How To Steam Chicken Breast
Serving Recommendations For Cooked Chicken Breast
There are so many ways to answer the question on what to do with cooked chicken breast! Here are a few ways to turn your Instant Pot chicken breast recipe into a meal:
Alternately, browse 65 healthy chicken recipes perfect for putting your Instant Pot chicken to good use and top healthy sides for ideas on what to pair with your dinner!
Important tip! Save that broth on the bottom of the pot for making chicken soup or any soup. It is basically free chicken broth.
Cooking times vary depending upon the size of your chicken and whether it is frozen or fresh. These are the general guidelines: For fresh breasts less than 2 inches thick, cook for 10 minutes on high. For fresh breasts over 2” thick or if your chicken breast is frozen, cook for 15 minutes.
Using my cooking guidelines for both size of breast and fresh/frozen, you should end up with perfectly cooked chicken breast in the Instant Pot. It could indicate undercooked meat if it becomes rubbery. For chicken breast, the internal temperature should not exceed 165 degrees.
This is because the Instant Pot steam creates a moist environment that your chicken breasts can enjoy. However, it’s not easy to achieve. If you are worried about this, be sure to follow this recipe to a ‘T’ and measure your chicken breast thickness at its widest point so you know exactly how long to cook chicken breast in Instant Pot.
Many people associate slow-cooked food with gentle cooking… but this isn’t always true. This recipe for chicken takes just 20 minutes to steam.
You can steam a breast of chicken in the same manner as you would poaching it.
This recipe pairs the simplicity of steamed chicken with a fantastic spicy Korean gochujang marinade with a good kick of heat.
I round it out with some crunchy spring onions.
This is an easy, light and nutritious center-piece that can be prepared quickly and still tastes great.
This recipe is also great for calorie counting! While it is definitely one of my most indulgent dishes, you wouldn’t know from the flaovur.
Prepare The Chicken
Get your chicken ready for its steam bath. Keep in mind that steaming whole pieces of chicken (such as drumsticks or thighs) takes longer than steaming slices. You may also want to take off the skin from steamed chicken.
- You can cut the chicken in equal-sized pieces.
- You can also season the chicken by placing it on top of a mixture of rosemary, chervil and sage.
- Don’t limit your steaming beverage to just water. You can also try wine, juices of fruit or broth made from chicken.
After your chicken has been prepared, there are three ways to steam it without using a steamer.
Your Go-To Guide to Chicken Nutrition
Why This Instant Pot Chicken Breast Works?
This Instant Pot chicken breast recipe is easy, simple and forgiving. Don’t you always have a pack of chicken breasts in your freezer?! In 30 minutes, you can prepare chicken breasts in your Instant Pot.
Instant Pot is my favorite! It makes the best Instant Pot rice and beans with no soaking, lasagna with no need for a springform pan, the most tender Instant Pot beef stew with no need to saute, easy Instant Pot steamed vegetables and even cobbler!
If you are new to pressure cooking, check out my Instant Pot guide. It explains what happens, why and how to avoid failures and how to clean your Instant Pot after cooking in it. Another great place to start learning how to cook the basics in your new appliance, is my best of Instant Pot beginner recipes. If you don’t have an Instant Pot yet but are thinking about buying one, I explain which Instant Pot to buy in my humble opinion and how it is different than a slow cooker.
- Swap the bay leaf and thyme for a slice of fresh ginger if you like. I always keep fresh ginger in the refrigerator – it’s also great to add to hot water for homemade ginger tea!
- You can substitute the bay leaf, thyme and white wine with ginger.
- To infuse the meat with more flavor and keep the chicken moist, you can place any leftovers into the boiling liquid.
- Wondering how to steam chicken in Instant Pot? Give it 10 minutes on high pressure then release the pressure fast. Frozen chicken can be frozen between 12 to 15 minutes. Fresh chicken will take 10 minutes.
- Steam the chicken in an Instant Pot for 15 minutes on high pressure then release it for 5 if you’re planning to make shredded chicken.
- Steamed chicken (cooked via any method) will keep for a maximum of 4 days in the refrigerator.
Keywords: how to steam chicken breast, how to steam chicken, how long to steam chicken breast
How to Make a Recipe
Stir until the chicken is fully coated with the liquid. The green parts of the scallions should be set aside. Marinate the chicken for at least 2 hours or overnight in a covered container.
When you’re ready to cook the dish, let the chicken mixture come up to room temperature. Mix in the cornstarch or tapioca starch until well combined. At this point, all the liquid should be absorbed into the chicken. There should be little or no standing liquid.
Place the chicken in the steamer and let it steam for 10 minutes on medium heat. Turn off heat and let the chicken steam for 2 more minutes. Sprinkle with green scallions and serve your Cantonese Steamed Chicken with Chinese Sausage immediately! With lots of rice!
This bacteria is known to cause vomiting and nausea and can be deadly for infants and children. Luckily, there are some simple checks you can make to ensure your chicken is safe to eat.
Regularly checking your chicken’s temperature is the best way to ensure it is safe. To check if your chicken has been cooked thoroughly, use a meat thermometer and poke it into the thickest part of your breast or thigh (don’t touch the bone). The chicken is done when it reaches an internal temperature between 165 and 166 degrees Fahrenheit. You should also check that the chicken is no longer pink inside and that the juices run clear.
It’s very important to wash your hands thoroughly before and after cooking, especially when handling raw chicken. Similarly, make sure that your rice cooker is clean and free of any bacteria before using it. To kill bacteria, wipe down the rice cooker’s interior with a disinfectant wipe.
Do not overcrowd the chicken in the rice cooker. It will cook evenly, and not become soggy or wet. You won’t get the chicken to cook evenly if you use too much.
To ensure the chicken doesn’t break down or fall apart, remove it from the rice cooker. To do this, use tongs and a fork to gently lift each individual piece out of the rice cooker.
Top Tip: Let the chicken cool down before eating it. Let the chicken sit at least 5 minutes before you serve it. This will make it easier to cut and will prevent food poisoning.
After we’ve covered safety precautions, let us now look at how to prepare the chicken in rice cooker.
How to Boil Chicken
- How to Boil Chicken
- What Time Do You Boil Chicken?
- Here are some recipe conversion tips
I have a lot of recipes in my regular rotation that use just a small amount of shredded or sliced cooked chicken, like my go-to lunch salad, these BBQ burrito bowls, and any number of quick weeknight soups.
If I have some leftover chicken in the fridge, I use that for these easy meals. Otherwise, I use this poaching method to quickly cook a few chicken breasts when I need them!
When you want silky, tender chicken without a lot of fuss or fanfare, this chicken recipe is the way to go. The chicken cooks gently, retaining much more moisture than with other cooking methods. Adding herbs and other seasonings to the poaching liquid also helps season the chicken as it cooks — and you’re left with a tasty broth at the end!
The method I use is simple: Cover the chicken in about 1 inch of water, and heat it up to boil. Reduce the heat to simmer, then cover the pot and allow the chicken to cook. That’s it!
This is where “boiled” may be a bit misleading. The chicken is not being boiled for the entire time. This would cause it to become tough and dry. It’s only necessary to boil the chicken to heat the liquid, then to simmer the meat.
Technically, this method is called “poaching,” which just means simmering ingredients in a small amount of liquid.
This is all to say that for this recipe, there is no real difference between boiled chicken or poached chicken.
- In just 8 minutes, thinner chicken breast cutlets can be prepared.
- Larger chicken breasts can take up to 15 minutes.
- Large bone-in chicken breasts will take about 20 minutes.
You can check the temperature of the chicken frequently at the end of the cooking process by using a thermometer to verify that it is at 165°F.
This method is my favorite for cooking chicken breasts. However, it can be used for chicken thighs as well.
- Boneless chicken thighs will take about 10 minutes to cook.
- Bone-in chicken thighs will take about 15 minutes to cook.
You can cook as many breasts or thighs as you wish. They cook best when in a single layer, so use a pan big enough to hold everything.
Peppercorns, bay leaves and lemon slices are my favorite ingredients for seasoning poaching liquid. Sliced ginger, sliced onion, fresh rosemary, or thyme could be used.
You can either use the meat immediately or allow it to cool down and then refrigerate for five days. The cooked chicken can be frozen for three months. I recommend shredding or slicing the chicken before to freezing.
And don’t throw away the cooking liquid! This method will make a lightly-flavored chicken broth, which you can use in place of chicken broth for other recipes or as the cooking liquid for rice and other grains. It can be sipped all by itself!
- After poaching, a 12-ounce chicken breast should weigh around 8 ounces.
- This amount of meat will give you about 2 cups of shredded chicken when lightly packed into the measuring cup. (Or about 2 1/3 cups if loosely packed.)
- Also, an average chicken breast is 8 ounces of cooked chicken = 2 cups shredded
- Save the liquid at the bottom of your instant pot after cooking for a yummy and flavorful homemade chicken broth!
- For shredded chicken: Remove the trivet after cooking, and leave about 1/2 cup of liquid at the bottom of your pot. Put your chicken back in the pot with the liquid after it rests, and shred with a handheld mixer. It’s easy and fast to shred chicken.
Shred the chicken with forks or a hand mixer and freeze it in individual bags to easily add to any weeknight dinner. Thaw overnight in the refrigerator. You can also chop and freeze the chicken for use in lunches during the week.
What Is Gochujang?
When I discovered Gochujang about a month ago, I purchased lots to use!
It has a delicious flavour that is sweet and earthy. I love it so you can expect it to be around a lot!
Most famously, it is used in Bibimbap. This Korean rice dish is very similar to Donburi in many aspects. It is also used in my Korean-influenced Gochujang Tofu Stew with Kimchi.
Although it also has a strong association with many Korean chicken recipes, I love using it on pork too!
You can find Gochujang in many shades, including “hot “… mild hot, moderate hot, medium hot, veryhot and extreme heat.
As it is difficult for me to predict what your tolerance level will be, I tried medium heat first. To me it is spicy but very tolerably and pleasantly so I have now stepped up to very hot.
Both work well in this dish!
Microwave Cooking: How to Make Chicken
- To make the breasts more uniform in size, use a meat tenderizer.
- Salt and pepper the chicken breasts and add enough water so that it comes about 1/3 the way up the chicken breast.
- Salt and pepper the chicken breasts and add enough water so that it comes about 1/3 the way up the chicken breast.
- Cook in the microwave on high for about about 4-5 minutes per chicken breast, it will depend on size and thickness of chicken.
- You shouldn’t try to cut the chicken into pieces. This will cause the chicken to lose its juices and leave you with dry chicken.
How to Cook Frozen or Fresh Chicken Breasts in the Instant Pot
- Put the inner pot in the Instant Pot and the trivet at the bottom.
- 1. Add water, chicken broth or pineapple juice to your instant pot.
- In a single layer, place chicken breasts over the trivet.
- Add salt and pepper or desired seasonings.
- Make sure you secure the lid. Frozen chicken can be pressure cooked on high for between 8-10 and 12 minutes depending on how thick the breasts are. The cooking time will not change no matter how many chicken breasts you put in the pressure cooker. It will take the pot longer to heat up.
- Let the pressure naturally release for five minutes and then open the valve to vent to let out any steam.
Cuisinart Crc-800P1 8-Cup Rice Cooker:
This is another good choice if you want to steam your chicken in a rice cooker. It has four cooking programs, including steaming and browning functions which make it easy to prepare delicious meals with no effort at all! Cuisinart’s stainless-steel exterior looks great in any kitchen, and the nonstick interior means that your food will not stick to its surface while cooking.
The rice cooker comes with a steam tray, which makes it easy to add vegetables or any other ingredients you want to be steamed along with your chicken. It also has an automatic keep-warm function and comes with a handy glass lid, a paddle, and a measuring cup. If you are looking for a rice cooker that cooks as well as it looks, then this is the one for you.
- – Cuisinart rice cooker steams rice, meats, and vegetables. Cooks between 8 and 15 cups of rice
- Modern square shape in brushed stainless.
- Included: Nonstick coated anodized aluminum cooker bowl with glass lid and paddle.
- – Products built to North American Electrical Standards
- – NOTE: Please ensure to measure rice in the cup that comes along with the product ONLY
Season To Perfection
Steamed chicken will look, smell and taste delectable with the right seasonings. Seasonings should not add significant calories, fat, or sodium to ensure that your chicken is healthy. For a fresh taste, layering herbs or sliced oranges, lemons, grapefruits or limes over the chicken as it steams will do the trick. Citrus has the added benefit of tenderizing chicken meat through its acidity. Crushed red pepper blended with chili powder and paprika are great for spicy steamed chicken. Layer nori sheets on top of the chicken while it is steaming for a richer taste.
Luckily, steaming chicken in a rice cooker is very simple. All you need is a rice cooker, some chicken breasts or thighs, and a little water.
If your rice cooker has a steamer basket, then you can place the chicken directly into the basket. If your rice cooker does not have a steamer container, you can place the chicken directly in the basket. However, I would not recommend this for chicken cooked on bones or skin. These types of meat tend to stick together and make a mess.
Put water in the rice cooker and fill it to the halfway mark.
The timer should be set for 20 minutes
When the timer goes off, use a meat thermometer to check the temperature of the chicken. As mentioned above, the chicken is properly cooked when the internal temperature reaches 165 degrees Fahrenheit.
Let’s now look at how to steam chicken in a rice cooker.
What is the best time to steam chicken breasts?
Bring the water to boil over medium heat. After the water has boiled, place the packets into the steamer basket. Turn the steamer on. Turn the heat to medium and cover the pan. The chicken should be cooked for about 20 minutes on a medium heat.
Is Steaming Chicken Healthier Than Baking?
Steaming is a method of cooking meats like lamb and pork. It removes fat so that it can be thrown away easily. Conventional cooking methods, such as baking, grilling or frying, melt the fat. Getting rid of the fat makes the meat lower in calories and lower in cholesterol.
What is the time it takes to steam a chicken?
Use a steamer basket with enough water to rinse the chicken breasts. Let the chicken steam for about 30 minutes until it becomes clear.
Steamed Chicken Breasts With Scallion-Ginger Sauce
Sometimes I find a combination of culinary ingredients that is so simple that it makes me wonder if I have had bad luck or good fortune. This was certainly the case with the Chinese dipping sauce of oil, scallions, ginger, and salt that I had in a Cantonese restaurant in Vancouver. The sauce was served alongside steamed chicken, which had been lightly seasoned with sesame and soy oil. My host also stirred it into the soup to show the utility of the sauce.
Is it possible to steam meat in a rice cooker?
The weight and steam made inside the cooker should steam and completely cook the meat just as cook your rice. Simply ensure the bit of meat isn’t excessively thick or large, cut into more slender cuts before cooking provided that this is true.
How To Cook Chicken Breast On The Stove?
- For effective steaming, make sure that the cooking liquid does not come into contact with the chicken breast.
- Cover the pot with the lid, making sure it is secure enough to cover the strainer as well as the breasts of the chicken.
- The chicken breasts should be cooked for approximately 10 minutes at high heat. Once the time is up, reduce the heat to medium.
Put a little water in the pot. Heat the pot over a medium flame.
Which is better, to boil or steam chicken breasts?
Chicken breasts as small as Cornish hen and chicken breasts that are often cooked boneless have a low fat content when they are steam cooked. When it is steam, the flavors, tenderness, and moisture are retained. If you are using a steamer to cook chicken, fill the pan to half its full capacity with water. Then bring the mixture to boil at high heat.
Why is my chicken black inside?
Darkening around bones occurs primarily in young chickens. Because their bones are still young, the pigment in the bone marrow may seep into porous bones. … When the chicken is cooked, the pigment turns dark. It is perfectly safe to eat chicken meat that turns dark during cooking.
What is the time it takes to steam a chicken breast?
Heat the water over medium high heat. Once the water is boiling, place the packets inside the steamer basket. Turn the heat down to medium and cover the basket with a lid. Steam the chicken for 20 minutes.
What is the best way to steam chicken breasts in a rice cooker?
- It is easy to steam chicken in the rice cooker.
- All you need is a rice cooker, some chicken breasts or thighs, and a small amount of water to make this dish.
- Place the chicken in the bottom of the rice cooker and set it aside for the first stage.
- You can place your chicken in a basket if you have a rice cooker with steamer baskets.
Perfectly Moist And Juicy Steamed Chicken Breast
Felice Matsumoto, Japan Briefly steaming chicken in white wine, sake, or water and allowing the meat to cook slowly prevents it from drying out. This technique is very flexible and the chicken can be used in salads, wraps and sandwiches, or is delicious as with an avocado or herbal sauce. I suggest using a heavy pot like Le Creuset as it stays warm, but you can also use a covered sauce pot (may want steam for another 1-2 minutes).
Steamed Chicken Breast
I strongly recommend sprinkling the chicken with salt, if you have time. This helps the flavor soak in and tenderer the meat. It’s not necessary, but I typically cut a few shallow slices or poke holes into the thickest sections of the breast to help ensure heat reaches through the whole piece. Add skin-side onion, ginger, and chicken to a heavy bath. If the chicken wasn’t salted the day before, sprinkle in the salt now, and pour in the wine/sake/water.
Bring wine/sake/water to a medium-heat cooler. Cover with cap, turn heat to medium, and cook 5-6 minutes. Switch off heat after 5 minutes and let the pot sit with the lid on. The chicken typically takes 10-15 minutes to finish, depending on how large the breast is, and whether or not you cut small slices in it. Cut the thickest portion to ensure chicken is cooked.
If it’s still too pink, get back pot and wait for a few more minutes. (Or another 1-minute steam) When finished, slice or pull apart with fingertips. Sprinkle with some pepper. You can eat or save any chicken you don’t need immediately in the refrigerator for a few days! To keep it moist, save chicken and juices from the pot.
In chicken, I’m firmly in the dark meat camp. Chicken breast is too often dry and rubbery, so I usually avoid white meat. The steam treatment I gave this chicken, however, made it so good that I had a hard time saving the breast for the chicken salad recipe I’d prepared for. It’s a revelation.
Chicken breast was redeemed! The gentle steaming method decreases the chicken’s chance of overcooking, and the foil wrap keeps it moist. It also helps to be a Primal Pastures chicken, well-raised by farmers we trust. If you feel thrifty, you can buy a whole chicken and use it for other things. Ask the butcher to part the chicken: two breast halves, two legs, two thighs, two drumsticks.
If your bird comes with your head and feet, take those home to freeze for future stock, make this chicken breast bone-in steam because I think it tastes better and cooks more evenly. Plucking the meat off the bone in a pulled chicken salad or enchiladas is simple. Our butchers, if you choose, will make the chicken breasts boneless and skinless and take the bones home for your stock pot. (You can quickly take off skin at home.
Crisp It In The Oven For A Salty Snack!)
Steam chicken Meat Chicken Items Chicken Shopping Guide Chicken Cooking Guide Chicken Cooking Guide Chicken Cooking Guide Cost & Analysis Given By RecipeTips Steaming is an ideal way to cook boneless chicken breasts and small whole birds like Cornish hens. It preserves taste, tenderness, and moisture using steam. It’s a safe cooking process, as no extra fat is used.
Chicken can be steamed with a conventional steamer that fits on top of a casserole, using a rack in the bottom of a tightly wrapped casserole, suspending the chicken above the water, or using an electric steamer. When steaming chicken with a conventional steamer, fill the steamer pot half full of water and bring it to full heat. Add herbs or other flavorings to water for added flavor. Place the chicken in a single sheet, leaving a small space around the pieces. This allows steam to flow easily, cooking meat more uniformly. Place the steamer in the pot over the boiling water and make sure no water flows through the steamer’s holes. Cover and cook 8-10 minutes.
When using a rack or tray in the bottom of a large pot, add at least one inch of water and bring to a boil. Place the chicken in a heatproof dish and place the dish in the boiling water pot. Make sure the heat-proof dish doesn’t boil water. Cover with a tight lid and cook 8-10 minutes. Check for doneness and, if fully cooked, remove chicken from steamer and use water to eat a broth alone or make a sauce to serve with chicken. Steaming advice:
More Chicken Cooking Guide >>
Infuse chicken flavor by adding ingredients such as onions, carrots, celery, and fresh gingerroot to steaming water. Making a few cuts through the chicken’s top and bottom surface will allow heat to penetrate evenly during the cooking process. Other ingredients may be steamed with the chicken, but do not overcrowd. During cooking, stop removing the pot cover. This allows heat and steam to leave, resulting in longer cooking times.
Healthful Way To Cook Turkey Patties
Season To Perfection
How to Cook Chicory Healthy Way Cook a Cubed Pork Steak Chicken is a lean, cost-effective source of protein in any healthy diet. Steaming allows cooking chicken without using oil, reducing the need to add extra calories and fat. Steamed chicken often cooks easily, so you can dine at the table in less than 20 minutes. White-meat chicken is marginally better, but dark-meat is richer and more humid.
A 3-ounce chicken breast serving has 97 calories, 18 grams of protein and 2.2 grams of fat. A 3-ounce chicken thigh aid has 102 calories, 16 grams protein, and 3.5 grams fat. However, if you prefer dark meat, eating steamed chicken thigh is much better than chicken breast fried in fatty oil. Whatever you want, remove the needless fat-loaded skin. (Healthy.sfgate.com) Great season Steamed chicken looks, sounds and tastes the right seasonings. Choose seasonings not adding significant calories, fat, or sodium to keep your chicken healthy.
The trick is to lay herbs or sliced oranges, lemons, grapefruits or limes over the chicken for a fresh taste. Citrus provides the bonus of tenderizing meat with its acidity. Crushed red pepper mixed with chili powder and paprika for spicy steamed chicken. For an earthier taste, the chicken layer nori sheets as it steams; discard the nori or eat the chicken with it.
Get steamed When the steamer has preheated, the seasoned chicken will be added. Lining the steamer basket with parchment, lettuce or cabbage will prevent seasonings from falling through, but this is not required for whole breasts or thighs. To stop steam escaping, cover the basket and don’t peek for at least eight minutes. If you steam frozen chicken—which works well—don’t look for at least 15 minutes. Any sort of steamer cooks chicken. You can also improvise a steamer by placing a metal colander above and covering it with a lid.
Food Safety And Tips
Chicken is not safe to eat, according to the Food Safety and Inspection Service, until its internal temperature exceeds at least 165°F. The same law applies when heating leftover chicken. Inserting a food thermometer at the thickest point will give you accurate reading. If the chicken isn’t ready, just cover the steamer basket and cook it for a few minutes; you might need to add more water. The steamed chicken requires a side dish for full meal. To keep the calories down, steamed vegetables like broccoli or spinach can be cooked alongside the chicken. Brown rice is also a nutritious hand. For added flavor without adding calories and fat, serve chicken with lemon or lime wedge.
Making Steamed Chicken Breast
The California Department of Social Services considers steaming a fast and nutritious way to cook food because it doesn’t add extra fat or calories. When steaming, simply use a little water in a heated element, such as a stove or microwave, to produce steam that helps keep food moist while cooking. Although steaming food can be done in the microwave, the best way to make steamed chicken breast is in the oven.
Preheat the oven to 350 degrees Fahrenheit. Place each breast on a square of aluminum foil, season with salt and pepper. Fold the foil ends to create a bag, seal tightly. Fill the bottom of a roasting pan with about 1⁄2 inch water and put prepared chicken packets in the pan. Cook 20 minutes or until chicken is finished, and you’re done! Steaming isn’t the only way to make a nutritious meal, however.
Nutrition and Dietetics Academy states that grilling, roasting and baking are also good choices. Whatever method you choose, make sure your chicken is cooked at 165 degrees F indoor temperature before eating it. Boost taste Marinade can help enhance the flavor when making steamed chicken, but be careful of the types of marinades you use. Although bottled varieties may be easy, they also contain tons of added sugar and salt that can turn your nutritious chicken into anything but.
According to USDA, only 1 tablespoon of store-bought marinade will contain 7 grams of sugar plus 790 milligrams of sodium. And when you’re marinading chicken breasts, you’d need even more than one tablespoon. You can make your own balanced chicken marinade by adding olive oil, fresh lemon juice, raw honey, garlic cloves, salt and pepper. You may use plenty of dried herbs and spices to stop the marinade. Sprinkle the spices generously on both sides before steaming.
Directions Steam the chicken over water for 6-10 minutes for boneless breasts, 10-15 minutes for bone-in. The chicken is done white and firm to touch; if you want to be certain, cut into a slice. Meanwhile, in a cup, stir ginger, oil, scallions, and salt. The mixture should be strong; if you like, you can add more ginger, scallions, or salt. Drizzle the chicken with soy sauce and sesame oil and serve. Pass the scallion-ginger sauce or split it into four small bowls for dipping.
MINIMAL Effort: This is a strong sauce that markedly changes the character of everything you add to. Stir in soup, pasta, or just a bowl of rice, or steam some fish—just like chicken—and serve the sauce with it.
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