Simple Boiled Chicken Breasts in Seasoned Broth
Tender, perfectly cooked chicken breasts simmered in seasoned chicken broth until they reach safe internal temperature. This foolproof method produces moist, shreddable chicken ideal for salads, sandwiches, soups, or meal prep. The gentle poaching technique prevents overcooking while infusing subtle flavor from the broth and seasonings.
Ingredients
Instructions
- 1
Place chicken in large stock pot and season with salt and pepper
- 2
Pour chicken broth over chicken and add water until completely covered
- 3
Bring mixture to boil over medium high heat
- 4
Reduce heat to low and cover once boiling
- 5
Cook until chicken is completely white and reaches internal temperature of 165 degrees F
- 6
Remove chicken, shred and enjoy
Tips
Use a meat thermometer to ensure chicken reaches exactly 165°F for food safety without overcooking.
Save the cooking liquid as flavorful broth for soups or cooking grains.
Good to Know
Refrigerate cooked chicken up to 4 days or freeze up to 3 months
Can cook up to 3 days ahead for meal prep
Serve hot immediately or chill for cold preparations
Common Mistakes
Use meat thermometer to avoid undercooking below 165°F
Keep heat low after boiling to avoid tough, rubbery texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen chicken breasts?
Yes, but add 10-15 minutes to cooking time and ensure they reach 165°F internal temperature throughout.
What if I don't have chicken broth?
Water works fine, though the chicken will be less flavorful. Add extra seasonings to compensate.
How long does cooked chicken keep?
Refrigerate up to 4 days or freeze up to 3 months in airtight containers.