How to Make THE BEST Poached Chicken

How to Make Poached Chicken foodiecrush.com

How to Make THE BEST Poached Chicken

This poached chicken recipe is a game-changing technique that makes perfectly cooked, juicy and tender chicken breast ready to star in everything from salads to sandwiches.

Course Main Course

Cuisine American

Keyword poached chicken

Cook Time 8

Resting Time 15

Total Time 23

Servings

Calories 250kcal

Equipment

digital thermometer

Ingredients

1 ½ pounds boneless, skinless chicken breasts
4 cups water or chicken broth , or a combination of both
½ cup white wine
½ lemon
1 teaspoon kosher salt
2 small shallots , peeled
fresh herbs such as dill, parsley, thyme

Instructions

Trim the chicken breasts of any extra fat or fibers. If the chicken breasts are extra large, cut into 8 ounces each.
Combine the water or chicken broth, or a combination of both, in a 3-quart saucepan or deep-sided skillet. Add the white wine, juice from the lemon, and the lemon half with the kosher salt and bring to a boil. Add the chicken and shallots, reduce the heat, and cook at a low bubbling simmer, uncovered, for 7-8 minutes. Remove from the heat, add the herbs, cover, and let stand until the chicken is cooked through, about 15 minutes or until the internal temperature reads 165°F on a digital thermometer.
Transfer the chicken breasts to a plate or bowl and refrigerate for 15 to 20 minutes to cool. Discard the poaching liquid, onion, and herbs. Cut the chicken across the grain or shred as desired.

Notes

Note: Always use a meat thermometer to ensure chicken reaches 165°F for food safety.

Nutrition