When done correctly, you'll end up with moist and tender chicken breasts and flavorful cooking liquid. Because poaching doesn't involve any fat, it is a healthy, low-fat method for cooking chicken. Poached chicken breasts are succulent and tender, making them a great alternative to store-bought rotisserie chicken , which can sometimes be dry and high in sodium.
This basic recipe illustrates the proper technique for poaching chicken: Slowly bringing the chicken breasts to a gentle simmer and letting them sit in the liquid before removing ensures that you won't overcook the chicken. Use poached chicken in your favorite soup recipes , to make chicken salad , tacos, and burritos , or as a sandwich filling.
You can also strain and use the leftover cooking liquid to make soup or cook grains or dried beans. Gentle cooking keeps the chicken from becoming dry and tough, and any herb blend may be used.
Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth or water. Add the herbs and bay leaf. Bring to a boil, then quickly reduce the heat to low so that the water is barely at a simmer. Partly cover with the pot lid and gently simmer for 10 minutes. Turn off the heat completely and allow the chicken to remain in the hot liquid for 15 to 20 minutes.
Remove and slice or shred the chicken. The meat should be cooked through and opaque throughout. Poached chicken breasts are a versatile main ingredient that can be sliced and served as-is or used to make a variety of dishes:. Recipe Tags:. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.
Create a personalised content profile. Slice it, dice it, shred it. I feel like poached chicken is a life skill that everyone should know. Place in boiling water , cover, then immediately take it off the stove. Fundamentally, all you need is chicken breast. Salt will affect the temperature at which the water comes to a boil and cools, which may affect the chicken cooking through completely using this method.
Sandwiches — use sliced like cold cuts, or diced and used in a mayonnaise based filling such as diced avocado, egg, mayonnaise, finely sliced celery, chives, red onion or green onion, mustard, salt and pepper ;.
Make your own Salad — slice, shred or dice and add to salads. Add into a pasta or rice salad ;. Soups — add protein into soups, or use in place of chicken in the recipes except recipes where cooking the chicken forms part of the broth flavour.
Here are some suggestions:. Serve with Sauce — One of my favourite ways to serve it as a meal is with a simple sauce, like this Honey Mustard Sauce pictured below. More sauces for poached chicken — here are some more sauce options for poached chicken. Some of these recipes have another protein in the recipe — just skip that part and make the sauce!
Ginger Shallot Sauce — this uses this poached chicken recipe! Tastes like Hainanese Chicken. Lemon Cream Sauce. Honey Garlic Sauce. Toss into stir fried noodles or fried rice. Chicken Rice Casserole — stir it in at the end.
Use in place of cooking chicken in any pasta recipe like this Creamy Chicken Pasta or add it into a meat free one for an extra hit of protein.
I hope this poached chicken becomes a staple recipe for you like it is for me. Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment.
Sounds good and easy. Would this work for fajitas and season the poached chicken slices when heating up with onions and peppers? Poached chicken breast. Absolutely perfect. Poached as per instructions a few times now and it never fails.
Beautifully cooked and tender. Thanks again Nagi for a great recipe. Should I discard the poaching water or can I use as soup base? Thank you. I was about to ask the same question. Cold water is key here, because it allows the chicken to cook way more gradually than it would if you just dumped them into already-boiling water.
This might seem like a ton of salt , but trust us. Only a portion of it ends up on the chicken. Seasoning your water aggressively ensures that your chicken will be well-seasoned and actually taste like But in a good way!
Turn the heat to medium and bring the water to a gentle boil. As soon as you see the surface of the water start to roll, flip the breasts over with tongs, remove the pot from heat, and cover it with a tightly fitting lid. The chicken breasts will continue to cook gently in the hot water.
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