Poached chicken breasts can be either offensively bad or transcendently good. Sadly, the scale tips drastically in favor of the former—but, that’s just because most people don’t know how to poach chicken breasts properly. From this point forward, you will not be one of those people. You will poach chicken perfectly, leaving dry meat in the rearview mirror.
Unlike grilling or searing, which exposes chicken to intense direct heat, poaching is a gentle, indirect cooking method. It involves submerging boneless skinless chicken breasts in a liquid at a low temperature (read: not boiling), allowing them to cook slowly and evenly. Though poaching in seasoned water is the simplest strategy, you can also use oil, milk, broth, wine, or a combination as your poaching liquid.
We admit: Cooking chicken breasts in water does not sound glamorous (or even particularly delicious). And most of the time (like when people overcook chicken) it isn’t. But the gentle, gradual heat that poaching provides can actually lead to the most succulent white meat you’ll ever eat. This easy poached chicken recipe will get you there in under 30 minutes.
How to poach chicken breasts:
First, a few tips. Starting with cold water is key here: it allows the chicken to cook through more evenly than if you dumped them into already-boiling water. Second, don’t skimp on the salt. We call for 3 Tbsp. Diamond Crystal (or 3½ tsp. Morton) kosher here. Seasoning your water aggressively ensures your chicken will be well-seasoned and actually taste like…well, chicken—but in the most savory, juicy, wonderful way.
You can also add fresh herbs, spices, or other aromatics to the poaching liquid—onion, garlic cloves, peppercorns, fresh thyme sprigs, dried chiles, or bay leaves would all work here. Alternatively, you can swap the water for chicken broth, stock, or another flavorful cooking liquid, like white wine or apple cider.
Save the bone-in cuts for searing or roasting—this method works best with boneless, skinless chicken breasts, which poach more evenly than other chicken parts. As for equipment, you’ll need a saucepan (large enough to fit 2 chicken breasts in a single layer) and a meat thermometer to test the meat’s doneness.
Ingredients:
4 cups cold water, chicken stock, or other poaching liquid2 large boneless, skinless chicken breasts (about 1 lb., 4 oz. total)3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt
Method:
Place 4 cups cold water and 2 large chicken breasts (about 1 lb., 4 oz. total) in a large saucepan. This water-to-meat ratio is important; if you want to cook more chicken, add another 2 cups of water per breast (enough that they’re fully submerged by an inch). Season the water with 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt (if adding more water, increase amount of salt accordingly).
Bring the water to a gentle boil over medium heat. As soon as the surface of the water starts to roll, flip the breasts over with tongs, remove the pot from heat, and cover with a tightly fitting lid. The chicken breasts will continue to poach gently in the hot water.
To test the meat’s doneness, insert the probe of an instant-read thermometer into the thickest part of the chicken breast—once it registers an internal temperature of 150°, remove chicken from the water. This will usually take about 5–10 minutes, but it all depends on the size of the chicken breasts. (The total cook time will range from 10–20 minutes.)
Let the poached chicken breasts rest on a cutting board for at least 5 minutes (this resting time allows the juices to settle and redistribute, ensuring juicy chicken). Slice chicken into ¼”-thick slices. It might be the tiniest bit pink inside, which is okay as long as the proper temperature has been reached. (And is much more favorable than grey, rubbery overcooked chicken.)
This simple cooking method yields juicy, tender chicken every time. Slice and serve over rice, in a salad, or on your noodle bowl; shred chicken to add to tacos or soup; or cut into chunks for chicken salad. Enjoy the poached chicken breasts right away or store them in an airtight container in the fridge for up to 2 days (since poached chicken is often served cold, it’s a great meal-prep option). Whatever you choose, you’ll be adding the best chicken breast you’ve ever cooked into the mix.
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