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5 from 1 vote

How To Poach Chicken

See how to poach chicken in water. Juicy and flavorful, this is our go-to method for quickly cooking chicken.
Prep Time5 minutes
Cook Time10 minutes
Resting Time10 minutes
Total Time25 minutes
Course: Appetizer, Main Dish
Cuisine: American
Diet: Low Carb, Gluten Free, Low Calorie, Low Fat, Low Lactose
Keyword: cooked chicken, how to poach chicken, how to poach chicken breasts, poached chicken
Servings: 1 serving
Author: Joanie Zisk

Ingredients

  • 1 boneless, skinless chicken breast
  • teaspoon kosher salt
  • Aromatics: Smashed garlic, lemon slices, fresh ginger, fresh or dried herbs, sliced onions, or any other flavorings (Optional, but these add much flavor)

Instructions

  • Select the Right Pan: Opt for a spacious pan that comfortably accommodates your chicken. Place the chicken in the pan, pour in cold water, ensuring the water level is about one inch above the chicken and add salt.
  • Infuse with Aromatics: Enhance the flavor of your poached chicken by adding aromatics to the water. While optional, ingredients like chopped carrots, celery, lemon slices, fresh or dried herbs, ginger, and a pinch of salt can significantly boost the taste. Feel free to get creative with these additions for a customized flavor profile.
  • Gentle Simmering: Heat over medium-high heat until the water reaches a simmer. Watch for the first few bubbles and then immediately lower the heat. It's crucial to avoid a rolling boil, as gentle heat is key to keeping the chicken tender and moist. Remember, the gentler the simmer, the more succulent the chicken.
  • Poaching and Resting: Once the water reaches a boil, immediately turn the heat down to low and cover the pot. Allow the chicken to gently simmer until it's fully cooked, which usually takes about 10-12 minutes. To ensure it's done, insert an internal thermometer into the thickest part of the chicken - it should show 165 degrees Fahrenheit. Additionally, if you pierce the chicken with a knife, the juices should be clear, indicating that the chicken is thoroughly cooked.
    Transfer chicken to a cutting board and cover. Let the chicken rest for 10 minutes before slicing.

Notes

Aromatics for Flavor: While water and chicken are the basics, adding aromatics and a pinch of salt can elevate the dish. Use any aromatics you have on hand, such as herbs, garlic, or onions, to infuse the chicken with extra flavor.
Remove the Skin: For the best texture and to allow flavors to penetrate, remove the chicken skin before poaching. This ensures a smoother and more flavorful result.
Handling Foam Formation: As the chicken cooks, foam may form on the water's surface. There's no need to remove this foam unless you plan to use the poaching liquid for a soup or sauce, where a clearer broth is preferred.
Check for Doneness: Start checking the chicken for doneness after about 8 minutes. The ideal internal temperature, as indicated by an instant-read thermometer, is 165°F. The cooking time can vary from 10-12 minutes, largely depending on the thickness of the chicken.
Avoid Boiling Water: Contrary to some beliefs, starting with boiling water is not advisable for poaching. It can cause the chicken to toughen. Instead, begin with cold water and gently bring it up to a simmer. This method ensures that the chicken remains tender and cooks evenly.

Nutrition

Serving: 1serving | Calories: 129kcal | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 422mg | Potassium: 418mg | Vitamin C: 1mg | Iron: 1mg

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