How to Poach Chicken
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
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Servings
4
-
Calories
147 kcal
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Course
Main Course
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Cuisine
American
How to Poach Chicken
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Move over, rotisserie chicken—once you learn how to poach chicken, you can make the most amazing chicken salad, scrumptious chicken tacos, and tender, velvety chicken for a week’s worth of healthy lunches.
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Ingredients
For Chicken Breasts:
- 4 boneless, skinless, chicken breasts or bone-in
- Salt and freshly ground black pepper
- 2 teaspoons olive oil
- 1/2 cup water
- Complementary aromatics such as: black peppercorns, bay leaf, fresh herbs, ginger, garlic, onion, or kaffir lime leaf, optional
For Whole Chicken:
- 1 4- to 5- pound whole chicken cut in pieces
- 1 teaspoon salt
- Complementary aromatics such as: black peppercorns, bay leaf, fresh herbs, ginger, garlic, onion, or kaffir lime leaf, optional
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Instructions
How to skillet-poach chicken breasts:
- Dry the chicken with paper towels and sprinkle both sides with salt and pepper (I like 1/4 teaspoon each). Heat the oil in a large skillet over medium-high heat until shimmering.
- Add the chicken in a single layer and cook until golden-brown on one side, 4 to 5 minutes. Flip the chicken over, add the water and aromatics (if using), and cover.
- Reduce heat to medium and continue to cook until the chicken registers 165 degrees when pierced at the thickest part, about 10 to 15 minutes longer depending on the thickness of the chicken.
- Remove to a cutting board and cool slightly. Slice, chop, or shred as desired.
How to poach a whole chicken:
- Add chicken to a large Dutch oven or stockpot. Add aromatics and salt. Fill pot with cold water, until water covers the chicken by about an inch.
- Bring water to barely a boil over medium-high heat. Skim off any white foam and discard.
- Reduce water to low, cover, and continue to simmer for 20 minutes. Chicken is done when opaque through the middle and a thermometer in the thickest part of the chicken registers 165 degrees.
- Remove chicken from pot. Shred chicken, discarding skin and bones (you should have about 4 cups chicken). See notes for how to save the remaining chicken broth.
Notes
- To reserve chicken broth (and you SHOULD), pour through a fine-mesh sieve. Transfer to the refrigerator and cool overnight. The next day, scrape the layer of accumulated fat off the top and discard. Divide broth into freezer-safe containers and freeze.
Nutrition Information
Show Details
Calories
147kcal
(7%)
Protein
24g
(48%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
714mg
(30%)
Potassium
419mg
(12%)
Vitamin A
34IU
(1%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Protein | 24g | 48% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 714mg | 30% |
| Potassium | 419mg | 9% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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