Zesty, wholesome, and wonderfully versatile—boiled chicken is the unsung hero of quick, flavorful meals. Whether you’re craving comforting soups, vibrant salads, or easy weeknight dinners, these recipes will transform simple ingredients into something extraordinary. Dive in and discover 35 delicious ways to make boiled chicken the star of your table!
Classic Boiled Chicken and Herb Soup
Nourishing and timeless, this classic boiled chicken and herb soup embodies comfort in its purest form. With a clear, golden broth and tender poultry, it’s a humble yet elegant dish that warms both body and soul.
Ingredients
– Chicken thighs – 1 lb
– Water – 8 cups
– Carrots – 2, medium
– Celery stalks – 2
– Onion – 1, medium
– Bay leaves – 2
– Fresh thyme – 4 sprigs
– Salt – 1 tsp
– Black peppercorns – ½ tsp
Instructions
1. Place 1 lb chicken thighs and 8 cups water in a large pot over high heat.
2. Bring to a boil, then reduce heat to low and simmer for 30 minutes, skimming off any foam that rises to the surface for a clearer broth.
3. While simmering, peel and chop 2 medium carrots, 2 celery stalks, and 1 medium onion into ½-inch pieces.
4. After 30 minutes, add the chopped carrots, celery, onion, 2 bay leaves, 4 sprigs fresh thyme, 1 tsp salt, and ½ tsp black peppercorns to the pot.
5. Simmer uncovered for 45 minutes, or until the chicken is tender and easily shreds with a fork.
6. Remove the chicken thighs from the pot using tongs and place them on a cutting board to cool slightly.
7. Shred the chicken into bite-sized pieces, discarding the bones and skin.
8. Return the shredded chicken to the pot and simmer for an additional 5 minutes to meld the flavors.
9. Remove and discard the bay leaves and thyme sprigs before serving.
Earthy and wholesome, this soup boasts a delicate broth infused with herbal notes, while the chicken remains succulent and tender. Serve it piping hot with a crusty baguette for dipping, or elevate it with a sprinkle of fresh parsley for a vibrant finish.
Thai-style Coconut Boiled Chicken
Delicately poached in a fragrant coconut broth, this Thai-inspired chicken dish offers a harmonious balance of creamy richness and subtle aromatic spices. During the simmering process, the chicken becomes exceptionally tender while absorbing the delicate flavors of the coconut milk and aromatic ingredients, creating a comforting yet sophisticated meal that feels both nourishing and indulgent.
Ingredients
– Chicken thighs – 1.5 lbs
– Coconut milk – 2 cups
– Water – 1 cup
– Fish sauce – 2 tbsp
– Sugar – 1 tbsp
– Lemongrass – 2 stalks
– Ginger – 1 inch piece
– Kaffir lime leaves – 4
Instructions
1. Trim excess fat from 1.5 lbs chicken thighs and pat dry with paper towels.
2. Bruise 2 stalks lemongrass by gently crushing with the side of a knife to release aromatics.
3. Thinly slice 1 inch piece of ginger into coins.
4. Combine 2 cups coconut milk, 1 cup water, 2 tbsp fish sauce, and 1 tbsp sugar in a large pot.
5. Add bruised lemongrass, sliced ginger, and 4 kaffir lime leaves to the pot.
6. Bring liquid to a gentle simmer over medium heat, stirring occasionally to dissolve sugar completely.
7. Carefully add chicken thighs to the simmering liquid, ensuring they are fully submerged.
8. Reduce heat to low, maintaining a bare simmer with occasional small bubbles rising to the surface.
9. Cover pot and poach chicken for 25 minutes at 180°F, using a thermometer to monitor temperature.
10. After 25 minutes, check chicken internal temperature reaches 165°F with an instant-read thermometer.
11. Remove pot from heat and let chicken rest in broth for 5 minutes to complete carryover cooking.
12. Transfer chicken to a cutting board and slice against the grain into serving portions.
13. Strain broth through a fine-mesh sieve to remove aromatics, reserving liquid.
14. Ladle strained broth into bowls and arrange sliced chicken on top.
Fork-tender chicken practically melts in your mouth, while the silky coconut broth carries subtle notes of lemongrass and ginger with a perfect salty-sweet balance. Serve over jasmine rice to soak up every drop of the aromatic liquid, or garnish with fresh cilantro and sliced chilies for an extra layer of freshness and heat.
Tender Boiled Chicken with Ginger and Scallions
Oftentimes, the most profound culinary experiences emerge from the simplest preparations, where pristine ingredients are allowed to shine through gentle, precise cooking. This tender boiled chicken with ginger and scallions exemplifies that philosophy, offering a dish that is both elegantly straightforward and deeply satisfying. Each element works in harmony to create a clean, aromatic profile that feels both comforting and refined.
Ingredients
Chicken thighs – 1.5 lbs
Water – 6 cups
Fresh ginger – 3 tbsp, sliced
Scallions – 4, cut into 2-inch pieces
Salt – 1.5 tsp
Instructions
1. Place the chicken thighs in a large pot and cover with 6 cups of cold water.
2. Bring the water to a boil over high heat, then immediately reduce to a gentle simmer at 180°F.
3. Skim off any foam that rises to the surface during the first 5 minutes of simmering to ensure a clear broth.
4. Add the sliced ginger and scallion pieces to the pot.
5. Sprinkle in 1.5 teaspoons of salt and stir gently to distribute.
6. Maintain the simmer at 180°F for 25 minutes, ensuring the chicken remains fully submerged.
7. Check for doneness by inserting a thermometer into the thickest part of a thigh; it should read 165°F.
8. Turn off the heat and let the chicken rest in the broth for 10 minutes to absorb maximum flavor and retain moisture.
9. Remove the chicken from the broth and slice or shred as desired.
A beautifully tender texture and delicate ginger-scallion aroma define this dish, making it perfect served over steamed jasmine rice or alongside crisp vegetables. The broth can be strained and sipped as a light, soothing soup, or reduced slightly to intensify its flavor for a more robust accompaniment.
Savory Boiled Chicken and Carrot Stew
Meticulously crafted comfort awaits in this soul-warming stew, where tender chicken and sweet carrots meld in a rich, savory broth that whispers of home. Perfect for crisp autumn evenings, this dish delivers both nourishment and nostalgia in every spoonful.
Ingredients
– Chicken thighs – 1.5 lbs
– Carrots – 2 cups, sliced
– Onion – 1 medium, diced
– Chicken broth – 4 cups
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Bay leaf – 1
Instructions
1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Pat chicken thighs dry with paper towels to ensure proper browning, then add to the pot skin-side down.
3. Cook chicken for 5-7 minutes until golden brown, then flip and cook for another 4 minutes.
4. Remove chicken and set aside, leaving drippings in the pot.
5. Add diced onion to the pot and sauté for 3-4 minutes until translucent.
6. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom for maximum flavor.
7. Return chicken to the pot along with any accumulated juices.
8. Add sliced carrots, salt, pepper, and bay leaf.
9. Bring to a boil, then immediately reduce heat to low (200°F) and cover.
10. Simmer for 45 minutes until chicken is fork-tender and carrots are soft but not mushy.
11. Remove bay leaf and discard.
12. Skim any excess fat from the surface using a spoon for a cleaner broth.
13. Taste and adjust seasoning if needed before serving.
Perfectly balanced between hearty and light, this stew features fall-apart tender chicken and sweet carrots in a deeply savory broth. Serve over creamy mashed potatoes or with crusty bread for soaking up every last drop of the flavorful liquid.
Mediterranean Boiled Chicken with Lemon and Olives
Yielded by the sun-drenched shores of the Mediterranean, this boiled chicken dish marries the bright zest of lemon with the briny depth of olives in a light, aromatic broth. Perfect for a wholesome weeknight dinner, it’s both nourishing and effortlessly elegant.
Ingredients
– Chicken thighs – 1.5 lbs
– Lemon – 1
– Kalamata olives – ½ cup
– Garlic cloves – 4
– Olive oil – 2 tbsp
– Fresh oregano – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Water – 4 cups
Instructions
1. Pat the chicken thighs dry with paper towels to ensure even browning.
2. Heat the olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken thighs skin-side down and sear for 5–6 minutes until golden brown, then flip and sear for another 4 minutes.
4. Tip: Do not overcrowd the pot; work in batches if necessary to avoid steaming the chicken.
5. Mince the garlic cloves and add them to the pot, sautéing for 1 minute until fragrant.
6. Pour in the water and bring to a boil over high heat, then reduce to a gentle simmer.
7. Add the salt and black pepper, stirring to combine.
8. Simmer uncovered for 25 minutes, skimming off any foam that rises to the surface for a clearer broth.
9. Zest and juice the lemon, then add both to the pot along with the kalamata olives.
10. Chop the fresh oregano and stir it into the broth.
11. Continue simmering for another 10 minutes until the chicken is tender and reaches an internal temperature of 165°F.
12. Tip: Use a meat thermometer to check for doneness to avoid overcooking.
13. Remove the pot from the heat and let it rest for 5 minutes before serving.
14. Tip: For enhanced flavor, allow the dish to sit for 10 minutes off the heat to let the ingredients meld.
Captivating in its simplicity, the chicken emerges succulent and infused with citrus, while the olives impart a savory contrast. Serve it over a bed of couscous or with crusty bread to soak up the vibrant, herbaceous broth, making each bite a refreshing taste of the Mediterranean.
Spicy Boiled Chicken Curry
Heralding the arrival of autumn, this Spicy Boiled Chicken Curry offers a warming embrace with its robust flavors and comforting simplicity. Perfect for weeknight dinners, it balances heat with heartiness in every spoonful.
Ingredients
Chicken thighs – 1.5 lbs
Water – 4 cups
Onion – 1 medium, diced
Garlic – 3 cloves, minced
Ginger – 1 tbsp, grated
Curry powder – 2 tbsp
Cayenne pepper – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Fresh cilantro – ¼ cup, chopped
Instructions
1. Place chicken thighs in a large pot and add 4 cups of water.
2. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes, skimming off any foam that rises to the surface for a clearer broth.
3. Remove chicken from pot, let cool slightly, then shred into bite-sized pieces, discarding bones and skin.
4. In the same pot, sauté diced onion over medium heat for 5 minutes until translucent.
5. Add minced garlic and grated ginger, cooking for 1 minute until fragrant to release their essential oils.
6. Stir in curry powder, cayenne pepper, salt, and black pepper, toasting for 30 seconds to deepen the spices’ flavors.
7. Return shredded chicken to the pot and pour in the reserved cooking liquid.
8. Simmer uncovered for 15 minutes over low heat, stirring occasionally, until the curry thickens slightly.
9. Stir in chopped cilantro just before serving to preserve its fresh, vibrant color and aroma.
The curry boasts a tender, fall-apart texture with a bold, spicy kick that mellows into warmth. Serve it over steamed rice or with naan bread to soak up the richly seasoned broth, making each bite a harmonious blend of comfort and zest.
Boiled Chicken and Vegetable Stir-fry
Savor the simplicity of a dish that transforms humble ingredients into a nourishing masterpiece, where tender boiled chicken meets crisp, vibrant vegetables in a harmonious stir-fry. This elegant yet approachable recipe celebrates balance and freshness, making it a perfect weeknight dinner that feels both wholesome and sophisticated. With minimal effort, you’ll create a meal that delights the senses and satisfies the soul.
Ingredients
– Chicken breast – 1 lb
– Broccoli florets – 2 cups
– Carrot – 1, sliced
– Soy sauce – 2 tbsp
– Olive oil – 1 tbsp
– Garlic – 2 cloves, minced
– Ginger – 1 tsp, grated
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Place the chicken breast in a pot and cover with water, then bring to a boil over high heat. 2. Reduce heat to medium and simmer for 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F. 3. Remove the chicken from the pot, let it cool for 5 minutes, then shred it into bite-sized pieces. 4. Heat olive oil in a large skillet over medium-high heat until it shimmers. 5. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant to release their aromatic oils. 6. Add sliced carrot and broccoli florets, stirring frequently for 4–5 minutes until the vegetables are tender-crisp and bright green. 7. Incorporate the shredded chicken into the skillet, mixing gently to combine. 8. Pour in soy sauce, sprinkle with salt and black pepper, and stir for 2 minutes until everything is evenly coated and heated through. 9. Remove from heat and serve immediately. Marvel at the delightful contrast of textures, from the succulent shredded chicken to the crisp-tender vegetables, all enveloped in a savory, umami-rich sauce. For a creative twist, serve it over steamed jasmine rice or alongside a fresh salad to elevate this comforting dish into a complete, satisfying meal.
Creamy Boiled Chicken Alfredo
Radiating comfort and sophistication, this creamy boiled chicken Alfredo transforms humble ingredients into an elegant pasta dish that feels both indulgent and approachable. Rich, velvety sauce clings to tender fettuccine, while perfectly poached chicken adds lean protein without overwhelming the delicate Parmesan flavor.
Ingredients
– Chicken breast – 1 lb
– Fettuccine – 8 oz
– Heavy cream – 1 cup
– Unsalted butter – 4 tbsp
– Garlic – 2 cloves
– Parmesan cheese – ¾ cup, grated
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Place chicken breast in a large pot and cover with 6 cups of cold water; add ½ tsp salt.
2. Bring water to a boil over high heat, then reduce to a gentle simmer at 180°F for 15 minutes until chicken reaches 165°F internally.
3. Remove chicken from pot, let rest for 5 minutes, then shred into bite-sized pieces using two forks.
4. Cook fettuccine in the same pot of boiling water for 9 minutes until al dente, reserving ½ cup pasta water before draining.
5. Melt butter in a skillet over medium heat, then mince and sauté garlic for 1 minute until fragrant but not browned.
6. Pour heavy cream into skillet, bring to a simmer, and cook for 3 minutes until slightly thickened.
7. Whisk in grated Parmesan cheese until fully melted and smooth, about 2 minutes.
8. Add shredded chicken and cooked fettuccine to the sauce, tossing to coat evenly.
9. If sauce is too thick, gradually stir in reserved pasta water 1 tbsp at a time until desired consistency is reached.
10. Season with remaining ½ tsp salt and ½ tsp black pepper, then serve immediately.
Decadently creamy with a silky texture that clings to each strand of pasta, this Alfredo boasts a balanced richness from the Parmesan and a subtle garlic undertone. For a fresh twist, top with chopped parsley or a squeeze of lemon juice to cut through the richness, or serve alongside a crisp green salad for contrast.
Boiled Chicken with Garlic and White Wine Sauce
Kindly simmered to perfection, this elegant dish transforms humble chicken into a tender masterpiece, where garlic and white wine unite in a sauce that whispers of rustic French countryside charm. Each bite offers a symphony of subtle flavors, making it an ideal centerpiece for intimate dinners or sophisticated gatherings.
Ingredients
Chicken breasts – 1 lb
Garlic – 4 cloves
White wine – ½ cup
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Water – 4 cups
Instructions
1. Place 4 cups of water in a large pot and bring to a boil over high heat.
2. Add 1 lb of chicken breasts to the boiling water and reduce heat to medium-low.
3. Simmer the chicken for 20 minutes, or until it reaches an internal temperature of 165°F, using a meat thermometer for accuracy.
4. Remove the chicken from the pot and set aside on a plate to rest, reserving 1 cup of the cooking liquid.
5. Mince 4 cloves of garlic finely to release maximum flavor.
6. In a skillet, melt 2 tbsp of butter over medium heat until it foams slightly.
7. Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant and lightly golden, being careful not to burn it.
8. Pour in ½ cup of white wine and the reserved 1 cup of cooking liquid, stirring to combine.
9. Bring the sauce to a gentle boil and let it reduce for 5-7 minutes, or until it thickens slightly and coats the back of a spoon.
10. Season the sauce with 1 tsp of salt and ½ tsp of black pepper, stirring to incorporate evenly.
11. Slice the rested chicken breasts against the grain into ½-inch thick pieces for tenderness.
12. Arrange the sliced chicken on a serving platter and pour the warm sauce over the top.
Ultra-tender and infused with aromatic garlic, the chicken boasts a moist texture that melts effortlessly, while the white wine sauce adds a bright, acidic balance that elevates the dish. Serve it alongside creamy mashed potatoes or over a bed of al dente pasta to soak up every last drop of the savory sauce, making for a meal that feels both comforting and refined.
Hearty Boiled Chicken and Rice Casserole
Zesty yet comforting, this boiled chicken and rice casserole marries simplicity with soul-warming depth, offering a nourishing one-pot meal perfect for crisp autumn evenings. Its gentle simmering technique coaxes out rich flavors while maintaining tender textures, making it an elegant yet approachable centerpiece for family dinners or intimate gatherings. With minimal ingredients and straightforward preparation, it transforms humble components into a dish that feels both refined and deeply satisfying.
Ingredients
Chicken thighs – 1.5 lbs
Long-grain white rice – 1 cup
Chicken broth – 4 cups
Onion – 1 medium, diced
Garlic – 3 cloves, minced
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook until fragrant, 30 seconds, being careful not to let it brown.
4. Place chicken thighs skin-side down in the pot and sear until golden brown, 5-6 minutes per side, to develop deep flavor.
5. Pour in chicken broth and bring to a boil over high heat, then reduce to a gentle simmer.
6. Add rice, salt, and black pepper, stirring once to combine.
7. Cover the pot and simmer on low heat for 25 minutes, resisting the urge to lift the lid to ensure even cooking.
8. Remove from heat and let rest covered for 10 minutes to allow the rice to fully absorb the liquid and become fluffy.
9. Fluff the rice gently with a fork and shred the chicken into bite-sized pieces using two forks.
10. Stir everything together to distribute the chicken evenly throughout the casserole.
Remarkably tender and aromatic, this casserole boasts plump grains of rice infused with savory chicken essence and subtle onion sweetness. For a creative twist, top with a sprinkle of fresh parsley or a drizzle of lemon juice just before serving to brighten the rich flavors, making it equally suited for a weeknight staple or a cozy weekend feast.
Healthy Boiled Chicken Salad with Avocado
Elegant in its simplicity yet profound in flavor, this wholesome boiled chicken salad with creamy avocado offers a refreshing departure from heavier fare. Perfectly poached chicken breast mingles with ripe avocado and crisp vegetables, creating a dish that nourishes both body and soul with every delightful bite.
Ingredients
– Chicken breast – 1 lb
– Water – 6 cups
– Salt – 1 tsp
– Avocado – 1 large
– Lemon juice – 2 tbsp
– Olive oil – 2 tbsp
– Black pepper – ¼ tsp
– Cherry tomatoes – 1 cup
– Red onion – ¼ cup
Instructions
1. Place 1 lb chicken breast in a medium saucepan and add 6 cups water and 1 tsp salt.
2. Bring water to a boil over high heat, then immediately reduce heat to maintain a gentle simmer at 200°F.
3. Simmer chicken for 15 minutes exactly, ensuring the water never returns to a rolling boil (tip: maintaining a gentle simmer prevents rubbery texture).
4. Remove chicken from pot using tongs and transfer to a cutting board to cool for 10 minutes.
5. While chicken cools, halve 1 cup cherry tomatoes and thinly slice ¼ cup red onion.
6. Dice the cooled chicken into ½-inch cubes using a sharp knife.
7. Cut 1 large avocado in half, remove pit, and scoop flesh into a medium bowl.
8. Add 2 tbsp lemon juice to the avocado and mash with a fork until slightly chunky.
9. Gently fold in diced chicken, halved tomatoes, and sliced onion until combined.
10. Drizzle 2 tbsp olive oil over the mixture and sprinkle with ¼ tsp black pepper.
11. Toss everything together lightly to coat, being careful not to overmix (tip: gentle folding preserves the avocado’s creamy texture).
12. Chill salad in refrigerator for 20 minutes before serving to allow flavors to meld (tip: brief chilling enhances the harmony of flavors without making ingredients soggy).
The tender chicken provides a satisfying bite against the buttery avocado, while the bright lemon and crisp vegetables create a vibrant contrast. Serve chilled atop butter lettuce cups for an elegant presentation, or enjoy as a protein-packed filling for whole grain wraps.
Boiled Chicken and Quinoa Bowl with Spinach
Meticulously crafted for both nourishment and flavor, this boiled chicken and quinoa bowl with spinach offers a harmonious blend of lean protein and wholesome grains. Perfect for a quick weeknight dinner or a healthy meal prep option, it combines simplicity with elegance in every bite.
Ingredients
– Chicken breast – 1 lb
– Quinoa – 1 cup
– Water – 2 cups
– Spinach – 2 cups
– Salt – 1 tsp
– Olive oil – 1 tbsp
Instructions
1. Place 1 lb chicken breast in a pot and cover with water, ensuring it is fully submerged.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 20 minutes or until the internal temperature reaches 165°F.
3. Remove the chicken from the pot, let it rest for 5 minutes to retain juices, then shred it into bite-sized pieces using two forks.
4. Rinse 1 cup quinoa under cold water in a fine-mesh strainer to remove any bitterness.
5. In a saucepan, combine the rinsed quinoa with 2 cups water and bring to a boil over medium-high heat.
6. Reduce the heat to low, cover, and simmer for 15 minutes or until the water is fully absorbed and the quinoa is fluffy.
7. Heat 1 tbsp olive oil in a skillet over medium heat.
8. Add 2 cups spinach and sauté for 2-3 minutes until wilted but still vibrant green.
9. Season the spinach with 1 tsp salt, stirring to distribute evenly.
10. In a bowl, layer the cooked quinoa, shredded chicken, and sautéed spinach.
Light and satisfying, this dish boasts a tender texture from the boiled chicken and a nutty crunch from the quinoa, complemented by the earthy notes of spinach. For a creative twist, top with a squeeze of lemon juice or a sprinkle of red pepper flakes to enhance the flavors.
Conclusion
Overall, these boiled chicken recipes prove that simple cooking can yield incredible flavor. We hope you find new favorites to enjoy with family and friends. Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy reference!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
