Synthesis of the amino acids β-alanine and ʟ-histidine produces carnosine, a dipeptide with numerous positive effects on human health. Carnosine acts as a pH buffer, metal ion chelator, antioxidant, immunomodulator and neurotransmitter, which is why it is mostly used in medicine, sports and cosmetics. Food enriched with biologically active substances (nutricins) has a positive effect on human health, therefore determining the concentration of nutricins is very important. Earlier research showed that the concentration of carnosine in meat depends on the type of muscle tissue, so the concentration of carnosine in chicken breast meat is higher than in thigh meat by 40% on average. In this work, the concentration of carnosine and anserine in chicken breast meat samples was determined in order to see if the dipeptides are evenly distributed in chicken breast meat. High performance liquid chromatography with UV-VIS detection was used to determine the concentration. The average concentration of carnosine was determined, which for the left part of the breast (A samples) was 225,239 mg/kg of meat, while for the right part of the breast (B samples) the concentration was 218,654 mg/kg of meat. The concentration of anserine for samples A was 852,518 mg/kg of meat, and for samples B 815,616 mg/kg of meat. The obtained results showed that there is no significant difference in the distribution of carnosine and anserine in chicken breast meat,considering the part of the meat that was analyzed.