how to steam chicken without a steamer

How to Steam Chicken Without a Steamer – Quick, Simple, and Delicious

Steaming chicken without a steamer sounds like a challenge, but it’s easier than you think. Maybe you’ve got raw chicken ready to go but no fancy equipment, or you’re just not into the bulky steamer baskets. Whatever the reason, there’s a simple way to get that perfectly cooked, juicy chicken using tools you already have. Let’s break it down.

Why Steaming?

Steaming is one of the healthiest ways to cook chicken. It keeps the chicken moist and prevents the chicken from drying out, even without the skin. It’s a method that doesn’t need oil or butter, so it’s lower in fat. Plus, you can infuse your chicken with flavor by using broth or seasoning in the steaming liquid.

What You’ll Need:

  • A pot with a lid
  • A heat-proof dish or a metal colander that can fit inside your pot
  • Chicken broth or water as your steaming liquid
  • Seasoned chicken slices, thighs, or even a whole chicken

How to Steam Chicken Without a Steamer

steaming chicken using a strainer and a pot

The Pot And Colander Method

Step 1: Prepare Your Setup

Grab a deep pot. Fill it with about 1 inch of chicken broth or boiling water. Place a small heat-proof dish upside down in the pot to act as a base. If you have a metal colander, that can be placed on top of the dish. The idea is to elevate the chicken above the water level so it can steam instead of boil.

Step 2: Heat Your Steaming Liquid

Bring the water or broth to a boil, then lower the heat to a simmer. You don’t want a rolling boil, just enough heat to keep the steam going. As the liquid starts to simmer, you’ll notice steam rising, which is exactly what you want.

Step 3: Add the Chicken

Place your seasoned chicken on a plate or in a dish that fits inside your pot. Carefully place the dish on top of the colander or upside-down dish. Make sure the chicken doesn’t touch the water or broth.

Step 4: Cover and Steam

Cover the pot with a tight-fitting lid. Let the chicken steam for about 20 minutes for boneless breasts or thighs, and up to 45 minutes for a whole chicken. The internal temperature should reach 165°F to ensure it’s cooked through.

Step 5: Check for Doneness

Once time’s up, remove the lid and check the chicken. Use a meat thermometer to ensure the internal temperature has hit 165°F. If you don’t have a thermometer, slice into the thickest part and make sure it’s no longer pink.

Steaming Alternatives

Don’t have a colander or dish? No worries. There are plenty of clever ways to steam chicken without a traditional steamer setup. Let’s explore a few easy and creative solutions that work just as well.

aluminum foil ball method of steaming chicken

1. Foil Balls

This is one of the easiest DIY steamer hacks. All you need is some aluminum foil and a little bit of creativity:

  • How to do it: Tear off a few sheets of aluminum foil and crumple them into small, golf ball-sized balls. Place them at the bottom of your pot, and pour about an inch of boiling water or chicken broth over them.
  • Why it works: The foil balls act as a rack, elevating the chicken above the water. This allows the steam to circulate around the chicken, cooking it evenly without the chicken sitting directly in the liquid.

You can adjust the size of the foil balls to fit the pot and the dish you’re steaming. This method is super flexible and requires almost no special equipment.

2. Oven Steaming

If you’ve got an oven, this method is a fantastic way to steam chicken while keeping it moist:

  • How to do it: Place your chicken in a heatproof dish or roasting pan, season it, and add a small amount of water or broth to the bottom. Then, tightly cover the dish with aluminum foil, ensuring no steam escapes. Preheat the oven to 375°F and bake for 20-30 minutes (longer for a whole chicken or bone-in pieces).
  • Why it works: By sealing the dish with foil, you trap the moisture inside, creating a steamy environment that cooks the chicken to perfection. The foil locks in the heat and steam, making sure the chicken stays tender and flavorful.

Oven steaming is especially useful if you’re cooking larger portions or if you want to steam veggies alongside your chicken. It’s also a great way to multitask in the kitchen!

3. DIY Steamer Rack

Got a metal strainer or even chopsticks lying around? You can easily make your own steamer:

  • How to do it: Place a wire rack, or even a few takeout chopsticks arranged in a crisscross pattern at the bottom of your pot. Just make sure they sit high enough to keep the chicken out of the liquid. Add your water or broth, bring it to a simmer, then place the chicken on top and cover the pot with a tight lid.
  • Why it works: Similar to the foil ball method, the idea is to elevate the chicken above the liquid. The steam from the boiling liquid will cook the chicken, and using household items like chopsticks or a strainer means you don’t have to buy any special tools.

This method is great if you want to cook multiple pieces of chicken at once, as you can layer them without them touching the water.

4. The Microwave Steaming Trick

Yes, you can even steam chicken in the microwave! This is perfect for quick meals:

  • How to do it: Place your seasoned chicken in a microwave-safe dish, add a splash of water or broth, and cover it tightly with microwave-safe plastic wrap or a microwave-safe lid. Microwave on high for about 4-6 minutes, depending on the thickness of the chicken. Let it sit for a minute or two to finish cooking in the steam before serving.
  • Why it works: The microwave rapidly heats the liquid, creating steam that cooks the chicken quickly and keeps it moist. Just be sure to leave a small vent in the plastic wrap to prevent it from popping.

While this method is quick, it’s best for small portions and boneless cuts of chicken, making it perfect for weeknight dinners or meal prepping.

These steaming alternatives prove you don’t need any fancy equipment to cook tender, flavorful chicken. Whether you’re using foil balls, your oven, or even a microwave, you’ll have perfectly steamed chicken in no time!

Steaming Time Guide for Perfectly Cooked Chicken Without a Steamer

Chicken Cut Weight/Thickness Steaming Time Internal Temperature Notes
Boneless Chicken Breast 4-6 oz (1-inch thick) 15-20 minutes 165°F (75°C) Tender and moist, slice thinly for even cooking.
Bone-In Chicken Thighs 5-8 oz 25-30 minutes 165°F (75°C) Cook skin-side up for even heat distribution.
Chicken Drumsticks 4-5 oz 20-25 minutes 165°F (75°C) Flip halfway through for even cooking.
Whole Chicken 3-4 lbs 60-75 minutes 165°F (75°C) Use an instant-read thermometer to check thickest parts.
Chicken Tenders 1-2 oz 10-12 minutes 165°F (75°C) Quick-cooking, great for salads or wraps.
Chicken Wings 3-4 oz 20-25 minutes 165°F (75°C) Steam before grilling or frying for extra tenderness.

Easy Alternatives And Time Adjustments For Steaming Chicken Without A Steamer

Here are some Bonus Tips for steaming chicken:

  • Boneless Chicken Breast: For thicker cuts, add 2-3 minutes for each additional 1 inch of thickness. If you’re working with smaller cuts, reduce the time by 1-2 minutes.
  • Bone-In Chicken Thighs: For larger thighs, increase the steaming time by 5-8 minutes. If the thighs are smaller, reduce the cooking time by 3-5 minutes.
  • Chicken Drumsticks: Larger drumsticks will need an extra 4-6 minutes to steam properly, while smaller ones can be done in about 15-18 minutes.
  • Whole Chicken: For every additional pound beyond 4 lbs, add 10-15 minutes to the steaming time to ensure even cooking. If the chicken is under 3 lbs, reduce the time by 10 minutes.

These tips help adjust cooking times based on portion size, ensuring your chicken is perfectly steamed no matter the size or cut!

FAQ’s On Steaming Chicken Without A Steamer

Can I use this method with frozen chicken?

Yes, but you’ll need to increase the cooking time by 50%. Make sure the chicken reaches 165°F inside.

What’s the best seasoning for steamed chicken?

It’s all about what flavors you like! Try garlic, lemon, herbs, or even a dash of Cajun seasoning.

Do I have to use broth?

No, plain water works too. Broth just adds extra flavor.

How long does steamed chicken last in the fridge?

About 3-4 days in an airtight container.

Can I add veggies to steam with the chicken?

Sure! Just remember they might cook faster than the chicken.

Why You Don’t Need a Bulky Steamer

A bulky steamer takes up space and costs money. But steaming doesn’t require much. As long as you’ve got a pot, some water, and a way to keep your chicken out of the liquid, you’re set. This is a budget-friendly, space-saving way to get tender chicken without needing to break out extra equipment.

Tips for Perfect Steamed Chicken:

  • Don’t overcook: Chicken can dry out quickly if you leave it steaming too long.
  • Use A Probe Thermometer: Check the internal cooking temperature of your chicken at the thickest part ensuring it reaches a minimum of 165 degrees.
  • Use flavorful liquid: A simple swap like broth instead of water can elevate your chicken.
  • Season generously: Steaming doesn’t add flavor, so make sure to season your chicken well.

Need More Cooking Methods?

Check out our Steaming Cooking Method guide for a deeper dive into steaming. Or if you want to try something different, Mastering the Boiling Cooking Method is another excellent technique for beginners. Plus, don’t miss our Guide to Roasting Techniques for more ways to cook chicken.

For more tips like this, don’t forget to subscribe to the Simply Delicious Newsletter by Edible Exposure Media, where culinary expert Ryan Yates, a chef with over 20 years of experience, shares cooking hacks, recipes, and kitchen tips to make life easier.

Final Thoughts

Now that you know how to steam chicken without a steamer, you’re ready to cook like a pro. This method is easy, quick, and perfect when you don’t have the right equipment. You’ll get moist, flavorful chicken every time, without any extra gadgets.

Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.

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