Lean how to boil chicken tenderloins in just 12-15 minutes! This simple method insures they turn out juicy, tender, and flavorful. Perfect for salads, sandwiches, soups, quesadillas, or any dish that calls for cooked chicken in a hurry.
Just like I like to boil chicken legs, chicken thighs, or even a whole chicken, I often use this method to cook chicken tenderloins as well. For example, you find a pack of chicken tenders nearing their expiration date, and at that moment boiling them is a quick and efficient option.
While we all love those crispy air fryer chicken tenders, boiling is my go-to when time is tight—often after dinner or when I already have other dishes cooking. In this situation, boiling is the best method because it is simple, takes only 15 minutes from start to finish, and the meat comes out tender, juicy, and flavorful. You can shred, dice, or slice the chicken for any of your recipes.
If you do not plan to use cooked chicken within the next three days, shred and freeze it for later.
I also use this recipe even when it is not urgent, like when I want to make chicken salad or be ahead of my meal prep for the next few days.
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Ingredients notes
You can find a full list of ingredients I used in this recipe at the end of this post.
But here is what you will need to get started:
- Chicken tenderloins: the thin, small, and tender strips of meat located underneath the chicken breast.
- Vegetables and aromatics: For extra flavor I used onion, carrots, bay leaf, whole peppercorns, and fresh herbs.
- Salt: I usually add only ½ teaspoon per pound of meat, because I use cooked chicken in other recipes and adjust the salt as I go.
- Water: I always use filtered water.
How to boil chicken tenders
In a large pot, add chicken tenders, roughly chopped onion, chopped carrots, bay leaves, and whole peppercorns. Sprinkle everything with salt.
Fill the pot with enough cold water to cover the chicken and vegetables, with an extra 2 inches above them.
Bring the chicken to a boil and reduce the heat to low. Cover the pot partially with the lid to prevent the contents from boiling over. Simmer for about 12-15 minutes.
Use an instant-read thermometer to check if the internal temperature of the chicken tenderloin reaches 165°F in the thickest part.
Can I boil chicken tenders from frozen?
Yes, you can. If you have frozen chicken tenders, you can boil them without thawing. Place frozen chicken tenders in a pot, and add the rest of the ingredients. Fill the pot with water and boil the frozen chicken for about 25 minutes. If the frozen tenders are in one solid piece, after they simmer for a few minutes, separate them with a fork and continue simmering until the internal temperature reaches 165°F.
Should I save the broth?
Yes, you should save the broth. It will keep in the fridge for 3-4 days or in the freezer for up to 3 months. Broth made from chicken tenders or chicken breasts won’t be as rich as broth made from whole chicken or bone-in chicken thighs. However, in this recipe, I add veggies and herbs, so the broth still comes out flavorful and tasty.
Is it better to let the chicken cool in cooking water or take it out?
Chicken tenders and chicken breasts are easy to overcook, so I recommend taking them out as soon as they are cooked. To keep them from drying out, you should cover them as soon as you take them out. For chicken legs, or chicken thighs, you can let them cook down in cooking water, water since their higher fat content makes them less likely to overcook.
Recipe helpful tips
- Start with cold water, so the chicken cooks evenly.
- Add vegetables, herbs, and spices to the water to add more flavor.
- Save the chicken broth to make some soup.
- A gentle boil helps the chicken stay tender and cook evenly.
- You can also use this recipe to boil boneless chicken breasts by adding 5-7 minutes of cooking time.
Storage instructions
- To refrigerate (3 days): Transfer cooled leftover chicken tenders into an airtight container and store them in the fridge.
- To freeze (3 months): Shred the chicken tenders, place them in the freezer-friendly Ziploc bag, and store them in the freezer.
More easy chicken recipes to try
- Air fryer frozen chicken breasts
- Baked chicken tenders
- Air fryer buffalo chicken tenders
- Air fryer chicken drumsticks
- Oven-baked thin chicken breasts
- Baked chicken leg quarters
- Chicken with mushrooms
📖 Recipe
Boiled Chicken Tenderloins
Equipment
- 1 medium pot with lid
- 1 meat thermometer
Ingredients
- 1 pound chicken tenderloins
- 1 carrot, roughly chopped
- 1 small yellow onion, peeled an quartered
- 2 bay leaves
- 10 whole peppercorns
- ½ teaspoon salt
- 3-4 cups water enough to fully cover the chicken
Instructions
- In a medium pot, add 1 pound chicken tenderloins , 1 carrot, roughly chopped , 1 small yellow onion, peeled an quartered , 2 bay leaves , 10 whole peppercorns . Sprinkle them with ½ teaspoon salt.
- Add enough water to fully cover the chicken. Place the pot over high heat and bring water to a boil. Once boiling, reduce the heat to low and partially cover the pot with the lid. Let chicken tenders simmer on low heat for about 12-15 minutes. After 12 minutes, check the internal temperature of one tenderloin. If it reads 165°F, the chicken is fully cooked. If not, continue simmering for another 2-3 minutes and check again.
- Take out the chicken. Use in recipes that call for cooked chicken. You can save the broth for later use.
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