20 Delicious Boiled Chicken Recipes Easy

Welcome to your new go-to guide for 20 Delicious Boiled Chicken Recipes Easy! Whether you’re in a pinch for time, craving some comfort food, or just looking to spice up your dinner routine, we’ve got you covered. From hearty soups to zesty salads, these recipes are all about simplicity, flavor, and getting a wholesome meal on the table with minimal fuss. Let’s dive in and discover your next favorite dish!

Classic Boiled Chicken with Vegetables

There’s something incredibly comforting about a pot of Classic Boiled Chicken with Vegetables simmering on the stove. It’s simple, wholesome, and fills your kitchen with the most inviting aromas.

Ingredients

• 1 whole chicken (about 4 lbs)
• 2 carrots, peeled and cut into 2-inch pieces
• 2 celery stalks, cut into 2-inch pieces
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 6 cups water

Instructions

1. Place the chicken in a large pot. Add the carrots, celery, onion, garlic, 1 tsp salt, 1/2 tsp black pepper, and the bay leaf. Pour in 6 cups of water, ensuring the chicken is fully submerged.
2. Bring the water to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, or until the chicken is cooked through and the vegetables are tender.
3. Remove the chicken and vegetables from the pot. Let the chicken rest for 10 minutes before carving.

This recipe shines in its simplicity, allowing the natural flavors of the chicken and vegetables to take center stage. The broth left in the pot is a bonus—rich and flavorful, perfect for sipping or using in another recipe.

Tip: For an even more flavorful broth, let the chicken cool in the pot after cooking before removing it.

Herbed Boiled Chicken Breast

Looking for a simple yet flavorful way to enjoy chicken breast? This herbed boiled chicken breast is tender, juicy, and packed with aromatic herbs that make it anything but boring.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups water
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 2 bay leaves
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon olive oil

Instructions

1. In a large pot, combine water, salt, black peppercorns, bay leaves, dried thyme, and dried rosemary. Bring to a boil over high heat.
2. Once boiling, add the chicken breasts to the pot. Reduce heat to medium-low, cover, and simmer for 15 minutes.
3. After 15 minutes, remove the pot from heat but keep the chicken covered in the broth for an additional 5 minutes to ensure it’s fully cooked and remains tender.
4. Carefully remove the chicken from the pot and let it rest on a cutting board for 2 minutes. Drizzle with olive oil before serving.

The magic of this recipe lies in the herb-infused broth that gently cooks the chicken, leaving it incredibly moist and flavorful without any fuss.

Tip: Slice the chicken and serve it over a bed of greens or alongside roasted vegetables for a complete meal.

Spicy Boiled Chicken Wings

These Spicy Boiled Chicken Wings are a game-changer for your next game day, offering a juicy interior with a fiery kick that’s surprisingly simple to achieve.

Ingredients

• 2 lbs chicken wings
• 4 cups water
• 1/4 cup soy sauce
• 2 tbsp chili garlic sauce
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 2 cloves garlic, minced
• 1 inch ginger, sliced

Instructions

1. In a large pot, combine water, soy sauce, chili garlic sauce, brown sugar, salt, black pepper, red pepper flakes, garlic, and ginger. Bring to a boil over high heat.
2. Add chicken wings to the boiling liquid, ensuring they’re fully submerged. Reduce heat to medium and simmer for 25 minutes.
3. After simmering, remove the pot from heat and let the wings sit in the liquid for an additional 10 minutes to absorb more flavor.
4. Using tongs, transfer the wings to a serving plate. Serve hot with your favorite dipping sauce or enjoy as is.

The secret to these wings’ deep flavor and tenderness is the double cooking method—boiling followed by a rest in the spicy broth. It’s a technique that ensures every bite is packed with heat and savoriness.

Tip: For an extra crispy skin, broil the wings on high for 2-3 minutes after boiling, keeping a close eye to prevent burning.

Boiled Chicken and Rice Soup

There’s nothing like a bowl of Boiled Chicken and Rice Soup to warm you up from the inside out—simple, comforting, and packed with flavor.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 8 cups water
• 1 cup long-grain white rice
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Place the chicken pieces into the pot and cover with 8 cups water. Add 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the chicken is cooked through.
5. Remove the chicken from the pot and shred the meat, discarding the bones and skin.
6. Return the shredded chicken to the pot and add 1 cup long-grain white rice. Simmer for another 20 minutes, or until the rice is tender.
7. Adjust seasoning with additional salt and pepper if needed before serving.

The magic of this soup lies in the dual cooking of the chicken—first to create a rich broth, then shredded for tender bites throughout. It’s a technique that elevates the humble ingredients into something truly special.

Tip: For an even richer flavor, let the soup cool and refrigerate overnight. The next day, skim off any fat that has risen to the top before reheating.

Garlic and Ginger Boiled Chicken

This Garlic and Ginger Boiled Chicken is a simple yet flavorful dish that brings warmth and comfort to any meal, perfect for those cozy nights in.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 4 cups water
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2 green onions, sliced for garnish

Instructions

1. In a large pot, bring the water to a boil over high heat.
2. Add the chicken thighs, garlic, ginger, soy sauce, salt, and black pepper to the pot. Reduce heat to medium-low and simmer for 25 minutes, or until the chicken is fully cooked.
3. Remove the chicken from the pot and let it rest for 5 minutes before serving. Garnish with sliced green onions.

The magic of this dish lies in the broth, infused with the bold flavors of garlic and ginger, making it as nourishing as it is delicious.

Tip: For an extra layer of flavor, toast the garlic and ginger in a dry pan before adding them to the pot.

Boiled Chicken Tacos

These Boiled Chicken Tacos are a game-changer for weeknight dinners, offering a tender, flavorful filling that’s effortlessly delicious.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 cups water
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil
• 8 small corn tortillas
• 1 cup diced tomatoes
• 1/2 cup chopped cilantro
• 1/4 cup diced red onion
• 1 lime, cut into wedges

Instructions

1. In a large pot, combine chicken breasts, water, 1 tbsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes, or until chicken is fully cooked.
2. Remove chicken from the pot and shred it using two forks.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Add the shredded chicken and cook for 5 minutes, stirring occasionally, until slightly crispy.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
5. Assemble the tacos by dividing the chicken among the tortillas. Top with diced tomatoes, chopped cilantro, and diced red onion. Serve with lime wedges on the side.

The magic of these tacos lies in the simplicity of boiling the chicken, which locks in moisture and flavor, making every bite succulent and satisfying.

Tip: For an extra kick, add a sliced jalapeño to the boiling water with the chicken.

Lemon Pepper Boiled Chicken Thighs

Looking for a simple yet flavorful chicken dish that’s perfect for a busy weeknight? These Lemon Pepper Boiled Chicken Thighs are juicy, tender, and packed with zesty flavor.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 4 cups water
• 1 lemon, sliced
• 2 tablespoons lemon pepper seasoning
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Add the chicken thighs to the pot, skin side down, and sear for 3-4 minutes until the skin is golden brown. Flip and sear the other side for another 3 minutes.
3. Pour in the water, then add the lemon slices, 2 tablespoons lemon pepper seasoning, and 1 teaspoon salt. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes until the chicken is cooked through and tender.
5. Remove the chicken from the pot and let it rest for 5 minutes before serving.

The lemon pepper seasoning creates a bright, peppery crust on the chicken, while boiling ensures it stays incredibly moist. Serve with the boiled lemon slices for an extra burst of citrus.

Tip: For an even deeper flavor, marinate the chicken thighs in lemon juice and lemon pepper seasoning for an hour before cooking.

Boiled Chicken Salad with Avocado

This Boiled Chicken Salad with Avocado is a refreshing twist on the classic, combining tender chicken with creamy avocado for a dish that’s both satisfying and light.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 ripe avocado, diced
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped celery
• 2 tbsp chopped red onion

Instructions

1. Place the chicken breasts in a pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes, or until the chicken is fully cooked through.
2. Remove the chicken from the pot and let it cool slightly before shredding it into bite-sized pieces.
3. In a large bowl, combine the shredded chicken, diced avocado, mayonnaise, lemon juice, salt, and black pepper. Gently mix until everything is well coated.
4. Add the chopped celery and red onion to the bowl and stir to combine.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The creamy avocado not only adds a rich texture but also a boost of healthy fats, making this salad a nutritious option that doesn’t skimp on flavor.

Tip: For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving.

Coconut Milk Boiled Chicken

Warm up your kitchen with this comforting Coconut Milk Boiled Chicken, a dish that marries creamy richness with tender, juicy chicken for a meal that feels like a hug in a bowl.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 2 cups coconut milk
• 4 cups water
• 1 tbsp salt
• 1 tbsp sugar
• 1 stalk lemongrass, bruised
• 3 kaffir lime leaves
• 1 inch ginger, sliced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 lime, juiced
• Fresh cilantro for garnish

Instructions

1. In a large pot, combine the chicken, coconut milk, water, 1 tbsp salt, 1 tbsp sugar, lemongrass, kaffir lime leaves, ginger, and garlic. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium-low and simmer for 25 minutes, or until the chicken is cooked through and tender.
3. Remove the chicken from the pot and set aside. Strain the broth to remove the solids, then return it to the pot.
4. Stir in 1 tbsp fish sauce and the juice of 1 lime. Taste and adjust seasoning if necessary.
5. Return the chicken to the pot and heat through for about 5 minutes.
6. Garnish with fresh cilantro before serving.

The magic of this dish lies in the broth—a fragrant, creamy elixir that’s both light and deeply satisfying, perfect for spooning over rice or savoring on its own.

Tip: For an extra layer of flavor, toast the lemongrass and ginger in a dry pan before adding them to the pot.

Boiled Chicken and Dumplings

Nothing says comfort like a bowl of homemade chicken and dumplings, simmered to perfection with tender chicken and fluffy dumplings.

Ingredients

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 8 cups water
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, cold
• 3/4 cup milk
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, diced

Instructions

1. In a large pot, combine chicken, water, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer for 45 minutes, or until chicken is cooked through.
2. Remove chicken from pot, let cool slightly, then shred the meat, discarding the bones.
3. Return the shredded chicken to the pot. Add carrots, celery, and onion. Simmer for 10 minutes.
4. In a bowl, mix flour, baking powder, and 1/2 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk to form a soft dough.
5. Drop tablespoon-sized pieces of dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid.

The dumplings puff up into light, pillowy clouds, soaking up the rich broth for a dish that’s hearty yet surprisingly delicate.

Tip: For extra flavor, sauté the vegetables in a bit of butter before adding them to the pot.

Asian Style Boiled Chicken

This Asian Style Boiled Chicken is a testament to the beauty of simplicity, offering tender, juicy meat infused with aromatic flavors that are sure to comfort your soul.

Ingredients

• 1 whole chicken (about 3-4 pounds)
• 4 cups water
• 3 slices ginger (about 1/8 inch thick)
• 2 green onions, cut into 2-inch pieces
• 1 tablespoon salt
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Instructions

1. Rinse the chicken under cold water and pat dry with paper towels.
2. In a large pot, bring the water to a boil over high heat. Add the chicken, ginger, and green onions. Reduce the heat to low, cover, and simmer for 40 minutes.
3. After 40 minutes, remove the chicken from the pot and let it cool slightly. Discard the ginger and green onions.
4. While the chicken is still warm, rub the salt all over the skin and inside the cavity. Then, drizzle with soy sauce and sesame oil, ensuring an even coating.
5. Let the chicken rest for 10 minutes before carving. This allows the flavors to meld and the meat to reabsorb its juices.

The magic of this dish lies in its delicate balance of flavors and the incredibly moist texture of the chicken, achieved through gentle simmering and a final seasoning that brings everything together.

Tip: For an extra layer of flavor, serve the chicken with a side of steamed rice drizzled with the cooking broth.

Boiled Chicken Pasta Salad

This Boiled Chicken Pasta Salad is a refreshing twist on the classic, combining tender chicken, al dente pasta, and crisp vegetables for a dish that’s as satisfying as it is simple to make.

Ingredients

• 2 cups rotini pasta
• 1 boneless, skinless chicken breast
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
2. In the same pot, add the chicken breast and enough water to cover. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the chicken is cooked through. Remove from water, let cool, and dice into bite-sized pieces.
3. In a large bowl, whisk together the mayonnaise, Dijon mustard, salt, and black pepper.
4. Add the cooled pasta, diced chicken, celery, red onion, and parsley to the bowl. Toss gently until everything is evenly coated with the dressing.
5. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

The magic of this salad lies in the contrast between the creamy dressing and the crunch of fresh vegetables, making it a perfect picnic or potluck standout.

Tip: For an extra burst of flavor, try adding a squeeze of lemon juice or a sprinkle of paprika before serving.

Boiled Chicken with Mushroom Sauce

This Boiled Chicken with Mushroom Sauce is a comforting classic that brings tender chicken and earthy mushrooms together in a creamy, flavorful sauce. It’s simplicity at its best, perfect for a cozy weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. In a large pot, bring water to a boil and add the chicken breasts. Reduce heat to a simmer and cook for 15 minutes, or until the chicken is fully cooked. Remove and set aside.
2. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and minced garlic, sautéing for 5 minutes until the mushrooms are soft and golden.
3. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, salt, and black pepper, cooking for another 5 minutes until the sauce thickens slightly.
4. Slice the boiled chicken and place it back into the skillet, spooning the mushroom sauce over the top. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the creamy mushroom sauce that clings to every bite of the tender chicken, creating a harmony of flavors that’s both rich and comforting.

Tip: For an extra depth of flavor, try using a mix of wild mushrooms like shiitake or cremini.

Boiled Chicken and Sweet Potato Stew

Warm up your kitchen with this comforting Boiled Chicken and Sweet Potato Stew, a hearty dish that combines tender chicken with the natural sweetness of potatoes in a savory broth.

Ingredients

• 1 lb chicken breast, cut into chunks
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp paprika

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the chicken chunks to the pot, cooking until they’re no longer pink on the outside, about 5 minutes.
3. Pour in 4 cups chicken broth, then add the sweet potatoes, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, and 1/2 tsp paprika. Stir to combine.
4. Bring the stew to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
5. Serve hot, garnished with fresh herbs if desired. The magic of this stew lies in the way the sweet potatoes thicken the broth slightly, creating a velvety texture that’s utterly comforting.

Tip: For an extra layer of flavor, try browning the chicken chunks slightly before adding the broth—it adds a depth that’s hard to resist.

Boiled Chicken and Spinach Curry

Warm up your kitchen with this comforting Boiled Chicken and Spinach Curry, a dish that combines tender chicken with vibrant spinach in a fragrant, lightly spiced broth.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 cups fresh spinach, tightly packed
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 4 cups chicken broth
• Salt to taste

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent, about 3 minutes.
2. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, cooking for another minute until fragrant.
3. Add the chicken breasts to the pot, pouring in 4 cups chicken broth. Bring to a boil, then reduce heat to simmer, covered, for 20 minutes until the chicken is cooked through.
4. Remove the chicken from the pot, shred it into bite-sized pieces, and return it to the broth.
5. Add 4 cups fresh spinach to the pot, stirring until wilted, about 2 minutes. Season with salt to taste.

This curry stands out for its simplicity and the way the spinach adds a fresh, slightly bitter contrast to the rich, spiced chicken broth.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

Boiled Chicken with Lentils

Warm up your kitchen with this comforting bowl of boiled chicken and lentils, a simple yet satisfying meal that’s perfect for any night of the week.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup dried green lentils, rinsed
• 4 cups chicken broth
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 bay leaf

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the minced garlic, 1 tsp salt, and 1/2 tsp black pepper, cooking for another minute until fragrant.
3. Add the rinsed lentils, chicken breasts, 4 cups chicken broth, and 1 bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
4. After 25 minutes, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot, discarding the bay leaf.
5. Simmer uncovered for an additional 5 minutes to thicken the broth slightly.

The magic of this dish lies in the tender shreds of chicken mingling with the earthy lentils, all swimming in a richly flavored broth that’s both light and comforting.

Tip: For an extra layer of flavor, toast the lentils in a dry skillet for a few minutes before adding them to the pot.

Boiled Chicken and Corn Chowder

Warm up your kitchen with this comforting Boiled Chicken and Corn Chowder, a creamy delight that’s as easy to make as it is satisfying.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 cups fresh or frozen corn kernels
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp thyme

Instructions

1. In a large pot, bring the chicken broth to a boil. Add the chicken breasts, reduce heat to medium, and simmer for 15 minutes or until fully cooked. Remove chicken, let cool, then shred into bite-sized pieces.
2. In the same pot, melt butter over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in potatoes, corn, salt, pepper, and thyme. Pour in the reserved chicken broth and bring to a simmer. Cook for 15 minutes or until potatoes are tender.
4. Add the shredded chicken and heavy cream, stirring well. Simmer for another 5 minutes to blend flavors.

The secret to this chowder’s rich flavor lies in simmering the chicken in broth first, creating a deeply savory base that’s then enhanced with cream and fresh corn.

Tip: For a thicker chowder, mash some of the potatoes against the side of the pot before adding the cream.

Boiled Chicken with Quinoa

Warm up your kitchen with this simple yet satisfying Boiled Chicken with Quinoa, a dish that combines lean protein with wholesome grains for a meal that’s as nutritious as it is comforting.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 2 cups water
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, bring 2 cups of water to a boil. Add the chicken breasts, reduce heat to medium, and simmer for 15 minutes or until fully cooked. Remove chicken and set aside to cool, then shred into bite-sized pieces.
2. In the same pot, heat 1 tbsp olive oil over medium heat. Add the rinsed quinoa, 2 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
3. Stir the shredded chicken into the cooked quinoa. Cook for an additional 2 minutes to warm through.
4. Garnish with fresh parsley before serving.

This dish shines with its perfect balance of textures—tender chicken paired with fluffy quinoa—and a subtle herbaceous note from the thyme that elevates the whole meal.

Tip: For an extra flavor boost, toast the quinoa in the olive oil for a minute before adding the broth.

Boiled Chicken and Black Bean Soup

Warm up with this comforting Boiled Chicken and Black Bean Soup, a hearty dish that’s as nourishing as it is flavorful.

Ingredients

• 1 lb chicken breast
• 1 cup dried black beans, soaked overnight
• 4 cups chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 lime, juiced
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the soaked black beans, chicken breast, and 4 cups chicken broth to the pot. Bring to a boil, then reduce heat to a simmer.
3. Stir in 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Cover and let simmer for 1 hour, or until the beans are tender and the chicken is cooked through.
4. Remove the chicken breast, shred it with two forks, and return it to the pot. Stir in the juice of 1 lime.
5. Serve hot, garnished with fresh cilantro.

The lime’s bright acidity cuts through the richness of the chicken and beans, creating a perfectly balanced bowl.

Tip: For an extra layer of flavor, toast the cumin in a dry pan before adding it to the soup.

Boiled Chicken with Roasted Vegetables

Warm up your kitchen with this simple yet satisfying Boiled Chicken with Roasted Vegetables, a dish that brings comfort to any table with minimal fuss.

Ingredients

• 1 whole chicken (about 4 lbs)
• 4 cups water
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 lb carrots, peeled and chopped into 2-inch pieces
• 1 lb potatoes, cubed
• 1 tsp garlic powder
• 1 tsp dried thyme

Instructions

1. In a large pot, combine the chicken, water, 1 tbsp salt, and 1 tsp black pepper. Bring to a boil over high heat, then reduce to a simmer and cover. Cook for 1 hour, or until the chicken is fully cooked.
2. Preheat your oven to 400°F. In a large bowl, toss the carrots and potatoes with 2 tbsp olive oil, 1 tsp garlic powder, and 1 tsp dried thyme until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet. Roast for 25 minutes, or until tender and golden, stirring halfway through.
4. Once the chicken is cooked, remove it from the pot and let it rest for 10 minutes before carving. Serve the chicken alongside the roasted vegetables.

The magic of this recipe lies in the contrast between the tender, juicy chicken and the crispy, herb-infused vegetables—a harmony of textures and flavors that’s sure to please.

Tip: For an extra flavor boost, save the chicken broth to use as a base for soups or gravies.

Conclusion

We hope this roundup of 20 delicious boiled chicken recipes has inspired you to try something new in your kitchen! Each recipe is a testament to how simple ingredients can create mouthwatering meals. Don’t forget to share your favorites in the comments and pin this article on Pinterest to spread the joy of easy, home-cooked goodness. Happy cooking!