Poached Chicken - Learn how to make the perfectly poached chicken every time with my EASY and foolproof method! The chicken is flavorful, juicy, tender, and moist! Poached chicken is so versatile to use in sandwiches, soups, stews, dips, tacos, and more!
Prep Time5 minutesmins
Cook Time10 minutesmins
Additional Time15 minutesmins
Total Time30 minutesmins
Course: Chicken
Cuisine: Chicken
Servings: 4
Calories: 175kcal
Author: Averie Sunshine
Ingredients
2large boneless skinless chicken breastsabout 1.50 to 2 pounds total*
Aromatics including:choose about 4**
1lemonquartered or diced into large chunks
1or 2 thick slices white or yellow onion
2sprigs fresh thyme
2sprigs fresh rosemary
2hole garlic cloves
2bay leaves
3teaspoonssaltor as desired
1teaspoonswhole peppercornsor as desired
Poaching liquids:use one, two, or all three
1cupcold dry white winechardonnay, sauvignon blanc, pinot grigio
4cupscold water
4cupsroom temperature chicken broth
Instructions
Place the chicken on the bottom of a large stockpot.
Chose about 4 aromatics and add them to the pot. Tips - I always use salt and pepper, along with lemon, and fresh herb(s). I am less likely to use onion and garlic if I am poaching chicken for a salad but would include them if I know I am making tacos with the chicken; it's personal preference and end-goal dependent what aromatics to choose.
If you are using wine, add 1 cup wine. If you are not using wine, jump to the next step.
Then cover the chicken by about 1 inch with either water, chicken broth, or a combo.
Bring the liquid to a boil over low to medium-low heat***; it will take about 10 minutes.
Flip the chicken over and cover the stockpot with a lid and take it off the stove.
Leave the pot covered, off the heat, for 15 minutes. Check the temperature with a digital thermometer. It should read 150-155F for white meat and 160-165F for dark meat. If it doesn't, allow it to stay in the water until it does.
Remove the chicken from the water, place it on a cutting board, and let it rest for 5 to 10 minutes. Note - You cannot skip the resting step because during this time the internal temp of the chicken will continue to rise to 165F for light or white meat or 175F for dark which are the internal temperatures at which chicken is considered safe.
Slice, dice, chop, or shred the chicken and serve as desired. Extra chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Tips - It's easier to slice or shred it when it's still warm rather than trying to do it after you've refrigerated it or frozen it. If freezing shredded chicken, I like to do it in single-serving plastic containers for faster thawing.
Notes
*You can also use thighs, chicken with or without skin, and bone-in or boneless however boneless skinless breasts are the most common to poach.**You do not have to use all the aromatics listed. For example, if you’re trying to make a very light-tasting poached chicken, skip the garlic and onion as they are heavier and notable. Additionally, if you want very fresh and herby chicken, use lemon and fresh thyme and rosemary. Personally, I always use salt and peppercorns but it’s up to you.***Do not try to rush the process and use high heat. The chicken will be at risk of overcooking and/or cooking too quickly both of which will result in dry tough chicken.