Perfect Juicy Poached Chicken Recipe
Introduction
Discover how to make perfectly juicy poached chicken, a simple and healthy dish that’s incredibly versatile. This method keeps the chicken tender while infusing it with gentle flavors from herbs and aromatics.
Ingredients
- 1 ½ pounds (680g) skinless, boneless chicken breast or chicken thighs
- 3 garlic cloves, smashed with the flat side of a knife
- 1 shallot, peeled and quartered
- 1 bay leaf
- 2 to 3 sprigs fresh thyme
- 1 ½ teaspoons fine sea salt
- 5 to 6 cups water (or substitute with chicken or vegetable stock or broth)
- Fresh cracked black pepper (for serving)
- Lemon slices (for serving)
- Fresh herbs (for serving)
- Olive oil (for serving)
Instructions
- Step 1: Add the chicken, garlic, shallot, bay leaf, thyme, and salt to a medium pot. Pour in enough water or stock to cover the chicken by 1 to 2 inches, about 5 to 6 cups total.
- Step 2: Place the pot over medium heat and slowly bring the liquid to a low simmer. Heat gently to prevent toughening and ensure even cooking. This may take a few minutes—do not rush.
- Step 3: Once the liquid reaches a low simmer, reduce the heat to low. Let the chicken cook gently for 10 to 15 minutes until fully cooked. Check doneness with an instant-read thermometer; it should read 165°F, and juices should run clear when pierced.
- Step 4: Transfer the cooked chicken to a cutting board. Slice and serve immediately with optional toppings like cracked black pepper, lemon slices, fresh herbs, or a drizzle of olive oil. If not serving right away, leave the chicken whole and store in the refrigerator.
Tips & Variations
- For added flavor, try poaching the chicken in a mixture of water and white wine or add a splash of lemon juice to the poaching liquid.
- Use bone-in chicken pieces for richer taste but increase cooking time accordingly.
- Leftover poached chicken works great in salads, sandwiches, or shredded for tacos.
Storage
Store leftover poached chicken tightly covered in the refrigerator for 3 to 4 days. Reheat gently by warming in a little broth or serving cold in salads to maintain moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, skinless, boneless chicken thighs work well with this method and may stay juicier. Cooking time remains about the same.
What if I don’t have fresh herbs?
Dried herbs can be used instead; use about one-third the amount of fresh herbs and add them to the poaching liquid to infuse flavor.
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Perfect Juicy Poached Chicken Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Perfect Juicy Poached Chicken recipe delivers tender and flavorful chicken cooked gently in a fragrant broth. Using a simple technique of poaching with aromatics like garlic, shallot, bay leaf, and thyme, the chicken stays moist and juicy, making it ideal for a healthy main dish or to use in salads, sandwiches, and other recipes.
Ingredients
Chicken
- 1 ½ pounds (680g) skinless, boneless chicken breast or chicken thighs
Aromatics
- 3 garlic cloves, smashed with the flat side of a knife
- 1 shallot, peeled and quartered
- 1 bay leaf
- 2 to 3 sprigs fresh thyme
Seasoning and Liquid
- 1 ½ teaspoons fine sea salt
- 5 to 6 cups water (or substitute with chicken or vegetable stock or broth)
Optional Garnishes
- Fresh cracked black pepper
- Lemon slices
- Fresh herbs
- Olive oil
Instructions
- Prepare the Pot: Add the chicken, smashed garlic cloves, quartered shallot, bay leaf, fresh thyme sprigs, and salt into a medium-sized pot. Pour in enough water or stock to cover the chicken by 1 to 2 inches, approximately 5 to 6 cups.
- Heat to a Simmer: Place the pot over medium heat and slowly bring the liquid up to a low simmer. This gradual heating ensures the chicken cooks gently without toughening. Avoid rushing; it may take several minutes to reach the correct temperature.
- Poach the Chicken: Once the liquid just reaches a low simmer, reduce the heat to low. Allow the chicken to cook gently for 10 to 15 minutes, checking for doneness with an instant-read thermometer which should register 165°F in the thickest part. The chicken’s juices should run clear when pierced.
- Rest and Serve: Transfer the cooked chicken to a cutting board, slice, and serve immediately. Enhance with optional toppings such as cracked black pepper, lemon slices, fresh herbs, or a drizzle of olive oil. If you’re not serving right away, store the chicken whole and covered in the refrigerator for up to 3 to 4 days.
Notes
- Use boneless, skinless chicken breasts or thighs for best results.
- Slowly bringing the liquid to a simmer prevents the chicken from becoming tough.
- Check doneness with an instant-read thermometer to avoid under- or overcooking.
- Poached chicken can be stored refrigerated for up to 4 days.
- Poaching liquid can be strained and reused as a light broth or base for soups.
- For extra flavor, substitute water with chicken or vegetable stock.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: American
Keywords: poached chicken, juicy chicken, healthy chicken recipe, easy chicken recipe, chicken breast, poaching method
