Prepare Your Chicken

Rinse the chicken breasts under cold water and pat them dry with paper towels. Check for any excess fat or unwanted parts and trim them off. For even cooking, ensure your chicken breasts are similar in size and thickness. If they vary significantly, you may want to pound the thicker pieces gently to create a more uniform thickness.

Prepare Your Cooking Liquid

In a large pot, combine your broth or water with salt, pepper, and any aromatics you’re using. The liquid should be enough to fully submerge your chicken breasts by at least an inch. This ensures even cooking and maximum flavor infusion, similar to how you’d prepare a base for CAVA-style chicken.

Bring to a Boil

Place the pot over medium-high heat and bring the liquid to a full rolling boil. This usually takes 5-7 minutes, depending on your stove and the amount of liquid. Avoid the temptation to rush this step by using high heat, as a gradual rise in temperature helps develop flavor.

Add the Chicken

Once the liquid is boiling, carefully lower the chicken breasts into the pot. The liquid may temporarily stop boiling – that’s completely normal. Return the heat to medium-high until the liquid begins to boil again, then immediately reduce to a simmer.

Simmer the Chicken

This is where precise timing becomes crucial for determining how long to boil chicken breast. Once the liquid returns to a gentle simmer (small bubbles breaking the surface), set your timer:

• • For small chicken breasts (6-8 oz): 8-10 minutes

• • For medium chicken breasts (8-10 oz): 10-12 minutes

• • For large chicken breasts (10-12 oz): 12-15 minutes

Maintain a gentle simmer throughout cooking. A rolling boil can make the chicken tough, while too low heat will extend cooking time unnecessarily.

Check for Doneness

After the minimum cooking time for your chicken breast size, check for doneness. The most accurate method is using an instant-read thermometer inserted into the thickest part of the breast – it should read 165°F (74°C). If you don’t have a thermometer, cut into the thickest part – the meat should be opaque white with no pink, and juices should run clear.

Rest and Use

Once done, use tongs to remove the chicken from the liquid and place it on a cutting board. Let it rest for 5 minutes before slicing or shredding. This rest period allows the juices to redistribute throughout the meat, ensuring maximal ten