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Shredded chicken breast on a white square plate with 2 forks
4.50 from 2 votes

Boiled Chicken Breast

Boiled chicken breast doesn’t have to be tough, rubbery, or boring! Learn how to boil chicken breast that is tender, juicy, flavorful, and super simple to make.
Author Diana
Servings 3 cups shredded chicken
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 20 minutes

Equipment

Ingredients

  • 2-3 chicken breasts 7-8 oz each
  • salt and pepper
  • water enough to cover the chicken

Optional ingredients

  • 1 stalk celery chopped
  • ½ yellow onion sliced into wedges
  • 2 cloves garlic crushed
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 2 stalks chopped fresh parsley

Instructions

  • Add all of the ingredients to a saucepan, cover with water.
  • Bring to a boil over medium high heat, reduce the heat to a simmer over low heat, and cover. NOTE: If you’re planning to use the broth later, remove the white foam forming at the top with a spoon.
  • Cook for 12-16 minutes (depending on the size of the chicken breasts). The chicken is ready when it reaches 165°F/74°C.
  • Remove the chicken from the broth, allow to rest for 10 minutes then shred, slice, or dice.

Notes

  • If you cook the chicken for too long, you risk it becoming rubbery so keep an eye on it as you cook it.
  • Use a Meat Thermometer: It’s easy to see if your chicken breasts are done using a digital meat thermometer. Make sure you cook the chicken until the thickest part reaches 165°F/74°C.

Nutrition

Calories: 188kcal | Carbohydrates: 4g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 187mg | Potassium: 651mg | Fiber: 1g | Sugar: 1g | Vitamin A: 172IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg