Poached Chicken Recipe
This easy foolproof method for how to poach chicken yields the most tender, juicy, flavorful poached chicken breasts. You can use poached chicken to make casseroles, salads, sandwiches, soups, and more, so make a big batch and use it for meal prep!
Servings 8 servings
Ingredients
- 2 1/4 pounds boneless skinless chicken breasts
- 1 1/2 teaspoons salt
- 1 teaspoon whole peppercorns or 1/4 teaspoon ground black pepper
- 1 bay leaf
- 2 cloves garlic peeled and smashed
- 1 small yellow onion peeled and quartered
- 3 sprigs fresh thyme
- 3 sprigs fresh parsley
- 1 tablespoon apple cider vinegar
- 3 cups cool filtered water or more if needed to submerge the chicken
Instructions
- Add the chicken breasts in an even layer to a 5-quart pot (or another deep, wide pot). Add all remaining ingredients. The water should cover the chicken by about 2 inches; if it doesn’t, add more water as needed.
- Place the uncovered pot on medium heat, bring to a simmer, and time it for 3 minutes. Then remove the pot from the heat, cover it, and let it sit until the chicken is fully cooked, about 10 to 15 minutes. (Chicken is fully cooked when its internal temperature reaches 165F. There should be no pink in the middle.)
- Remove the chicken from the poaching liquid. Slice the chicken, shred it, or cut in into cubes. Reserve about 1 cup of the poaching liquid to toss with the chicken to help keep it moist once it’s sliced, shredded, or cubed.
- Serve the chicken, or store it in an airtight container in the fridge for up to 4 days.
Notes
- Recipe Yield and Serving Size: This recipe makes about 6 cups of shredded or cubed chicken.
- Storage: Store poached chicken in an airtight container in the fridge for up to 4 days.