Poaching chicken breast keeps it unbelievably juicy, and it’s one of the easiest cooking methods for busy weeknights. Once I figured out how to poach chicken breasts properly, everything from salads to grain bowls tasted so much better. This easy poached chicken comes out moist, tender, and ready to slice, shred, or take on any sauce you throw its way. I’ve included a yummy cilantro sauce that I love to serve with it!
Top Reader Reviews
I love how easy this is to make! We do it all of the time! Love the tip on boiling in water with herbs. Such a great idea!
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Thank you for sharing this!! It is so easy & a great way to cook chicken. I love the sauce!! I could add that to so many other things!!
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Perfect Poached Chicken Breasts
I used to assume poached chicken would be bland, like the plain boiled chicken you make when someone isn’t feeling well. But that’s not what true poaching is at all! Poaching is gentle, controlled, and perfect for beginners because you’re keeping the chicken at a low simmer instead of blasting it with high heat. It’s almost impossible to dry it out when you cook it this way.
For this recipe, I keep the method simple: cold water, a few cloves of garlic, and a couple sprigs of rosemary. As the water slowly warms, the chicken takes on that subtle flavor without becoming mushy or stringy. If you’re learning how to poach chicken breasts for the first time, this is the easiest, most forgiving way to start. And the versatility is unbeatable–slice it, shred it, meal-prep it, or serve it with rice, veggies, avocado, or your favorite dressing.
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My Most Reliable Trick for Tender Chicken
Through testing, I found that starting the chicken in cold water (instead of dropping it into boiling water) lets the meat heat gradually, so the proteins tighten more slowly. That’s the real secret to consistently juicy poached chicken, even for beginners. If you’ve ever ended up with stringy or rubbery chicken, this method fixes that.
Poached Chicken Breast Recipe
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 4-5 cloves garlic
- 2 sprigs rosemary
For the Sauce (Optional)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice (from 1 lime)
- 1 pinch kosher salt
- 1 pinch ground black pepper
Instructions
For the Chicken
- Remove any fat from the chicken breasts.2 boneless, skinless chicken breasts
- Fill a medium-sized pot with water. Add the garlic, rosemary, and chicken.4-5 cloves garlic, 2 sprigs rosemary
- Bring to a boil and skim off the foam/froth that forms.
- Reduce the heat to low, cover with a lid, and simmer for 15 minutes.
- Remove the chicken from the water, let rest for 2-3 minutes, then slice.
For the Sauce
- In a jar add soy sauce, honey, lime juice, cilantro, salt, and black pepper.3 tablespoons low-sodium soy sauce, 1 tablespoon honey, 2 tablespoons chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 pinch kosher salt, 1 pinch ground black pepper
- Secure the lid and shake well until the sauce is combined.
- Drizzle over the poached chicken and rice. I like it paired with avocado, steamed rice, and snap peas.
Notes
- If your chicken breasts are particularly large, you can slice them in half horizontally, or add an extra 3-5 minutes of cooking time.
- For the best results, place the chicken in the cold poaching liquid and let it sit for a few minutes before turning on the heat. Bring it to a simmer slowly, and avoid a rolling boil.
- Start checking the chicken at the 12-minute mark since cook times vary by pot size and chicken thickness.
- The chicken is done when it is opaque and white all the way through, and the juices run clear. If using a thermometer, it should be 165°F internally at the thickest point.
- I recommend letting the chicken rest in the poaching liquid for a few minutes after cooking to seal in moisture.
- Poached chicken is perfect for shredding.After resting, you can shred it for tacos, soups, casseroles, or salads.
- Save the poaching liquid! You can strain it and use it as a light broth to cook rice or quinoa in, or as part of a soup base. You can also freeze it in cubes for later use to add a little extra flavor and moisture to any meal.
- Nutritional information is for 1 chicken breast with ½ of the sauce mixture.
- Aromatics: swap rosemary for thyme, bay leaf, or ginger slices.
- Liquid options: water works, but broth adds more flavor.
- Sauce swap: peanut sauce, sesame dressing, or hot honey drizzle for something different.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Poach Chicken Breasts Step by Step
Poach the Chicken: Remove any fat from 2 boneless, skinless chicken breasts. Fill a medium-sized pot with water. Add 4-5 cloves of garlic, 2 sprigs of rosemary, and the chicken. Bring to a boil and skim off the foam/froth that forms. Reduce the heat to low, cover with a lid, and simmer for 15 minutes, or until cooked through to 165°F. Start the chicken in cold water to help it heat more gradually and prevent it from turning rubbery. Start checking for doneness around the 15 minute mark to avoid overcooking.
Slice and Serve: Remove the chicken from the water, let rest for 2-3 minutes, then slice or shred it. I like to let it rest for a minute or two in the poaching liquid to really seal in that moisture. Serve as desired. I like it paired with avocado, steamed rice, and snap peas. But you can also serve shredded poached chicken in all kinds of shredded chicken recipes!
Make the Sauce (Optional): In a jar, add 3 tablespoons of low-sodium soy sauce, 1 tablespoon of honey, 2 tablespoons of chopped fresh cilantro, 2 tablespoons of fresh lime juice, and 1 pinch of kosher salt and freshly ground black pepper. Secure the lid and shake well until the sauce is combined. Drizzle over the poached chicken and rice.
How to Store, Freeze, and Reheat
Once they have totally cooled to room temperature, you can store leftover poached chicken breasts in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating for 30 seconds at a time in the microwave until warmed all the way through.
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