Boiling chicken is one of the most fundamental skills in the culinary world, yet it is often the most misunderstood.
Whether you are preparing a lean protein for meal prep, making a comforting pot of soup, or simply cooking a bland diet for a pet, knowing how long to boil chicken is the difference between a tender, juicy meal and a rubbery, unappetizing one.
The time it takes to boil chicken is not a “one size fits all” answer. It depends heavily on the cut of the meat, whether the bone is still intact, and whether you are starting from fresh or frozen.
For instance, a boneless breast may be ready in under 15 minutes, while a whole bird requires over an hour to reach safety standards.
In this complete guide, we will break down exactly how long it takes to boil chicken for every possible scenario.
We will explore the nuances of simmering versus a rolling boil, the internal temperatures required for safety, and specific timelines for shredding, soups, and even homemade dog food.
By following these science-backed timing charts and techniques, you can ensure your poultry is perfectly cooked every single time.
How Long Does It Take to Boil Chicken?
If you are in the middle of cooking and need a fast reference, use the table below. Note that these times begin once the water has returned to a boil or a steady simmer after adding the meat.
General Chicken Boiling Time Chart
| Chicken Breast (Boneless) | 12–15 minutes | 165°F (74°C) |
| Chicken Breast (Bone-in) | 18–22 minutes | 165°F (74°C) |
| Chicken Thighs (Boneless) | 12–15 minutes | 170°F–175°F |
| Chicken Cut | Boiling Time (Fresh) | Internal Temp Goal |
| Chicken Thighs (Bone-in) | 20–25 minutes | 170°F–175°F |
| Chicken Legs/Drumsticks | 25–30 minutes | 175°F |
| Chicken Wings | 15–20 minutes | 165°F |
| Whole Chicken (3–4 lbs) | 60–75 minutes | 165°F (thickest part) |
| Frozen Chicken Breast | 25–30 minutes | 165°F |
While the chart provides a reliable baseline, the thickness of the meat and the volume of water can affect these duration. Always use a meat thermometer as the final authority on denseness.
How Long to Boil Chicken Breast
The chicken breast is the most popular cut for boiling because its uniform texture makes it ideal for salads, sandwiches, and tacos.
However, because it is so lean, it is the most susceptible to drying out. Understanding how long to boil chicken breast requires distinguishing between boneless, bone-in, and frozen varieties.
Boneless Chicken Breast
When people ask how long to boil boneless chicken breast, they are usually looking for a quick meal prep solution. For standard-sized boneless breasts (about 6 to 8 ounces), the sweet spot is 12 to 15 minutes.
To achieve the best results, do not keep the water at a violent, rolling boil the entire time. Once the water boils and you add the meat, reduce the heat to a simmer.
This “gentle” method prevents the muscle fibers from seizing up, ensuring the meat remains tender. If you are boiling chicken breasts, boneless, but they are particularly thick or large (10+ ounces), you may need closer to 18 minutes.
Bone-In Chicken Breast
Cooking with the bone intact adds flavor and helps keep the meat moist, but it also acts as an insulator, meaning it takes longer for the heat to reach the center.
If you are wondering how long to boila chicken breast with bones, expect a timeline of 18 to 22 minutes.
The bone-in cut is excellent for making a quick “cheater’s” broth while you cook the meat, as the marrow and bone structure release collagen into the water. Ensure the water fully covers the bone to provide even heat distribution.
Chicken Breast for Shredding
If your goal is pulled chicken, the timing is slightly different. How long to boil chicken breast for shredding depends on how easily you want the fibers to pull apart.
While 15 minutes makes the chicken “done,” boiling for 18 to 20 minutes at a very low simmer can make the meat even easier to pull with a fork.
The key here is the simmer; boiling too aggressively for 20 minutes will make the meat tough. A gentle poach for 20 minutes allows the connective tissue to soften just enough for perfect shredding.
Frozen Chicken Breast
We have all been there: dinner time arrives, and the meat is still a block of ice. How long to boil a frozen chicken breast?
Generally, you should increase the fresh cooking time by 50%. This means a frozen boneless breast will take 25 to 30 minutes.
It is important to start the frozen chicken in cold water or broth and bring it up to a boil together.
If you drop ice-cold chicken into boiling water, the outside will become rubbery before the inside is even defrosted.
How Long to Boil Chicken Thighs, Legs, and Drumsticks
Dark meat is more forgiving than white meat because it has a higher fat content and more connective tissue. This means it can withstand longer boiling times without becoming “dusty” or dry.
Chicken Thighs
If you are curious how long to boil chicken thighs, you first need to check if they are boneless or bone-in.
- Boneless Thighs: These are relatively thin and cook quickly, usually in 12 to 15 minutes.
- Bone-in Thighs: These are much denser. How long does it take to boil chicken thighs with the bone? Usually 20 to 25 minutes.
Unlike breasts, thighs actually taste better when cooked to a slightly higher internal temperature (around 170°F to 175°F) because it allows the connective tissue to fully melt, resulting in a silkier texture.
Chicken Legs and Drumsticks
Chicken legs (which include the drumstick and the thigh attached) or individual drumsticks require a bit more patience. How long to boil chicken legs generally falls into the 25 to 30 minute range.
Because drumsticks have a high amount of tendon and bone, they need that extra time to ensure the meat pulls away from the bone easily.
If you are boiling chicken leg quarters, ensure you have a large enough pot so the water can circulate freely around the joints, which are the slowest parts to cook.
How Long to Boil Chicken Wings and Tenders
These smaller cuts are often overlooked for boiling, but they are perfect for quick appetizers or adding to spicy buffalo chicken dips.
Chicken Wings
You might be surprised by how long to boil chicken wings. Because they are small, they only need 15 to 20 minutes. Boiling wings before frying or grilling them is a professional “hack”—it renders out some of the fat and ensures the inside is fully cooked, so you only have to focus on crisping the skin later.
Chicken Tenders and Tenderloins
The tenderloin is the small strip of meat attached to the underside of the breast.
Because they are so thin and lack any bone or heavy connective tissue, how long to boil chicken tenders is quite short: only 10 to 15 minutes. These are the easiest to overcook, so keep a close eye on the clock.
How Long to Boil a Whole Chicken
Boiling a whole chicken, often referred to as “poaching,” is the most efficient way to produce both succulent meat and a rich, usable golden stock simultaneously.
The timeline for a whole bird is significantly longer than individual cuts because of the cavity and the overall thermal mass of the animal.
Small vs. Large Birds
The primary factor in how long to boil a whole chicken is its weight.
- Small Chicken (3–4 lbs): These typically take 60 to 75 minutes.
- Large Chicken (5–6 lbs): These require 75 to 90 minutes.
To ensure even cooking, you should always start with the bird at room temperature if possible. If you are wondering how long it takes to boil a whole chicken to the point where the meat falls off the bone for a stew, you can lean toward the 90-minute mark.
However, to keep the breast meat from becoming stringy, it is often better to pull the bird at 60–70 minutes once the thickest part of the thigh reaches 165°F.
Tips for Even Cooking
When boiling a whole bird, place it breast-side down in the pot first. This keeps the leaner white meat submerged in the hottest part of the water while the heartier dark meat stays near the top.
Additionally, “trussing” or tying the legs together can prevent the bird from breaking apart as it becomes tender, making it easier to remove from the pot in one piece.
How Long to Boil Chicken for Shredding, Soup, and Dogs
The purpose of your chicken often dictates the boiling method. While the “doneness” temperature remains the same, the texture you are aiming for can change the timing slightly.
Chicken for Shredding
If you are preparing a large batch of protein for meal prep, knowing how long to boil chicken for shredding is vital. As mentioned previously, you want to push the time slightly past the “just done” point to allow the proteins to loosen.
- Boneless Breast: 15–20 minutes.
- Boneless Thighs: 18–22 minutes.
Once boiled, let the chicken rest for 5 minutes before using two forks or a stand mixer to shred it. This resting period allows the juices to redistribute so the shredded bits stay moist.
Chicken for Soup
When making soup, the chicken is often boiled along with aromatics like carrots, celery, and onions. How long to boil chicken for soup depends on whether you are using a whole bird or pieces. If using pieces, 25 to 45 minutes is the standard.
The goal here isn’t just to cook the meat, but to allow the meat to flavor the liquid. For the best soup texture, remove the chicken once it’s cooked, shred it, and add it back to the pot at the very end to prevent it from becoming “mushy” during the long vegetable simmer.
Chicken for Dogs
Many pet owners use boiled chicken as a “bland diet” for dogs with upset stomachs. When considering how long to boil chicken for dog consumption, the standard is 12 to 25 minutes, depending on the cut (breasts take less time, thighs take more).
The most important rule for pet food is to avoid all seasonings—no salt, no garlic, and no onions, as these can be toxic to canines. Simply boil the chicken in plain water until the center is no longer pink,k and the juices run clear.
How Long to Boil Chicken Bones, Gizzards, and Broth
Beyond the meat, the “extras” of the chicken require vastly different timelines to be palatable or useful.
Chicken Bones for Broth
If you have finished a roast chicken and want to make bone broth, the timeline shifts from minutes to hours. How long to boil chicken bones for broth?
At a minimum, you want 4 to 6 hours, but for a truly nutrient-dense, gelatinous broth, 12 to 24 hours is ideal. This long simmer is necessary to break down the collagen and extract minerals from the bone structure.
Chicken Gizzards
Gizzards are an incredibly tough organ meat. If you don’t cook them long enough, they feel like chewing on rubber. How long to boil chicken gizzards? You need at least 45 to 60 minutes. They should be simmered until they are fork-tender.
Many Southern recipes suggest boiling them for a full hour before breading and frying them to ensure they aren’t tough.
How to Boil Chicken Properly
To move beyond the question of “how long” and into “how well,” follow this professional step-by-step process for boiling poultry.
Prep and Pot Size
Choose a pot large enough that the chicken isn’t crowded. If the pieces are overlapping too much, they won’t cook evenly. Place your fresh or thawed chicken in the bottom.
Liquid and Aromatics
While many people simply use water, boiling in chicken broth or adding aromatics (salt, peppercorns, a bay leaf, or a halved onion) will significantly improve the flavor of the meat. Ensure the liquid covers the chicken by at least one inch.
The Initial Boil
Bring the water to a boil over medium-high heat. As the water begins to bubble, you may see “scum” or white foam rise to the top. This is just denatured protein and is perfectly safe, though many chefs prefer to skim it off for a clearer broth.
The Simmer
This is the most important step for texture. Once the water hits a rolling boil, immediately reduce the heat to low. You want a “lazy bubble”—a few bubbles breaking the surface every second.
The Timer and Temp Check
Start your timer based on the charts provided in this guide. Use a meat thermometer to check the thickest part of the meat. According to the USDA, chicken is safe at 165°F (74°C).
What to Make With Boiled Chicken
Boiled chicken is often criticized for being “bland,” but in the world of professional cooking, it is viewed as a “clean canvas.” Because the flavor is neutral, it can be integrated into almost any cuisine.
Boiled Chicken and Rice
A staple for both fitness enthusiasts and those recovering from illness, boiled chicken and rice is the ultimate comfort food.
To elevate this dish, boil the chicken in salted water with a clove of garlic, then use that same “chicken water” to cook your rice. This infuses the grain with the fat and flavor rendered from the meat.
Shredded Chicken Salads
By following the how long to boil chicken breast for shredding guide (15–20 minutes), you create the perfect base for Waldorf salads, classic mayo-based chicken salads, or spicy Thai larb. The shredded texture allows dressings to cling to every strand of meat.
Quick Chicken Tacos
Boil chicken thighs with a tablespoon of cumin and chili powder. Once they hit the 20-minute mark, shred them and toss them in a pan with a splash of the boiling liquid and lime juice. The result is a succulent, low-fat taco filling that rivals slow-cooked versions.
Master the Simmer
Mastering how long to boil chicken is a gateway to faster meal prepping and healthier eating. The most important lesson is to respect the cut: give bone-in pieces the extra time they need (20–30 minutes) and keep boneless cuts on a short leash (12–15 minutes).
By moving away from a violent boil and toward a gentle simmer, you preserve the integrity of the protein.
Whether you are prepping a week of lunches or taking care of a sick pet, using a thermometer and following these timed charts ensures safety, flavor, and the perfect texture every time you head to the stove.
Frequently Asked Questions
When it comes to the science of boiling poultry, a few minutes can be the difference between a culinary success and a disappointment. Here are the most common questions regarding the nuances of how long to boil chicken.
Is 20 minutes long enough to boil chicken?
For most individual cuts, yes, 20 minutes is more than enough. A boneless chicken breast typically cooks in 12–15 minutes, while bone-in thighs are usually finished right at the 20-minute mark.
However, if you are boiling a whole chicken or large leg quarters, 20 minutes is insufficient, and the meat will remain raw and unsafe near the bone.
Can you overcook chicken when boiling?
Contrary to popular belief, you can overcook chicken in water. While boiling provides a moist environment, excessive heat for too long causes the muscle fibers to contract and squeeze out their internal moisture.
This results in chicken that is “wet” on the outside but dry, stringy, and rubbery on the inside. To prevent this, always pull the chicken as soon as it hits 165°F.
How do I know when boiled chicken is done?
The only foolproof method is using a digital meat thermometer. The internal temperature must reach 165°F (74°C).
If you do not have a thermometer, pierce the thickest part of the meat with a fork; the juices should run completely clear (not pink or cloudy), and the meat should be opaque white throughout.
Why is my boiled chicken rubbery?
Rubbery chicken is almost always caused by a “rolling boil.” High, aggressive heat causes the proteins to toughen instantly.
For the most tender results, you should use the “poaching” method: bring the water to a boil, add the chicken, then immediately drop the heat to a low simmer.
Conclusion
Learning how long to boil chicken is more than just a timer-based chore; it is the foundation of efficient, healthy, and versatile home cooking.
While it is easy to view boiling as a “set it and forget it” method, the nuances of temperature and timing are what separate a dry, stringy meal from a succulent protein source.
By adhering to the core principles outlined in this guide—prioritizing the gentle simmer over the rolling boil, adjusting for bone-in versus boneless cuts, and always verifying with a meat thermometer—you can eliminate the guesswork from your kitchen.
Whether you are boiling a whole chicken for a rich Sunday broth, prepping shredded chicken breast for the week’s tacos, or preparing a simple meal for a furry friend, these time-tested standards ensure a safe and delicious result.
Remember that 165°F (74°C) is your absolute safety target. Once you master the timing for your specific stove and cookware, boiling becomes the fastest, cleanest way to get high-quality protein on the table. Start with the basics, respect the simmer, and use this guide as your permanent poultry reference.
Authoritative References
1. USDA Food Safety and Inspection Service: Safe Minimum Internal Temperature Chart
2. CDC: Chicken and Food Safety Guidelines
3. FDA: 2022 Food Code (Time and Temperature Control)
4. American Kennel Club (AKC): A Bland Diet for Dogs
5. Academy of Nutrition and Dietetics: Kitchen Thermometer Basics
