This is a quick tutorial on how to cook chicken breasts when you get a recipe that calls for “cooked chicken.” It’s simple, easy, and mostly hands-off, so you can do the rest of your recipe prep while the chicken cooks. You end up with juicy, tender chicken breasts that are perfect to cube and mix into pasta, soups, and other recipes or just enjoy for a light, healthy lunch.
Question! What do you do when you make a recipe and the ingredient list calls for “cooked chicken?”
Do you throw a chicken breast in the oven for half an hour and hope for the best? Run out and buy a rotisserie chicken? Pick a different recipe because come on, why doesn’t it say how to cook the chicken–half the recipe is missing?
Yes? Yes? or Yes? Friend, today’s recipe is for you.
The Best Way to Cook Chicken Breasts
This is the BEST way to cook chicken breast when you come across a recipe that calls for “cooked chicken.” It tastes a hundred times better than oven-cooked chicken breast, you don’t need to make a trip to the grocery store, and it’s so easy that after you’ve made it once, you’ll never need a recipe for cooked chicken ever again.
This method, which is a mix of pan frying and something similar to poaching, produces chicken that is moist, tender, and super flavorful.
Best of all, the chicken can go from fridge to stove with almost no prep and needs no babysitting. Once you get it cooking, you can walk away and do the rest of your recipe prep. It’s the best.
Ingredients and Tools
- A skillet with a lid: You’ll need a skillet with a lid for this recipe since once the chicken is browned it cooks covered to trap the heat and steam of the simmering liquid for quicker, more even cooking. If you don’t own a skillet with a lid, or you’re planning on making soup and don’t want to get two dishes dirty, you can cook your chicken in a large pot with a lid.
- Instant-read thermometer: An instant-read thermometer takes all the guesswork out of cooking meat so you can pull your chicken from the stove at exactly the right moment. You can cook chicken without one, but if you cook meat regularly, go buy a thermometer. It will change your life!
- Boneless skinless chicken breasts: Chicken breast size varies wildly, so don’t be alarmed if your chicken is taking longer to cook than expected. There are some huge chicken breasts out there these days, and they will take significantly longer to cook than a 6-ounce breast. Just keep adding water if it all simmers away and trust your thermometer!
- Seasonings: Unless the recipe calls for additional seasonings, I typically just salt and pepper the chicken, but you can get creative with the spices to add extra flavor. Italian seasoning and taco seasoning are both excellent options.
How to Cook Chicken Breasts for Recipes
1. Salt and pepper both sides of your chicken breasts and heat your skillet over medium-high heat. Once hot, lightly grease with cooking spray or a drizzle of oil. Place chicken breasts in the pan and cook until the first side is nicely browned, 3 to 4 minutes.
2. Flip chicken breasts and brown second side, 2 to 3 minutes. Once both sides are browned, add about 1/2-inch of water to the pan. Turn heat down to medium, cover and cook for 5 to 8 minutes (longer with larger breasts). Walk away and do your prep work for the rest of your recipe, checking every once in a while and adding more water if it all evaporates.
3. The chicken is done when an instant-read thermometer inserted into the thickest part of the breast reads 165°F.
4. Remove breasts from heat and allow to rest for 5 minutes before cutting as recipe calls for. Enjoy!
Now tell me that wasn’t the easiest thing ever!
Making Shredded Chicken for Recipes
If your recipe calls for shredded chicken, this cooking method works great. Just let your chicken breast rest a little longer after cooking, about 10 minutes and then use two forks to pull the chicken apart.
For more shredding methods and extra tips and tricks, go check out my post How to Make Shredded Chicken.
Recipes Using Cooked Chicken
Not sure what to make with your cooked chicken? Here are a few of my favorites:
FAQ
How Many Chicken Breasts Equals a Cup?
Recipes usually call for cooked chicken measured by volume, and that can be tricky to estimate when you’re holding a package of raw chicken measured by weight.
Chicken breast sizes vary a ton, but a good rule of thumb is that you can expect to get a little over 2 cups of cooked meat from 1 pound of raw chicken. Medium-sized raw chicken breasts usually weigh about 8 ounces so:
For 1 cup cooked meat, cook 1 medium chicken breast.
Unless you are trying to accurately estimate calories (in which case, you should be using a scale, not volume), being a little over or under on chicken is not going to hurt your recipe, so don’t stress too much about it.
Can I cook chicken this way and freeze it?
Yes. Once your chicken is fully cooked and cooled, you can either freeze it whole or cut into pieces in a freezer bag. Be sure to squeeze as much air as possible out of the bag before freezing to reduce the chance of freezer burn. Cooked chicken can be stored in the freezer for up to 3 months.
How many chicken breasts can I cook at once using this method?
You can cook as few or as many chicken breasts as you’d like as long as the chicken fits in a single layer in the pan without being crowded. It’s okay if some edges touch, since the chicken will shrink as it cooks, but you don’t want a solid layer of chicken with no space in between. You won’t get good browning or even cooking.
Chicken Breast Recipe Tips
- There will typically be some liquid left at the bottom of the pan after your chicken is cooked. This liquid is full of flavor, so if making soup, add it to the broth for a flavor boost. And if making the chicken in advance, you can pour it back over the chopped breasts to help keep them moist.
More Chicken Tutorials
- How to Cook Perfect Chicken Breasts for Salads and Sandwiches
- Roasted Chicken Guide
- How to Cook Chicken Shredded Chicken
- How to Make Chicken Stock
- How to Make Soup from a Chicken Carcass
How to Cook Chicken Breasts for Recipes
Equipment
- Skillet with a lid
Ingredients
- Boneless skinless chicken breasts
- Salt
- Pepper
- Water
Instructions
- Salt and pepper both sides of your chicken breasts.
- Heat skillet over medium-high heat. Once hot, lightly grease with cooking spray or a drizzle of oil. Place chicken breasts in the pan and cook until the first side is nicely browned, 3 to 4 minutes.
- Flip chicken breasts and brown second side, 2 to 3 minutes. Once both sides are browned, add about 1/2-inch of water to the pan. Turn heat down to medium, cover and cook for 5 to 8 minutes (longer with larger breasts), adding more water if it all evaporates, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F.
- Remove breasts from heat and allow to rest for 5 minutes before cutting as recipe calls for. Enjoy!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Kristie says
I had to comment because my chicken turned out wonderfully!! Tender and juicy on the inside while being completely done. Just amazing. I’ve been cooking chicken for casseroles and salads for years and never heard of doing this way till I googled ‘best way to cook chicken for casseroles’. Game changer!! Thank you so much for this recipe :))
Tracy says
So thrilled to hear it, Kristie!! Thanks for taking the time to let me know!
Daryn says
This sounds perfect but how do measure about 1/2 inch of water?
Tracy says
Hi, Daryn, add enough water so it comes about 1/2 inch up the side of the pot/chicken breasts. How much you need will vary depending on how big of a pot you’re using, and it doesn’t need to be exact, just eyeball it. Hope that makes sense!
Ryan says
Until I came across your recipe for cooked chicken for recipes, I was in the ‘WTF’ group and passed on so many delicious recipes. Thank you so much so much, Tracy! Chicken breast recipes are now endless opportunities.
Tracy says
Yay! That’s exactly what I was hoping for with this post. 🙂
Melissa says
This really does take the guesswork out of cooking chicken ahead for recipes – the thermometer really helps!
Melissa
Dom says
This is how you do it, folks. I buy 3 pounds of chicken and cook it up like this, then use it over the work week in different recipes (enchiladas, pasta w/ broccoli and sauce, etc). There’s just two of us so we can get 3 meals out of 3 pounds easily. Thank you for the very solid method.
Tracy says
Thanks, Dom!
Sharon says
Exactly what I was looking for. Delicious and simple.
Tracy says
Thanks, Sharon! So glad it was useful!
Barbara Karr says
Thanks for the wonderful tips! It really is hard to visualize Cups of chicken. I am making chicken salad.! I have been craving a chicken sandwich. A nice crispy piece of chicken on a toasted bun. Trouble is it never tastes as good as it sounds. You don’t happen to have a recipe for one hidden somewhere, would you? I like to order chicken or fish sandwiches when I am out to lunch. I just can’t get them to taste right at home. Thanks again for the great tips! Love Sunday mornings with you!
Tracy says
Thank you, Barbara! That’s really so nice to hear. And no, unfortunately, I don’t have a crispy chicken recipe YET. But it’s on my list because I really love a good crispy sandwich too!
Kathi says
Great tip for cooked, moist chicken breasts. I have used everything except for the steaming in the water for years. Thanks again.
Tracy says
Thanks, Kathi!
Christina says
Ooooooh baby, I can’t wait to try this! I’m a meal prepping addict so every week I make chicken breast for DIY instant soups or salads. I normally bake my chicken but I’m excited to try something new. PINNING!
Tracy says
Hope you enjoy it, Christina! Thanks for pinning!
amy says
I’ve tried all kinds of recipes to cook chicken breast. This was, by far, the best!
Tracy says
Thanks, Amy! That makes me so happy to hear!
Kathryn. says
This is the best way to cook chicken for my old recipes. Quick and easy and great results! No doubt about it Thank you
Tracy says
Thanks, Kathryn!!
Deepika|TheLoveOfCakes says
This seems freaking easy Tracy! I love to cook with chicken breasts, and I don’t always get chicken perfectly cooked..But now I don’t have to rely on my luck :P. This is so simple and amazing! Thanks!
Tracy says
Thanks, Deepika!!
Agness of Run Agness Run says
I love cooking chicken but I haven’t tried your way of cooking chicken breasts, Tracy! Thanks for the detailed and enlightening recipe. 😉
Tracy says
Thanks, Agness!!
Jessica Fasano Formicola says
That golden color is perfection. Love having chicken prepped for easy meals during the week!
Tracy says
Yes, having prepped chicken makes the week so much easier!
Jacque Hastert says
This will be the only way I cook chicken again!
Tracy says
Hope you enjoy it, Jacque!
Lisa says
This looks like a great way to cook the chicken and get a nice color to it at the same time.
Tracy says
Yes, I love the color it gives the chicken! Thanks, Lisa!
Liz says
This is such a handy guide! Sometimes it’s nice getting tips on the simple things because we find better ways to do it!
Tracy says
Thank you, Liz!
Carrie | Clean Eating Kitchen says
Such a great kitchen hack! That chicken looks restaurant perfect!
Tracy says
Thanks, Carrie!