How To Cook Chicken Breasts For Recipes

I show a simple, mostly hands off method for How To Cook Boneless Chicken Breast that uses boneless skinless chicken breasts, chicken broth, garlic, onion, lemon, olive oil, salt and pepper. It’s ideal for meal prep or to cube into pastas and soups while you finish the rest of your cooking.

When a recipe asks for cooked chicken breast I stop fussing and do this simple trick. I start with 4 boneless skinless chicken breasts, season them with about 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, then nestle them into 3 to 4 cups low sodium chicken broth or water with a halved small onion and 2 garlic cloves.

You can sear first with 1 tbsp olive oil if you want crust, but mostly I let the gentle poach do the magic. The result is juicy, tender meat that’s perfect when you need Cooked Chicken For Recipes or Ideas For Cooked Chicken fast.

It’s super useful for Cooking Chicken For Meal Prep and it answers the How To Cook Boneless Chicken Breast and How To Bake Boneless Chicken Breast questions without drama. Give it a try, you might be surprised how little attention it needs and how much flavor you get for soups, pastas and salads.

Why I Like this Recipe

– I like that its mostly hands off so I can do homework or prep a salad while the chicken cooks.
– I like that it almost always turns out juicy, no dry sad chicken, even when Im in a hurry.
– I like how flexible it is, you can add lemon, bay leaf, or just keep it plain to use in anything.
– I like being able to save the poaching liquid for soup or sauce, it makes the next meal easier and tastier.

Ingredients

• Chicken breasts, lean protein, low fat, builds muscle, mild flavor so absorbs other seasonings well.
• Kosher salt adds seasoning, enhances flavors, no iodine taste, use sparingly or it’ll get salty.
• Olive oil helps sear and brown, adds healthy fats, gives subtle fruitiness if used right.
• Chicken broth keeps breasts moist while cooking, adds savory depth, choose low sodium to control salt.
• Onion adds sweetness and umami when cooked, or use onion powder if pressed for time.
• Garlic is bright and aromatic, gives a savory punch, fresh smashed cloves pack the best flavor.
• Lemon brightens the dish with acidity, balances richness, use slices or juice for a fresh lift.

Ingredient Quantities

• • 4 boneless skinless chicken breasts, about 1.5 to 2 lb total (roughly 6 to 8 oz each)

• • 1 tsp kosher salt, plus more to taste

• • 1/2 tsp freshly ground black pepper

• • 1 tbsp olive oil (optional if you want to sear first)

• • 3 to 4 cups low sodium chicken broth or water, enough to just cover the breasts

• • 1 small onion, halved (or 1 tsp onion powder)

• • 2 garlic cloves, smashed (or 1/2 tsp garlic powder)

• • 1 bay leaf (optional)

• • 1 lemon, sliced or 2 tbsp lemon juice (optional, for a bit of brightness)

How to Make this

1. Trim any fat from the breasts and pat them dry, then if theyre uneven in thickness put them between plastic wrap and gently pound to about 3/4 inch so they cook evenly.

2. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, plus more to taste.

3. Optional sear for more flavor: heat 1 tbsp olive oil in a skillet over medium-high and brown the breasts 1 to 2 minutes per side, then transfer to a pot. If you skip searing just place the raw breasts in the pot.

4. Pour 3 to 4 cups low sodium chicken broth or water into the pot so the breasts will be just covered; add the halved onion (or 1 tsp onion powder), the smashed garlic cloves (or 1/2 tsp garlic powder), 1 bay leaf if using, and the lemon slices or 2 tbsp lemon juice.

5. Bring the liquid up to a gentle simmer over medium heat, then reduce to low so it barely simmers; cover the pot and dont let it boil hard or the chicken will get tough.

6. Poach until the internal temperature at the thickest part reaches 165 F (74 C), usually about 12 to 18 minutes depending on size; start checking at 10 to 12 minutes for thinner breasts.

7. Remove the chicken to a cutting board and let it rest 5 to 10 minutes tented loosely, this keeps it juicy; reserve the poaching liquid for soup, sauce or to freeze for later.

8. Cube, slice, or shred the breasts for your recipe — to shred quickly use two forks or throw warm breasts in a stand mixer for 20 to 30 seconds.

9. Store leftovers in an airtight container in the fridge up to 4 days or freeze up to 3 months; reheat gently so they dont dry out.

Equipment Needed

1. Cutting board
2. Chef’s knife (or sharp utility knife)
3. Plastic wrap or heavy zip top bag (for pounding)
4. Meat mallet or rolling pin (to flatten breasts)
5. Paper towels
6. Measuring spoons and 1 cup measuring cup
7. Large skillet (for optional sear)
8. Large pot with lid (to poach)
9. Tongs or slotted spoon (to lift chicken)
10. Instant read thermometer
11. Wooden spoon or silicone spatula
12. Two forks for shredding or a stand mixer with paddle attachment (optional)
13. Airtight containers for storing leftovers.

FAQ

How To Cook Chicken Breasts For Recipes Substitutions and Variations

Here’s some quick swaps if you’re missing something or want a different flavor, try one of these

• Kosher salt: Use fine table salt or fine sea salt but use less — start with about half to 3/4 the amount and taste as you go. If using coarse sea salt use about the same amount.
• Olive oil: Swap with avocado oil or canola/vegetable oil 1:1 for higher heat. Or use melted butter for richer flavor, same amount.
• Chicken broth or water: Use vegetable broth for a vegetarian note, or water plus 1 tsp bouillon paste or 1 bouillon cube per 2 cups. White wine diluted with water (1:1) also adds nice depth.
• Small onion: Substitute 1 tsp onion powder per small onion, or 1 small shallot finely chopped for a milder, sweeter taste.
• Lemon: Use 2 tbsp white wine vinegar or apple cider vinegar, or lime juice 1:1. If you just want brightness instead of acid, a splash of white wine works too.

Pro Tips

– Use a probe thermometer and stop at 165 F, dont guess. Pull the breasts as soon as the thickest part reads 165 F, theyll rise a couple degrees while resting so you wont overcook them.

– If you sear first, make it quick and hot so you only get color not doneness. A tablespoon of oil and 1 to 2 minutes per side gives great flavor, then finish gently in the poaching liquid so the inside stays tender.

– Save and use the poaching liquid. Strain it, chill and skim any fat, then reduce it into a quick pan sauce or freeze in ice cube trays to add flavor later to soups, rice or sauces.

– For easy shredding and even bites, let the chicken rest 5 to 10 minutes, then either pull with two forks or toss warm breasts in a stand mixer for 20 to 30 seconds. Always slice against the grain so pieces feel tender in your mouth.