Poached Chicken Recipe

There’s an infinite number of ways to serve poached chicken!

Poached chicken is very popular in Asian countries and regions of Southern China such as Guangdong and Fujian. There’s a variety of ways to serve poached chicken! For example, in Cantonese cuisine, poached chicken is served with ginger, scallions, and leeks. You can also sprinkle it with soy sauce before serving! In French cuisine, poached chicken is often served with potatoes, celery, and turnips. It’s fascinating how different cultures and countries adapt cooking techniques. That’s what makes cooking and learning about cooking so much fun; endless opportunities to try new dishes!

Since this chicken is so juicy, you can eat it without any additional seasonings! However, sometimes I like to add some fresh basil or rosemary in the simmering water. When the chicken is ready to serve, sometimes I use barbecue sauce or an enchilada sauce, depending on the meal I’m preparing! You can also throw poached chicken in a grilled cheese for a super cheesy and delicious sandwich!

If you’ve never poached chicken before, I promise this is going to be a game-changer! It’s super easy and practically impossible to mess up! As I mentioned, it’s juicy, tender, and my favorite way to cook chicken.

What is poaching?

Poaching is a foolproof way to cook the juiciest, most succulent chicken you’ve ever made! Poaching is a cooking technique where hot water does all the hard work! When poaching, the food (in this case, chicken) is submerged in simmering water (sometimes broth or wine) and allowed to sit until completely cooked through. You’re not boiling the water, just allowing it to raise to a simmer. Since the water isn’t boiling, it’s perfect for cooking more delicate foods, such as chicken breasts! When I cook chicken breasts in the oven, sometimes I overcook and they dry out! However, with poaching, this never happens! Cooking with liquid creates for very mouthwatering and fresh chicken!

Here’s a tip for you, start with cold water and allow it to come to a simmer! Eventually, the water should reach a temperature of about 160-185 degrees Fahrenheit, but the chicken needs to reach an internal temperature of at least 160 degrees Fahrenheit to be eaten safely.

Ingredients

• 2 boneless, skinless chicken breasts
• Water or broth, as needed to cover
• 1 teaspoon kosher salt
• Optional aromatics: lemon slices, onions, garlic, herbs

How to Make Poached Chicken

Step 1: Prepare the pot: Place the chicken breasts in a pot and cover them with cold water or broth by about an inch. Season with kosher salt. Feel free to add lemon slices, onions, garlic, or herbs for extra flavor.

Step 2: Start the simmer: Bring the water to a gentle simmer over medium heat. If any white froth forms on the surface, it’s just chicken fat, which you can skim off if desired.

Step 3: Cover and cook: Once simmering, cover the pot and reduce the heat to low. Let the chicken cook for 10 to 15 minutes, or until it reaches an internal temperature of 165°F.

Step 4: Rest the chicken: Remove the chicken from the pot and let it rest for a few minutes. This is a good time to dice or shred the chicken for meal prep, if needed.

Step 5: Save the broth: If you want to keep the poaching liquid, strain it through a fine mesh sieve and store it in the fridge or freezer for future use.

FAQs & Tips

Serving Suggestions

Where to begin! There’s so many different ways to serve poached chicken, which is one of the reasons I love it so much! If you’re looking for a quick and simple dinner, then I recommend serving the poached chicken with a sprinkle of black pepper and lemon juice alongside a nutritious salad like this pasta salad or this tomato, basil, and blue cheese salad. Another quick dinner idea is serving poached chicken with jasmine rice and a side of steamed vegetables. Broccoli is my personal favorite, but choose yours!

You can use poached chicken as a filling for sandwiches, tacos, and burritos! If you choose to store your leftovers, you can simply toss some chicken into a recipe the next time you’re cooking! I think it would work particularly well in tacos. The cheese, lettuce, tomatoes, and sour cream with a handful of moist, juicy poached chicken? Yes, please!

Consider experimenting with different aromatics, too! For a Thai-inspired dish, use lemongrass, ginger, and sliced limes. Other aromatics include bay leaves, chili peppers, and shallots! See? There’s a million ways to serve and diversify poached chicken! Once you’ve mastered it one way, you can experiment with different herbs and seasonings!