When you are in 
a rush and you need to make a quick meal, this Curry Chicken Salad will do the trick.
How to Boil Chicken
Boiling can be a great way to cook chicken while saving time during preparation. Boil your chicken at home to have plenty ready for many different recipes. Follow these simple steps the next time you need cooked chicken for a recipe
How to Boil Chicken:
- After your water comes to a full boil, turn it down to a simmer.
- Set a timer for about 30 minutes.
- Pro Tip: While it is boiling, you might notice some foam that comes to the top. You can remove this with a spoon and discard it.
- Pro Tip: While the chicken is boiling, you can prepare all the other ingredients in the recipe you are making.
- Check the temperature of the chicken to make sure it is cooked before you use it in your dish. Pull one piece of meat out of the water and use a meat thermometer. The temperature of the chicken breast should be at least 165° F.
- Once the chicken has reached temperature, remove from water and let cool enough to handle to finish preparing your recipe.
Not sure how much chicken you need to boil for a specific recipe? Follow this guide!
Check out our whole collection of recipes that use chicken!
How Much Chicken?
When you have a recipe that needs cooked, deboned chicken, how much chicken do you need to buy and cook? Avoid buying too little or too much with these helpful tips.
One cup cubed or shredded chicken:
- 1 cup of cubed or shredded chicken is about 5 ¼ ounces of cooked, deboned chicken.
- 1 cup of cubed or shredded chicken is also about 1 boiled chicken breast.
Using a whole chicken:
When using a whole chicken, 1 pound of uncooked chicken is about 1 cup of cooked, deboned chicken. For example, a 2 ½ to 3 pound whole chicken, or fryer, will produce about 2 to 3 cups of cooked, cubed chicken.
Using a rotisserie chicken:
You can also purchase a rotisserie chicken to use in your recipe. The average rotisserie chicken is about 2 pounds. The whole chicken will make about 3 cups of chicken- this is about 2 cups of white meat and 1 cups of dark meat. White meat comes from the chicken breast and wings. Dark meat comes from the thighs and drumsticks.
Download this infographic as a PDF or a picture.
(Information from: http://www2.ca.uky.edu/poultryprofitability/Cheeps_and_Chirps/Trivia_question_chicken_wings.pdf)
[print-friendly]Orzo Garlic Chicken
This simple but flavorful Orzo Garlic Chicken is a great weeknight dinner. 
Ingredients
- 1 cup uncooked orzo pasta
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1/4 teaspoon crushed red pepper
- 2 (8 ounce) skinless, boneless chicken breast halves cut into bite-sized pieces
- 1 tablespoon chopped fresh parsley
- 2 cups fresh spinach leaves
- 1/4 cup reduced fat, grated Parmesan cheese for topping
Servings: 1 cup servings
Units:
Instructions
- Bring a large pot of water to boil. Add orzo pasta, cook fro 8-10 minutes,until all dente, and drain.
- Heat the oil in a skilled over medium-high heat, and cook the garlic and red pepper 1 minutes, until garlic is golden brown.
- Stir in chicken and cook 2 to 5 minutes, until lightly browned and it reaches an internal temperature of 165°F.
- Reduce heat to medium, and mix in the parsley and cooked orzo.
- Plain spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted.
- Serve topped with Parmesan cheese and enjoy!
Recipe Notes
Quick Chicken and Spring Vegetables
Ingredients
Quick Chicken
- 1/4 cup panko breadcrumbs
- 1 6 ounce chicken breast skinless, cut into 1-inch strips
- 1 tablespoon canola oil
Spring Vegetables
- 1 tablespoon canola oil
- 1/2 cup red onion chopped
- 1/2 cup fresh carrots sliced
- 1/2 cup fresh mushrooms
- 1 small zucchini sliced
- 1 small yellow squash slicked
- 2 tablespoons minced garlic
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 2 tablespoons Parmesan cheese shredded
Servings:
Units:
Instructions
- Place bread crumbs in a large re-sealable plastic bag, and add chicken, and shake a coat. In a large skillet, cook chicken in 1 tablespoon of oil over medium heat until internal temperature reaches 165 degrees fahrenheit. Remove and keep warm in the oven.
- Using the same skillet, saute the onion and carrots int he 1 tablespoon of oil. Next, add the zucchini, squash, longer or until vegetables are tender. Return the chicken to pan, sprinkle with the cheese and serve.
Recipe Notes
