How To Make Tender Poached Chicken

Poached chicken is a simple and healthy method for cooking juicy, tender chicken breasts without added fats or heavy sauces. This gentle cooking technique keeps the chicken moist and flavorful, making it perfect for salads, sandwiches, or meal prep.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastswater or chicken brothbay leavesgarlic clovespeppercornssaltfresh herbs (such as thyme, parsley, or dill)sliced onion (optional)

directions

Place the chicken breasts in a single layer in a large saucepan or deep skillet.

Add enough water or chicken broth to fully cover the chicken by about an inch.

Add bay leaves, garlic, peppercorns, salt, herbs, and sliced onion if using.

Bring the liquid to a gentle boil over medium heat.

Once boiling, reduce the heat to low and cover the pan with a lid.

Simmer gently (do not boil) for 10-14 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Turn off the heat and let the chicken sit in the hot liquid for an additional 5-10 minutes to retain moisture.

Remove the chicken and let it rest for 5 minutes before slicing or shredding.

Servings and timing

This recipe yields 2-4 servings depending on portion size.Preparation time: 5 minutesCooking time: 10-14 minutesResting time: 10-15 minutesTotal time: 25-30 minutes

Variations

Add ginger and green onion for an Asian twist.

Use lemon slices and rosemary for a fresh, citrusy flavor.

Replace water with low-sodium chicken broth for more depth.

Add a splash of white wine for extra richness.

Use bone-in chicken for even more flavor (just increase the cooking time slightly).

storage/reheating

Store poached chicken in an airtight container in the refrigerator for up to 4 days.For longer storage, freeze for up to 2 months.To reheat, gently warm in a skillet with a bit of broth or in the microwave covered with a damp paper towel.

FAQs

What is poaching?

Poaching is a method of cooking in liquid at a low temperature, just below boiling, to preserve tenderness and moisture.

Why is my poached chicken rubbery?

Overcooking or boiling the chicken too vigorously can lead to a tough texture. Always use gentle heat.

Can I use chicken thighs?

Yes, boneless or bone-in thighs work well—just adjust the cooking time slightly longer.

Can I shred poached chicken?

Absolutely, it shreds easily and is great for tacos, sandwiches, or salads.

What’s the difference between poaching and boiling?

Boiling uses high heat, which can toughen meat. Poaching uses low, gentle heat for a tender result.

Can I reuse the poaching liquid?

Yes, strain it and use it as a light broth or soup base, especially if you used herbs and aromatics.

Can I poach frozen chicken?

For best results, thaw first. Poaching frozen chicken directly may lead to uneven cooking.

Do I need to brine the chicken first?

Not necessary, but you can for added flavor and moisture.

Is poached chicken healthy?

Yes, it’s low-fat, high-protein, and perfect for a clean-eating diet.

Should I cover the pot while poaching?

Yes, covering helps maintain consistent temperature and speeds up cooking.

Conclusion

Poached chicken is a versatile and foolproof method for preparing juicy, tender chicken with minimal effort. With endless seasoning possibilities and simple steps, it’s a go-to technique for healthy meals throughout the week. Whether used in salads, soups, or wraps, it’s a staple worth mastering.

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