Poached Chicken Breast

If you ask me, a poached chicken breast may be the biggest unsung hero in the kitchen. While recipes for grilled chicken breasts and baked chicken breasts are equally delicious, they steal the spotlight from this humble, quick-cooking chicken breast recipe that we feel should be a staple in any home cook’s repertoire.

Poached chicken breasts are quick and easy to prepare in a single pot, and are pretty impossible to mess up. Additionally, poaching is considered a healthy cooking method because it does not require any extra fat or oil. Hence, it’s one of our favorite methods for preparing juicy, tender chicken breasts every time. After mastering the technique, poached chicken breasts will quickly become a go-to for recipes that require cooked chicken (like recipes made with rotisserie chicken).

How to Poach Chicken

Poaching is a cooking technique in which eggs, fish, poultry or other delicate foods are simmered gently in water (or syrup in the case of foods like poached pears) until fully cooked. To make poached chicken breasts, the breasts are arranged in a shallow pan and covered with water infused with wine or beer and aromatics. Then, the pan is brought to a low simmer and the chicken cooks gently at a low heat (the water temperature is usually 160 to 175°F). Once fully cooked, the chicken is removed from the water and can be used as desired.

Ingredients for Poached Chicken Breast

• Chicken breasts: For this recipe, choose boneless, skinless chicken breast halves. However, you can also poach chicken thighs or a whole cut-up chicken, too.
• Water: Just like poaching eggs, water is the primary cooking liquid for making perfectly poached chicken breasts. Take care to cover the chicken with water by about one inch. If you use too much water, it will slow down the cooking process.
• White wine or beer: This optional addition adds extra depth of flavor to the poached chicken breasts. We like to use an inexpensive dry white wine or beer for best taste. If you prefer to cook without alcohol, you can omit it from the recipe; the chicken will still be totally divine.
• Aromatics: An aromatic blend of bay leaves, smashed garlic cloves, thyme, rosemary and black peppercorns perfumes the water, which infuses the chicken with irresistible flavor.
  

Directions

Step 1: Arrange the chicken in a pan

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In a high-sided saute pan, arrange the chicken breasts in a single layer, leaving enough space so they don’t overlap.

Editor’s Tip: When poaching chicken breasts, the size of your pan matters. Choose one that’s big enough to fit your chicken without crowding the breasts, but that’s small enough that the dish won’t require a ton of water to cook. The right pan will help the chicken poach quickly and evenly.

Step 2: Add alcohol, aromatics and water

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Next, give your chicken a little oomph by pouring in 1/2 cup of wine or beer and adding the aromatics. Next, add enough cold water to cover the chicken by one inch.

Editor’s Tip: A common mistake that people make is to poach chicken breasts in a pot of boiling water. Starting the chicken in hot water will cause the meat’s muscle fibers to tighten up quickly, resulting in a tough texture. We like to give our chicken a cold start so it cooks gently and stays tender.

Step 3: Bring it to a simmer, then reduce the heat

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Bring the liquid to a low simmer (not hot enough to have rumbling bubbles).

Editor’s Tip: Dial up the heat on your burner, but don’t walk away. The moment you see a few bubbles forming, turn the heat down a notch because keeping the poaching liquid from reaching a full boil is important. The higher the heat rises, the tougher the meat will be, so keep the water temperature low and gentle.

Step 4: Continue to cook

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Poach the chicken for 15 to 20 minutes or until the internal temperature of the chicken reaches 165ºF.

Editor’s Tip: It’s normal to see white foam floating to the surface as the chicken cooks. You don’t need to remove it unless you’re planning to use the cooking liquid to make a sauce or soup.

Step 5: Rest and slice the chicken

Once cooked, use tongs to transfer the chicken breasts to a plate or cutting board. Let it rest for five minutes before slicing it. Season it with additional salt and pepper, if desired.

Editor’s Tip: Resting the chicken before slicing it is key to redistributing the juices in the meat. This preserves the chicken’s juicy texture.

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How to Use Poached Chicken Breast

• Stews and soup: Once cooled, shred or chop the poached chicken and add it to chicken and wild rice soup or a creamy chicken gnocchi pesto soup.
• Chicken casseroles: From buffalo chicken enchiladas or chicken a la king to a wholesome poppy seed chicken casserole, poached chicken is perfect for a plethora of family-favorite casserole recipes.
• Salads: Go for a classic chicken salad with grapes, or enjoy a taste of summer with this colorful strawberry poppy seed salad with chicken.
• Sandwiches and wraps: Poached chicken can be chopped or shredded and used to make these chicken bacon ranch sliders or a simple chicken panini.
• Pizza: Use pieces of poached chicken atop your favorite chicken pizza recipe. Chicken bacon ranch pizza and this cashew chicken pizza are just a couple of our favorites.
• Tacos: This poached chicken can be used to make tasty Thai chicken tacos or chipotle ranch chicken tacos.
• Baked pasta: Poached chicken can also be tossed into this creamy chicken pasta recipe.

Poached Chicken Breast Variations

• Try other aromatics: You can add all sorts of ingredients and flavors to the poaching liquid. Almost any fresh or dried herb will work, but don’t neglect the veggies. Carrots, onions and celery are classic, but fresh gingerroot, lemongrass and horseradish can pack a punch, too.
• Cook in chicken stock or broth: For extra flavor, you can also poach the chicken in homemade chicken broth or your favorite brand of chicken broth.

How to Store Poached Chicken Breast

Poached chicken leftovers should be stored in an airtight food storage container and kept refrigerated until you’re ready to serve or reheat them.

How long does poached chicken breast last?

Poached chicken breast will stay fresh for up to four days if properly stored in an airtight container in the fridge.

Can you freeze poached chicken breast?

Poached chicken breasts are a great item to keep stocked in your freezer. Once cooled, we like to chop or shred it and then transfer it to a gallon-size zip-top freezer bag or an airtight container. Store it for up to four months. To use frozen poached chicken, allow it to thaw completely in the refrigerator before reheating it. Here are more tips for safely freezing cooked chicken.

How do you reheat poached chicken breast?

Poached chicken can be warmed in the microwave, on the stovetop or in the oven. To preserve texture and moisture, reheat it slowly at a low temperature. For more tips, check out our guide for reheating chicken.

Poached Chicken Breast Tips

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Can you poach frozen chicken breast?

If you’ve forgotten to defrost the chicken, no worries. Poaching is here to save the day. Follow the recipe as directed, keeping in mind that the cooking time will be significantly longer if you’re poaching chicken breasts from frozen. On average, plan for a 50% increase in cook time. So, four frozen breasts may take 30 to 35 minutes or even longer, depending on their size and thickness.

How do you know when poached chicken breast is done cooking?

You’ll know the poached chicken breast is ready when a meat thermometer inserted into the thickest part reads 165°. That’s the USDA’s recommended internal temperature for fully cooked chicken.

What’s the best way to slice poached chicken breast?

Just like it’s important to cut a steak the right way, it’s important to know the proper way to slice chicken so it’s tender (rather than tough). The best way to slice a poached chicken breast is at a slight angle against the grain of the meat (which runs vertically from top to bottom) into slices about 1/4 inch thick.

Can you poach bone-in chicken breasts?

Bone-in or skin-on chicken breasts work well for this method, too. You’ll probably want to toss the skin afterward, though: It’ll be pale and flabby, not brown and crispy.