Ever stared at a raw chicken breast wondering how to cook it without drying it out? Yeah, me too. Steaming might be your answer! As someone who’s ruined more chicken than I care to admit, I’ve finally mastered the art of steaming chicken, and I’m excited to share everything I’ve learned about how long it takes to steam chicken properly.
Steaming is honestly one of the most underrated cooking methods out there. It keeps your chicken juicy tender and (bonus!) doesn’t require any added oils or fats. But the question remains – how long does it actually take to steam chicken? Let’s dive in!
Basic Steaming Times for Chicken
The steaming time depends largely on what type of chicken you’re cooking and its size. Here’s a quick reference guide:
| Chicken Cut | Approximate Steaming Time |
|---|---|
| Boneless chicken breast | 10-15 minutes |
| Whole chicken breast | 15-20 minutes |
| Chicken thighs (boneless) | 15-20 minutes |
| Whole small chicken | 30 minutes or more |
| Frozen chicken breast | 20-30 minutes |
According to Chef’s Resource, when steaming chicken breast that’s about 1 inch thick, you’ll need about 10-15 minutes. But always remember to check that the internal temperature reaches 165°F (74°C) – this is super important for food safety!
Step-by-Step: How to Steam Chicken Perfectly
Let’s break this down into simple steps:
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Prepare your steamer Whether you’re using a bamboo steamer, electric steamer, or just a metal rack over simmering water, make sure you have about an inch of water in your pot.
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Prepare the chicken: Trim any excess fat from your chicken. You can leave breasts whole or cut them into smaller pieces for faster cooking. Pro tip: pounding thicker breasts to an even thickness helps them cook more evenly.
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Season your chicken: Don’t be afraid to add flavor! Salt, pepper, garlic powder, or any herbs you like. According to Victoria Haneveer’s recipe, you can also add aromatics like bay leaf, thyme, and onion directly to the pot.
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Start steaming: Place your chicken in the steamer basket, making sure pieces don’t overlap too much. Cover tightly and let the magic happen!
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Check for doneness: As noted on China Sichuan Food, steam chicken until juices run clear, which is about 30 minutes for a whole chicken. For chicken breasts, you’re looking at 10-15 minutes depending on thickness.
My Favorite Quick Steamed Chicken Recipe
Here’s a simple recipe I use all the time:
Ingredients:
- 1 boneless chicken breast
- 1/2 teaspoon salt
- 1 bay leaf and some fresh thyme (or slice of ginger if you prefer Asian flavors)
- 1/4 sliced small yellow onion
- 1/4 cup water or white wine
- Black pepper to taste
Instructions:
- Put the onion, bay leaf and thyme in a heavy-bottomed pot then add the chicken.
- Sprinkle over some salt and pepper.
- Add the liquid.
- Cook it for 5 minutes then turn off the heat.
- Leave the lid on! Don’t peek!
- After 15 minutes more, check the thickest part to make sure it’s cooked through.
This is basically Victoria Haneveer’s method and it works great every time!
Steaming Chicken in Different Devices
Traditional Steamer Basket
Place your steamer basket in a pot with about an inch of water. Make sure the water doesn’t touch the basket. Bring to a boil, add chicken, cover and steam for 10-15 minutes for breasts, or until juices run clear.
Bamboo Steamer
Popular for Asian-inspired dishes! Place over a wok with simmering water. Great for infusing flavors like ginger and green onion as mentioned in the Chinese Steamed Chicken recipe.
Electric Rice Cooker
If you have a rice cooker with a steaming function, you can cook your rice and steam chicken at the same time! How’s that for efficiency? Just place the chicken in the steamer attachment.
Instant Pot
According to Victoria Haneveer, fresh chicken takes about 10 minutes on high pressure with a quick release. Frozen chicken needs 12-15 minutes. If you’re planning to make shredded chicken, go for 15 minutes with a 5-minute release.
Microwave (Yes, really!)
In a pinch, you can use a microwave-safe steaming container. Cover chicken with microwave-safe plastic wrap (not touching the chicken) and cook for 5-8 minutes, checking frequently.
Common Questions About Steaming Chicken
Can I steam frozen chicken?
Yes! But it will take about twice as long – approximately 20-30 minutes depending on the size. Just make sure the juices run clear and the internal temperature reaches 165°F.
Will steamed chicken be bland?
It can be if you don’t season it! Add herbs, spices, or even marinate the chicken beforehand. Another great trick from China Sichuan Food is to add ginger and green onion shreds on top before steaming.
How do I know when my chicken is done?
The most reliable way is using a meat thermometer – it should read 165°F (74°C). Alternatively, cut into the thickest part; if the juices run clear and there’s no pink, you’re good to go!
How to prevent chicken from drying out?
The biggest mistake is overcooking. Use a meat thermometer and don’t lift the lid while steaming (this lets the steam escape and extends cooking time).
Why I Love Steaming Chicken
Let me tell you why steaming has become my go-to method:
- It’s healthier: No added oils or fats needed
- Keeps moisture: The chicken stays juicy unlike baking which can dry it out
- Easy cleanup: Way less mess than frying
- Versatile: Works great for meal prep – I use steamed chicken in salads, sandwiches, and wraps all week
Flavor Boosting Tips
Plain steamed chicken can be boring, so here’s how I jazz it up:
- Add aromatics to the water: Ginger, garlic, lemongrass, or citrus peels
- Try a marinade: Even a quick 30-minute marinade makes a difference
- Serve with a sauce: The oyster sauce-based dipping sauce from China Sichuan Food is amazing!
- Use broth instead of water: This infuses more flavor while steaming
Storage Tips for Steamed Chicken
If you’re meal prepping, steamed chicken keeps well in the fridge for 3-4 days. A cool tip from Victoria Haneveer: store leftover chicken in the steaming liquid to keep it moist and infuse more flavor!
Final Thoughts
Steaming chicken doesn’t have to be complicated. The basic rule of thumb is:
- 10-15 minutes for boneless chicken breasts
- About 30 minutes for a whole small chicken
- Double the time if cooking from frozen
But remember, these are just guidelines. The size and thickness of your chicken pieces will affect cooking time, so always check for doneness rather than relying solely on time.
I’ve found steaming to be a game-changer for my weekly meal prep. It’s quick, healthy, and the chicken comes out perfect every time. Give it a try – I bet you’ll be surprised at how juicy and flavorful steamed chicken can be!
Have you tried steaming chicken before? What’s your favorite way to flavor it? I’d love to hear your thoughts and tips in the comments below!
P.S. Don’t forget that golden rule – don’t open the lid while steaming! Trust me, I’ve made this mistake more times than I can count, and it just makes the process take longer.
Steamed Chicken Recipe Instructions
Take the dried wood ear mushrooms, dried lily flowers, and dried shiitake mushrooms, and rinse them all separately under running water to make sure any dirt or dust particles are rinsed away.
Cut off the mushroom stems as well, which can be tough. This will also speed up the soaking process. (Note: depending on the type and brand of dried mushrooms you have on hand, soaking times may vary. We have more tips in the mushroom section of our Chinese Dry and Preserved Ingredients Page.)
Transfer the wood ears, lily flowers, and mushrooms to three separate bowls. Fill with hot water, and soak for 2 hours. Use a plate to cover, and press each of the dried ingredients down to ensure they get fully rehydrated.
Once reconstituted, roughly chop the wood ears. Squeeze some of the excess water from the mushrooms, and slice each one into quarter-inch thick slices. Squeeze the lily flowers dry, trim away the tough bottom portion.
Mix until the chicken absorbs most of the liquid. You’ll be surprised at how much liquid it will absorb, and how juicy the chicken will be as a result!
Cover the chicken, and marinate for a minimum of 2 hours on the counter, or in the refrigerator overnight.
When you’re ready to cook the dish, let the chicken mixture come up to room temperature (around 1-2 hours). Mix in the cornstarch until it is uniformly incorporated.
At this point, all of the liquid should be absorbed into the chicken, and there should be little or no standing liquid.
Transfer the mixture to a deep heatproof plate (a pie plate works well), making sure that the chicken is in a single layer (any thicker, and it will affect the steaming time). Sprinkle half of the green portion of the scallions over the top.
Place in a covered pre-heated steamer with boiling water, and steam over medium high heat for 10 minutes.
Shut off the heat, and leave the chicken in the steamer for another 2 minutes.
What Cut of Chicken to Use
One small adjustment I made is to use boneless chicken thighs instead of chicken on the bone like my mother used to make. The Chinese love using chicken on the bone, because it yields tastier results.
However, chopping the chicken into small pieces can create little fragments of bone that—admittedly—can cause a slightly unpleasant dining experience.
I ended up buying chicken thighs and deboning them myself so I could leave the skin on. That said, you can buy boneless skinless chicken thighs if you don’t want to do all that work! Just cut them into bite-size pieces, and you’re set.
The Chinese generally prefer chicken on the bone with the skin. In some cases, like our Cantonese Poached Chicken – Bai Qie Ji, the chicken skin is an added feature of the dish!
To maximize flavor, I left the skin on for this steamed chicken recipe, but again, feel free to use boneless skinless chicken if you want an easier, lower fat dish.
Ultimately, this dish is quite easy to make, but there are a few tricks to making it great. So read on and get cooking!