Poached chicken breasts are a simple yet versatile ingredient. They’re the perfect blank-slate for a variety of delicious sauces and ingredients. And if done correctly, you’ll get beautifully tender and juicy chicken. Watch the full process in the video below and keep reading for a few tips on how to maximize the flavors.

What Is Poaching?

Unlike baking or pan-frying, poaching is not as common when it comes to cooking chicken. But, I say we change that. Because poaching is extremely easy, super healthy (with no added oils), and delivers juicy, tender, and flavorful pieces of chicken — like this poached salmon!

The key here is to be patient with the poaching process. This low-and-slow method involves cooking foods submerged in water at a low heat level. And this is where you want to make sure the water doesn’t come to a full boil, but very close to a simmer. Ideally, the cooking liquid should be between 170°F to 180°F.

But you’d be surprised at how this gentle, gradual heat can produce moist and delectable chicken, like in my chicken salad and poached chicken soup recipes.

How To Poach Chicken Breasts

In four simple steps, you’ll have perfectly poached chicken. Just remember to not rush the process.

1. Start with cold water. Place the chicken breasts into the pan and add in cold water until it covers the breasts. Season the water with salt to give the chicken some natural flavor, that’s key.
2. Bring it to a simmer. Turn the heat to medium (don’t try to rush it), until the water reaches a gentle simmer. Then reduce the heat to low and cover the pan.
3. Cook on low. Let the chicken simmer for about 10 to 15 minutes, or until it reaches an internal temperature of 160 degrees Fahrenheit. This will also depend how thick your chicken breasts are so make sure to keep an eye on it!
4. Let it rest. Remove the chicken to a plate or cutting board. Let it rest for a minute or two before slicing or using.

What’s the best internal temperature? 160 degrees fahrenheit is the perfect internal temperature for white chicken meat, like chicken breasts. It’s fully cooked and stays juicy. If you’re using dark chicken meat, like chicken thighs, cook until it reaches 165 degrees fahrenheit.

Add Aromatics for More Flavor

All you really need for poached chicken is water with a pinch of salt. But that doesn’t mean you have to stop there. Aromatics will give it an extra punch of flavor. Here’s a few ways to do this:

• Salt: This is essential. I highly recommend adding 1 teaspoon of salt to the poaching liquid to enhance the flavor of the chicken.
• Herbs: A few favorites are parsley, a sprig of thyme, rosemary, or 1-2 bay leaves.
• Aromatics: Peeled garlic cloves, fresh onions, whole peppercorns, or peeled ginger work wonders. And for an asian twist, you can use kaffir lime leaves or lemongrass.
• Fruit and Veggies: Add chopped carrots, celery, or lemon slices into the mix for freshness and depth of flavor.
• Chicken or Vegetable Broth: Swap water for broth (or use half and half) to intensify the savoriness of the meat itself.

Can You Use the Leftover Chicken Poaching Liquid?

Absolutely! Although it’s thinner and less rich than your regular chicken stock, this is still liquid gold. It’s perfect for adding to cooked rice, stir fried veggies, savory sauces, or used as a light soup base.

Just strain out the solid bits and store it away in the fridge in a glass storage container for up to 5 days. Or freeze it for about 2 months. You can store it perfectly in an ice cube tray or Souper Cubes.

Is Poached Chicken Healthy?

Easy answer – yes! If you’re looking for a meat that’s on the leaner side, poached chicken is your answer. Poaching is one the of the healthiest options when it comes to cooking chicken. No additional fats or oil are used. And the chicken gets enough moisture from simply absorbing the poaching liquid.

How To Properly Store It

You can store poached chicken in sealed containers in the fridge for up to 5 days. But if you’re meal prepping the chicken for a future date, I suggest dicing, shredding, or slicing into pieces beforehand. Then you can freeze it for up to 2 months.

More Ways To Cook Chicken

There’s so many ways to utilize a beautiful chicken, whether it be the breast, thigh, or leg. But since we’re talking about the basics today, here’s a few ways to create tons of delicious chicken recipes:

• Make shredded chicken with my secret method to create casseroles, toss into salads, include in wraps, stuff into sweet potatoes, or bake with enchiladas.
• Roast or bake your chicken with seasonings or sauces. A few recipe favorites are my crispy baked chicken thighs, soy garlic chicken wings, roasted balsamic chicken with Brussels sprouts, and herbed honey mustard chicken.
• Make slow cooker chicken for juicy, fall-off-the-bone, tender pieces of meat.
• Stir fry diced chicken pieces for easy meals such as coconut curry chicken, chicken teriyaki, or chicken fajitas.