Learn how to boil chicken from frozen, perfect for shredding, slicing, for making salads or sandwiches. This a fast and easy recipe.
Can you boil frozen chicken?
Definitely!!!
Boiling frozen chicken breast is fast, easy, and healthy. And there are so many things you can do with it. Rotisserie chicken is great when you want to make enchiladas, a salad, or a sandwich, but you will have to go out and buy it, and there will be more money and calories involved.
But boil or poach some breast that you probably have in your freezer, and you will have a much healthier yet just as delicious alternative.
By the way, boiling or poaching is pretty much the same thing; the terms can be used interchangeably.
And if you have an air fryer, why not use it for cooking frozen chicken breast as well? Or learn How to Boil Chicken Wings as well; it's dead useful!
Jump to recipe
What do you need?
Chicken breast:
- Boneless, skinless, or with bones and skin.
- An average boneless skinless piece weighs between 170 g – 220 g/ 6 oz - 7.7 oz. You will have to adjust the cooking accordingly slightly.
- You can cook it directly from the freezer if you forget to take it out on time.
Poaching liquid:
- You can use just water, salt, and pepper, with an emphasis on salt - very important!
- If you wish, you can also use chicken stock. A bouillon cube is fine.
Extras:
- All these things are nice but not mandatory.
- However, adding a couple of vegetables and spices to the poaching liquid enhances the flavor of the meat and of the broth.
- You can add one small onion, 1-2 garlic cloves, 1-2 bay leaves, some peppercorns, juniper or allspice berries, a carrot, 1-2 celery stalks, parsley stalks, and so on.
- Or add dried herbs like thyme or oregano.
- Another bonus from using some extras: a tastier broth that you can use for making soup or fricassee, for instance.
How to boil chicken from frozen?
- Place the meat into a saucepan large enough to hold it in a single layer.
- Add the liquid, about 2 cups, or enough to submerge the meat.
- Add a bouillon cube, dried herbs or spices, and any of the extras you wish.
- Slowly bring to a boil.
- Lower the heat and simmer until the internal temperature measured with a meat thermometer is 75 degrees Celsius/ 165 degrees Fahrenheit.
- Remove from the stock and let rest for about 5 minutes before shredding or slicing.
How long to boil frozen chicken breast?
- Frozen boneless skinless breasts of about 170 g – 220 g/ 6 oz -7.7 oz will need about 20 minutes.
- Fresh boneless, skinless pieces of the same size will need 12 to 15 minutes. If you cut the boneless fresh pieces in half or even quarters, the cooking time will reduce even more; check after 7-8 minutes already to see if they are cooked through.
- Fresh bone-in, skin-on parts will need about 30 minutes or longer, depending on size.
Checking for doneness
- This is a very important step when cooking a bird in any way.
- The best way of making sure it is thoroughly cooked, without cooking it for too long and having to chew on dry meat afterward, is by using a meat thermometer (the Amazon affiliate link opens in a new tab).
- The internal temperature measured in the thickest part should be 75 degrees Celsius/ 165 degrees Fahrenheit.
- I feel it is especially important to use a thermometer when cooking bone-in or frozen meat. If you don't have a thermometer, check by cutting a piece in the middle, the meat should be white and juicy, and no pink is allowed.
Recipe FAQ
Don't worry about it; that is perfectly normal. It is the protein that is forced out of the meat as the meat cooks and the fibers shrink.
Strain the broth after removing the meat, and discard this white stuff and all the other ingredients. If using carrots, keep those; they are still tasty.
Use the broth to make soup or sauces or to add to stews, goulash, or whatever.
The broth keeps well in the fridge for about 3 days. To keep it for longer, freeze it.
Allow it to cool completely.
Leave it whole, cut it into pieces or slices, or shred it.
Refrigerate for up to 3 days in an airtight container.
Freeze for up to 3 months. Defrost in the fridge.
How to use boiled chicken?
- Make sandwiches using either shredded or sliced pieces.
- Use for adding to salads.
- Make this fricassee using chicken meat instead of turkey.
- Add to soups.
- Enchiladas, either with a red sauce and sour cream or green enchiladas.
- Add to tacos.
- Make pilaf using the stock and the meat.
- Or try a chicken and leek pie.
More chicken breast recipes
How to Boil Frozen Chicken
Ingredients
- 2 frozen boneless skinless chicken breasts
- water
- chicken stock
- 1 teaspoon fine sea salt and black pepper
Instructions
- Place the chicken into a saucepan large enough to hold it in a single layer.
- Add the liquid, about 2 cups, or enough to submerge the meat.
- Add a bouillon cube, some salt and pepper, dried herbs or spices, and any of the extras you wish.
- Slowly bring to a boil. Lower the heat and simmer until the internal temperature of the chicken reaches 75 degrees Celsius/ 165 degrees Fahrenheit, about 20 minutes.
- Check with a meat thermometer. Alternatively, cut a piece of chicken in the middle, the meat should be white, no pink is allowed.
- Remove the parts from the stock and let rest for about 5 minutes before shredding or slicing.
Cooking time:
- Frozen boneless skinless: about 20 minutes.
- Fresh boneless, skinless chicken: 12 to 15 minutes.
- Fresh bone-in, skin-on chicken breasts: about 30 minutes or longer depending on size.
Notes
- They usually weigh between 170 g – 220 g/ 6 oz -7.7 oz.
- The cooking time will differ from one type of breast to another.
- Chicken stock made with a bouillon cube is fine.
- Add other ingredients for a tastier broth: 1 small onion, 1-2 garlic cloves, dried herbs, 1 small carrot, 2 small celery stalks, juniper, or allspice berries. See the blog post for suggestions on how to use the leftover broth.
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