4.8 from 27 votes
Poached Chicken
😍❤️🙌 Learn how to make perfectly poached chicken breasts every time with my EASY and foolproof method! The chicken is flavorful, juicy, tender, and moist! Poached chicken is so versatile to use in sandwiches, soups, stews, dips, tacos, and more!
Prep Time
5 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
30 mins
Servings:
4
servings
Calories:
175 kcal
Course:
Main Course
Cuisine:
International
Ingredients
- 2 chicken breast about 1.50 to 2 pounds total, large, boneless, skinless
- Aromatics choose about 4
- 1 lemon quartered or diced into large chunks
- 1 onion 2 thick slices, white or yellow
- 2 thyme sprigs, fresh
- 2 rosemary sprigs, fresh
- 2 garlic whole cloves
- 2 bay leaf
- 3 teaspoons salt or as desired
- 1 teaspoons black peppercorns or as desired, whole
- poaching liquids use one, two, or all three
- 1 cup white wine chardonnay, sauvignon blanc, pinot grigio, cold, dry
- 4 cups water cold
- 4 cups chicken broth room temperature
Instructions
- Place the chicken on the bottom of a large stockpot.
- Chose about 4 aromatics and add them to the pot. Tips - I always use salt and pepper, along with lemon, and fresh herb(s). I am less likely to use onion and garlic if I am poaching chicken for a salad but would include them if I know I am making tacos with the chicken; it's personal preference and end-goal dependent what aromatics to choose.
- If you are using wine, add 1 cup wine. If you are not using wine, jump to the next step.
- Then cover the chicken by about 1 inch with either water, chicken broth, or a combo.
- Bring the liquid to a boil over low to medium-low heat***; it will take about 10 minutes.
- Flip the chicken over and cover the stockpot with a lid and take it off the stove.
- Leave the pot covered, off the heat, for 15 minutes. Check the temperature with a digital thermometer. It should read 150-155F for white meat and 160-165F for dark meat. If it doesn't, allow it to stay in the water until it does.
- Remove the chicken from the water, place it on a cutting board, and let it rest for 5 to 10 minutes. Note - You cannot skip the resting step because during this time the internal temp of the chicken will continue to rise to 165F for light or white meat or 175F for dark which are the internal temperatures at which chicken is considered safe.
- Slice, dice, chop, or shred the chicken and serve as desired. Extra chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Tips - It's easier to slice or shred it when it's still warm rather than trying to do it after you've refrigerated it or frozen it. If freezing shredded chicken, I like to do it in single-serving plastic containers for faster thawing.
Cup of Yum
Notes
- *You can also use thighs, chicken with or without skin, and bone-in or boneless however boneless skinless breasts are the most common to poach.
- **You do not have to use all the aromatics listed. For example, if you’re trying to make a very light-tasting poached chicken, skip the garlic and onion as they are heavier and notable. Additionally, if you want very fresh and herby chicken, use lemon and fresh thyme and rosemary. Personally, I always use salt and peppercorns but it’s up to you.
- ***Do not try to rush the process and use high heat. The chicken will be at risk of overcooking and/or cooking too quickly both of which will result in dry tough chicken.
Nutrition Information
Serving
1serving
Calories
175kcal
(9%)
Carbohydrates
6g
(2%)
Protein
21g
(42%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Cholesterol
56mg
(19%)
Sodium
2568mg
(107%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 175
% Daily Value*
| Serving | 1serving | |
| Calories | 175kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 21g | 42% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 56mg | 19% |
| Sodium | 2568mg | 107% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.