To poach chicken breasts, start by placing boneless, skinless chicken breasts in a pot and cover them with cold water (or broth) until they are submerged by about an inch. Season the water with salt and optionally add aromatics like lemon slices, garlic, herbs, or peppercorns for extra flavor. Bring the water to a gentle simmer over medium heat, then reduce the heat to low and cover the pot. Let the chicken gently cook in the simmering liquid for about 10 to 15 minutes, or until the internal temperature reaches 160°F (for white meat). Once cooked, remove the chicken from the water and let it rest for a few minutes before slicing or shredding. This method produces tender, juicy chicken breasts without added oil and with a delicate flavor that can be enjoyed as is or used in various recipes.
Key Steps to Poach Chicken Breasts
- Place chicken in a pot and cover with cold water or broth, seasoned with salt.
- Optionally add lemon, garlic, herbs, or peppercorns.
- Bring to a gentle simmer (not a full boil) over medium heat.
- Reduce heat to low, cover, and cook for 10-15 minutes until 160°F internally.
- Remove chicken, let rest, then slice or shred.
Tips
- Avoid boiling vigorously to keep chicken tender.
- The poaching liquid can be saved as a light broth.
- Resting the chicken after cooking helps retain juices.
- Check doneness with a thermometer or by ensuring juices run clear.
This gentle cooking technique ensures moist, flavorful chicken breasts perfect for salads, sandwiches, or meal prep.
