Poached Chicken Breasts Recipe

overhead view of a sliced poached chicken breast on a white plate with greens, lemon slices, and a fork.

4.84 from 6 votes

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.

Prep Time5

Cook Time10

Rest Time20

Total Time35

Course: Main Course

Cuisine: American

Servings: chicken breasts

Author: Becky Hardin

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 tsp peppercorns
1 onion thickly sliced
3 tsp 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 tsp peppercorns, 1 onion, 3 tsp 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

To poach frozen chicken. You’ll want to bring the water to a boil, then keep it at a simmer for about 3 minutes. After that, you can turn off the heat source and allow the chicken to poach for about 12 minutes, or until the internal temperature reaches 165°F.
Use chicken thighs for a richer, more tender result. Thighs stay extra juicy and are more forgiving, but will need a slightly longer cook time to reach 165°F.
Wine adds subtle depth and brightness. A splash of white wine gives the poaching liquid a light acidity that enhances the flavor of the chicken without making it taste like wine. If you prefer not to use it, simply replace it with more chicken broth or water. For a similar brightness, you can add a small squeeze of lemon juice at the end.

Nutrition