Chicken is one of the most versatile proteins out there. It is a staple for lunches and dinners at my house. I use it to top salads, make homemade chicken soups, quesadillas for my daughter and tacos. Easy chicken salad recipe is the best when done with boiled chicken. Boiled chicken is so multipurpose and quick and easy to make. Boil for about 30 minutes and shred. I found that boiling chicken breasts creates all-around best results over baking or pan frying.
Baking or pan frying the chicken incorrectly equals dry chicken meat. Plus all the extra grease. While boiling is pretty foolproof. You can use bone-in and skin-on or boneless, skinless chicken breasts. Bone-in chicken with skin will produce a flavorful broth as a bonus. Boneless chicken requires less cooking time if you are in a rush.
This recipe is so easy. I place chicken breasts in a large pot with water or chicken stock (or combination of both) add spices, herbs and vegetables and boil over medium-low heat. It is that simple.
Vegetables and spices are there to infuse chicken breast with more fragrant flavors. Use whatever forgotten vegetables you have sitting in the back of the fridge: carrots, onions, garlic, celery and lemon zest. You can also use fresh or dried herbs like thyme, bay leaf, parsley and basil.
The end result of this boiling technique is aromatic, fall-apart tender pieces of flavorful, tasty chicken. You can’t beat that. Awesome for weekly meal prep. It stays fresh in the fridge for up to 4 days.