Easy Poached Chicken
Poached chicken is easy to make and highly versatile. This gentle cooking method yields juicy chicken that can be enjoyed as is or used as an ingredient in countless recipes.
Servings 2 servings
Calories 280kcal
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 an airtight container in the fridge 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
Serving: 6ounces | Calories: 280kcal | Protein: 56g | Fat: 5g | Saturated Fat: 2g | Sodium: 82mg
