One of the best – and easiest – ways to cook chicken is to learn how to poach chicken breasts. This method really keeps the meat moist and is particularly good if you plan to use the chicken cold or add it to a dish already cooked. Because it is cooked in liquid the meat cannot help but stay tender and delicious. I like to poach chicken breasts and keep them on hand in the fridge or freezer for quick and easy salads and meals.
Like so many recipes, how well it turns out is dependant on the quality of your ingredients. Organic, pastured or free range meat is always your best bet, and it’s kinder to the environment as well. I buy my chicken from our local butcher, Greens of Pangbourne.
Good chicken stock is a must. Of course you can use a good store bought stock or stock made from high quality, preferably organic, stock cubes.
How to Poach Chicken Breasts
Place boneless, skinless chicken breasts in a pan that will fit them in quite tightly. You don’t want a lot of space between them. The pan should have a lid.
Season the chicken breasts with salt and pepper and add dried herbs if desired. I usually add a teaspoon of basil or tarragon, and sometimes I throw in some peppercorns as well.
Pour the chicken stock over top of the chicken breasts. It should pretty much cover them.
Put the lid on the pan, turn the heat up and bring slowly up to the boil.
Once the stock reaches a full boil, turn the heat back, keep the lid on the pan and simmer over medium heat for 10 minutes.
After ten minutes, turn the heat off and remove the pan from the heat. Keep the pan covered and let the meat sit in the hot liquid for 20 minutes.
Remove the chicken breasts from the hot liquid. They should have an internal temperature of at least 165°F or 74°C. Poached chicken breasts can be served or used immediately in recipes or you can cool them and keep them chilled. Once cool, they can also be frozen for later use.
Poached Chicken Breasts – Printable Recipe
Poached Chicken Breasts
- 4 chicken breasts
- 3½ - 4 cups chicken stock or enough to cover the chicken breasts
- salt, pepper and about a teaspoon of dried herbs to taste basil and oregano work really well with chicken
- Place the chicken breasts in a medium frying pan or saucepan with a lid. You need a pan that they just fit into; you don't want a lot of space around the chicken.
- Season the chicken breasts with salt, pepper and your choice of fresh or dried herbs.
- Cover the chicken with the stock and put the lid on the pan.
- Bring the stock to the boil.
- Turn the heat back and simmer the chicken breasts over medium heat for 10 minutes, keeping the lid on the pan.
- Turn the heat off and let the chicken sit in the hot liquid for 20 minutes. Again, keep the lid on the pan.
- Remove the chicken breasts carefully from the hot stock. Check the chicken is cooked through and no pink remains inside. Either use the chicken breasts immediately or cool and chill or freeze.
How to Use
Serve poached chicken breasts straight away or chill them and use the meat sliced in sandwiches, chopped in salads or simply serve it sliced as part of a buffet. Poached chicken can also be used in any recipe that calls for cooked, cooled chicken breasts.