Published: Feb 4, 2025
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.
Poached chicken is the chameleon of cooking methods, equally at home in my favorite chicken salad, as the starring protein in a light summer salad, or for having on hand for a fast-to-make weeknight chicken soup. This poached chicken technique is so simple yet so adaptable—just a low and slow simmer in a water and broth combo flavored with onion and lemon, then removed from the heat to rest and cook through. The result is a perfectly cooked, impossibly tender chicken breast with actual flavor. Poached chicken is the unsung hero of meal prep and quick dinners and always makes a chicken breast that’s tender, juicy, and infinitely versatile.
Why You’ll Love This Recipe
- This poached chicken recipe is a foolproof technique. No more dry, overcooked chicken! This method guarantees juicy, tender meat every single time.
- It creates a super versatile protein to always have on hand. One batch can become countless meals – shred it for tacos, slice it for salads, or enjoy it straight up.
- Poached chicken is healthy and hassle-free. With minimal added fat and maximum flavor, this cooking method is a healthy eater’s dream and a home cook’s best friend.
What’s in Poached Chicken
- Boneless, skinless chicken breasts—boneless, skinless chicken breasts are a blank canvas and perfect for slicing, dicing, or easy shredding.
- Chicken broth or water—Water or chicken broth (or a combination) aren’t just a cooking medium—they’re a flavor bath.
- White wine—Adding white wine to the broth or water brings a subtle complexity that elevates the flavor profile. As always, it doesn’t have to be expensive, but should be one you don’t mind drinking.
- Kosher salt—Salt flavors the chicken and helps tenderize.
- Shallots or yellow onion—Use whatever you have on hand to infuse the chicken with a delicate, sweet onion essence.
- Lemon—More than just a garnish, lemon adds an acidic punch that tenderizes and adds a fresh zip.
- Fresh herbs such as dill, thyme, or parsley—Fresh herbs add a subtle, infused freshness to the tender cooked chicken. Use one or all three, or whatever you have on hand.
Find the complete recipe with measurements below.
How to Make Juicy Poached Chicken
- Prep the chicken breasts by trimming any extra fat or fibers. If they’re mammoth-sized, cut them down to more manageable 8-ounce portions. This ensures even cooking and prevents any raw surprises.
- Combine your liquids and let the magic happen. Bring that water, chicken broth, wine, kosher salt, and lemon to a low boil then add the chicken and shallots. The low, gentle simmer is key. We’re not boiling; we’re caressing the chicken with heat.
- Reduce the heat, and cook at a low bubbling simmer, uncovered, for 7-8 minutes.
- Remove from the heat, add herbs, and let the chicken rest in its herbal bath. Those fresh herbs aren’t just decorations, they’re infusing the chicken fibers with aromatic goodness. Rest for 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 15-20 minutes to cool. Discard the poaching liquid, onion, and herbs.
- Cut the chicken across the grain or shred as desired.
FAQ and Recipe Tips
- Use a digital thermometer. 165°F is your magic number for perfectly cooked chicken.
- Don’t rush the resting process. Those 15 minutes help lock in moisture and finish the cooking
- Shred or slice against the grain for maximum tenderness
- Can I use frozen chicken? Thaw your chicken first. Frozen chicken can lead to uneven cooking.
Ingredient Substitutions
- No white wine? Use extra broth or even a splash of apple juice
- Add a few cloves of smashed garlic or a knob of smashed ginger for an aromatic touch
- Out of fresh herbs? You can leave them out
- No shallots? A quartered white onion or red onion are the perfect substitute
Storage Tips
- Stored in an airtight container, poached chicken will stay fresh for 3-4 days in the refrigerator.
- The chicken can be wrapped tightly and stored in the freezer for up to 2 months.
- PRO TIP : Portion and freeze for quick protein additions to any meal
What to Make With Poached Chicken
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
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.
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Servings 4
Calories 250kcal
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
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Instructions
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Trim the chicken breasts of any extra fat or fibers. If the chicken breasts are extra large, cut into 8 ounces each.
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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.
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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
Calories: 250kcal | Carbohydrates: 6g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 1655mg | Potassium: 774mg | Fiber: 1g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg
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