By Becky Hardin
Published Aug 31, 2023
Follow this foolproof recipe for Poached Chicken , and it’ll come out perfectly cooked every time! This method is so easy–you’ll never have to worry about dry chicken again!
What’s in Poached Chicken Breast?
The secret genius of poached chicken breasts is that it’s nearly impossible to overcook them. That means juicy, moist, tender chicken every time. Talk about a foolproof recipe!
- Chicken: Use 2 chicken breasts or 4 chicken thighs. The chicken can be boneless, skinless or bone-in, skin-on. Either option works great for poaching.
- Aromatics: Choose 4-5 aromatics to add flavor to the chicken. 2 of my favorite combinations are: thyme, garlic, bay leaves, salt, and pepper or lemon, peppercorns, garlic, and salt.
- Poaching Liquid: I like to use a combination of water and white wine or chicken broth .
Pro Tip: If using wine, pour it in first and add enough water or broth to cover the chicken about an inch.
Variations on Poached Chicken Breasts
- Use any of your favorite aromatics to give this chicken more flavor. Thyme with garlic, bay leaves, salt, and pepper tastes amazing!
- Another good combination for this recipe would be lemon with peppercorns, garlic, and salt.
Poaching is a type of cooking technique that involves boiling liquid and cooking the food (in this case, chicken) by allowing it to simmer in boiled, hot liquid.
You should always start with cold water and bring it to a boil. Starting in boiling hot water will result in unevenly-cooked chicken.
A Dutch Oven works great, because it holds in the heat of the boiled water, helping to cook through the chicken. You can use a different style of pot though, as long as it has a well-fitted lid.
Poaching and boiling start off the same, but when you poach chicken, you turn off the heat source as soon as the liquid reaches boiling (212°F) and allow it to slowly cook in the cooling water (temperature ranges from 140-180°F). When you boil chicken, you are maintaining that consistent 212°F for the entire process.
It should take about 25 minutes total for the liquid to come to a boil and for the chicken to finish cooking.
Yes! You’ll want to bring the water to a boil, then keep it at a simmer for about 3 minutes. After that, you can turn off the heat source and allow the chicken to poach for about 12 minutes, or until the internal temperature reaches 165°F.
You’ll need to use a meat thermometer to provide an accurate reading of the chicken’s internal temperature . It should reach 165°F in the thickest part of the meat.
If your chicken is rubbery, it has likely been overcooked. Make sure to check the internal temperature of your chicken throughout the cooking process, and remove it from the poaching liquid as soon as it reaches 165°F.
How to Store and Reheat
Store leftover poached chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a large covered skillet with a little bit of water or chicken broth set over medium-high heat for about 10 minutes, or until warmed through.
How to Freeze
Freeze chicken in an airtight container or Ziplock bag for up to 3 months! It’s great to have on hand when you need a quick meal. Simply let it thaw overnight in the refrigerator before reheating.
Serving Suggestions
Poached chicken breasts are so simple, which means it is an extremely versatile dish. Top it with my favorite mustard cream sauce and some greens (pictured) or serve it with your favorite sides, such as mashed potatoes , roasted broccoli , corn on the cob , and more.
You can also toss it into Fettuccine Alfredo , add it to chicken tacos , or use it to make homemade chicken salad !
Ingredients1x2x3x
- ▢ 2 boneless, skinless chicken breasts
Aromatic Options
- ▢ 2 sprigs thyme
- ▢ 2 sprigs rosemary
- ▢ 2 cloves garlic
- ▢ 2 bay leaves
- ▢ 1 lemon sliced
- ▢ 1 teaspoon peppercorns
- ▢ 1 onion thickly sliced
- ▢ 3 teaspoons kosher salt
Poaching Liquid Options
- ▢ 1 cup dry white wine
- ▢ 4 cups cold water
- ▢ 4 cups low sodium chicken broth
Video
Instructions
- Place the chicken breasts in the bottom of a Dutch oven or similarly sized pan. 2 boneless, skinless chicken breasts
- Choose 4-5 aromatics and add them to the pan. 2 sprigs thyme, 2 sprigs rosemary, 2 cloves garlic, 2 bay leaves, 1 lemon, 1 teaspoon peppercorns, 1 onion, 3 teaspoons kosher salt
- Add the liquid of your choice. If using wine, pour it in first and add enough water or broth to cover the chicken about an inch. 1 cup dry white wine, 4 cups cold water, 4 cups low sodium chicken broth
- Place the pan on the stove and bring the liquid to a boil over medium-low heat. This will take about 10 minutes. Once boiling, turn off the heat.
- Flip the chicken over. Cover the pan with a lid and let rest for 15 minutes. The chicken will continue to cook in the liquid. Chicken is done when an instant read thermometer inserted into the thickest part of the chicken reads 165°F.
- Transfer the chicken to a cutting board. Let it rest for 5 minutes, slice, and serve.
Equipment
- Dutch Oven
Becky’s Tips
- If using wine, pour it in first and add enough water or broth to cover the chicken about an inch.
- Be sure to turn off the heat as soon as the liquid comes to a boil. You don’t want to overcook the chicken, which will dry it out.
- You can use all types of liquids when preparing this dish, including chicken broth , water, beef broth, or your favorite wine.
- Don’t toss the poaching liquid; it makes a great base for soups and sauces! You can even cook rice in it!
Nutrition information is automatically calculated, so should only be used as an approximation.
More Chicken Breast Recipes We Love
- Grilled Chicken Breast
- Crockpot Chicken Breast
- Air Fryer Chicken Breast
- Oven Baked Chicken Breast
- Pan Seared Chicken Breast
- Instant Pot Chicken Breast
Poached Chicken Breasts Recipe
Equipment
- Dutch Oven
Ingredients
- 2 boneless, skinless chicken breasts
Aromatic Options
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 cloves garlic
- 2 bay leaves
- 1 lemon sliced
- 1 teaspoon peppercorns
- 1 onion thickly sliced
- 3 teaspoons kosher salt
Poaching Liquid Options
- 1 cup dry white wine
- 4 cups cold water
- 4 cups low sodium chicken broth
Instructions
- Place the chicken breasts in the bottom of a Dutch oven or similarly sized pan. 2 boneless, skinless chicken breasts
- Choose 4-5 aromatics and add them to the pan. 2 sprigs thyme, 2 sprigs rosemary, 2 cloves garlic, 2 bay leaves, 1 lemon, 1 teaspoon peppercorns, 1 onion, 3 teaspoons kosher salt
- Add the liquid of your choice. If using wine, pour it in first and add enough water or broth to cover the chicken about an inch. 1 cup dry white wine, 4 cups cold water, 4 cups low sodium chicken broth
- Place the pan on the stove and bring the liquid to a boil over medium-low heat. This will take about 10 minutes. Once boiling, turn off the heat.
- Flip the chicken over. Cover the pan with a lid and let rest for 15 minutes. The chicken will continue to cook in the liquid. Chicken is done when an instant read thermometer inserted into the thickest part of the chicken reads 165°F.
- Transfer the chicken to a cutting board. Let it rest for 5 minutes, slice, and serve.
Video
Notes
- If using wine, pour it in first and add enough water or broth to cover the chicken about an inch.
- Be sure to turn off the heat as soon as the liquid comes to a boil. You don’t want to overcook the chicken, which will dry it out.
- You can use all types of liquids when preparing this dish, including chicken broth , water, beef broth, or your favorite wine.
- Don’t toss the poaching liquid; it makes a great base for soups and sauces! You can even cook rice in it!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
