How to Make Poached Chicken
User Reviews
4.9
-
Prep Time
2 mins
-
Cook Time
20 mins
-
Total Time
22 mins
-
Servings
2 servings
-
Calories
136 kcal
-
Course
Main Course
-
Cuisine
American
How to Make Poached Chicken
Description
The recipe guides you through poaching chicken breasts in a broth infused with black peppercorns, garlic, onion slices, fresh thyme, rosemary, parsley, and bay leaf. The chicken is partially submerged and cooked at a simmer until it reaches 165°F internally, ensuring juiciness without drying out. Resting allows juices to redistribute, resulting in tender, evenly cooked meat.
The delicate flavor acquired during poaching makes the chicken versatile for use in salads, sandwiches, or as a protein addition to soups and casseroles. The reserved strained broth can be repurposed as a light soup base or cooking liquid, maximizing the use of ingredients.
Cooking times depend on the size of the chicken breasts; adjust accordingly if they are larger or smaller than six to seven ounces. Use a meat thermometer for precise doneness.
Ingredients
- 2 chicken breast 6-7 ounces each, boneless skinless
- 1 teaspoon black peppercorns
- 1 clove garlic
- 2 lices onion
- 1 prig fresh herbs thyme, rosemary, and parsley
- 1 bay leaf
- chicken broth
Instructions
- Place chicken, herbs, peppercorn, garlic, onion and bay leaf in a shallow pan.
- Pour in enough broth to cover chicken about ½ way.
- Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes or until the chicken breasts reach an internal temperature of 165°F in the thickest part of the breast.
- Remove the chicken from the broth and let it rest for 5 minutes before cutting or slicing. Strain and reserve the broth for use in recipes or to serve with chicken.
- Slice, dice, or shred the chicken.
Notes
- Adjust poaching time based on the size of chicken breasts as cooking times vary with weight.
- Use a thermometer to ensure chicken reaches 165°F in the thickest part before removing from the broth.
- Reserve and strain the poaching broth to use as a base for soups or sauces.
- Let the chicken rest for 5 minutes after cooking before slicing or shredding to retain juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136 | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 3g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 131mg | 5% |
| Potassium | 447mg | 10% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
