Poached Chicken

There’s nothing quite like the delicate flavor and tender texture of Poached Chicken. When I think of comfort food, this dish instantly comes to mind. I remember the first time I tried to poach chicken; I was a novice in the kitchen, eager to impress my family. I carefully followed the steps, watching the chicken transform in the simmering water, filling my home with a savory aroma that hinted at the deliciousness to come. It’s a dish that is not only easy to prepare but also incredibly versatile. You can use the poached chicken in salads, sandwiches, or even as a protein-packed topping for your favorite grain bowl. This is a recipe that I return to time and time again, especially when I want something satisfying yet healthy.

Ingredients Overview for Poached Chicken

When it comes to the ingredients for Poached Chicken, simplicity is key. This dish requires just a few fundamental components that work beautifully together. The main stars are the chicken and aromatics, which create a flavorful broth that infuses the meat while it cooks.

• 4 boneless, skinless chicken breasts or bone-in: The star of the show, providing lean protein that’s tender and juicy when poached.
• Salt and freshly ground black pepper: Essential seasonings that enhance the chicken’s natural flavor.
• 2 teaspoons olive oil: Adds a hint of richness and helps to sear the chicken initially.
• 1/2 cup water: The base for the poaching liquid, ensuring the chicken cooks evenly.
• Complementary aromatics such as black peppercorns, bay leaf, fresh herbs, ginger, garlic, onion, or kaffir lime leaf: Optional ingredients that add a depth of flavor to the poaching liquid.
• 1 teaspoon salt: Enhances the flavor, making each bite delicious.

How to Cook Poached Chicken

Cooking Poached Chicken is straightforward and rewarding. Follow these steps to create perfectly tender chicken that you can use in various dishes.

1. Begin by drying the chicken with paper towels. This helps the seasoning stick better. Sprinkle both sides generously with salt and freshly ground black pepper, using about a quarter teaspoon of each.
2. In a large skillet, heat the olive oil over medium-high heat until shimmering. This will provide a beautifully golden sear on your chicken.
3. Add the seasoned chicken in a single layer. Cook until golden-brown on one side, which should take about 4 to 5 minutes. You want to see a nice golden color forming to enhance the flavor.
4. Once browned, carefully flip the chicken over. Add the water and any optional aromatics you’ve chosen, like ginger or garlic. Cover the pan with a lid.
5. Reduce the heat to medium and continue to cook until the chicken registers 165 degrees Fahrenheit when pierced at the thickest part. This usually takes an additional 10 to 15 minutes, depending on the thickness of your chicken.
6. Once cooked, remove the chicken to a cutting board and let it cool slightly. You can slice, chop, or shred the chicken as you desire for your meal.
7. Now, for the next stage, add the chicken back to a large Dutch oven or stockpot. Toss in any remaining aromatics and an extra pinch of salt to season.
8. Fill the pot with cold water, ensuring the chicken is covered by about an inch. This is crucial for a good poaching process.
9. Bring the water to a barely rolling boil over medium-high heat. Watch closely, as you don’t want it to boil vigorously.
10. As it starts to boil, skim off any white foam that rises to the surface and discard it. This keeps your broth clear and clean.
11. Once boiling, reduce the heat to low, cover, and let it simmer gently for about 20 minutes. The chicken will be finished when it appears opaque in the center, and a thermometer inserted into the thickest part reads 165 degrees.
12. Remove the chicken from the pot and shred it, discarding the skin and bones. Now you should have about 4 cups of perfectly poached chicken ready for your dishes.
13. Don’t forget about the leftover broth! It’s packed with flavor and can be saved for soups or sauces.

Recipe Tips about Poached Chicken

When you’re making Poached Chicken, there are a few tips that can elevate your dish. Here’s what I’ve learned through trial and error:

• Storage: Store any leftover poached chicken in an airtight container in the refrigerator for up to four days. This makes it easy to incorporate into future meals.
• Freezing: You can freeze poached chicken for up to three months. Make sure to shred it and place it in freezer-safe bags for easy storage.
• Pairing: Consider serving Poached Chicken with light salads, steamed vegetables, or whole grains like quinoa for a balanced meal.
• Broth Strain: When reserving the chicken broth, pour it through a fine-mesh sieve to remove any solids for a clearer liquid. This makes it perfect for soups or sauces.
• Use for Meal Prep: Poached chicken is excellent for meal prep. Shred it and store it in portions for easy access during busy weeknights.

Serving Suggestions

When it comes to serving Poached Chicken, the options are endless. Here are some delicious ideas:

• Salad Topper: Use shredded poached chicken in a fresh salad with greens, cherry tomatoes, and a light vinaigrette for a satisfying lunch.
• Tacos: Fill corn tortillas with shredded chicken, cilantro, and a squeeze of lime for a quick and easy dinner.
• Pasta: Toss poached chicken into a creamy pasta dish with a hint of lemon for a comforting meal.
• Grain Bowls: Serve the chicken over quinoa or brown rice, topped with sautéed vegetables and a drizzle of tahini sauce.
• Soup Base: Use the poached chicken for a hearty soup by adding vegetables and broth.
• Storing Broth: Don’t forget to store any leftover broth in the fridge or freezer for future use in soups or sauces!

FAQ

Conclusion

Poached Chicken is a classic dish that’s both simple and sophisticated. It offers a wonderful way to enjoy chicken while keeping your meals light and flavorful. I encourage you to give it a try—it’s perfect for busy weeknights or meal prep. Once you experience its delightful taste and texture, it will surely become a staple in your kitchen.

Poached Chicken

The ultimate comfort food, Poached Chicken is a simple yet satisfying dish that's perfect for any meal. Tender, juicy chicken cooked to perfection in a flavorful broth makes for an easy weeknight dinner. Try it tonight and enjoy the deliciousness!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 250 kcal

Equipment

• Skillet
• Oven
• Large Pot
• Saucepan
• Chef's Knife

Ingredients

  

• 4 pieces boneless, skinless chicken breasts
• 0.5 cup water
• 2 teaspoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• complementary aromatics such as black peppercorns, bay leaf, fresh herbs, ginger, garlic, onion, or kaffir lime leaf (optional)

Instructions

 

• Dry the chicken with paper towels and sprinkle both sides with salt and pepper (I like ¼ teaspoon each). Heat the oil in a large skillet over medium-high heat until shimmering.
• Add the chicken in a single layer and cook until golden-brown on one side, 4 to 5 minutes. Flip the chicken over, add the water and aromatics (if using), and cover.
• Reduce heat to medium and continue to cook until the chicken registers 165 degrees when pierced at the thickest part, about 10 to 15 minutes longer depending on the thickness of the chicken.
• Remove to a cutting board and cool slightly. Slice, chop, or shred as desired.
• Add chicken to a large Dutch oven or stockpot. Add aromatics and salt. Fill pot with cold water, until water covers the chicken by about an inch.
• Bring water to barely a boil over medium-high heat. Skim off any white foam and discard.
• Reduce water to low, cover, and continue to simmer for 20 minutes. Chicken is done when opaque through the middle and a thermometer in the thickest part of the chicken registers 165 degrees.
• Remove chicken from pot. Shred chicken, discarding skin and bones (you should have about 4 cups chicken).

Notes

To reserve chicken broth (and you SHOULD), pour through a fine-mesh sieve. Transfer to the refrigerator and cool overnight. The next day, scrape the layer of accumulated fat off the top and discard. Divide broth into freezer-safe containers and freeze.

Keyword easy chicken dishes, Healthy Meal Prep, How to Poach Chicken, poached chicken recipe

Previous PostMexican Chicken Taco Skillet

Next Post One Pan Cheesy Chicken Broccoli and Quinoa

Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.