Juicy Poached Chicken Breasts are moist and delicious and make the perfect protein for chicken salad and enchiladas. Whether it's used as a main course or cut up into cubes for salads and sandwiches, these poached chicken breasts never disappoint.
This recipe is perfect for Paleo, Keto, Whole 30, and the Kaufmann Phase One diet.
Table of contents
What is Poaching?
Poaching is a moist heat cooking technique where food is submerged in a liquid and kept at 165 degrees F, just below the boiling point.
By poaching, the chicken cooks slowly and absorbs the flavors of your aromatics. In this recipe, I seasoned the chicken with carrots, celery, parsley, onion, garlic, salt and pepper. The meat is tender and juicy meat every time.
What You Need
- Boneless chicken breasts
- Carrots
- Celery
- Garlic
- Onion
- Salt
- Black pepper
- Fresh parsley
- Cold water
I use carrots, celery, onions, parsley, salt, and pepper to flavor my poached chicken.
However, you can add any vegetables and herbs you have on hand.
For example, you can also add a lemon, ginger, parsnip, shallots, or dill.
Traditionally, white wine is in the poaching liquid, but I don't find it to be necessary.
What Kind of Chicken Should I Use?
Get the best chicken your market has. Ideally, pasture-raised chicken is best. A pasture-raised chicken can be picked up at Texas Grass Fed Beef. All of the meat on this side is high in Omega-3 fatty acids and raised humanely.
A pasture-raised chicken runs around outside in sunlight in its natural surroundings and not fed antibiotics. They eat worms, bugs, grasses, and seeds on the pasture.
You should be able to get a clean chicken at Whole Foods Market.
How to Poach Chicken Breasts
- Starting with the chicken, place all ingredients in a 7 or 8-quart pot.
- Cover with water so it is completely submerged.
- Bring the liquid to a boil over medium-high heat.
- Lower heat to medium so it is barely simmering and let it cook for 10 minutes.
- Turn off the heat, cover the pot, and let it stand for another 10 minutes.
- According to the USDA's list of recommended temperatures for meat chart, when the chicken reaches an internal temperature of 165 ºF, it is safe to eat.
- Remove the chicken from the pot and reserve the broth for a light soup or keep the chicken submerged in the broth to keep it moist until you're ready to use it.
Equipment Needed
- 4 to 6 quart pot with tight fitting lid.
- Cutting board
- Sharp knife
- Vegetable peeler
- Skimmer
How to Shred Poached Chicken with 2 Forks
Once the chicken is cool enough to handle, place it on a flat surface.
With two forks, shred the meat with the natural grain of the meat. Meat is in strings, and you want to pull strings apart.
What To Do with Poached Chicken
Poached boneless chicken breasts are very versatile and could be used in numerous ways. For a cold salad, try Chicken Salad with Grapes.
You can dice or shred the chicken breast to make this delicious salad. The chicken is mixed with mayonnaise, red onions, grapes, and pecans.
Also, you can use poached chicken for Caesar Salad. Top a Low Carb Caesar Salad with this chicken and on the side, add a cup of homemade Green Pea Soup for a filling meal.
Storing Your Chicken
After the chicken has cooled, I like to store it in some of the cooking liquid. You can store poached chicken whole of sliced.
The liquid will keep the chicken breast extra moist. If you don't have it, the chicken can be stored in filtered water.
A quarter pound of poached chicken has about 5 net carbs.
Poached chicken takes 20 minutes to cook.
There is no fat added to poached chicken. The chicken breast have 6 grams of fat in them.
Celery leaves have a tremendous amount of flavor. Whenever you are making chicken soup or a short broth, rinse and add the leaves for a burst of fresh flavor.
If you pull a piece of the chicken from the liquid and the juices run clear when pierced with a fork, the chicken should be finished. The USDA recommends cooking all poultry, including chicken, to and internal temperature of 165 ºF.
Looking for a healthier and juicier alternative to your usual go-to meal? Poached chicken breasts are the answer! This incredibly easy cooking method provides you with moist and flavorful meat every single time. Poaching is a fast method of cooking chicken in liquid which seals in all the juices, making it incredibly juicy and delicious.
Poached Chicken Breasts
Ingredients
- 2 pounds skinless, boneless chicken breasts
- 2 carrots peeled and sliced
- 2 celery stalks trimmed and sliced
- 3 garlic cloves peeled
- 1 onion peeled and thinly sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- handful fresh parsley
- 8 cups filtered or spring water
Instructions
- Rinse the chicken and place it flat in the bottom of a 7 or 8-quart soup pot. Add remaining ingredients and add water to cover by 3 inches.
- Bring the water to a boil over high heat. Skim foam from that has risen to the top with a big spoon. Lower the heat to medium so the water simmers, right below the boiling point. (Smaller, gentler bubbles will form on the surface.)
- Cook, uncovered, for 10 minutes or until meat is opaque and the juices run clear when pierced with a fork.*
- Turn off the heat, cover the pot, and let it stand for another 10 minutes.
- Remove the chicken from the pot with a skimmer and place it on a cutting board to cool for a few minutes.
- Shred the chicken with two forks or dice into ½-inch pieces.
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