This is the best, easiest Poached Chicken recipe ever! Poaching your chicken breasts will result in a tender, juicy chicken breast that can be used in many delicious recipes, or eaten alone. Poached chicken is much more flavorful than plain boiled chicken. Versatile, easy to make poached chicken freezes well and is great to have on hand for lunch, dinner, or just a wonderful protein-filled snack.
Poached Chicken Recipe
Many years ago, Hubby and I purchased 20# of chicken. Where we purchased had an issue with their truck, so we accepted one 10# box at the discounted rate of 99¢# (boneless, skinless) for a box of frozen chicken. While it was bagged in 2-3# bags inside the box, we never made use of it. So, when we cleaned out one of the freezers a few weeks ago, hubby decided to defrost and poach. He ended up poaching 5# of chicken.
We have poached chicken many, many times since that first poaching in 2011. Hubby uses poached chicken in what is his best recipe: Chicken Salad Recipe and it is phenomenal!
While it may not seem worth the time, I cannot emphasize enough how much better a poached chicken tastes than plain old boiled chicken. Do your recipes a favor (especially your chicken salads and cold chicken recipes), and poach some chicken today!
Hubby will foodsaver the leftover poached chicken for later use.
Tips and variations for making this poached chicken recipe:
● I do not list an amount of water as that will vary by how much chicken you are poaching.
● If you add the peppercorns with all the other ingredients – as opposed to waiting out that first 10-minute simmer – your chicken will be a bit pepperier.
● A dry white wine could be anything from a grocery aisle cooking wine to chardonnay, pinot grigio, or sauvignon blanc.
● You do not have to allow the liquid to cool after you strain it.
Interested in more chicken recipes? Try these:
● Chicken ala King Recipe
● Dilled Chicken Salad Recipe
● Easy Chicken Bake
Poached Chicken Mise en Place:
● Stockpot
● Measuring Cup
● Measuring Spoons
● Knife
● Cutting Board
● Peeler
● Colander
● Large Bowl
Poached Chicken Recipe Ingredients
● 1 lb White Onion, sliced
● 1 Carrot, peeled and sliced
● ½ cup Dried Parsley
● 1 cup Dry White Wine
● 1 TBSP Garlic, minced
● Water
● 3 TBSP Black Peppercorns
● 5 lbs Chicken Breasts, boneless, skinless (fresh or defrosted)
Poached Chicken Recipe Directions:
● Combine onions, carrots, parsley, wine and garlic in a large stockpot.
● Add enough water to cover the chicken (not yet in the pot) and all other ingredients.
● Bring mixture to a simmer (you have not yet added your chicken).
● Simmer 10 minutes.
● Add peppercorns.
● Simmer 10 more minutes.
● Remove from heat, strain into a large bowl, and allow the liquid to cool.
● Return the strained liquid to your stockpot.
● Add the chicken to the pot, and cover.
● Turn heat to high, and bring to a boil.
● Boil for 1 minute, turn off the heat, and allow the chicken to sit in the hot water for 15 minutes.
● Allow poached chicken to cool in the refrigerator.
Poached Chicken Recipe
Poached Chicken Recipe. This is the best, easiest Poached Chicken recipe ever! Poaching your chicken breasts will result in a tender, juicy chicken breast that can be used in many delicious recipes, or eaten alone. Poached chicken is much more flavorful than plain boiled chicken. Versatile, easy to make poached chicken freezes well and is great to have on hand for lunch, dinner, or just a wonderful protein-filled snack.
Ingredients
- 1 lb White Onion, sliced
- 1 Carrot, peeled and sliced
- ½ cup Dried Parsley
- 1 cup Dry White Wine
- 1 TBSP Garlic, minced
- Water
- 3 TBSP Black Peppercorns
- 5 lbs Chicken Breasts, boneless, skinless (fresh or defrosted)
Instructions
1. Combine onions, carrots, parsley, white wine, and garlic in a large stockpot.
2. Add enough water to cover the chicken (not yet in the pot) and all other ingredients.
3. Bring the mixture to a simmer (you have not yet added your chicken).
4. Simmer 10 minutes.
5. Add peppercorns to the water.
6. Simmer 10 more minutes.
7. Remove from heat and strain into a large bowl and allow the liquid to cool.
8. Return the strained liquid to your stockpot.
9. Add the chicken to the pot, and cover.
10. Turn heat to high, and bring to a boil.
11. Boil for 1 minute, turn off the heat, and allow the chicken to sit in the hot water for 15 minutes.
12. Allow poached chicken to cool in the refrigerator.
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Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 283Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 129mgSodium: 120mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 48g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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Susie Levine says
What a great thing to know how to do properly. I’ve never heard of allowing the liquid to cool and then returning the chicken to it and bringing to a boil once more. Is there a reason (taste, food safety, etc) for this?
admin says
Susie I will ask Hubby when he gets home tonight and get back to you.
Ann
admin says
Steve you cannot be a lazier cook than I am! Just not possible. My idea of cooking is picking up the phone and ordering. And even I can do this.
Ann
Kristen @ My 3 Little Kittens says
Great recipe. Thank you so much for sharing!!!
Jessica says
Yum! I love to cook. Thanks for the recipe!
Please link up savegreenbeinggreen.blogspot.com
Karyn - Pint Sized Baker says
I’ve never poached a chicken… gotta find out what you do with it! Pinned this! Thanks for sharing these on Two Cup Tuesday at Pint Sized Baker I hope to see ya again on Monday night!
carol says
Makes awesome chicken salad!
Robin says
Thank you so much for sharing – I love chicken!
Hugs, Smiles & Blessings,
Robin
Fluster Buster
Creativity Inspired by Frustration
Zola Sherman says
Ann,
I was wondering if Hubby saved and used the broth from the poached chicken. I thought maybe you could freeze it and use it as soup base or something.
Ann says
Zola he uses that broth in chicken soup!
Ann
Terilynn says
Would this work with a rotisserie chicken?
Ann says
Terilynn, a rotisserie chicken is already cooked, this recipe for poached chicken is a method to cook raw chicken.
Ann
Rachel says
Hi Ann,
I am looking to make a large amount of chicken salad for a baby shower coming up and I came across your recipes for chicken salad and poaching chicken. I had originally thought to cook the chicken in batches in my crock pot, with a bit of chicken broth and spices for flavor. However, after reading your posts, I’m now considering poaching!
Do you think I can use the liquid part (strained and ready for the chicken to be poach) multiple times? Or should I start from step one for every batch (5 pounds of chicken)? This method is new to me, so I apologize in advance if this is a silly question!
I find your blog absolutely delightful! Thanks for sharing practical wisdom. 🙂
-Rachel
Ann says
Hi Rachel,
I asked my husband (these are his recipes) and he said you can reuse the liquid but you will have to rinse off whatever sticks to the second batch of chicken before using it.
Ann
Cathy says
Made this multiple time, always a favorite. Thank you for sharing it with us.