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    Home » Dinner » Chicken Recipes

    How to Boil Chicken Breasts

    Published: Jan 12, 2018 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    815 shares
    Jump to Recipe
    raw chicken breasts in a metal pot on a grey surface with an orange linen

    How to boil chicken breasts for shredded chicken recipes is easy and quick. All you need is chicken, spices, water and a heavy bottomed pot and in half an hour. This is the best boiled chicken. 

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

    I often boil or poach my chicken for things like a chicken salad for sandwiches, soups, or chicken pie, when shreds of chicken is what the recipe calls for. Boiling makes it easy and quick to cook the chicken. Two things I love when it comes to cooking.

    Let's get to the recipe.

    Jump to:
    • How do you boil chicken breasts for shredding
    • Frequently Asked Questions
    • Recipes to use this shredded chicken in:
    • Recipe Card
    • Recipe Ratings & Comments

    How do you boil chicken breasts for shredding

    The important part is to make sure you have a heavy-bottomed pot that holds the boneless chicken breasts nicely, as in not stacked on top of each other but also quite tightly fit in.

    Make sure to use good-quality chicken. Open the packet of chicken and sprinkle on your spices, use whatever spices you like for the flavor profile you are going for. Here I used freshly cracked pepper and Trader Joe's onion salt, normally I use garlic too! You could use fresh herbs if you have them on hand!

    raw chicken breasts sprinkled with spices in chicken container on a grey surface with an orange linen

    Then 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 coated with salt and pepper in a silver saucepan 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.

    chicken breasts ready to be boiled in a silver pot on a grey surface with an orange linen

    Set on stove over high heat, once the water comes to a boil lower heat to medium to keep a nice simmer. Cook for approx. 15 more minutes. Depending on how thick your chicken breasts are. Mine were quite thick so it took 20 minutes. Always ALWAYS use a thermometer when cooking chicken, you want all poultry to reach an internal temperature of at least 165F/74C this ensures it is cooked throughout. I poke my meat thermometer in numerous places including the thickest part of 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

    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

    When the chicken is done cooking use tongs to transfer it to the bowl of an electric stand mixer. You can set 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.

    Let the chicken breasts cool in the bowl for 20 minutes then using a paddle attachment mix the chicken for 2 minutes this gives you shredded chicken. OR use a large bowl with a handheld electric hand mixer or you can also use two forks to shred the chicken.

    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.

    Frequently Asked Questions

    What temperature does chicken need to be cooked to?

    Use an internal read thermometer to check the chicken has reached a minimum temperature of 165F/74C.

    Can you boil frozen chicken?

    Yes, you can boil frozen chicken breasts but they will take about 50% longer than thawed chicken.

    Can you boil chicken before grilling?

    Yes, boiling your chicken before grilling is par-boiling it. This will help ensure that the chicken breasts is fully cooked.

    Recipes to use this shredded chicken in:

    • Curried Chicken Salad Recipe
    • Chicken Pesto Mac & Cheese
    • Light Pesto Chicken Salad
    boiled chicken shredded in a silver bowl on a grey surface with an orange linen

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

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    Recipe Card

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    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

    How to Boil Chicken Breasts

    ★★★★★

    5 from 6 reviews

    Print Recipe
    Pin Recipe

    How to boil chicken for shredded chicken recipes is easy and quick. All you need is chicken, spices, water and a heavy bottomed pot and in half an hour.

    • 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

    Instructions

    1. 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.
    2. 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.
    3. 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.
    4. Store in the fridge up until using.

    Equipment

    thermapen mk4

    Thermapen Mk4

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 5
    • Cook Time: 25
    • Category: Dinner
    • Method: cook
    • Cuisine: American

    Keywords: how to boil chicken, how to make shredded chicken

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    Reader Interactions

    Comments

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    1. Kat says

      August 10, 2019 at 6:09 pm

      Soo simple, this worked perfect for my chicken tacos!!!

      ★★★★★

      Reply
    2. Regina says

      August 12, 2019 at 9:15 am

      I use this recipe at least once a week, NEVER fails me!

      ★★★★★

      Reply
    3. Paul says

      August 12, 2019 at 9:16 am

      Wow this chicken recipe for my enchiladas is so good!!! Thank You!

      ★★★★★

      Reply
    4. Stacie Gordon says

      January 04, 2020 at 5:37 pm

      I had never cooked chicken this way until I saw my daughter-in-law do it when she made Caldo. It is far easier boiled than chopping and using a saute pan. Old dogs can learn new tricks!

      Reply
      • Elizabeth Waterson says

        January 04, 2020 at 5:47 pm

        Stacie this is awesome to hear! It really does make it much quicker and easier!! Thanks for letting me know 🙂 Next time would you be so kind as to leave a star rating with your comment, please? It helps other readers quickly see the review. Thanks again!! XX Liz

        Reply
    5. Jackie Logan says

      February 06, 2020 at 1:57 pm

      Please advise what might've gone wrong if the chicken is slimy inside or has very dry odd texture both only in places ?

      Reply
      • Elizabeth Waterson says

        February 07, 2020 at 9:37 am

        Hi Jackie, first of all, I am so sorry the chicken did not work out for you. Chicken should never be slimy or sticky, if it is then it has probably gone off and should not be eaten. As chicken has so much potential bacteria it is crucial you cook it to a minimum internal temperature of 165F/74C Please let me know if you have any further questions and if I can help in any way!! XX Liz

        Reply
    6. Victoria says

      February 06, 2020 at 3:56 pm

      Loved how quickly this process went for shredded chicken. Thank you!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        February 07, 2020 at 9:32 am

        Thank you so much for commenting and letting me know Victoria! It's the best way for shredded chicken! XX Liz

        Reply
    7. Tiffany says

      February 22, 2020 at 1:39 pm

      So easy, good and versatile! My 3 boys and I can each fix ours the way we like it after it's done and everyone's happy!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        February 22, 2020 at 2:04 pm

        Thank you so much for the lovely review Tiffany, I appreciate it so much!! XX Liz

        Reply
    8. Sujey Doctoroff says

      April 11, 2020 at 9:48 am

      Do you put the lid on the pot?

      Reply
      • Elizabeth Waterson says

        April 11, 2020 at 1:37 pm

        Hi Sujey, I don't bother with the lid. Let me know if you have any other questions or if you try the recipe! Thanks XX Liz

        Reply
    9. Linda says

      December 13, 2020 at 5:36 pm

      Great information! Turned out perfectly to put in with noodles for chicken and noodles. My family lives this!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        December 15, 2020 at 3:44 pm

        Hi Linda, thank you so much for coming back to leave a star rating and review I truly appreciate it!! So happy the chicken worked well for you family meal XX Liz

        Reply
    10. Rachel says

      December 23, 2020 at 11:19 pm

      Perfect for my Buffalo chx dip!! Thanks!!

      Reply
      • Elizabeth Waterson says

        December 24, 2020 at 9:00 am

        Thank you so much for coming back to review the recipe Rachel, I truly appreciate it!! Such an easy way to get the chicken cooked up!! I hope you have a lovely Christmas. XX Liz

        Reply
      • Egan says

        February 11, 2021 at 2:43 pm

        what is the receipe for buffalo chiccken dip?

        Reply
        • Elizabeth Waterson says

          February 12, 2021 at 7:46 pm

          Hi Egan, I am not sure where that recipe is but I am sure if you google it you can find some to choose from! Take care. XX Liz

          Reply
    11. Liz mcewan says

      December 23, 2022 at 10:51 pm

      Thanks, trying this tonight

      Reply
      • Elizabeth Waterson says

        December 24, 2022 at 8:33 am

        Great, can't wait to hear how you get on! Take care. XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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