How to make poached chicken is an easy recipe to use for a healthy low carb dinner option, or when you need cooked chicken to use in salads, sandwiches, enchiladas, and pot pies. Your chicken will be silky, tender and flavorful. As a bonus, you’ll have homemade chicken broth to use for cooking rice.
- 4 large chicken breasts
- 3 cups cold filtered water
- 2 large onions, thinly sliced
- 1/2 cup celery, chopped
- 1/2 cup carrots, sliced in coins
- 3 sprigs fresh parsley
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon salt
- 2 cloves garlic, smashed
- 1/3 cup dill sprigs
- 1/2 cup white wine
- 1 inch fresh ginger root, peeled and sliced in coins
- Rinse the breasts and lay them in a single layer in a large skillet. Cover the meat 3/4 way with cold water.
- Thinly slice the onions and separate into rings, then chop the celery, cut the carrots, and slice the ginger into coins.
- Place the onion, celery, carrot, ginger, wine, and spices on top of the meat. Cover and bring to a simmer over medium high heat. You will notice bubbles forming at the edges of the skillet. Be sure not to let it boil, as the extra heat will make the meat tough.
- Reduce the heat to medium low, keep the skillet covered, and simmer for 15 to 20 minutes (for large breasts) or 8 to 10 minutes (for tenders). The meat is done when it reaches an internal temperature of 160 F at the thickest part, or when the juices run clear when cut in half and is no longer pink.
- Skim the foam off the surface. Remove the meat from the skillet and place in a container with sides. Strain the aromatics and spices from the broth using a sieve placed over a bowl or small pot. Pour the broth over top of the breasts and let it cool in the broth. This will help the meat soak up more flavor and be more moist. Keep the chicken broth to use for soups or cooking rice.
- Once it has cooled completely, remove it from the broth and place on a cutting board and cut as desired. Make sure to slice it across the grain.
- Serve the this meat cold or hot. Poached chicken tastes lovely in salad, Cobb salad, sandwiches, wraps, dips, pot pies, casseroles, or simply sliced and smothered with gravy.
- This can be cooked two days ahead. Just keep it in the broth to keep it moist and to make it even more flavorful.
- This recipe also freezes well. For ease, just cube, chop, slice, or shred the meat before placing it in a freezer bag.
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: poach, chicken, chicken breasts