Boiled chicken breast is the best way to get flavorful chicken ideal for shredding, sandwiches, casseroles, and more! In less than 30-minutes, we are going to help you create the perfect poached chicken that is a WHOLE LOTTA YUM every time!
Why This Recipe Works
Boiled chicken breast is a fabulous way to create tender, juicy chicken breast that is bursting with flavor. It’s ready for any recipe that calls for a pre-cooked chicken like Chicken Chili Casserole or Keto Chicken Casserole along with your favorite soups and sandwiches.
- This boiled chicken breast recipe is perfect for meal-prep days to keep your family on track and eat healthy all week long.
- With just two ingredients, we are creating flavorful chicken that is ready to dice, cube or shred into your favorite meals.
- Where over-boiling your chicken can leave it dull and dry, we are giving you the exact method to create perfectly poached chicken breast that is moist and flavorful every time!
- Our boiled chicken breast recipe is perfect for gluten-free, low-carb, paleo, keto, dairy-free, and Whole30 eaters, making this a braodly healthy recipe for poached chicken.
Are you looking for ways you can use all (and not just parts) of the boiled chicken you are about to create? Look no further than our Buffalo Chicken Dip, Keto Chicken Taco Salad, and our Low-carb Chicken Enchiladas!
Chicken is such a versatile meat that lends itself perfectly to so many recipes and dishes! If you are looking for more ways to cook chicken you won’t want to miss our instant pot Chicken Tenders, Instant Pot Frozen Chicken Breast, or How to Shred Chicken with a Kitchenaid Mixer.
- chicken breast – fresh or frozen will both work for this recipe, we used 2 lb of meat, each breast weighed about 8 oz.
- chicken broth – store-bought or homemade. Feel free to use chicken stock as well. If you are following a specific eating plan, be sure the broth or stock is compliant.
- optional seasoning – depending on what you’re using the chicken for, you can add in seasoning such as garlic powder, lemons, pepper, Italian seasoning, etc.
You can use water to make boiled chicken breast if you cannot find chicken stock or broth. Season the water liberally before you begin cooking to ensure the flavors transfer to the chicken.
How To Make
In a large stockpot or dutch oven, add chicken breast and enough broth to completely cover the chicken with the fill line about 1-2″ above the meat. Cover.
Place the pot on the stove and bring to a boil over high heat.
Once the pot is boiling, reduce heat to low and simmer for 10 minutes.
After 10 minutes of simmering, remove the pot from the heat, keeping the lid on, and let the chicken sit for an additional 10 minutes.
Remove the chicken from the broth with tongs and shred or dice as needed.
- Bring your pot to a complete boil before you reduce it to a simmer. For reference, boiling has rapid bubbles in the liquid and simmer has slow bubbles.
- Do not lift the cover during cooking. The cover not only helps keep the temperature up, it also keeps the flavor in.
- Be sure your chicken breasts reach an internal temperature of 165F. You can use a meat thermometer to quickly check.
- Use a cover to ensure your broth comes to a boil quickly and during the entire cooking process to help lock in moisture.
- Allowing your chicken to rest for 5 minutes before shredding will help your chicken lock-in the flavor.
- If you are making soup or stew, you can use the broth you boiled your chicken in as the base. Strain the broth first.
- If you are boiling frozen chicken breasts, add 5 minutes to the simmer time (for a total of 15 minutes).
- What to know the secret to shredding meat the easy way? Shred the Chicken with a Kitchenaid mixer.
How do I store poached chicken?
You can store your boiled chicken breast in the fridge in a covered container for 4-5 days making this a great recipe for meal-prep.
Additionally, you can freeze the chicken, whole or shredded, in the freezer for up to 3 months.
Can you boil frozen chicken?
If you have frozen chicken breasts you can definitely boil or poach them on the stovetop. Simmer the chicken for 5 minutes longer than what the recipe calls for – so a total of 15 minutes. Remove the chicken from the heat and let it sit with the lid on for 10 minutes until the chicken reaches 165F.
Why is my boiled chicken tough?
Chicken breasts will turn out tough if they’re cooked too fast or even for too long. The key to perfectly moist chicken is to simmer/poach the chicken for a short period of time and then let it finish cooking in warm broth off of the heat.
Boiled Chicken Recipes
- Sour Cream Chicken Enchilada Casserole
- Green Chili Chicken Casserole
- Keto Chicken Taco Salad
- Low Carb Chicken Enchiladas
Please leave a review if you make our poached chicken recipe! We love feedback from readers, plus it helps others.
- 4 chicken breasts, fresh or frozen (10 oz for each breast)
- 1 qt chicken broth (4 cups)
- cover with cold chicken broth
- Bring the chicken to a boil, turn down to a simmer for 10 mins.
- remove from the heat and let sit for 10 more minutes.
- shred with forks, claws, or electric mixer.
Add seasoning to the broth depending on the final dish like lemons, ginger, Italian seasoning, curry, taco seasoning
Serve with rice, quinoa, or vegetables as a main dish
Use in salads, sandwiches, soups, on pizza, and casseroles
We used we had 2 packages of chicken breasts that were each 1.6 lb, one quart of chicken broth perfectly covered two packages of chicken in a dutch oven. Your chicken could take longer to cook if the breasts are a little larger, likewise, they won't need to sit as long at the end if they're smaller.
Be sure to cook the chicken until the internal temperature reaches 165F.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 202Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 103mgSodium 320mgCarbohydrates 0gFiber 0gSugar 0gProtein 38g