Stewing chicken breast is a great way to infuse flavor and make the meat incredibly tender. But getting the stewing time right is key to preventing dry, stringy chicken. So how long should you stew chicken breast? The answer depends on a few factors. After extensive research and testing, I’ve put together this definitive guide on how long to stew chicken breasts for optimal texture and taste.
The Basics of Stewing Chicken Breasts
Stewing involves cooking meat in liquid at low heat usually around a simmer. For chicken breasts this gentle cooking breaks down the proteins and connective tissue, making the meat fall-apart tender.
The liquid, often a broth or stock, also infuses flavor into the chicken. Aromatics like onions, carrots, celery, and herbs amplify the taste. Acidic ingredients like wine or tomatoes help tenderize as well.
Stewed chicken breast can then be shredded or chunked for soups, stews, and casseroles. The velvety texture and concentrated flavor makes it incredibly versatile.
How Long to Stew Boneless, Skinless Chicken Breasts
For boneless, skinless chicken breasts, the stewing time is:
- 12-15 minutes for 1-inch thick breasts
- 15-18 minutes for 1 1/2-inch breasts
- Up to 25 minutes for very large breasts
Since boneless breasts don’t have any bones or skin to slow them down, they cook quickly. Aim for an internal temperature of 165°F.
The thickness of the breasts is key. Thinner cutlets may only need 8-10 minutes. Halve the stewing time for flattened, pounded chicken breasts.
Tips for Stewing Boneless Chicken Breasts:
- Cut breasts into even sizes for consistent cooking
- Use a thermometer for perfectly cooked chicken
- Don’t overcook or the meat will be stringy
How Long to Stew Bone-In, Skin-On Chicken Breasts
For bone-in, skin-on chicken breasts, the stewing time is:
- 25-30 minutes for medium-large size
- Up to 40 minutes for extra large breasts
- 35-40 minutes for a whole cut-up chicken
The bones and skin act as insulation, slowing down the cooking. The meat near the bone cooks slowest, so be sure to check that area for doneness.
Aim for an internal temperature of 165°F. The connective tissue in the skin will break down into luscious gelatin.
Tips for Stewing Bone-In Chicken Breasts:
- Use scissors to cut skin so seasoning penetrates
- Cook low and slow to fully tenderize
- Make sure meat near bones is cooked through
Stewing Tips for Juicy, Tender Chicken Breasts
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Don’t boil. Simmer gently at 180-200°F. Boiling will make the meat dry and stringy.
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Use a thermometer. It’s the only sure way to check for doneness and prevent overcooking.
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Rest before shredding. Let chicken cool in broth 10 minutes before shredding for juicier meat.
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Skim fat. For healthier stews, skim off excess fat after cooking.
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Season the broth. Add aromatics, herbs and spices to the cooking liquid.
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Turn off early. Chicken will continue cooking after removed from heat.
Sample Stewed Chicken Breast Recipes
Here are some delicious ways to use stewed chicken breast:
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Chicken Tortilla Soup – spicy tomato broth with lots of veggies
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Chicken and Dumplings – ultimate comfort food
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Chicken Pot Pie – chicken breast with carrots and peas in flaky crust
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Buffalo Chicken Chili – great game day food
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Chicken Salad Sandwiches – chicken breast in a creamy dressing
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Chicken Noodle Soup – classic soup made with egg noodles
- Boneless breasts take 12-15 minutes
- Bone-in breasts need 25-40 minutes
- Use a thermometer and simmer gently
- Rest before shredding the chicken
Follow the guidelines in this article and you’ll master the art of stewing juicy, flavorful chicken breast every time. Enjoy!
Special Equipment
Water is a great substitute when you’re out of stock.
Lowcountry Stew Chicken Recipe
- 1 ½ pounds (680 g) chicken drumsticks and/or thighs with the skin still on
- Kosher salt and freshly ground black pepper
- 3 tablespoons (45 ml) of neutral oil, like peanut or vegetable oil,
- 1 medium (8-ounce; 225 g) yellow onion, thinly sliced
- rib of celery, cut into thin slices (1 ½ ounces; 40 g)
- 2 tablespoons all-purpose flour (½ ounce; 16 g)
- 4 cups (1 L) of homemade or low-sodium store-bought chicken stock (see note)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground dried sage
- 1/4 teaspoon ground dried oregano
- 1/4 teaspoon smoked paprika
- Cooked rice, grits, or buttered pasta, for serving
- Season chicken all over with salt and pepper. Put 2 tablespoons (30ml) of oil in a Dutch oven and heat it over medium-high heat until it shimmers. Place the chicken on the pan with the skin down. Cook for about 6 minutes, or until the chicken is well browned. With tongs, flip the chicken over and cook the other side until it’s browned, which should take another 5 minutes. Remove from heat and transfer chicken to a platter. Set aside. Serious Eats / Amanda Suarez .
- Turn down the heat to medium, add the onion and celery, and stir often to keep them from burning for about 5 minutes, or until they are soft. Add the last tablespoon (15ml) of oil and the flour. Keep stirring while cooking for 5 to 10 minutes, or until the mixture turns peanut butter-colored or darker. While stirring vigorously, slowly add the stock. Turn up the heat to medium-high and bring to a boil. Boil for about one minute, or until it gets a little thicker. Serious Eats / Amanda Suarez .
- Turn down the heat to medium and add the smoked paprika, ground sage, ground oregano, garlic powder, and onion powder. Add the chicken pieces and return liquid to a simmer. Lower the heat to medium-low, cover, and cook, stirring and scraping the pot’s bottom every so often, for about 1 hour and a half, or until the chicken is cooked through and starting to fall off the bone and the sauce is thick and smooth. Season with salt and pepper, to taste. Serious Eats / Amanda Suarez .
- If desired, break apart chicken and remove bones. Serve over rice, grits, or pasta.
The Best Chicken Breast You’ll Ever Make (Restaurant-Quality) | Epicurious 101
FAQ
Can you overcook chicken breast in stew?
Chicken: Boneless, skinless chicken thighs remain tender without much effort–they’re pretty hard to overcook and essentially failproof. You can use chicken breast if that’s what you prefer. One thing you should do is shorten the cooking time because they dry out more quickly.
How long to simmer chicken breast to get tender?
Cover and simmer for 8 to 15 minutes: Once boiling, reduce the heat to low and cover the pan. Cook for 8 minutes, then begin checking the chicken to see if it’s done. Thin cutlets will cook in about 8 minutes; large chicken breasts will need up to 15 minutes.
How much time should chicken breasts cook?
Cook large, boneless, skinless chicken breasts for 20 to 30 minutes in a 375-degree-F oven. Cook large, bone-in, skin-on chicken breasts for 35 to 40 minutes in a 375-degree-F oven.
How long do you cook chicken stew?
Additionally, keep an eye on the clock to prevent overcooking. As a general rule, stew should be cooked for 30 to 60 minutes, or until the meat is soft and falls apart easily. Overcooking can be a real problem when it comes to stews, especially when using lean meats like chicken.
How long does it take to cook 3 chicken breasts?
To stew chicken breasts, you must simmer them in a mixture of water and chicken stock to infuse them with a stronger flavor. The moisture from the water and chicken stock makes it easier to slice or pull the meat. Stewing three chicken breasts requires approximately one hour. Allow for an extra 25 minutes for every three additional chicken breasts.
Should you thaw chicken breast before stewing?
Always thaw chicken breast before stewing. The meat taken from stewed chicken breasts is more tender and flavorful than pan-cooked or baked varieties. To stew chicken breasts, you must simmer them in a mixture of water and chicken stock to infuse them with a stronger flavor.
How long do you cook chicken breast in chicken stock?
Fill a large pot with 2 cups chicken stock for every three chicken breasts you are stewing. Place over medium heat and bring to a simmer. Add 1/2 cup hot water to the chicken stock and bring the liquids to a simmer. Add the chicken breasts to the pot and cover. Let them cook for 25 minutes for every three chicken breasts you are stewing.
How long does chicken stew last?
If needed, increase the heat so the stew is at a gentle simmer. Also taste the broth for salt and pepper and add more if needed. Stir in parsley and discard bay leaf before serving. Leftovers: Leftover chicken stew will last in the refrigerator for about 3 days.
Why do you cook chicken in a stew?
When you cook the chicken in the stew, it releases all of its juices into the broth. This gives the stew a lot more flavor. After that, all you need is a piece of homemade bread for dipping! Vegetables: Like most cozy stews, I’m adding in a mixture of carrots and celery to start off our dish.