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How to Make Moist and Tender Poached Chicken Breast

A plate of diced poached chicken breast ready to use in recipes.
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This simple technique is the best way to cook tender and moist chicken to add to your favorite recipes.

Ingredients

Units Scale
  • 2 pounds of boneless skinless chicken breast
  • About 1 quart of cold water
  • 2 tablespoons salt

Optional poaching liquid add-ins

  • 1 clove crushed garlic
  • 2 bay leaves
  • 1 teaspoon peppercorns

Instructions

  1. Pound the chicken breast to a uniform thickness and trim any excess fat or veins.
  2. Pour the cold water and salt into a Dutch oven and whisk them.
  3. Arrange the chicken breasts in the Dutch oven. Add enough cold water to cover the chicken by 1 inch.
  4. Turn the burner to medium and heat until it reaches a gentle simmer. Stir occasionally to make sure it doesn’t stick to the pot. Once it reaches a gentle simmer, cover it. Then, turn the heat down to low and do not disturb it for 10 minutes.
  5. Remove the lid and use a meat thermometer to check the temperature of the chicken. It should be 165℉. 
  6. If the chicken is not done, cover it and continue to cook on low in 5-minute intervals until it reaches 165℉. 
  7. Remove from the liquid and let it rest for a few minutes.  Slice, dice, or shred it. It’s ready to serve or use in a recipe.

Notes

Use 1 quart of chicken broth or reconstituted bullion instead of salted water

Yield: about 4 cups diced cooked chicken

Nutrition

Find it online: https://mandiofthemountains.com/how-to-make-juicy-and-tender-poached-chicken-breast/