Follow this foolproof recipe for Poached Chicken, and it’ll come out perfectly cooked every time! This method is so easy–you’ll never have to worry about dry chicken again!
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What’s in Poached Chicken Breast?
The secret genius of poached chicken breasts is that it’s nearly impossible to overcook them. That means juicy, moist, tender chicken every time. Talk about a foolproof recipe!
- Chicken: Use 2 chicken breasts or 4 chicken thighs. The chicken can be boneless, skinless or bone-in, skin-on. Either option works great for poaching.
- Aromatics: Choose 4-5 aromatics to add flavor to the chicken. 2 of my favorite combinations are: thyme, garlic, bay leaves, salt, and pepper or lemon, peppercorns, garlic, and salt.
- Poaching Liquid: I like to use a combination of water and white wine or chicken broth.
Pro Tip: If using wine, pour it in first and add enough water or broth to cover the chicken about an inch.
Variations on Poached Chicken Breasts
- Use any of your favorite aromatics to give this chicken more flavor. Thyme with garlic, bay leaves, salt, and pepper tastes amazing!
- Another good combination for this recipe would be lemon with peppercorns, garlic, and salt.
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Poaching is a type of cooking technique that involves boiling liquid and cooking the food (in this case, chicken) by allowing it to simmer in boiled, hot liquid.
You should always start with cold water and bring it to a boil. Starting in boiling hot water will result in unevenly-cooked chicken.
A Dutch Oven works great, because it holds in the heat of the boiled water, helping to cook through the chicken. You can use a different style of pot though, as long as it has a well-fitted lid.
Poaching and boiling start off the same, but when you poach chicken, you turn off the heat source as soon as the liquid reaches boiling (212°F) and allow it to slowly cook in the cooling water (temperature ranges from 140-180°F). When you boil chicken, you are maintaining that consistent 212°F for the entire process.
It should take about 25 minutes total for the liquid to come to a boil and for the chicken to finish cooking.
Yes! You’ll want to bring the water to a boil, then keep it at a simmer for about 3 minutes. After that, you can turn off the heat source and allow the chicken to poach for about 12 minutes, or until the internal temperature reaches 165°F.
You’ll need to use a meat thermometer to provide an accurate reading of the chicken’s internal temperature. It should reach 165°F in the thickest part of the meat.
If your chicken is rubbery, it has likely been overcooked. Make sure to check the internal temperature of your chicken throughout the cooking process, and remove it from the poaching liquid as soon as it reaches 165°F.
How to Store and Reheat
Store leftover poached chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a large covered skillet with a little bit of water or chicken broth set over medium-high heat for about 10 minutes, or until warmed through.
How to Freeze
Freeze chicken in an airtight container or Ziplock bag for up to 3 months! It’s great to have on hand when you need a quick meal. Simply let it thaw overnight in the refrigerator before reheating.
Serving Suggestions
Poached chicken breasts are so simple, which means it is an extremely versatile dish. Top it with my favorite mustard cream sauce and some greens (pictured) or serve it with your favorite sides, such as mashed potatoes, roasted broccoli, corn on the cob, and more.
You can also toss it into Fettuccine Alfredo, add it to chicken tacos, or use it to make homemade chicken salad!
Poached Chicken Breasts Recipe
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Ingredients
- 2 boneless, skinless chicken breasts
Aromatic Options
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 cloves garlic
- 2 bay leaves
- 1 lemon sliced
- 1 teaspoon peppercorns
- 1 onion thickly sliced
- 3 teaspoons kosher salt
Poaching Liquid Options
- 1 cup dry white wine
- 4 cups cold water
- 4 cups low sodium chicken broth
Recommended Equipment
Instructions
- Place the chicken breasts in the bottom of a Dutch oven or similarly sized pan.2 boneless, skinless chicken breasts
- Choose 4-5 aromatics and add them to the pan.2 sprigs thyme, 2 sprigs rosemary, 2 cloves garlic, 2 bay leaves, 1 lemon, 1 teaspoon peppercorns, 1 onion, 3 teaspoons kosher salt
- Add the liquid of your choice. If using wine, pour it in first and add enough water or broth to cover the chicken about an inch.1 cup dry white wine, 4 cups cold water, 4 cups low sodium chicken broth
- Place the pan on the stove and bring the liquid to a boil over medium-low heat. This will take about 10 minutes. Once boiling, turn off the heat.
- Flip the chicken over. Cover the pan with a lid and let rest for 15 minutes. The chicken will continue to cook in the liquid. Chicken is done when an instant read thermometer inserted into the thickest part of the chicken reads 165°F.
- Transfer the chicken to a cutting board. Let it rest for 5 minutes, slice, and serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- If using wine, pour it in first and add enough water or broth to cover the chicken about an inch.
- Be sure to turn off the heat as soon as the liquid comes to a boil. You don’t want to overcook the chicken, which will dry it out.
- You can use all types of liquids when preparing this dish, including chicken broth, water, beef broth, or your favorite wine.
- Don’t toss the poaching liquid; it makes a great base for soups and sauces! You can even cook rice in it!
Nutrition Information
