In order to explore the effects of thermal pretreatment temperature before enzymolysis on the taste components of chicken breast meat and chicken bone paste, sensory evaluation of chicken breast meat and chicken bone paste samples after different temperature treatments was carried out. The contents of free amino acids and nucleotides were determined and the equivalent umami concentration (EUC) value of each sample was calculated. Chicken breast meat and chicken bone paste samples with thermal pretreatment at 60℃ for 30min, followed by enzymolysis and milling exhibited the better sensory evaluation results and taste characteristics. Compared with the control groups without thermal pretreatment, thermal pretreatment can improve the overall taste of chicken breast meat and chicken bone paste samples. With the increase of thermal pretreatment temperature, the contents of free amino acids in the chicken breast meat and chicken bone paste samples decreased, among which the total amount of bitter amino acids declined the most (leucine content decreased the most), followed by sweet amino acids and umami amino acids. With thermal pretreatment at 60℃ and then enzymolysis, the content of 5′-CMP, 5′-GMP and 5′-IMP in chicken breast meat sample were higher than that in the control group without thermal pretreatment, and the chicken bone paste sample had a higher contents of 5′-IMP and 5′-AMP. In addition, the umami amino acid content and the EUC value of chicken bone paste sample (0.96g MSG/100g) were higher than that of chicken breast meat sample (0.52g MSG/100g). In conclusion, this study laid a data foundation for the effect of thermal pretreatment before enzymolysis on the taste components of chicken breast meat and chicken bone paste, which might be helpful to provide a theoretical basis for the optimization of enzymatic hydrolysis process in the industrial production of chicken flavored condiments.