18 Delicious Boiled Chicken Recipes Healthy

Perfectly tender and packed with protein, boiled chicken is a versatile star in the kitchen, ready to transform into a myriad of healthy, mouthwatering dishes. Whether you’re craving something light and fresh or hearty and comforting, our roundup of 18 delicious recipes has got you covered. Dive in to discover how simple ingredients can create extraordinary meals that’ll keep you coming back for more!

Classic Boiled Chicken with Vegetables

Kickstart your culinary journey with this timeless Classic Boiled Chicken with Vegetables, a dish that marries simplicity with nourishment. Perfect for beginners, this recipe guides you through each step to ensure a flavorful and tender outcome.

Ingredients

• 1 whole chicken (about 3-4 lbs), preferably organic for richer flavor
• 2 large carrots, peeled and cut into 2-inch chunks
• 2 celery stalks, trimmed and cut into 2-inch pieces
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 bay leaves
• 6 cups cold water

Instructions

1. Place the whole chicken in a large pot, ensuring it fits comfortably without overcrowding.
2. Add the carrots, celery, onion, garlic, kosher salt, black pepper, and bay leaves around the chicken in the pot.
3. Pour the cold water over the chicken and vegetables until everything is just submerged. Tip: Starting with cold water helps extract maximum flavor from the ingredients.
4. Bring the pot to a boil over high heat, then immediately reduce to a low simmer. Skim off any foam that rises to the surface for a clearer broth.
5. Cover the pot and simmer gently for 1 hour and 15 minutes. Tip: Avoid boiling vigorously to keep the chicken tender.
6. After cooking, carefully remove the chicken from the pot and let it rest for 10 minutes before carving. Tip: Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F.
7. Strain the broth and reserve the vegetables for serving alongside the chicken.

Gently pull apart the succulent chicken and serve it with the soft, flavorful vegetables for a comforting meal. The broth, rich with the essence of chicken and vegetables, can be sipped on the side or used as a base for soups. This dish shines in its simplicity, offering a tender texture and a depth of flavor that belies its humble ingredients.

Spicy Boiled Chicken Soup

Gathering around the table for a comforting bowl of Spicy Boiled Chicken Soup is one of life’s simple pleasures, especially when you’ve made it from scratch. This methodical guide will walk you through each step, ensuring a flavorful and aromatic dish that’s perfect for any day.

Ingredients

• 1 whole chicken (about 3 lbs), preferably organic for richer flavor
• 8 cups cold water, filtered for purity
• 2 tbsp coarse sea salt, for seasoning
• 1 tbsp crushed red pepper flakes, for a spicy kick
• 3 cloves garlic, freshly minced for pungency
• 1 inch ginger root, thinly sliced for warmth
• 2 green onions, finely chopped for a fresh finish

Instructions

1. Rinse the whole chicken under cold running water to ensure cleanliness.
2. In a large pot, combine the chicken and 8 cups of cold filtered water, ensuring the chicken is fully submerged.
3. Bring the water to a rolling boil over high heat, then reduce to a simmer for 30 minutes, skimming off any foam that rises to the surface for a clearer broth.
4. Add 2 tbsp of coarse sea salt, 1 tbsp of crushed red pepper flakes, 3 cloves of freshly minced garlic, and 1 inch of thinly sliced ginger root to the pot, stirring gently to distribute the flavors.
5. Continue to simmer the soup for another 20 minutes, or until the chicken is fully cooked and tender.
6. Carefully remove the chicken from the pot and let it cool slightly before shredding the meat, discarding the bones.
7. Return the shredded chicken to the pot, adding the finely chopped green onions for a burst of color and freshness.
8. Simmer for an additional 5 minutes to meld the flavors together before serving.

Yield a soup that’s both spicy and soothing, with tender chicken pieces swimming in a fragrant broth. Serve it with a side of steamed rice or enjoy it as is for a light yet satisfying meal.

Herb Infused Boiled Chicken Breast

Let’s dive into creating a simple yet flavorful herb-infused boiled chicken breast, perfect for a healthy meal prep or a light dinner. This method ensures juicy, tender chicken every time, infused with the aromatic essence of fresh herbs.

Ingredients

• 1 large boneless, skinless chicken breast (about 1 pound)
• 4 cups cold, filtered water
• 2 sprigs fresh rosemary, leaves stripped and finely chopped
• 2 sprigs fresh thyme, leaves stripped
• 1 bay leaf, whole and unbroken
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon rich extra virgin olive oil

Instructions

1. In a medium-sized pot, combine the cold, filtered water, chopped rosemary, thyme leaves, bay leaf, coarse sea salt, and freshly cracked black pepper. Stir gently to mix the herbs and seasonings into the water.
2. Place the pot over medium-high heat and bring the herb-infused water to a gentle boil, which should take about 5 minutes. Tip: Avoid boiling too vigorously to preserve the delicate flavors of the herbs.
3. Once boiling, carefully add the chicken breast to the pot, ensuring it’s fully submerged. Reduce the heat to low, allowing the water to simmer gently.
4. Cover the pot with a lid and let the chicken simmer for 12 minutes. Tip: Resist the urge to peek, as keeping the lid on ensures even cooking and retains moisture.
5. After 12 minutes, turn off the heat and let the chicken sit in the hot water for an additional 5 minutes. This step guarantees the chicken is cooked through without becoming dry.
6. Remove the chicken from the pot and place it on a cutting board. Drizzle with rich extra virgin olive oil for added flavor and moisture. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.

Moist and tender, this herb-infused boiled chicken breast is a versatile base for salads, sandwiches, or enjoyed on its own with a side of steamed vegetables. The subtle aroma of rosemary and thyme elevates the simple chicken to a dish that’s both comforting and refined.

Boiled Chicken and Rice Comfort Bowl

Perfect for those chilly evenings or when you’re in need of a simple, nourishing meal, this boiled chicken and rice comfort bowl is a testament to the beauty of minimalist cooking. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 cup of long-grain white rice, rinsed until the water runs clear
• 2 boneless, skinless chicken breasts, about 1 pound total
• 4 cups of homemade chicken stock, rich and golden
• 1 tablespoon of unsalted butter, creamy and smooth
• 1 teaspoon of sea salt, finely ground
• 1/2 teaspoon of freshly ground black pepper, aromatic and pungent
• 2 tablespoons of fresh parsley, finely chopped for a burst of color

Instructions

1. In a medium saucepan, combine the rinsed rice and chicken stock. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
2. While the rice cooks, place the chicken breasts in a separate pot and cover with water. Bring to a gentle boil over medium heat, then reduce to a simmer and cook for 12 minutes, or until the internal temperature reaches 165°F. Tip: For tender chicken, avoid boiling vigorously.
3. Once cooked, remove the chicken from the pot and let it rest for 5 minutes before shredding it into bite-sized pieces. Tip: Resting the chicken allows the juices to redistribute, ensuring moist meat.
4. Fluff the cooked rice with a fork and stir in the butter, salt, and pepper until well combined.
5. Divide the rice among bowls, top with the shredded chicken, and garnish with fresh parsley.

Mmm, the tender chicken paired with the buttery, fluffy rice creates a comforting harmony of textures and flavors. For an extra touch, drizzle with a bit of olive oil or sprinkle with grated Parmesan before serving.

Asian Style Boiled Chicken Noodle Soup

Unlock the secrets to a comforting bowl of Asian Style Boiled Chicken Noodle Soup, perfect for any day of the week. This guide will walk you through each step, ensuring a flavorful and aromatic dish that’s both satisfying and easy to make.

Ingredients

• 1 whole free-range chicken, about 3 lbs
• 8 cups cold filtered water
• 2 stalks fresh lemongrass, bruised
• 3 slices of young ginger, about 1/4 inch thick
• 2 cloves garlic, lightly crushed
• 1 tbsp kosher salt
• 8 oz dried rice noodles
• 2 cups fresh bean sprouts
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 1 lime, cut into wedges
• 2 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large pot, combine the chicken, water, lemongrass, ginger, garlic, and salt. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the chicken is fully cooked.
3. Remove the chicken from the pot and let it cool slightly. Shred the meat into bite-sized pieces, discarding the bones and skin.
4. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to the stove and bring to a simmer.
5. Add the rice noodles to the simmering broth and cook for 5-7 minutes, or until tender.
6. Divide the shredded chicken, bean sprouts, cilantro, and green onions among serving bowls.
7. Ladle the hot broth and noodles over the ingredients in each bowl.
8. Serve with lime wedges, fish sauce, sugar, and black pepper on the side for individual seasoning.

Enjoy the delicate balance of flavors and textures in this soup, from the tender chicken and soft noodles to the crisp bean sprouts and fresh herbs. For an extra kick, add a dash of chili oil or serve with a side of pickled vegetables.

Boiled Chicken Tacos with Fresh Salsa

Mastering the art of simple yet flavorful dishes starts with understanding the basics, and these Boiled Chicken Tacos with Fresh Salsa are a perfect example. Let me guide you through each step to create this delightful meal.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound total)
• 1 tablespoon of fragrant ground cumin
• 1 teaspoon of vibrant garlic powder
• 1 teaspoon of smoky paprika
• 1/2 teaspoon of coarse sea salt
• 4 cups of water
• 8 small corn tortillas, warmed
• 1 cup of freshly chopped tomatoes
• 1/2 cup of crisp, finely diced red onion
• 1/4 cup of chopped, zesty cilantro
• 1 tablespoon of bright lime juice
• 1/2 teaspoon of fiery jalapeño, minced (optional)

Instructions

1. In a medium pot, combine the chicken breasts, cumin, garlic powder, paprika, salt, and water. Ensure the chicken is fully submerged.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cover and cook for 15 minutes, or until the chicken reaches an internal temperature of 165°F.
3. While the chicken cooks, prepare the salsa by mixing the tomatoes, red onion, cilantro, lime juice, and jalapeño in a bowl. Set aside to let the flavors meld.
4. Once the chicken is cooked, remove it from the pot and let it rest for 5 minutes on a cutting board. This keeps it juicy.
5. Shred the chicken using two forks, pulling apart the meat into bite-sized pieces.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
7. Assemble the tacos by placing a generous amount of shredded chicken on each tortilla, topped with the fresh salsa.

With each bite, you’ll enjoy the tender, flavorful chicken paired with the crisp, refreshing salsa. For an extra touch, serve with a side of creamy avocado slices or a sprinkle of crumbled queso fresco.

Garlic and Lemon Boiled Chicken Thighs

This simple yet flavorful dish combines the zesty brightness of lemon with the aromatic punch of garlic, creating a comforting meal that’s perfect for any day of the week. Let’s dive into the process of making Garlic and Lemon Boiled Chicken Thighs, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
• 3 cups cold water
• 1/4 cup fresh lemon juice, from about 2 large lemons
• 4 garlic cloves, smashed and peeled
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1 tbsp chopped fresh parsley, for garnish

Instructions

1. In a large pot, combine the chicken thighs, cold water, lemon juice, smashed garlic cloves, kosher salt, and black pepper. Ensure the chicken is fully submerged.
2. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer gently for 25 minutes. Tip: A gentle simmer ensures the chicken cooks evenly without becoming tough.
3. After 25 minutes, remove the pot from the heat and let the chicken sit in the broth for 5 minutes to absorb more flavor. Tip: This resting period is crucial for juicy, flavorful meat.
4. Carefully remove the chicken thighs from the broth and pat them dry with paper towels. Discard the broth or save it for another use.
5. Heat the extra virgin olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and cook for 3-4 minutes until the skin is golden and crispy. Flip and cook for another 2 minutes. Tip: For extra crispiness, press down gently on the chicken with a spatula while cooking.
6. Transfer the chicken to a serving plate, garnish with chopped fresh parsley, and serve immediately.

Velvety tender on the inside with a crispy, golden skin, these chicken thighs are bursting with garlic and lemon flavors. Serve them over a bed of steamed rice or with a side of roasted vegetables for a complete meal that’s sure to impress.

Boiled Chicken Salad with Avocado Dressing

Making a boiled chicken salad with avocado dressing is a straightforward process that yields a refreshing and nutritious meal. This dish combines tender chicken with creamy avocado for a satisfying texture and flavor contrast.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound total)
• 1 ripe avocado, pitted and peeled
• 1/4 cup plain Greek yogurt
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon finely ground black pepper
• 1/2 cup diced cucumber
• 1/4 cup thinly sliced red onion
• 2 tablespoons chopped fresh cilantro

Instructions

1. Place the chicken breasts in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes, or until the chicken is fully cooked through.
2. While the chicken cooks, prepare the avocado dressing by blending the avocado, Greek yogurt, lime juice, salt, and pepper in a food processor until smooth. Tip: For a thinner dressing, add a tablespoon of water at a time until desired consistency is reached.
3. Once the chicken is cooked, remove it from the water and let it cool for 5 minutes. Then, shred the chicken into bite-sized pieces using two forks.
4. In a large bowl, combine the shredded chicken, diced cucumber, sliced red onion, and chopped cilantro. Tip: For extra crunch, add the cucumber and onion just before serving to maintain their crispness.
5. Pour the avocado dressing over the chicken mixture and toss gently to coat all the ingredients evenly. Tip: If not serving immediately, cover and refrigerate the salad to keep it fresh.

With its creamy avocado dressing and tender chicken, this salad offers a delightful mix of textures and flavors. Serve it on a bed of leafy greens or stuffed into a whole wheat pita for a hearty lunch option.

Boiled Chicken and Dumplings Homestyle

Here’s a comforting classic that feels like a warm hug on a chilly evening. Boiled Chicken and Dumplings Homestyle is a hearty dish that combines tender chicken with fluffy dumplings in a savory broth.

Ingredients

• 1 whole chicken (about 3-4 lbs), preferably organic for richer flavor
• 8 cups cold water, for a clear and clean-tasting broth
• 2 cups all-purpose flour, sifted for lighter dumplings
• 1 tbsp baking powder, for perfectly risen dumplings
• 1 tsp salt, to enhance the natural flavors
• 1/2 cup whole milk, for moist and tender dumplings
• 2 tbsp unsalted butter, melted, to add richness to the dumplings
• 1 large egg, farm-fresh for better texture
• 1 medium onion, roughly chopped, for a sweet and aromatic base
• 2 carrots, peeled and sliced, for a pop of color and sweetness
• 2 celery stalks, chopped, for a subtle earthy flavor
• 1 tsp black pepper, freshly ground, for a slight heat

Instructions

1. Place the whole chicken and cold water in a large pot. Bring to a boil over high heat, then reduce to a simmer for 45 minutes, skimming off any foam that rises to the top for a clearer broth.
2. While the chicken cooks, prepare the dumpling dough by mixing the sifted flour, baking powder, and salt in a large bowl. Tip: Sifting the flour prevents lumps in your dumplings.
3. In a separate bowl, whisk together the milk, melted butter, and egg. Pour this mixture into the dry ingredients and stir until just combined. Tip: Overmixing can make the dumplings tough.
4. After the chicken has simmered, remove it from the pot and let it cool slightly. Add the chopped onion, carrots, celery, and black pepper to the broth and simmer for 10 minutes.
5. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the bones and skin. Return the shredded chicken to the pot.
6. Drop tablespoon-sized portions of the dumpling dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid. Tip: Keeping the lid on ensures the dumplings cook through evenly.

After simmering, the dumplings will be fluffy and light, having absorbed some of the savory broth. The chicken is tender and flavorful, making this dish a comforting meal that’s perfect served in deep bowls with a sprinkle of fresh herbs on top for a burst of color and freshness.

Coconut Milk Boiled Chicken Curry

Discover the simplicity and richness of a dish that combines tender chicken with the creamy, aromatic flavors of coconut milk. This Coconut Milk Boiled Chicken Curry is a comforting meal that’s both easy to make and deeply satisfying, perfect for beginners looking to explore the world of curries.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) full-fat coconut milk, creamy and rich
• 2 tbsp coconut oil, fragrant and unrefined
• 1 medium onion, finely chopped for sweetness
• 3 garlic cloves, minced to release their pungent aroma
• 1 tbsp fresh ginger, grated for a spicy kick
• 1 tsp ground turmeric, vibrant and earthy
• 1 tsp ground cumin, warm and nutty
• 1/2 tsp red chili flakes, for a hint of heat
• 1 cup chicken broth, homemade or low-sodium for depth
• Salt, to enhance all the flavors
• Fresh cilantro leaves, chopped for a bright finish

Instructions

1. Heat the coconut oil in a large pot over medium heat until it’s shimmering but not smoking.
2. Add the finely chopped onion, sautéing until translucent and slightly golden, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the ground turmeric, cumin, and red chili flakes, toasting the spices for 30 seconds to unlock their flavors.
5. Add the chicken pieces to the pot, stirring to coat them evenly with the spice mixture.
6. Pour in the coconut milk and chicken broth, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover the pot, and let the curry simmer for 20 minutes, or until the chicken is thoroughly cooked.
8. Season with salt to taste, then garnish with fresh cilantro before serving.

Marvel at the creamy texture and the harmonious blend of spices in this curry, which pairs wonderfully with steamed jasmine rice or warm naan bread for soaking up the delicious sauce.

Boiled Chicken Pasta with Pesto Sauce

Delightfully simple yet bursting with flavor, this Boiled Chicken Pasta with Pesto Sauce is a perfect weeknight dinner that doesn’t skimp on taste. Follow these easy steps to create a dish that’s both comforting and elegant.

Ingredients

• 8 oz of dried pasta (like fusilli or penne)
• 2 boneless, skinless chicken breasts
• 1 cup of fresh basil leaves, tightly packed
• 1/4 cup of rich extra virgin olive oil
• 1/4 cup of freshly grated Parmesan cheese
• 2 tbsp of pine nuts, lightly toasted
• 2 cloves of garlic, minced
• 1/2 tsp of finely ground black pepper
• 1/2 tsp of sea salt

Instructions

1. Fill a large pot with water, add a pinch of salt, and bring to a rolling boil over high heat.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, place the chicken breasts in a medium pot, cover with water, and bring to a gentle boil over medium heat. Cook for 15-20 minutes, or until the internal temperature reaches 165°F. Tip: Poaching the chicken keeps it moist and tender.
4. In a food processor, combine the basil, olive oil, Parmesan, pine nuts, garlic, black pepper, and salt. Pulse until smooth. Tip: For a brighter pesto, add a squeeze of lemon juice.
5. Drain the pasta and return it to the pot. Shred the cooked chicken and add it to the pasta.
6. Pour the pesto sauce over the pasta and chicken, tossing gently to coat everything evenly.

Vibrant and aromatic, this dish offers a delightful contrast between the tender chicken and the al dente pasta, all enveloped in a creamy, herbaceous pesto. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a meal that’s sure to impress.

Boiled Chicken and Sweet Potato Mash

Let’s dive into creating a comforting and nutritious meal that’s perfect for any day of the week. This dish combines the simplicity of boiled chicken with the sweet, creamy texture of mashed sweet potatoes, offering a balanced and satisfying meal.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound total)
• 2 large sweet potatoes, peeled and cubed
• 4 cups of cold water
• 1 teaspoon of kosher salt
• 1/2 teaspoon of freshly ground black pepper
• 2 tablespoons of unsalted butter
• 1/4 cup of warm whole milk
• 1 tablespoon of pure maple syrup

Instructions

1. Place the chicken breasts in a large pot and cover with 4 cups of cold water. Bring to a gentle boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is fully cooked and no longer pink inside.
3. While the chicken cooks, place the cubed sweet potatoes in a separate pot and cover with water. Bring to a boil over high heat.
4. Reduce the heat to medium and simmer the sweet potatoes for 20 minutes, or until they are fork-tender.
5. Drain the sweet potatoes and return them to the pot. Add the butter, warm milk, maple syrup, salt, and pepper.
6. Mash the sweet potatoes with the added ingredients until smooth and creamy. For a smoother texture, use a hand mixer.
7. Remove the chicken from the water and let it rest for 5 minutes before slicing or shredding.
8. Serve the sliced or shredded chicken alongside the sweet potato mash.

Perfectly tender chicken paired with the creamy, slightly sweet mash creates a delightful contrast in textures and flavors. For an extra touch, drizzle a bit of olive oil over the chicken before serving, or sprinkle with fresh herbs for a pop of color and freshness.

Boiled Chicken Wraps with Hummus

Very simple yet delightfully flavorful, these Boiled Chicken Wraps with Hummus are perfect for a quick lunch or a light dinner. Let’s dive into making this easy, nutritious meal that combines tender chicken with creamy hummus in a soft wrap.

Ingredients

– 2 boneless, skinless chicken breasts (about 1 pound total)
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon rich extra virgin olive oil
– 1/2 cup smooth, creamy hummus
– 4 large, soft flour tortillas
– 1 cup crisp, fresh baby spinach leaves
– 1/2 cup thinly sliced, crunchy cucumber
– 1/4 cup finely chopped, aromatic red onion

Instructions

1. Fill a medium pot with water until it’s about 2 inches deep. Add the chicken breasts, ensuring they’re fully submerged. Bring to a boil over high heat, then reduce to a simmer and cook for 12 minutes, or until the chicken reaches an internal temperature of 165°F.
2. While the chicken cooks, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, just until they’re pliable and slightly toasted.
3. Once the chicken is cooked, remove it from the water and let it rest for 5 minutes on a cutting board. Then, shred the chicken into bite-sized pieces using two forks.
4. In a small bowl, toss the shredded chicken with olive oil, salt, and pepper until evenly coated.
5. To assemble the wraps, spread 2 tablespoons of hummus evenly over each tortilla. Layer with spinach leaves, cucumber slices, red onion, and the seasoned chicken.
6. Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly to enclose the filling.
7. Serve immediately, or wrap in parchment paper for an easy on-the-go meal.
Offering a delightful contrast of textures and flavors, these wraps are both satisfying and light. The creamy hummus and tender chicken pair beautifully with the crisp vegetables, making every bite a perfect balance. Try serving them with a side of pickled vegetables for an extra tangy crunch.

Boiled Chicken and Quinoa Power Bowl

This boiled chicken and quinoa power bowl is a nutrient-packed meal that’s both satisfying and straightforward to prepare. Today, we’ll walk through each step to ensure your dish turns out perfectly balanced and full of flavor.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 boneless, skinless chicken breasts, about 1 pound total
• 2 cups low-sodium chicken broth, rich and flavorful
• 1 tbsp extra virgin olive oil, smooth and fruity
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 cup cherry tomatoes, halved and juicy
• 1/2 avocado, sliced and creamy
• 2 tbsp fresh cilantro, chopped and aromatic
• 1 tbsp lime juice, freshly squeezed

Instructions

1. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for the best texture.
2. While the quinoa cooks, season the chicken breasts with sea salt and black pepper. Heat the olive oil in a skillet over medium-high heat, then add the chicken. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer to ensure doneness without overcooking.
3. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips. Tip: Resting the chicken keeps it juicy.
4. In a large bowl, combine the cooked quinoa, sliced chicken, cherry tomatoes, avocado, cilantro, and lime juice. Gently toss to mix.

Enjoy this power bowl with its contrasting textures of fluffy quinoa, tender chicken, and creamy avocado, all brightened by the lime and cilantro. For an extra kick, drizzle with your favorite hot sauce before serving.

Boiled Chicken Stir Fry with Mixed Vegetables

Let’s dive into creating a comforting yet vibrant dish that’s perfect for any weeknight dinner. This boiled chicken stir fry with mixed vegetables combines simplicity with bursts of color and flavor, making it a delightful meal to prepare.

Ingredients

• 1 lb boneless, skinless chicken breasts, tender and thinly sliced
• 2 cups mixed vegetables (bell peppers, broccoli, and carrots), crisp and colorful
• 2 tbsp soy sauce, rich and savory
• 1 tbsp sesame oil, aromatic and nutty
• 1 tsp ginger, freshly grated for a zesty kick
• 2 cloves garlic, minced to release their pungent aroma
• 1 tbsp olive oil, extra virgin for a smooth base
• 1/2 cup chicken broth, homemade or low-sodium for depth

Instructions

1. Fill a large pot with water and bring to a rolling boil over high heat. Carefully add the chicken breasts, ensuring they are fully submerged. Boil for 12 minutes, or until the chicken is thoroughly cooked and no longer pink inside.
2. While the chicken cooks, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Add the mixed vegetables to the skillet, stirring frequently for 5 minutes, or until they begin to soften but remain crisp.
4. Once the chicken is done, remove it from the water and let it cool slightly. Then, slice it into thin strips.
5. Add the chicken strips to the skillet with the vegetables. Pour in the soy sauce and sesame oil, tossing everything together to coat evenly. Cook for another 2 minutes to meld the flavors.
6. Finally, add the chicken broth to the skillet, bringing the mixture to a simmer. Let it cook for 3 minutes, allowing the broth to reduce slightly and the flavors to intensify.

Delight in the tender chicken paired with the crisp-tender vegetables, all brought together by the savory and slightly nutty sauce. Serve this stir fry over a bed of steamed rice or noodles for a complete meal that’s as satisfying as it is colorful.

Boiled Chicken and Lentil Stew

On a chilly evening, nothing warms the soul quite like a hearty bowl of Boiled Chicken and Lentil Stew. This dish combines simple ingredients into a comforting meal that’s both nutritious and satisfying, perfect for beginners to master.

Ingredients

• 1 lb boneless, skinless chicken breasts, trimmed of excess fat
• 1 cup dried green lentils, rinsed and picked over
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 4 cups low-sodium chicken broth, warmed
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 bay leaf

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion, carrots, and celery, sautéing until the onions are translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the chicken breasts to the pot, pouring in the warmed chicken broth to cover the chicken completely.
5. Bring the broth to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through.
6. Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
7. Return the shredded chicken to the pot, adding the rinsed lentils, black pepper, salt, and bay leaf.
8. Simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender but not mushy.
9. Remove the bay leaf before serving.

Serve this stew piping hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs for an extra layer of flavor. The lentils add a delightful earthiness, while the chicken ensures each bite is protein-packed and fulfilling.

Boiled Chicken with Mushroom Gravy

Here’s a simple yet satisfying dish that combines tender chicken with a creamy mushroom gravy, perfect for a cozy dinner. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound total)
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup sliced fresh cremini mushrooms
• 1 cup chicken broth (low-sodium preferred)
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper to taste

Instructions

1. Place the chicken breasts in a large 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 rest on a cutting board for 5 minutes before slicing into thin strips.
3. In a skillet over medium heat, melt the butter. Add the flour and whisk continuously for 1 minute to create a roux.
4. Add the sliced mushrooms to the skillet and sauté for 3 minutes, until they begin to soften.
5. Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a gentle boil.
6. Stir in the heavy cream and thyme leaves, then reduce the heat to low. Simmer for 5 minutes, allowing the gravy to thicken.
7. Season the gravy with salt and freshly ground black pepper to taste.
8. Add the sliced chicken back into the skillet, stirring gently to coat with the gravy. Heat for an additional 2 minutes to warm through.

With its velvety gravy and earthy mushrooms, this dish offers a comforting texture and depth of flavor. Serve it over a bed of fluffy mashed potatoes or alongside steamed green beans for a complete meal.

Boiled Chicken and Spinach Stuffed Shells

Gathering around the table for a comforting meal is one of life’s simple pleasures, and today, we’re diving into a dish that combines tender chicken and vibrant spinach in a delightful pasta shell. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 12 large pasta shells
• 2 cups shredded boiled chicken, tender and juicy
• 1 cup fresh spinach leaves, finely chopped and vibrant green
• 1 cup ricotta cheese, creamy and smooth
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 large egg, farm-fresh and beaten
• 1 tbsp rich extra virgin olive oil
• 1 clove garlic, minced and aromatic
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, fine and crisp
• 2 cups marinara sauce, rich and tangy

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Boil the pasta shells in a large pot of salted water for 9 minutes, or until al dente, then drain and set aside.
3. In a mixing bowl, combine the shredded chicken, spinach, ricotta, Parmesan, egg, olive oil, garlic, black pepper, and sea salt, mixing gently until well incorporated.
4. Carefully stuff each pasta shell with the chicken and spinach mixture, ensuring each is evenly filled.
5. Spread a thin layer of marinara sauce at the bottom of a baking dish to prevent sticking.
6. Arrange the stuffed shells in the dish, then cover with the remaining marinara sauce.
7. Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the shells are heated through.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Vibrant and hearty, these stuffed shells offer a perfect balance of creamy cheese, tender chicken, and fresh spinach, all enveloped in a tangy marinara sauce. Serve them alongside a crisp green salad for a complete meal that’s sure to impress.

Conclusion

Certainly, this roundup of 18 delicious boiled chicken recipes offers a treasure trove of healthy, easy-to-make meals perfect for any home cook. Whether you’re craving something comforting or light, there’s a recipe here for you. We’d love to hear which ones become your favorites—drop us a comment below! And if you found this collection helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos