Why You’ll Love Poached Chicken Recipe
- Quick and easy: The chicken is ready in about 25 minutes with very little hands-on preparation.
- Tender and juicy: Gentle poaching helps prevent chicken breasts from becoming tough or dry.
- Simple ingredients: All you really need are chicken breasts, water, and salt.
- No added oil: Poaching cooks the chicken entirely in liquid, making additional cooking fats unnecessary.
- Great for meal prep: Make a batch and keep it refrigerated for quick lunches and dinners.
- Versatile: Slice, dice, or shred the cooked chicken for salads, sandwiches, soups, tacos, pasta dishes, and more.
- Easy to customize: Lemon, garlic, herbs, spices, and broth can all be used to change the flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 medium chicken breasts
- 10 cups water or chicken broth
- 2 teaspoons kosher salt
- Optional aromatics: lemon slices, garlic cloves, whole peppercorns, bay leaves
Directions
- In a large saucepan, whisk together 8 cups of water with the kosher salt until well combined.
- Place the chicken breasts in the saucepan. Make sure the chicken is submerged beneath at least 2 inches of liquid. Add more of the remaining water as needed to completely cover the chicken.
- If you want additional flavor, add your choice of lemon slices, garlic cloves, whole peppercorns, bay leaves, or a combination of aromatics to the poaching liquid.
- Place the saucepan over medium-low heat. Heat the liquid gently until it begins to simmer. Avoid bringing it to a vigorous boil, as gentle heat helps keep the chicken tender.
- Once the liquid begins to simmer, cover the saucepan with a tight-fitting lid and reduce the heat to low.
- Simmer the chicken, covered, for approximately 12 to 15 minutes. Cooking time can vary depending on the thickness and size of the chicken breasts.
- Check the chicken for doneness using an instant-read thermometer inserted into the thickest part. The chicken should reach a safe internal temperature of 165°F (74°C). For especially juicy chicken, it can be removed slightly earlier if carryover cooking will safely bring the internal temperature to 165°F.
- Transfer the poached chicken from the cooking liquid to a clean plate or cutting board.
- Allow the chicken to rest for 10 minutes before slicing, shredding, or serving. Resting allows the juices to redistribute throughout the meat.
Servings and timing
Servings: 2
Total time: 25 minutes
Poaching time: Approximately 12 to 15 minutes
Resting time: 10 minutes
The exact cooking time will depend on the size and thickness of the chicken breasts. Always use the internal temperature rather than cooking time alone to determine when chicken is fully cooked.
Variations
Lemon Garlic Poached Chicken
Add several fresh lemon slices and 2 to 3 lightly crushed garlic cloves to the poaching liquid. This creates a bright, savory flavor that works especially well for salads and grain bowls.
Herb Poached Chicken
Add fresh or dried herbs such as thyme, rosemary, parsley, or oregano. A bay leaf can also be added for a subtle aromatic flavor.
Chicken Broth Poached Chicken
Replace the water with chicken broth for a richer, more savory result. Depending on how salty your broth is, you may want to reduce the amount of added kosher salt.
Peppercorn Poached Chicken
Add a teaspoon or two of whole black peppercorns to the liquid for gentle peppery flavor without making the chicken overly spicy.
Asian-Inspired Poached Chicken
Add slices of fresh ginger, garlic, and green onion to the poaching liquid. The cooked chicken is excellent in noodle bowls, rice dishes, and Asian-inspired salads.
Shredded Poached Chicken
After resting, use two forks to pull the chicken into shreds. The mild flavor makes it ideal for chicken salad, tacos, enchiladas, soups, sandwiches, and casseroles.
Storage/Reheating
Allow leftover poached chicken to cool before transferring it to an airtight container. Refrigerate it promptly and use within 3 to 4 days.
For longer storage, place the cooled chicken in a freezer-safe container or freezer bag and freeze it. For the best quality, use frozen cooked chicken within about 2 to 3 months. Thaw it overnight in the refrigerator before reheating.
To keep poached chicken moist when reheating, warm it gently rather than exposing it to high heat for an extended period. Place sliced or whole chicken in a covered skillet with a small splash of chicken broth or water and heat over low to medium-low heat until warmed through.
You can also microwave individual portions. Place the chicken on a microwave-safe plate, add a small splash of water or broth, cover loosely, and heat in short intervals until hot.
Avoid repeatedly reheating the chicken, as this can cause it to become dry and tough.
FAQs
1. What does it mean to poach chicken?
Poaching means gently cooking chicken in liquid at a relatively low temperature. Rather than boiling vigorously, the liquid is kept at a gentle simmer. This slower, gentler cooking method helps produce tender and moist chicken.
2. Can I use chicken broth instead of water?
Yes. Chicken broth is an excellent alternative to water and gives the chicken a deeper savory flavor. If you’re using salted broth, adjust the kosher salt as necessary so the finished chicken isn’t overly salty.
3. How do I know when poached chicken is done?
The most reliable method is an instant-read meat thermometer. Insert it into the thickest part of the chicken breast. The chicken should reach a safe final internal temperature of 165°F (74°C).
4. Why is my poached chicken tough?
The cooking liquid may have been too hot, or the chicken may have cooked for too long. Poaching works best with gentle heat. Avoid vigorously boiling chicken breasts, and monitor their internal temperature to prevent overcooking.
5. Should I poach chicken with the lid on?
Yes. Once the liquid begins simmering, covering the saucepan and reducing the heat to low helps maintain a consistent, gentle cooking environment.
6. Can I poach frozen chicken breasts?
For the most predictable and even cooking, thaw chicken breasts completely in the refrigerator before poaching them. Starting with thawed chicken makes it easier to control cooking time and ensure the center reaches the proper temperature without overcooking the exterior.
7. Can I use this method for chicken thighs?
Yes. Boneless or bone-in chicken thighs can also be poached, although their cooking times will differ from chicken breasts. Use an instant-read thermometer to determine doneness rather than relying solely on the cooking time given for breasts.
8. What can I make with poached chicken?
Poached chicken is incredibly versatile. Use it for chicken salad, sandwiches, wraps, tacos, quesadillas, soups, pasta, casseroles, grain bowls, salads, and meal-prep lunches. It can be sliced, cubed, or shredded depending on the dish.
9. Can I save the poaching liquid?
The liquid can pick up flavor from the chicken and aromatics during cooking, but it should be handled as a cooking liquid that has been in contact with raw poultry. If you plan to reuse it, bring it to a proper boil and cook it thoroughly before incorporating it into another dish. Straining it first can remove the aromatics and any solids.
10. How do I keep poached chicken juicy?
Keep the heat low, avoid a vigorous boil, and don’t cook the chicken longer than necessary. Checking the internal temperature with a thermometer is the easiest way to prevent overcooking. Letting the chicken rest for about 10 minutes before cutting it also helps retain its juices.
Conclusion
Poached chicken is one of the easiest ways to turn simple chicken breasts into tender, juicy, and versatile protein. With only chicken, water or broth, and salt, you can prepare a dependable base for countless meals in about 25 minutes. Adding lemon, garlic, peppercorns, bay leaves, or fresh herbs lets you customize the flavor without making the recipe complicated.
Whether you serve the chicken immediately or prepare it ahead for salads, sandwiches, soups, wraps, and other meals, gentle poaching is a useful cooking technique worth keeping in your regular recipe rotation.
Poached Chicken
Tender, juicy poached chicken breasts gently simmered in seasoned water or broth for an easy, versatile protein.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Poaching
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 medium chicken breasts
- 10 cups water or chicken broth
- 2 teaspoons kosher salt
- Optional aromatics: lemon slices, garlic cloves, whole peppercorns, bay leaves
Instructions
- In a large saucepan, whisk together 8 cups of the water or broth with 2 teaspoons kosher salt.
- Add the chicken breasts to the pan, ensuring they are submerged under at least 2 inches of liquid. Add more of the remaining liquid as needed.
- Place the pan over medium-low heat. Once the liquid starts to simmer, cover with a tight-fitting lid, reduce the heat to low, and simmer until the chicken reaches an internal temperature of 165°F, about 12 to 15 minutes depending on thickness.
- Remove the chicken from the liquid and let it rest for 10 minutes before serving.
Notes
- Add lemon slices, garlic cloves, whole peppercorns, or bay leaves to the poaching liquid for extra flavor.
- For especially juicy chicken, remove it from the poaching liquid at 150°F and allow carryover cooking during the rest period to bring it to a safe final temperature of 165°F.
- Chicken broth can be used instead of water for additional flavor.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 285 kcal
- Sugar: 0 g
- Sodium: 720 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 54 g
- Cholesterol: 165 mg
