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Steamed chicken breast on a plate with fresh herbs and vegetables.
Victoria Haneveer

How to Steam Chicken Breast

Boneless chicken breast cooks gently in a covered pan with onion, herbs and a little water or white wine. Five minutes over low heat and a 15-minute covered rest give the trapped steam time to cook the meat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Dish
Cuisine: International
Ingredients Method Notes

Ingredients
 

  • 1 boneless, skinless chicken breast
  • ½ teaspoon fine salt
  • 1 bay leaf
  • ¼ small yellow onion, sliced
  • ¼ cup water or dry white wine (60 milliliters)
  • Fresh thyme sprigs, as needed
  • Black pepper, as needed

Method
 

  1. Put the sliced onion, bay leaf, thyme and water or wine in a heavy-bottomed saucepan with a tight-fitting lid. Cover the pan and bring the liquid to a gentle simmer over medium heat.
  2. Set the chicken breast on the onion, then season it with the salt and black pepper.
  3. Replace the lid, reduce the heat to low and cook for 5 minutes.
  4. Take the pan off the heat. Leave it covered for 15 minutes and don’t lift the lid.
  5. Insert an instant-read thermometer sideways into the thickest part of the breast. It must reach 165°F (74°C).
  6. If the chicken hasn’t reached temperature, cover the pan and cook over low heat for another 2 minutes. Check again and repeat if necessary.
  7. Slice or shred the chicken. Use a little of the cooking liquid to moisten it if needed.

Notes

  • The exact timing will vary with the size and thickness of your chicken breast.
  • This covered residual-heat method is intended for fresh or thawed chicken.
  • Use water if you prefer not to cook with alcohol.
  • For the ginger variation, replace the bay leaf and thyme with sliced fresh ginger.
  • Japanese sake can replace the water or wine.
  • Cool leftovers promptly and refrigerate within 2 hours.