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Can you boil boneless, skinless chicken breasts?

I

imported_Tomato

Diamond Member
I would think it would result in pretty tender meat... at the sacrifice of taste, though? Has anyone ever tried it?

(still trying to figure out a good way to cook boneless/skinless chicken breasts without drying them out... no access to a grill 🙁 )
 
I dunno, but since you'll soon be cooking for your husband on a regular basis... you should invest in a George Foreman grill. :thumbsup:
 
I'd think you'd boil out any flavor that they originally had.

How long do you have to boil one for?
 
Originally posted by: rh71
I dunno, but since you'll soon be cooking for your husband on a regular basis... you should invest in a George Foreman grill. :thumbsup:
Click to expand...

I have one, albeit a small one (and already happily cook for him on a regular basis! 🙂 ). Unfortunately, it always dries out the chicken. 🙁
 
Originally posted by: Viper GTS
Yes, you can boil them.

Did it last night actually, works great.

Viper GTS
Click to expand...

Good to know! May I ask how long you boiled it/on high/medium/low? Any recipes/instruction would be greatly appreciated. 🙂

I tried browning a few chicken breasts in butter on the stove last night... covered them in salsa and sprinkled with cheese when it was done... but it still turned out kinda tough. :\
 
Don't boil them, poach 'em.

Put them in water that's just at a bare simmer and let them cook for awhile. You only want to get the internal temperature to around 170. The closer you can keep the water to this temp, the better off you are. Using this sort of method almost ensures that the chicken will stay tender. Guaranteed tough chicken if you boil it.



 
Foreman grill is the worst possible way to cook chicken. Better to pan fry, bake, or even boil in my opinion. The skin basically gets charred and tough if you cook it as long as you need to for the inside to not be undercooked.

That is the one thing that really irks me about the grill. That same effect is much appreciated on hot dogs, though.
 
Originally posted by: sonambulo
breastmeat sucks. eat thighs.
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A little too fatty for regular consumption, but a nice treat every once in awhile is oven-cooked drumsticks in a soy sauce and sugar mixture, lightly brushed with honey 10 min. before serving. 😀
 
if u use a crock pot its ohkay....using a stovetop however i haven't gotten it to go well. Required a LOT of seasoning to get it to taste good from the crock.
Defiantely worth the $20 investment in a forman grill....i now do em up on there like 3-4 times a wweek and they turn out great after being doused in olive oil/spritzed with lemon juice to keep em juicy 😉
 
I do it all the time.

I take the Tyson frozen ones, drop 3-4 of them in a boiling pot, wait ~20 minutes and cut one in half to see if it's done. I then cut them a few times, leave them in for another 2-3 minutes, then put them in Ziploc containers and eat them randomly throughout the week. They stay juicy and can't get burnt.
 
yeah, you could boil them (think chicken soup) and it would be good. if you want to, i would boil them a bit then lightly sautee them to get them golden brown on the outside. if you are just going to boil, i would make sure any other compontents of the meal had a lot of flavor!

But, if you chicken comes out tough any other way, try marinating it in a mix of fresh garlic, buttermilk and any other spices you like over night. this makes it very tender, even if you bake, fry, sautee.
 
Originally posted by: elektrolokomotive
Don't boil them, poach 'em.

Put them in water that's just at a bare simmer and let them cook for awhile. You only want to get the internal temperature to around 170. The closer you can keep the water to this temp, the better off you are. Using this sort of method almost ensures that the chicken will stay tender. Guaranteed tough chicken if you boil it.
Click to expand...

Poached chicken, interesting... how long should they simmer? Thanks for the cooking top 🙂
 
I do this occasionally.

I bring chicken stock to a boil. Add chicken. Keep it just boiling. In about 12-14 minutes pull one out and take it's temperature (get an instant read thermometer). Keep checking until the center of the thickest part is at 170. At 170 pull them out and let them sit for a few minutes to finish cooking.

Chicken stock helps with the flavor.
 
If you really want them juicy, marinade them in Italian dressing over night in the refrigerator. Then, cook them on the Foreman Grill, it really makes them tender and flavorful.

To answer your question, yes you can boil boneless chicken breasts, but they won't have much taste and will be tough and stringy.

I have boiled whole chickens when making Chicken and yellow rice, but I throw the chicken in when I start to boil the water for the rice. The flavoring from the rice gives the chicken some flavor.
 
Originally posted by: Tomato
Originally posted by: rh71
I dunno, but since you'll soon be cooking for your husband on a regular basis... you should invest in a George Foreman grill. :thumbsup:
Click to expand...

I have one, albeit a small one (and already happily cook for him on a regular basis! 🙂 ). Unfortunately, it always dries out the chicken. 🙁
Click to expand...
Then you're cooking it too long.
 
Originally posted by: Tomato
Originally posted by: elektrolokomotive
Don't boil them, poach 'em.

Put them in water that's just at a bare simmer and let them cook for awhile. You only want to get the internal temperature to around 170. The closer you can keep the water to this temp, the better off you are. Using this sort of method almost ensures that the chicken will stay tender. Guaranteed tough chicken if you boil it.
Click to expand...

Poached chicken, interesting... how long should they simmer? Thanks for the cooking top 🙂
Click to expand...

That's the beauty of this method, if you keep the liquid temperature low enough, you could practically leave them all day and they wouldn't overcook. That being said, you should probably start checking them 20-30 minutes after the liquid has come to temp.

It's a good idea to bring the chicken up to room temp first. It will keep the liquid temp from dropping too much when you put 'em in, and will promote a more even doneness.

The liquid should never boil. If you see bubbles coming up, It's too hot. The surface of the liquid should just kinder shimmer a little bit.





 
there is a classic chinese dish that is basically boiled/poached chicken.

you put the chicken in chicken stock that has a bit of ginger and green onions.

you cook it until the chicken is barely done ( if it was a boned chicken, bone marrow should still be bloody red).

take chicken out and immediately plunge in ice water to stop cooking process.

pat dry.

mix some of poaching liquid with sweet soy and sesame oil and use as dipping sauce.

you can mix in some cilantro/spring onion/ginger/garlic in to sauce depending on what you like.
 
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