poached chicken

This is the best way to boil chicken from Delish.com. 

How To Boil Chicken

chicken breasts

c. low-sodium chicken broth (or water)

Kosher salt

black pepper

Always! It's so much better than store-bought.

Who has time for that? The boxed stuff is great!

This method worked really well.  I did use broth instead of water.  Added kosher salt, pepper, thyme, garlic powder, and onion powder.  Brought 2 large chicken breasts to a rapid boil and continued to simmer boil for ten minutes with lid on.  Resulting in perfectly tender juicy flavorful chicken.  Cubed it for a casserole dish that turned out delicious.  Thank you for such a simple and easy recipe to cook boneless chicken.  Note:  I will use the delicious broth to make chicken noodle soup.

Very helpful. I cook my Chicken before I freeze it now for quick ways to make my salads.

I am pretty pleased with my first try. I had to boil it for 15 more minutes so 25 minutes all together but that's okay. It turned out delicious and that's all that matters!

I was not sure of the cooking time as well as the stove top heat setting for boiling the chicken for my recipe so this was just what I needed to see. So easy, now I feel like a real home cook. I had two and a half pounds of chicken which I did cut into smaller sections for a casserole. I brought my seasoned broth with chicken pieces to a boil and then covered the pot and turned the heat down to the simmer setting. I checked at six minutes because of the smaller size - not done. At ten, it was perfectly cooked through. For those with problems cooking the chicken thoroughly, remember these directions are a guideline so use the suggested cooking time as a starting point. Depending on how large your chicken pieces are and how much will be cooked, you would then need to adjust the simmering time.

This was very good, yet very time consuming.  Cooking the chicken, cooking cornbread, then cooking them together, etc. it was a very long process.  Getting a rotisserie chicken would help substantially.  Boiling the chicken for 10 minutes cooked the smaller chicken breasts, and the large ones were cooked after 15 minutes.  Get a thicker BBQ, so it doesn't get watery (and we drizzled some over the top of the chicken before serving.)   We would make this again, but will for sure get a rotisserie chicken.

Easy recipe. I didn’t know how to precook my chicken, so this was perfect. I like this recipe because it says I can use water, or broth, or any kind of flavorings. Also, the page loaded super quickly since there weren’t too many photos.

edit to add: I had four average sized boneless breasts, and they cooked in 10 minutes from the point where the water boiled and I covered the pot.

This was a lifesaver this evening! Thank you for posting this for us!

Thank you. This worked perfectly. The therometer hit 165 at 25 minutes.

10 minutes will not cook most chicken breasts through, this left mine uncooked in the middle

This is great for something quick and delicious. Two thumbs up!

This was a great recipe. I'm not the best cook, but I'm also not the worst. I  was ALWAYS over boiling my chicken and it was so rubbery. This time it only took about 15 minutes from the time it went on the water. I had 3 smallish pieces of chicken. Perfect for my tortilla soup! Thank you!

This was amazing and easy!  I just did three chickens, shredded it, and will use it for the week in chicken tacos, bbq chicken sandwiches, etc.  Time saver for sure!

https://streaming.hearstdigitalstudios.com/manual_upload/5882862ebbddbd0a09d3bb9b/mp4/Brown_Sugar_BBQ_Chicken_Sandwiches_FRONT_1484949056_4000_hd_v3.mp4

Bourbon adds a smoky depth to this easy slow-cooker chicken.

These Brown Sugar BBQ Chicken Sandwiches Let Your Slow Cooker Do All The Work!

Recipe video above. Forget every other method you&#x27;ve used. This recipe GUARANTEES the juiciest chicken breast you&#x27;ve ever made in your life. No special equipment, no fancy gadgets. It&#x27;s dead easy and foolproof. Use for anything that calls for cooked chicken. Slice it, dice it, shred it, pile onto sandwhiches. HIGH ALTITUDE locations - please see note 4

Poached Chicken - Foolproof, perfect, AMAZINGLY juicy breast

chicken breasts (, boneless skinless, 250 grams/8.5 oz each (Note 1))

lemon (, quartered)

bay leaf (, dried or fresh)

garlic (, minced)

Take chicken out of the fridge 30 minutes before cooking.

Fill a saucepan with water so the chicken breast will be well submerged with at least 2&quot; / 5cm of water above it in a single layer (can be snug but do not stack).

Add Flavourings, if using (squeeze in lemon juice, add used lemon).

Bring water to boil.

Place chicken breast in water, place lid on, bring back up to the boil. IMMEDIATELY remove saucepan from stove and set aside for 20 minutes (it&#x27;s fine up to 45 min to 1 hr, won&#x27;t overcook).

Remove chicken from water. Slice and be amazed how perfectly juicy and tender the breast is!! Or chop/shred and use as desired.

If reserving for later use, cover loosely to cool then refrigerate whole - see Note 6.

Poached chicken is tender, soft, juicy, and flavorful. Use our easy, straight-forward recipe for chicken breast or chicken thighs. You can use skin-on chicken and remove the skin before serving. The aromatics suggested in the recipe are a guide. Ginger, chili peppers, additional herbs, onion, fennel, and carrots are all excellent options.

Perfect Poached Chicken

chicken breast

garlic cloves, smashed

shallot,

bay leaf

thyme

fine sea salt

Water,

Optional cracked black pepper, lemon slices, fresh herbs, and olive oil

Delicious. I added tarragon as my herb as well as one-half lemon sliced. The chicken is yummy but the broth is amazing. Will add some sesame oil to the broth and make wonton soup.

Excellent recipe.  So simple and quick. Great for making cooked chicken for quick chicken chile. Many thanks.

Absolutely love this quick and easy recipe. I used it with your chicken black bean sweet potato saute and as a guide for time in soups. I can see this being the recipe for tacos, enchiladas, bbq spiced sandwishes you name it. I thries this three times, twice with chicken breasts and once with tights. I love that 1 tablespoon of salt makes this not too salty but perfectly flavored chicken through and through.

Excellent recipe!  Chicken breasts come out moist and flavorful!!!  Highly recommended.

Besides the chicken, I used none of the ingredients in the recipe but I followed the instructions to a T and my poached chicken turned out amazing! I am intolerant to garlic so I often have to tweak recipes if I want a punch of flavour. I sliced up an orange, used cloves, peppercorn, sea salt and sprigs of fresh rosemary and poached the chicken in that. It smelled and tasted delicious! Thank you!

This recipe is terrific! Easy and actually works. The chicken was tender and flavorful. It took all of 25 minutes to make it. Last time I tried poaching chicken it was like rubber but not this one. I used Cold water and didnt let it boil. Perfect!

Taste sooo good. I even make an egg drop soup to the remaining chicken stock because it taste so good.

This recipe for poached chicken is, indeed, perfect.  The instructions are clear and easy to follow.  It's a keeper and a 'no fail' kind of recipe.  I will use it all the time.  Thank you!

The incredibly tender and succulent chicken bathed in the tasty and fragrant ginger scallion sauce. An easy and delicious chicken recipe your family is sure to love! 

Easy Tender Poached Chicken

chicken

grated ginger (squeeze out the ginger juice)

spring onion (only the white part of the sping onion)

salt

poached the chicken: Place a large pot with water (enough water to cover the chicken by 5cm,about 2 finger joints) over a medium-high heat and bring just to the boil. Add the chicken pieces and boil for 5 minutes. Turn off the heat, covered and poach for 40 minutes. Test if the chicken is done by taking a chopstick or a fork and poking it into the thigh. If the juices run clear, the chicken is done.

Make ginger scallion sauce: Mix ginger, spring onion and salt together and set aside. Heat up the oil in a small pot until it is hot and slightly smoking. Turn off the heat and stir in the ginger scallion mixture. They will sizzle and slowly cool down.

Cut the poached chicken to pieces, mixed with the ginger scallion sauce and garnished with the green part of the spring onion.

Poached chicken and winter vegetables come together for a nourishing, hearty, healing soup recipe. With carrots, parsnips, celery, leek, onion, garlic and fresh herbs, this is a great cold weather soup.

Poached Chicken And Winter Vegetable Soup

olive oil

garlic (finely chopped)

leek (halved lengthwise and sliced)

carrots

parsnips (peeled and sliced)

celery (sliced)

onion (diced)

oz chicken broth

water

tarragon

chicken breasts (boneless skinless)

salt and pepper (to taste)

flat leaf parsley (for garnish)

Poached Chicken and Winter Vegetable Soup

Heat the oil in a large pot on medium heat. Add the garlic and leeks and sauté for one minute. Add the sliced carrots, parsnips, celery and onion to the pot and cook for 3-4 minutes, stirring frequently.

Pour the broth and water into the pot and add the herbs and chicken. Season with salt and pepper.

Bring the liquid to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 15 minutes or until the chicken is fully cooked.

With tongs, remove the chicken to a cutting board and gently shred with two forks. Place the shredded chicken back into the pot and simmer for an additional minute or two.

Remove the sprigs of thyme, tarragon and the bay leaf and discard.

Serve immediately with several leaves of parsley and any additional salt and pepper.&nbsp;

Tender and juicy boneless chicken breasts are poached to perfection in just minutes.

Poached Chicken

chicken breasts (5-7 ounces each)

peppercorn

garlic

onion

herbs

chicken broth

Place chicken, herbs, peppercorn, garlic, onion and bay leaf in a shallow pan.

Pour in enough broth to cover chicken about ½ way.

Bring to a boil, then reduce heat and simmer uncovered for 5 minutes.

Turn off heat, cover and allow to rest for 15 minutes.

Slice or shred chicken and reserve broth for use in recipes or to serve with chicken.

This easy poached chicken with scallion ginger sauce requires just 7 ingredients and minimal time on the stove. It can also be made ahead and served at room temperature. The sauce is delicious, reminiscent of the sweet scallion ginger soy sauce usually added to Cantonese steamed fish dishes.

Poached Chicken with Scallion Ginger Sauce

chicken drumsticks ((or 4 chicken thighs––organic, kosher, or free-range chicken preferred))

ginger

scallion

vegetable oil

scallions ((white and green separated, with the green parts chopped))

soy sauce

sugar

water ((the water you cooked the chicken in))

ginger ((about 1 1/2 tablespoons, minced))

In a medium pot, bring about 4 cups water to a boil along with 3 slices ginger and 1 scallion. Lower the chicken into the pot, and bring to a boil again. Reduce the heat to low, cover, and simmer for 10 minutes. The heat level should be just high enough so the water is moving, without any big bubbles or rolling water.

After 10 minutes, turn off the heat, leave the lid on and let the chicken continue cooking in the warm pot for another 15 minutes.

If you use boneless, skinless chicken breast, you can reduce the cooking time to 5 minutes, but still keep the chicken in the pot for 15 minutes after turning off the heat. To test if the chicken is cooked, pierce the thickest part of the chicken to make sure the juices run clear.

Remove the chicken from the pot and place in ice water for 5 minutes to stop the cooking process and firm up the meat. Shred the meat onto a serving plate.

To make the sauce, heat 3 tablespoons oil in a saucepan over medium/low heat, and cook the scallion whites until crisp and lightly brown. Remove and place the scallion whites on top of the shredded chicken. Add 2 tablespoons light soy sauce, ½ teaspoon sugar and ½ cup of the water you used to cook the chicken to the remaining oil in the pan. Stir and bring it to boil. Add in the ginger and chopped scallion greens. Taste for seasoning and add more soy sauce or salt if desired. Bring to a boil again and pour it over the chicken.

Poached chicken is incredible if you are looking for a low calorie, pure protein source. A great option for salads and sandwiches.

Simple Poached Chicken

x 6 oz chicken breast

Poached chicken is a pretty handy thing to have on hand. Tender, juicy chicken all ready to toss in salads, fold into sandwiches, or stir into casseroles? Here’s how to make it easily.

Poached Chicken (Stovetop and Instant Pot Directions)

peppercorns

Place the chicken pieces in the pot of the electric pressure cooker.

Add the garlic, peppercorns, salt, and bayleaf. Add 1 cup water.

Secure the lid with the pressure valve on. Turn the machine on and set it to manual for 12 minutes.&nbsp;

When the machine beeps, press cancel and allow the pressure to naturally release. This may take up to 30 minutes.

Remove the chicken from the pot. Cool, chop, and use in recipes.&nbsp;

Refrigerate the cooked chicken for up to 4 days or freeze it in an airtight package for longer storage.

If you like, strain the cooking liquid and use in recipes such as rice pilaf or soup.

I have three techniques for cooking the juiciest, most perfect chicken breast at home. You will learn techniques and tips for making the ultimate baked chicken breast, pan seared, and poached chicken.

How To Cook a Chicken Breast

salt & pepper

Olive or avocado oil

smoked paprika

cumin

Water

black peppercorns

rosemary (thyme, & sage)

lemon

onions

To cook the chicken breast in the pan, allow the breast to sit at room temperature for 20 minutes. Next, season the chicken breasts with a generous pinch of salt and few cracks of pepper. Pre-heat a cast iron pan over medium-high heat for 2 minutes, add 2 teaspoons of oil, wait 30 seconds so the oil can heat up and add the chicken breast attractive side down. Allow to cook undisturbed for 4 minutes, flip and cook another 3-4 minutes. Remove from pan, allow to rest 3-5 minutes, and enjoy.

To bake the chicken breast in the oven, pre-heat oven to 450 F. Drizzle a shot of oil on both side of the chicken breast and season with a generous pinch of salt, smoked paprika, and cumin on both sides along. Allow the chicken breast to sit at room temperature for 20 minutes. Place the chicken breast on a baking sheet and bake in the oven for 10 minutes, insert a probe thermometer and cook another 4-7 minutes, or until the internal temperature is 155F. Total baking time for the chicken breast will be about 15 minutes. Remove from oven, allow to rest 3-5 minutes with the thermometer still inside, and then enjoy.

To poach the chicken breast, place all of the ingredients in a shallow pan and cover with enough water so the chicken breast is submerge. Bring the pan to a bare simmer and then lower the heat to low and cook for 10 minutes. Use a probe thermometer and remove the chicken from the poaching liquid when it reaches 155 F. Allow chicken to rest 3-5 minutes and enjoy.

I've got 3 techniques for cooking juicy, tender chicken breasts at home. I also have tips to help you avoid the pitfalls that most home cooks make, like not allowing the chicken breasts to come to room temperature before cooking. The first technique is a pan seared chicken breast, my favorite way to cook them because of the golden brown crust that forms. Next I will show you how to bake a chicken breast in the oven with a simple a flavorful spice rub. Finally I will show you the toughest technique of all, how to poach a chicken breast in a flavor packed water broth. Let me know what other basic recipes you wanna see and make sure to share! #KeepOnCooking Dessi & Bobby XOXO

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One 8 ounce chicken breast macros:
236 calories
5.1 grams of fat
44 grams of protein
0 carbs
0 fiber

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Music from Audio Network

3 Ways To Cook The Juiciest Chicken Breast Ever - Bobby's Kitchen  Basics

L low-sodium chicken stock (or water)

https://streaming.hearstdigitalstudios.com/114c8a2e-1485-4612-b6f6-3e22f5e7afc9/video_rover_16x9_1080p_hd_1569940132_1501.mp4

Chicken Bhuna

Shannon Harley's kelp noodles with poached chicken and miso dressing is a paleo wonder that can restore balance to your weekly meals.

Kelp noodles with poached chicken and miso

1L (4 cups) chicken stock

coriander, leaves

ginger,

tbs fish sauce

tbs each white (shiro) miso paste, brown rice vinegar and mirin (all from Asian food stores)

tbs coconut oil

lime

noodles

(100 grams) bean sprouts

spring onions, thinly sliced on an angle

telegraph cucumber, halved, seeds removed,

Thai basil, leaves picked

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977458968001&=domain=del

5348771529001-5977458968001

It should be illegal for creamy, delicious dinners to be this quick and easy. This chicken and pesto pasta (with a risotto flare) will become a weeknight favourite.

One-pan creamy chicken and pesto pasta

(1 1/2 cups) risoni pasta

green beans, trimmed, halved

pouring cream

barbecued chicken

tub store-bought basil pesto dip

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770870296001&=domain=taste

5348771529001-5770870296001

Use strong black tea to add a new dimension to poached chicken.

Tea-poached chicken with asparagus salad

2L (8 cups) water

star anise

(1/3 cup, lightly packed) brown sugar

black tea bags, such as orange pekoe

(about 1.2kg) chicken breast fillets, trimmed

milliliters (3 cups) water, extra

(2 cups) SunRice Japanese Style Sushi Rice

(1/3 cup) sushi seasoning

tsp sesame oil

steamed,

mixed baby Asian salad leaves

sesame

A classic Singaporean / Malaysian dish of succulent poached chicken and flavored rice served with chilli-garlic sauce, soy sauce and a clear chicken soup.

Top 20 poached chicken recipes from across the web

The most viewed poached chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Perfect Poached Chicken

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Poached Chicken

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Simple Poached Chicken

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How To Cook a Chicken Breast

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Top 20 poached chicken recipes from across the web

The most viewed poached chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Boil Chicken

Poached Chicken - Foolproof, perfec...

Perfect Poached Chicken

Easy Tender Poached Chicken

Poached Chicken And Winter Vegetabl...

Poached Chicken

Poached Chicken with Scallion Ginge...

Simple Poached Chicken

Poached Chicken (Stovetop and Insta...

How To Cook a Chicken Breast

How To Boil Chicken

Kelp noodles with poached chicken a...

One-pan creamy chicken and pesto pa...

Tea-poached chicken with asparagus ...

Hainanese Chicken Rice

The new two-minute turmeric noodles...

Perfect Poached Chicken Breasts

Cantonese-Style Poached Chicken Rec...

Poached Chicken Thighs

Miso brown rice & chicken salad

The most viewed poached chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine