Poached chicken is easy to do, and loaded with flavor. The end result is tender, moist, perfectly cooked chicken breasts. I season the chicken breasts with fresh herbs and/or garlic or just salt and pepper. It all depends on what I am using them for.
Here is a link for more information on differences in boiling versus poaching chicken:
https://en.wikipedia.org/wiki/Poaching_(cooking)
The many uses of poached chicken
Poached chicken is perfect for chopping, slicing, dicing, even shredding. The list of recipes that you can use this in is endless. I use them in quesadillas, chicken salads, or any kind of chicken casserole. check out my Curried Tropical Chicken Salad or Cajun Chicken Pasta Salad recipes!
How to make poached chicken
The number of chicken breasts depends on the recipe. The important thing to remember is to have enough broth used to fill the pan about halfway up the chicken breast. Simply put the chicken in a shallow pan with aromatics like garlic, onion, and fresh herbs. Add chicken broth and cook for about 20 minutes total.
Choosing your herbs to flavor the chicken
We have fresh herbs growing in the garden; basil, thyme, sage, and oregano. If you don’t have fresh herbs, just use dried herbs. They work just as well. You can use any combination that suits your fancy for recipes.
Remember, the chicken will take on the flavors of the poaching liquid. Therefore, use herbs that will go with the recipe you have in mind. Don’t overpower the chicken with spice overkill!
In the recipe below, make sure to leave the covered resting time to about 10-15 minutes depending on the thickness of your chicken. Most importantly, make sure the chicken reaches 165 degrees F.
Safety tip: A meat thermometer is one of the most basic kitchen tools to have. A meat thermometer is the safest way to ensure meat is cooked thoroughly.
Storage:
I keep the chicken Breasts in the fridge for up to 3 days. Next, I slice or shred then place in a sealed container. Lastly, this chicken can be frozen for up to 3 months.
How to Make Poached Chicken
Notes
These moist and tender Poached Chicken Breasts are so versatile. They can be paired with steamed or roasted veggies for a healthy light dinner. Or, shred or slice them for quesadillas and pasta salads.
Ingredients
- 2 boneless skinless chicken breasts
- 1 clove garlic
- 1 sprig each of fresh herbs (thyme, rosemary, and parsley for example)
- 1 bay leaf
- 3-4 black peppercorns
- chicken broth
Instructions
- Remember, the aromatics are yours to choose from. If you don’t want a lot of herb flavor carrying over to a certain recipe, omit the herbs, and stick with the peppercorns and garlic.
- Place chicken, herbs, peppercorn, and garlic in a shallow pan.
- Pour in enough broth to cover the chicken about half way.
- Bring to a boil, then reduce heat and simmer uncovered for 5 minutes.
- Turn off heat, cover pan and allow to rest for 20 minutes.
- Check with a meat thermometer to ensure that they reach 165 degrees F.
- Slice or shred the chicken for use in pasta salads, quesadillas, etc.
- Reserve the broth for recipes, it can be frozen in ice cube trays for recipes.
Related posts:
Curried Tropical Chicken Salad 
Cilantro Lime Chicken and Black Bean Quesadilla 
Tuscan Garlic Chicken 
Blackberry Fennel ChickenPowered by YARPP.
yvonne 
