Poached chicken breasts are so easy to make! The low, slow cooking process ensures the chicken cooks evenly without losing its juiciness, resulting in an incredibly soft protein that can be used in salads, sandwiches, soups, and more.
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.
Notes
*To practice safety with poultry, the USDA recommends cooking all poultry to and internal temperature of 165 ºF. You can do this by pulling a piece from the cooking liquid, placing it on a plate, and inserting a digital thermometer in the thickest part of the meat.
Nutrition Facts
Poached Chicken Breasts
Amount per Serving
Calories
221.9
% Daily Value*
Total Fat
4.6
g
7
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Cholesterol
108.9
mg
36
%
Sodium
398.4
mg
17
%
Potassium
815.7
mg
23
%
Carbohydrates
6.4
g
2
%
Fiber
1.7
g
7
%
Sugar
2.7
g
3
%
Protein
37
g
74
%
Net Carbohydrates
4.7
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
221.9
Net Carbohydrates
4.7
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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