Kitchen Basics: Poached Chicken
(25)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 pound (16 ounces) boneless, skinless chicken breasts, visible fat removed and breasts sliced in half horizontally1 teaspoon peppercorns1/4 cup celery leaves or 2 ribs celery Note: You can save the tops and ends of your celery for use in this recipe. The leaves impart a stronger celery flavor than the ribs do.
Directions
Fill a medium saucepan with water and bring to a simmer. Add all ingredients and simmer until the chicken reaches an internal temperature of 165 degrees, about 10 minutes. Discard the poaching water and allow the chicken to cool completely before use. Shred or chop the chicken, or refrigerate for up to four days.



Serving Size: Serves 4; 4 ounces raw chicken yields 3 ounces cooked
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 138.3
  • Total Fat: 2.9 g
  • Cholesterol: 70.1 mg
  • Sodium: 65.4 mg
  • Total Carbs: 0.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 25.9 g

Member Reviews
  • NORASPAT
     WHY discard the poaching water, I am a soup lover and we always poach a big batch for other chicken meals. I trim the breasts. I leave them in the broth after they are cooked. I find if I try to handle them too soon they shrink very fast and dry out.I add a bit of lemon juice to keep them white. - 6/25/12
  • I_AM_EEVIE
     Add more herbs, celery, onions for an awesome broth! Nothing wasted in my kitchen. =] - 6/26/12
  • SHARONSOWN
     I like to poach in apple juice and do it with pork chops as well. Very tender and moist! - 7/25/12
  • TUBLADY
     Poaching is good for keeping it tender, but don't over cook or all the flavor will cook out of the chicken. lesson learned as I forgot one time. I also poach it in wine and herbs. - 6/25/12
  • CD4983262
     I wouldn't discard the poaching water. That's chicken broth and it has lots of uses! - 6/25/12
  • NANCYHOME247
     If you don't want to mess up your stove or have a tendency to forget things on the stove, use a rice cooker for poaching chicken like this. I use my rice cooker to cook dried beans, too--minimizes the boilovers. - 6/25/12
  • SUEZJK
     Try adding roasted garlic cloves for flavor change! just about any salt free seasoning u like would be good as well. - 6/25/12
  • CD13674347
     I usually make chicken like this and dice it for use in lunches during the week. Great for making a quick chicken salad, just take mixed greens, a portion of diced chicken, a bit of lo-cal dressing and maybe a sprinkle of dried cranberries or cheese and you have a tasty lunch for work. - 3/3/13

    Reply from CHEF_MEG (3/4/13)
    Sounds yummy. Chef Meg

  • PMORENA
     I keep those celery tops and leaves in a freezer container marked "for soup" along with onion peels and carrot scrapings & ends - Strain them out of the broth after cooking - 7/5/12
  • CMFARRELL36
     Yes, poach the chicken. But please - NEVER - "discard" the poaching water. Keep it, drain your vegetables into it, use that chicken and veg water for stock for a pan of soup! One meal for tomorrow or the day after, or good stuff to put into the freezer and use later on for either soup or gravy. - 6/25/12
  • CHARRICE
     Why not use chicken broth rather than water? I also add celery, onion, and carrots to the water for additional flavor. Any time you have leftover chicken broth, strain it, then freeze it. - 6/26/12
  • SOMKHE
     I added some onions, garlic, herbs and salt. It was delicious! - 6/26/12
  • CD13103715
     I add at least 1 bay leaf, crushed garlic, a heaping tsp each of basil and thyme, plus salt and pepper. DO NOT BOIL the chicken a but slide it into the simmering water, cover & simmer for another 10-15 minutes. Store the chicken in the poaching water to keep it moist & later use it for soup! - 1/23/13
  • PAMNANGEL
     This is how I cook chicken thighs. I use the resulting broth to cook rice. - 7/27/13

    Reply from CHEF_MEG (8/7/13)
    Great idea but just make sure you remove the skin from the chicken or de-fat the liquid once cooled.
    Chef Meg

  • CD13099273
     If you increase the oz 's of Chicken , not only will you have broth but , chicken for chicken salad or to top on a salad for next meal or day. - 3/3/13
  • GREASE31
     I luv this recipe, it sounds just perfect. - 9/6/12
  • MLOULOU2
     To Chris3874: Aren't you being a bit stingy????
    I have cooked my chicken breasts this way often and do add herbs and extra yummy things...especially when I get home late from work and don't feel like starting a recipe that requires time.So this works well and done in no time!!! - 6/26/12
  • MSSAZZI
     So easy and the possibilities are endless. Thanks Meg! - 8/4/12
  • KITTYF54
     wouldn't it be tastier to poach it in Chicken broth or stock? - 8/2/12
  • CD12723653
     Have made chicken like this for years. Always very good and useful. - 7/24/12
  • LEANJEAN6
     it dried out a bit on me--maybe I'll try it in wine-- - 6/25/12
  • PATRICIAANN46
     So tender and so delicious. - 6/25/12
  • MSLZZY
     Delicious! - 6/25/12
  • GRALAN
     As we know today, those celery tops are considered "superfood". go figure, eh? I keep the liquid as chicken broth for soups and gravies. - 6/14/21
  • PWILLOW1
     A nice moist meat can be used in so many recipes. I used 2 sticks of celery plus the leaves, 1 carrot both chopped. After I took the meat out I added 1/4 cup of brown rice. Simmered again until the carrot & rice were to my liking, about 20 minutes. Made a great lo-cal broth based soup. - 5/17/21



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