How to Make Juicy and Tender Poached Chicken Breast

This simple technique for making poached chicken is the best way to cook tender and moist chicken to add to your favorite recipes.

Poached chicken is one of those incredibly simple- almost too good to be true – barely even a recipe- recipes. Follow a couple of simple tricks and exercise a little patience to make a perfect-every-time tender, juicy chicken breast. It’s never grey, chewy, or rubbery. 

Use this chicken as a base for chicken salad and casseroles. Or add it to green salads for extra protein. You can dress up the poaching liquid and serve it sliced as a main course with a yummy sauce, starch, and veggies.

You can dice or shred the poached chicken and freeze it for easy meal prep. Learn this simple technique, and you’ll turn to this easy poaching method time and time again. 

Make a batch just for shredding and have it on hand to add to your weekly meals.

Read on to learn how to make a moist, tender, and juicy poached chicken breast.

Ingredients

Use boneless, skinless chicken breast halves for this technique. Do not try to substitute a different cut.

Gently cook the chicken breasts in water with plenty of salt.

Variations

Add peppercorns, bay leaves, garlic, or bouillon powder to the water to enhance the flavor.

Use chicken stock for the poaching liquid.

Instructions

Add the cold water and salt to a large Dutch oven or a stock pot. Stir the water to dissolve the salt. Place the chicken breasts in the water in a single layer.

The water should cover the chicken by about 1 inch. If there is not enough water, add more.

Turn the burner to medium and heat until it reaches a gentle simmer. Be patient. 🙂

Once it reaches a gentle simmer, cover the pot with a lid and turn the burner to low.

Cook covered, on low heat for 10 minutes. Then, remove the lid and use a meat thermometer to check the temperature. If should be at least 165℉.

If the chicken is not at least 165℉, cover it and cook an additional 5 minutes.

Cook in 5 minute intervals until it reaches 165℉.

Once the chicken is fully cooked, remove it from the water and allow it to rest for a few minutes.

Then, slice, dice, or shred it and use it in your favorite recipes!

How to Store and Freeze

Store in the refrigerator in a covered container for up to 4 days.

Portion the sliced, diced, or shredded chicken. Then, package in freezer bags, seal, date, and freeze for up to 3 months.

How to Use Poached Chicken

• Use it as a base for chicken salad. My Cranberry and Pecan Chicken Salad is a perfect option.
• Add it to green salads for extra protein. It goes great on top of Caesar or Strawberry Spinach Salad.
• Use it in casseroles. This 2-pound batch is the perfect amount for Chicken Spaghetti with Rotel.
• Add it to soups or stews for extra protein. It’s a great way to turn Summer Vegetable Soup into a complete meal!
• Slice it to make pressed Italian picnic sandwiches.
• Shred it to make enchiladas or tacos.

Related Recipes

Perfect Grilled Chicken Breast

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