Poached Chicken Breasts Recipe

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 10

Rest Time: 20

Total Time: 35

Servings: chicken breasts

Calories: 254kcal

Author: Becky Hardin

Learn how to poach chicken breast for the most perfect chicken you'll ever eat! This method is so quick and easy, it'll be your new go-to for healthy, simple protein.

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Equipment

Dutch Oven

Ingredients

2 boneless, skinless chicken breasts

Aromatic Options

2 sprigs thyme
2 sprigs rosemary
2 cloves garlic
2 bay leaves
1 lemon sliced
1 teaspoon peppercorns
1 onion thickly sliced
3 teaspoons kosher salt

Poaching Liquid Options

1 cup dry white wine
4 cups cold water
4 cups low sodium chicken broth

Instructions

Place the chicken breasts in the bottom of a Dutch oven or similarly sized pan.
2 boneless, skinless chicken breasts
Choose 4-5 aromatics and add them to the pan.
2 sprigs thyme, 2 sprigs rosemary, 2 cloves garlic, 2 bay leaves, 1 lemon, 1 teaspoon peppercorns, 1 onion, 3 teaspoons kosher salt
Add the liquid of your choice. If using wine, pour it in first and add enough water or broth to cover the chicken about an inch.
1 cup dry white wine, 4 cups cold water, 4 cups low sodium chicken broth
Place the pan on the stove and bring the liquid to a boil over medium-low heat. This will take about 10 minutes. Once boiling, turn off the heat.
Flip the chicken over. Cover the pan with a lid and let rest for 15 minutes. The chicken will continue to cook in the liquid. Chicken is done when an instant read thermometer inserted into the thickest part of the chicken reads 165°F.
Transfer the chicken to a cutting board. Let it rest for 5 minutes, slice, and serve.

Video

Notes

If using wine, pour it in first and add enough water or broth to cover the chicken about an inch.
Be sure to turn off the heat as soon as the liquid comes to a boil. You don’t want to overcook the chicken, which will dry it out.
You can use all types of liquids when preparing this dish, including chicken broth, water, beef broth, or your favorite wine.
Don't toss the poaching liquid; it makes a great base for soups and sauces! You can even cook rice in it!

Storage: Store poached chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition