How to Poach Chicken Breasts
Poaching is the best way to get tender, moist chicken for salads, sandwiches, or tacos. By controlling the temperature of the poaching liquid, you ensure the protein stays succulent instead of drying out.
Watch the bubbles, not the clock.
The liquid should show only occasional, small bubbles breaking the surface. If you see a rolling boil, turn the heat down immediately.
- deep skillet or saucepan
- tongs
- instant-read meat thermometer
What goes in.
- 4boneless, skinless chicken breasts
- 4 cupswater or chicken stock
- 1 tspkosher salt
- 2peeled garlic cloves, smashed
- 3sprigs of fresh thyme or parsley
Maintaining the temperature
Keep the poaching liquid between 170°F and 180°F. This slow cook keeps the muscle fibers relaxed rather than seizing them into a tough mass.
The method.
Prepare the liquid
Place the water or stock, salt, garlic, and herbs into the skillet. Bring to a gentle simmer over medium-high heat.
Submerge the chicken
Carefully slide the chicken breasts into the liquid. Ensure they are completely covered. If needed, add just enough water to submerge them.
Maintain the simmer
Immediately lower the heat to low. Cover the pan and let it cook for 12 to 15 minutes. Check the temperature periodically to ensure the liquid stays below boiling.
Test for doneness
Remove one piece and insert a thermometer into the thickest part. It is ready when it reads 165°F.
Rest
Remove the chicken from the liquid and let it rest on a plate for 5 minutes before slicing or shredding.
Other turns to take.
Aromatic Poach
Add a halved shallot, a strip of lemon peel, and a few black peppercorns to the poaching liquid for a brighter scent.
Coconut Milk Poach
Replace half the water with unsweetened coconut milk and add a slice of fresh ginger for a fragrant finish.
When it doesn't go to plan.
Pat the chicken dry before cooking to remove surface chill.
If using chicken stock, reduce the added salt, as many stocks are already seasoned.
Strain and save the poaching liquid; it becomes a flavorful base for a quick soup or risotto.
The ones that keep coming up.
Can I leave the chicken in the liquid after it is done?
No. Remove it immediately, or it will continue to cook and eventually become rubbery.
Why is my chicken grey and tough?
The heat was likely too high. Boiling causes the proteins to contract too quickly, squeezing out all the internal moisture.
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