sea salt, stirring once to prevent sticking.
5. Reduce the heat to low, cover, and simmer for 20 minutes, until the rice is tender and has absorbed most of the liquid.
6. While the rice cooks, season the chicken breast with a pinch of sea salt and set aside.
7. After the rice has cooked, place the chicken breast on top of the rice, cover, and let it poach in the residual heat for 15 minutes, or until the internal temperature reaches 165°F.
8. Remove the chicken breast, shred it into bite-sized pieces using two forks, and return it to the pot.
9. Stir in the sliced green onions and let the porridge sit, covered, for 5 minutes off the heat to allow the flavors to meld.

You’ll love the creamy texture of the rice, each grain perfectly tender, with the subtle warmth of ginger and the richness of chicken. Try topping it with a soft-boiled pasture-raised egg for an extra layer of comfort.

Boiled Chicken and Vegetable Stew

Just last week, as the evening chill began to whisper through the kitchen, I found myself craving something hearty yet simple. That’s when I decided to whip up this Boiled Chicken and Vegetable Stew, a dish that’s as comforting as it is nutritious. It’s the kind of meal that reminds me of my grandmother’s kitchen, where every ingredient had a purpose and every spoonful told a story.

Ingredients

• 2 lbs free-range chicken thighs, bone-in and skin-on
• 1 cup organic carrots, peeled and diced into 1/2-inch pieces
• 1 cup heirloom potatoes, cubed
• 1/2 cup celery, finely chopped
• 1 large yellow onion, julienned
• 4 cups homemade chicken stock
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 bay leaf
• 2 sprigs fresh thyme

Instructions

1. In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the julienned yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Place the chicken thighs skin-side down in the pot and sear until golden brown, about 4 minutes per side. This step builds a flavorful fond.
4. Pour in the homemade chicken stock, scraping the bottom of the pot to deglaze and incorporate the fond.
5. Add the diced carrots, cubed potatoes, chopped celery, sea salt, black pepper, bay leaf, and fresh thyme sprigs to the pot.
6. Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the chicken is tender and the vegetables are fork-tender.
7. Remove the bay leaf and thyme sprigs before serving. Tip: For an extra layer of flavor, let the stew rest for 10 minutes off the heat before serving.

This stew is a symphony of textures, from the succulent chicken to the tender-crisp vegetables, all swimming in a rich, aromatic broth. Try serving it over a bed of steamed quinoa or with a slice of crusty artisan bread to soak up every last drop.

Coconut Milk Boiled Chicken Curry

Perfectly balancing the richness of coconut milk with the subtlety of chicken, this Coconut Milk Boiled Chicken Curry is a dish that’s close to my heart. It’s a recipe I stumbled upon during a rainy afternoon, aiming to recreate the warmth of my grandmother’s kitchen, and it’s been a staple in my home ever since.

Ingredients

• 1.5 lbs free-range chicken thighs, skin-on and bone-in
• 2 cups full-fat coconut milk
• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cayenne pepper
• 1 tsp sea salt
• 1/2 cup cilantro leaves, for garnish

Instructions

1. In a heavy-bottomed pot, melt the clarified butter over medium heat (350°F) until it shimmers.
2. Add the diced onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
4. Season the chicken thighs with sea salt, then add them to the pot, browning each side for 3 minutes to develop flavor.
5. Sprinkle the turmeric, coriander, and cayenne pepper over the chicken, stirring to coat evenly.
6. Pour in the coconut milk, bringing the mixture to a gentle simmer (180°F), then reduce the heat to low.
7. Cover the pot and let the curry cook for 25 minutes, ensuring the chicken is tender and cooked through.
8. Uncover, adjust the seasoning if necessary, and simmer for an additional 5 minutes to slightly thicken the sauce.
9. Garnish with fresh cilantro leaves before serving.

With its velvety texture and a harmony of spices, this curry is a testament to simplicity meeting depth. Serve it over steamed jasmine rice or with a side of crusty bread to soak up every last drop of the fragrant sauce.

Boiled Chicken with Turmeric and Lemongrass

Discovering the perfect balance of flavors in a simple dish is what I live for, and this Boiled Chicken with Turmeric and Lemongrass recipe is a testament to that. It’s a dish that reminds me of my first attempt at infusing bold, aromatic flavors into something as humble as boiled chicken, turning it into a vibrant, soul-warming meal.

Ingredients

• 1 whole pasture-raised chicken, about 3 lbs, cut into 8 pieces
• 4 cups filtered water
• 2 stalks fresh lemongrass, bruised and cut into 2-inch pieces
• 1 tbsp freshly grated turmeric root
• 1 tsp sea salt
• 1 tbsp clarified butter
• 2 garlic cloves, thinly sliced

Instructions

1. In a large pot, heat the clarified butter over medium heat until it shimmers, about 1 minute.
2. Add the thinly sliced garlic and sauté until fragrant and lightly golden, about 30 seconds, being careful not to burn.
3. Place the chicken pieces in the pot, skin side down, and sear until golden brown, about 3 minutes per side, to develop flavor.
4. Pour in the filtered water, ensuring it covers the chicken by at least an inch, then add the bruised lemongrass, grated turmeric, and sea salt.
5. Bring the mixture to a gentle boil over high heat, then reduce to a simmer, skimming any impurities that rise to the surface for a clearer broth.
6. Cover the pot and simmer on low heat for 25 minutes, or until the chicken is cooked through and tender.
7. Remove the chicken from the broth and let it rest for 5 minutes before serving to allow the juices to redistribute.

The chicken emerges incredibly tender, infused with the earthy warmth of turmeric and the citrusy punch of lemongrass. Serve it over a bed of steamed jasmine rice or with a side of crisp, pickled vegetables for a contrast in textures.

Healthy Boiled Chicken and Quinoa Bowl

Kicking off the week with a dish that’s as nourishing as it is simple, I found myself reaching for ingredients that speak to both comfort and health. There’s something about the simplicity of boiled chicken paired with the nuttiness of quinoa that feels like a hug in a bowl, especially on a day when time is of the essence but so is the need for something wholesome.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 lb boneless, skinless chicken breast
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until water is fully absorbed. Tip: Letting the quinoa sit covered off the heat for 5 minutes after cooking fluffs it up perfectly.
2. While quinoa cooks, place chicken breast in a separate pot and cover with water. Bring to a boil, then reduce heat to a gentle simmer. Cook for 12-15 minutes, or until internal temperature reaches 165°F. Tip: Poaching the chicken ensures it stays moist and tender.
3. Remove chicken from water and let rest for 5 minutes before shredding into bite-sized pieces.
4. In a large bowl, whisk together olive oil, sea salt, black pepper, minced garlic, and lemon juice to create the dressing.
5. Add the cooked quinoa, shredded chicken, and chopped parsley to the bowl with the dressing. Toss gently to combine. Tip: For an extra flavor boost, let the bowl sit for 10 minutes before serving to allow the flavors to meld.

This bowl is a delightful contrast of textures, from the fluffy quinoa to the tender chicken, all brought together with a bright, herby dressing. Try serving it over a bed of arugula for an extra peppery bite or alongside roasted vegetables for a heartier meal.

Boiled Chicken Noodle Soup with Ginger

Gathering around the kitchen table with a steaming bowl of chicken noodle soup is one of my favorite ways to unwind after a long day. There’s something incredibly comforting about the aromatic blend of ginger and chicken, especially when it’s been simmering to perfection. Today, I’m sharing my go-to recipe for Boiled Chicken Noodle Soup with Ginger, a dish that’s as nourishing as it is delicious.

Ingredients

• 1 whole pasture-raised chicken, about 3 lbs
• 8 cups cold filtered water
• 2 tbsp freshly grated ginger
• 3 cloves garlic, smashed
• 1 large yellow onion, quartered
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, sliced into 1/2-inch pieces
• 1 cup wide egg noodles
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. In a large stockpot, combine the chicken and cold filtered water. Bring to a boil over high heat, then reduce to a simmer, skimming any foam that rises to the surface.
2. Add the grated ginger, smashed garlic, and quartered onion to the pot. Simmer uncovered for 1 hour, ensuring the chicken is fully submerged.
3. Carefully remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
4. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the bones and skin.
5. Return the shredded chicken to the strained broth. Add the carrots, celery, and egg noodles. Simmer for 10 minutes, or until the noodles are al dente and the vegetables are tender.
6. Season with sea salt and freshly ground black pepper. Stir in the chopped fresh parsley just before serving.

For an extra kick, serve this soup with a side of crusty bread or a sprinkle of red pepper flakes. The ginger adds a warm, spicy note that perfectly complements the rich, savory broth, making every spoonful a delight.

Boiled Chicken Tacos with Fresh Salsa

Zesty and vibrant, these Boiled Chicken Tacos with Fresh Salsa are my go-to when I crave something light yet satisfying. Inspired by a lazy Sunday afternoon when all I had was some leftover boiled chicken, this recipe has since become a staple in my kitchen, proving that simplicity often leads to the most delightful dishes.

Ingredients

• 2 cups shredded, pasture-raised boiled chicken breast
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 small corn tortillas
• 1 cup diced heirloom tomatoes
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped cilantro
• 2 tbsp fresh lime juice
• 1/2 tsp ground cumin

Instructions

1. In a medium bowl, combine the shredded chicken with olive oil, sea salt, and black pepper. Mix gently to coat the chicken evenly.
2. Heat a large skillet over medium heat for 2 minutes. Warm the corn tortillas one at a time for about 30 seconds on each side, until pliable and slightly charred. Keep them wrapped in a clean towel to stay warm.
3. In another bowl, mix the heirloom tomatoes, red onion, jalapeño, cilantro, lime juice, and ground cumin to make the fresh salsa. Let it sit for 10 minutes to allow the flavors to meld.
4. Assemble the tacos by placing a generous amount of the seasoned chicken on each tortilla, then top with the fresh salsa.
5. Serve immediately, ensuring each taco is vibrant and full of color. For an extra touch, a drizzle of crema or a sprinkle of queso fresco can elevate the dish.

These tacos boast a perfect balance of tender, juicy chicken and the crisp, refreshing bite of the salsa. The slight char on the tortillas adds a subtle smokiness that ties everything together beautifully. Try serving them with a side of grilled street corn for a complete meal that’s sure to impress.

Boiled Chicken and Dumplings Comfort Dish

Nothing warms the soul quite like a bowl of boiled chicken and dumplings on a chilly evening. I remember my grandmother standing over the stove, her wooden spoon in hand, as she lovingly prepared this dish for our family. It’s a tradition I’ve carried into my own kitchen, tweaking the recipe just a bit to make it my own.

Ingredients

• 1 whole pasture-raised chicken, about 3 lbs
• 2 quarts cold filtered water
• 1 large yellow onion, roughly chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, smashed
• 1 bay leaf
• 1 tsp black peppercorns
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp sea salt
• 3/4 cup whole milk
• 2 tbsp unsalted butter, melted

Instructions

1. In a large stockpot, combine the chicken, water, onion, carrots, celery, garlic, bay leaf, and peppercorns. Bring to a boil over high heat, then reduce to a simmer, skimming any foam that rises to the surface.
2. Simmer the chicken for 45 minutes, or until the meat is tender and easily pulls away from the bone. Remove the chicken from the pot and set aside to cool slightly.
3. While the chicken cools, prepare the dumpling dough. In a mixing bowl, whisk together the flour, baking powder, and sea salt. Stir in the milk and melted butter until just combined.
4. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. Return the shredded chicken to the pot.
5. Drop tablespoon-sized portions of the dumpling dough into the simmering broth. Cover and cook for 15 minutes, without lifting the lid, to ensure the dumplings cook through.
6. After 15 minutes, remove the lid and gently stir the dumplings to separate them slightly. Serve hot.

Velvety dumplings and tender chicken come together in a broth that’s rich with the flavors of onion, garlic, and bay. For a twist, garnish with fresh parsley or a drizzle of truffle oil to elevate this humble dish to something truly special.

Boiled Chicken Salad with Avocado and Lime

Delightfully simple yet bursting with flavor, this boiled chicken salad with avocado and lime is my go-to for a refreshing meal that doesn’t skimp on nutrition. I stumbled upon this combination during a summer picnic, and it’s been a staple in my kitchen ever since, especially when I’m craving something light yet satisfying.

Ingredients

• 1 lb free-range chicken breasts, skinless and boneless
• 2 ripe avocados, diced
• 1/4 cup fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup cilantro, finely chopped
• 1/2 cup red onion, thinly sliced

Instructions

1. Fill a large pot with 6 cups of water and bring to a rolling boil over high heat.
2. Gently add the chicken breasts to the boiling water, ensuring they are fully submerged. Reduce heat to medium-low, cover, and simmer for 12 minutes exactly for tender, perfectly cooked chicken.
3. While the chicken cooks, prepare an ice bath in a large bowl. Immediately transfer the cooked chicken to the ice bath to stop the cooking process, ensuring it remains juicy. Let it cool for 5 minutes.
4. Pat the chicken dry with paper towels, then shred it into bite-sized pieces using two forks.
5. In a large mixing bowl, combine the shredded chicken, diced avocados, lime juice, olive oil, sea salt, and black pepper. Gently toss to coat evenly.
6. Add the cilantro and red onion to the bowl, folding them into the mixture carefully to maintain the avocado’s texture.
7. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld together beautifully.

Unbelievably fresh and zesty, this salad offers a creamy texture from the avocados contrasted with the crispness of the red onions. Serve it atop a bed of mixed greens for an extra crunch or in a whole wheat wrap for a portable lunch option.

Boiled Chicken and Mushroom Risotto

Last weekend, I found myself craving something comforting yet sophisticated, leading me to whip up a Boiled Chicken and Mushroom Risotto that’s become a new favorite. It’s the kind of dish that feels like a warm hug, with its creamy texture and earthy flavors, perfect for those evenings when you want to treat yourself without spending hours in the kitchen.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1/2 lb boneless, skinless chicken breast, boiled and shredded
• 1 cup cremini mushrooms, thinly sliced
• 1/4 cup unsalted butter
• 1/4 cup finely grated Parmesan cheese
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt to taste

Instructions

1. In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
2. Add Arborio rice to the pan, stirring to coat each grain with oil, and toast for 2 minutes until slightly golden.
3. Pour in white wine, stirring continuously until the liquid is fully absorbed.
4. Begin adding warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
5. While the rice cooks, melt butter in a separate pan over medium heat. Add sliced cremini mushrooms, sautéing until golden and tender, about 5 minutes.
6. Once the risotto is creamy and the rice is al dente, fold in the shredded chicken and sautéed mushrooms.
7. Remove from heat and stir in grated Parmesan cheese until melted and fully incorporated.
8. Season with salt to taste, then let the risotto rest for 2 minutes before serving.

Ultimate comfort in a bowl, this risotto boasts a velvety texture with the tender bite of Arborio rice, enriched by the depth of mushrooms and the subtle sweetness of chicken. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a meal that’s as satisfying to eat as it is to make.

Boiled Chicken with Soy Sauce and Star Anise

Venturing into the realm of comforting, aromatic dishes, I stumbled upon a recipe that marries simplicity with depth of flavor—boiled chicken with soy sauce and star anise. It’s a dish that reminds me of lazy Sunday afternoons, where the kitchen fills with the scent of spices and the promise of a hearty meal.

Ingredients

• 1 whole pasture-raised chicken, about 4 lbs
• 1/2 cup premium dark soy sauce
• 1/4 cup Shaoxing wine
• 3 whole star anise pods
• 2-inch piece of fresh ginger, thinly sliced
• 4 cups cold filtered water
• 2 tbsp raw cane sugar
• 1 tsp whole black peppercorns

Instructions

1. Rinse the chicken under cold water and pat dry with paper towels to ensure a clean surface for cooking.
2. In a large pot, combine the soy sauce, Shaoxing wine, star anise, ginger, water, cane sugar, and black peppercorns. Bring to a boil over high heat, stirring occasionally to dissolve the sugar.
3. Once boiling, carefully lower the chicken into the pot, breast side down, ensuring it’s fully submerged in the liquid.
4. Reduce the heat to low, cover the pot, and simmer gently for 45 minutes. Tip: Maintaining a gentle simmer is key to tender meat.
5. After 45 minutes, turn the chicken over using tongs, cover, and continue to simmer for another 15 minutes. Tip: This ensures even cooking and flavor absorption.
6. Turn off the heat and let the chicken rest in the pot, covered, for 10 minutes. Tip: Resting allows the juices to redistribute, making the meat more succulent.
7. Carefully remove the chicken from the pot and let it cool slightly before carving.

Zesty and aromatic, this boiled chicken is tender to the bite, with layers of umami from the soy sauce and a hint of warmth from the star anise. Serve it over a bed of steamed jasmine rice, drizzled with the reduced cooking liquid for an extra flavor boost.

Boiled Chicken and Sweet Potato Hash

Over the years, I’ve found that the simplest dishes often bring the most comfort, especially on a lazy weekend morning. This boiled chicken and sweet potato hash is one of those recipes that feels like a warm hug, combining tender, juicy chicken with the sweet, earthy tones of sweet potatoes. It’s a dish that reminds me of my grandmother’s kitchen, where every meal was made with love and a dash of patience.

Ingredients

• 1 lb pasture-raised chicken breast, boneless and skinless
• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 1/4 cup clarified butter
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Place the chicken breast in a medium pot and cover with water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 12 minutes, or until the internal temperature reaches 165°F.
2. While the chicken cooks, melt the clarified butter in a large skillet over medium heat. Add the sweet potatoes and cook for 10 minutes, stirring occasionally, until they begin to soften.
3. Add the yellow onion to the skillet and cook for 5 minutes, until translucent. Stir in the garlic, smoked paprika, sea salt, and black pepper, cooking for an additional 1 minute until fragrant.
4. Once the chicken is cooked, remove it from the pot and let it rest for 5 minutes before shredding it into bite-sized pieces.
5. Add the shredded chicken to the skillet with the sweet potatoes and onions, stirring to combine. Cook for another 3 minutes to allow the flavors to meld.
6. Garnish with fresh parsley before serving.

Layered with textures from the tender chicken to the slightly crisp sweet potatoes, this hash is a symphony of flavors. Serve it topped with a fried egg for an extra layer of richness, or alongside a crisp green salad for a lighter meal.

Boiled Chicken Pho with Fresh Herbs

Craving something comforting yet light for dinner last night, I decided to whip up a bowl of Boiled Chicken Pho with Fresh Herbs. It’s my go-to dish when I need a quick, nourishing meal that doesn’t skimp on flavor. Plus, it’s a fantastic way to use up any leftover herbs languishing in the fridge.

Ingredients

• 1 whole pasture-raised chicken, about 3 lbs
• 8 cups cold filtered water
• 1 large yellow onion, halved
• 3-inch piece of fresh ginger, sliced
• 2 star anise pods
• 1 cinnamon stick
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp whole cloves
• 1 tbsp salt
• 1 tbsp fish sauce
• 8 oz dried rice noodles
• 1 cup fresh cilantro leaves
• 1 cup fresh Thai basil leaves
• 1 cup fresh mint leaves
• 2 limes, quartered
• 2 jalapeños, thinly sliced

Instructions

1. In a large stockpot, combine the chicken, water, onion, ginger, star anise, cinnamon stick, coriander seeds, fennel seeds, cloves, and salt. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low and simmer, uncovered, for 45 minutes, skimming any impurities that rise to the surface.
3. After 45 minutes, remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
4. While the chicken cools, cook the rice noodles according to package instructions, then drain and rinse under cold water to stop the cooking process.
5. Shred the chicken meat, discarding the skin and bones, and return the shredded meat to the strained broth. Stir in the fish sauce.
6. Divide the noodles among four bowls. Ladle the hot broth and chicken over the noodles.
7. Garnish each bowl with cilantro, Thai basil, mint, lime quarters, and jalapeño slices.

Here’s the magic of this dish: the broth is deeply aromatic, thanks to the spices, while the fresh herbs add a vibrant contrast. For an extra kick, I love adding a dollop of sriracha or hoisin sauce right at the table.

Summary

Outstanding in variety and flavor, these 18 boiled chicken recipes promise to delight for any occasion. Whether you’re craving comfort or seeking something new, there’s a dish here to inspire your next meal. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love on Pinterest so fellow home cooks can enjoy these delicious ideas too. Happy cooking!