Boiled Chicken Recipe
Learn how to boil chicken breasts with broth, onion, garlic, and peppercorns for tender cooked chicken that's easy to shred, slice, or dice.
Servings: 4 servings
Ingredients
- 4 large chicken breast
- 3 cups low sodium vegetable broth
- 1 onion roughly chopped
- 1 teaspoon whole black peppercorns
- 3 garlic cloves smashed
- 2 teaspoons salt
Instructions
- In a large stockpot over medium-high heat, place the chicken, vegetable broth, onion, peppercorns, garlic, and salt.
- Bring to a boil, then cover and reduce heat to medium. Let simmer until the chicken is cooked through and a meat thermometer inserted into the thickest part of the chicken breast reaches 165°F, about 15 minutes.
- Shred, slice, or dice the chicken or use as desired.
Video
Notes
My Top Tip: Keep the chicken at a gentle simmer. Once the liquid comes to a boil, turn down the heat rather than letting it continue boiling hard. A gentler simmer cooks the chicken more evenly and helps keep the outside from getting tough before the center is done.
Storage: Store boiled chicken in an airtight container in the fridge for up to 4 days. Add it directly to recipes straight from the fridge!
Freezing: Transfer the cooled chicken into a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge and use as desired.
Nutrition
Serving: 1chicken breast | Calories: 286kcal | Carbohydrates: 6g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1427mg | Potassium: 900mg | Fiber: 2g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg
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