Name: Tender, Shredded Chicken—Easy Boil Method
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1lb Boneless and Skinless Chicken Breasts; Ground Pepper and Onion Salt; Fresh Herbs or Your Other Favorite Spices

This easy boiled chicken recipe delivers tender, juicy breast meat every time. Simply season boneless chicken breasts with your favorite spices, cover with water in a heavy‑bottomed pot, bring to a gentle simmer, and cook until just done. In about 30 minutes you'll have perfectly cooked chicken that's perfect for shredding into salads, soups, tacos, or sandwiches.

shredded chicken in a silver bowl with paddle attachment on a grey surface with an orange linen

Step‑by‑Step Boiled Chicken

Make sure to use good-quality chicken. You can boil frozen chicken breasts but they will take about 50% longer than thawed chicken.

raw chicken breasts sprinkled with spices in chicken container on a grey surface with an orange linen — Sprinkle on your spices to the raw chicken.

chicken breasts coated with salt and pepper in a silver saucepan on a grey surface with an orange linen — Place the chicken spices side down in a heavy-bottomed large pot. Sprinkle the same spices on the now bare side of chicken.

chicken breasts ready to be boiled in a silver pot on a grey surface with an orange linen — Then add water to the pot to cover the chicken about ½ an inch above the chicken.

To ensure success I highly recommend using an instant-read thermometer. I get SOOO much use out of my Thermapen Mk4 (affiliate link). From cooking filet mignon, tempering chocolate, roast turkey, making caramel, and more!

instant read thermometer inside chicken in a boiling pot on dark stove — Cook the chicken until done.

It's important to lower the temperature and not boil the chicken for the whole cooking process, it will affect the texture of the chicken and moisture. Just because you are cooking the chicken in water does not mean that the chicken will stay moist regardless of how or how long you cook it.

boiled chicken breasts in a silver bowl on a grey surface with an orange linen — Add chicken to mixing bowl to easily shred it.

boiled chicken shredded in a silver bowl on a grey surface with an orange linen — Once chicken breasts are cool use a paddle attachment to shred the chicken.

Recipes to use this shredded chicken in:

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

chicken breasts coated with salt and pepper in a silver saucepan on a grey surface with an orange linen on a grey surface with an orange linen

Tender, Shredded Chicken-Easy Boil Method

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5 from 4 reviews

Print Recipe

Total Time: 30 minutes
Yield: 1lb 1x

Ingredients

Units Scale

1lb Boneless and Skinless Chicken Breasts
Ground Pepper and Onion Salt
Fresh Herbs or Your Other Favorite Spices

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Instructions

Make sure to use good quality chicken. Open your packet of chicken and sprinkle on your spices. Then place the chicken spices side down in a heavy-bottomed saucepan. Sprinkle the same spices on the now bare side of chicken. Then add water to the pot to cover the chicken about ½ an inch above the chicken.
Set on the stove over high heat, once the water comes to a boil lower heat to medium to keep a nice simmer. Cook for approx. 15-20 more minutes. Depending on how thick your chicken breasts are. The breasts I used were quite thick so it took 20 minutes. Always ALWAYS use an instant thermometer when cooking chicken, you want it to reach an internal temperature of at least 165F this ensure it is cooked throughout. I poke my thermometer in numerous places including the thickest part of the chicken.
When chicken is done cooking transfer to the bowl of an electric mixer. Let cool in the bowl for 20 minutes then using a paddle attachment mix the chicken for 2 minutes this gives you shredded chicken.
Store in the fridge up until using.

Equipment

Thermapen Mk4

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Notes

Store in the fridge up until using the chicken or place it in a freezer-safe container and freeze it for up to a month. If you are storing in the refrigerator the chicken breast will tend to dry up quickly so I suggest storing it in some of its own cooking liquid.
You can save the cooking liquid aside and use it as chicken broth for soup or discard it. If you are going to save it I suggest storing it in an ice cube tray or a souper cube so you can use it easily. If you wanted to make more of a full flavor chicken broth you could add some chopped carrots and celery, really any vegetables you have on hand to the chicken as it cooks too.

Author: Elizabeth Waterson
Prep Time: 5
Cook Time: 25
Category: Dinner
Method: cook
Cuisine: American