Poached chicken is easy to make and highly versatile. It requires just two ingredients (plus a few optional ones for serving) and is ready in about 30 minutes.
This gentle cooking method yields juicy chicken that can be enjoyed as is or used as an ingredient in countless recipes.
While I wouldn't say chicken breast is the tastiest option, its versatility and convenience compensate for its lack of flavor (and fat).
So, I make it often! I make recipes like baked chicken breast, grilled chicken breast, and broiled chicken. But the gentlest cooking method, yielding tender, juicy pieces of chicken, is this recipe for poached chicken.
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Ingredients
Here's a look at the ingredients needed for this recipe. The exact measurements are listed in the recipe card below.
For the chicken: Two chicken breasts and chicken broth.
Optional ingredients for serving: Olive oil, lemon slices, black pepper, and red pepper flakes.
Variations
- Use vegetable broth instead of chicken broth.
- Use water and add aromatics like onion, garlic, and parsley (similar to making homemade chicken broth).
- When slicing and serving the chicken, you can sprinkle the slices with sea salt to taste.
Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe.
Place the chicken in a medium pot. Add the broth and bring it to a gentle simmer over medium heat.
Reduce the heat to low, cover, and cook until the internal temperature of the chicken, as measured with an instant-read thermometer inserted into the thickest part, reaches 165°F.
Remove the chicken to a cutting board and let it rest for 5 minutes, then slice it.
If desired, drizzle the chicken slices with olive oil and season them with black pepper and red pepper flakes. Serve them with lemon slices.
Expert Tips
- If needed, add 1-2 cups of water to the pot. The chicken should be fully covered in broth and/or water.
- For the best, most tender chicken, aim for a gentle simmer, not a vigorous one, and reduce the heat to low after you cover the pot.
Recipe FAQs
I cover it, although as long as the chicken is submerged in liquid and the liquid maintains a gentle simmer, it's OK to leave it uncovered.
No. Poaching utilizes hot, not boiling, water, which is why I insist on gentle simmer as opposed to a rolling simmer. Poaching is gentler and yields tender chicken, while boiling can cause it to become dry and rubbery.
This can happen if the poaching liquid is allowed to get to a vigorous simmer. It can also happen if you poach the chicken gently but for too long. Next time, maintain a gentle simmer and check the chicken frequently to see if it's done.
Serving Suggestions
The simplest way to enjoy poached chicken is to slice it, drizzle it with olive oil, and serve it with a simple side dish like steamed broccoli or roasted green beans.
It can also be added to salads as a way to turn a side salad into a complete meal. In the photo below, you can see it served with spinach salad. It makes a welcome addition to other salads, including arugula salad and asparagus salad.
Any recipe that uses cooked chicken can utilize poached chicken. Here are a few examples:
Storing Leftovers
You can keep the leftovers in the fridge in an airtight container for up to four days. For maximum juiciness, it's best to keep the leftovers as whole chicken breasts, not sliced. Use them cold or reheat them (covered) in the microwave. Slice them after reheating.
You can also freeze the leftovers in a freezer bag for up to three months. Thaw them overnight in the fridge.
More Chicken Breast Recipes
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Recipe Card
Easy Poached Chicken
Ingredients
- 2 boneless, skinless chicken breasts - about 1½ pounds total weight
- 4 cups chicken broth
Optional for serving:
- 1 tablespoon Olive oil
- 1 lemon - sliced
- ¼ teaspoon Black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Place the chicken in a medium pot.
- Add the broth. If needed, add 1-2 cups of water. The chicken should be fully covered in broth and/or water.
- Bring the broth to a gentle simmer over medium heat. This should take about 10 minutes.
- Reduce the heat to low, cover, and cook until the internal temperature of the chicken as measured with an instant-read thermometer inserted into the thickest part reaches 165°F. This should take 10-15 minutes, so start checking after 10. For me, it usually takes 12 minutes.
- Remove the chicken to a cutting board and let it rest for 5 minutes, then slice it.
- If desired, drizzle the chicken slices with olive oil and season them with black pepper and red pepper flakes. Serve them with lemon slices.
Video
Notes
- The nutrition info is approximate and was taken from the USDA. It's for the chicken only.
- For the best, most tender chicken, aim for a gentle simmer, not a vigorous one, and reduce the heat to low after you cover the pot.
- You can keep the leftovers in the fridge, in an airtight container, for up to four days. It's best to keep a whole chicken breast, not sliced. Use them cold or reheat them (covered) in the microwave.
- You can also freeze the leftovers in a freezer bag for up to three months. Thaw them overnight in the fridge.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Melanie
Excellent recipe! I doubled it and now have leftovers for the entire week. This will be great in salads, pasta, or wraps. Thank you Vered for another easy everyday recipe!
Vered DeLeeuw
You're very welcome, Melanie! 🙂
Barbara
This recipe was easy to follow and the chicken was moist and delicious. My picky granddaughter asked for seconds!
Vered DeLeeuw
I'm so glad this was a success, Barbara! Thank you for the comment.