Simple Poached Chicken

Simple Poached Chicken

Gently simmered chicken breasts stay tender and moist, ready for salads, soups, or shredding.

Total 30 min Makes 4 servings Calories 165/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This method relies on low, steady heat to cook chicken breasts evenly without drying them out. A few aromatics in the poaching liquid add subtle flavor, making the finished chicken versatile for sandwiches, salads, tacos, or soup. Keep the leftover broth to use as a light stock.

Ingredients

  • 4 boneless skinless chicken breasts
  • 4 cups water
  • 1/2 teaspoon salt
  • 2 cloves garlic, smashed
  • 3 slices fresh ginger
  • 2 green onions, trimmed
  • 1/2 teaspoon black peppercorns
  • 1 bay leaf

Method

  1. Place the chicken breasts in a single layer in a 6-quart saucepan.

  2. Add the water, salt, garlic, ginger, green onions, peppercorns, and bay leaf. The liquid should cover the chicken by about 1 inch; add more water if needed.

  3. Set the saucepan over medium-high heat and bring just to a boil.

  4. As soon as the liquid boils, reduce the heat to low so the surface barely ripples, cover, and poach until the chicken reaches 165°F on an instant-read thermometer.

  5. Turn off the heat and let the chicken rest in the hot liquid, covered, for 5 minutes to finish cooking gently.

  6. Transfer the chicken to a cutting board and let rest 5 minutes before slicing, shredding, or using whole.

  7. Strain the poaching liquid and reserve as a light broth, if desired, discarding the solids.

Rate this recipe

★ 4.5 (1)

Simple Poached Chicken

This method relies on low, steady heat to cook chicken breasts evenly without drying them out. A few aromatics in the poaching liquid add subtle flavor, making the finished chicken versatile for sandwiches, salads, tacos, or soup. Keep the leftover broth to use as a light stock.

30 min 4 servings 165 cal

Ingredients

  • 4 boneless skinless chicken breasts
  • 4 cups water
  • 1/2 teaspoon salt
  • 2 cloves garlic, smashed
  • 3 slices fresh ginger
  • 2 green onions, trimmed
  • 1/2 teaspoon black peppercorns
  • 1 bay leaf

Method

  1. 1

    Place the chicken breasts in a single layer in a 6-quart saucepan.

  2. 2

    Add the water, salt, garlic, ginger, green onions, peppercorns, and bay leaf. The liquid should cover the chicken by about 1 inch; add more water if needed.

  3. 3

    Set the saucepan over medium-high heat and bring just to a boil.

  4. 4

    As soon as the liquid boils, reduce the heat to low so the surface barely ripples, cover, and poach until the chicken reaches 165°F on an instant-read thermometer.

  5. 5

    Turn off the heat and let the chicken rest in the hot liquid, covered, for 5 minutes to finish cooking gently.

  6. 6

    Transfer the chicken to a cutting board and let rest 5 minutes before slicing, shredding, or using whole.

  7. 7

    Strain the poaching liquid and reserve as a light broth, if desired, discarding the solids.