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how to poach chicken - sliced poached chicken on plate
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5 from 8 votes

Poached Chicken Breast Recipe

This poached chicken breast is unbelievably juicy, tender, and so easy to make. Perfect for salads, bowls, and quick weeknight meals--served with a tangy cilantro sauce!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 2 people
Calories: 328kcal
Author: Becky Hardin

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
    raw chicken breasts in a pot of water with garlic cloves and fresh herbs.
  • Bring to a boil and skim off the foam/froth that forms.
    skimming foam off of boiling chicken breasts.
  • Reduce the heat to low, cover with a lid, and simmer for 15 minutes.
    removing a poached chicken breast from simmering water with tongs.
  • Remove the chicken from the water, let rest for 2-3 minutes, then slice.
    two sliced poached chicken breasts on a wooden cutting board.

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
    cilantro sauce ingredients in a glass jar.
  • Secure the lid and shake well until the sauce is combined.
    shaken cilantro sauce in a glass jar.
  • Drizzle over the poached chicken and rice. I like it paired with avocado, steamed rice, and snap peas.
    a sliced poached chicken breast on a plate with rice, cilantro, peas, avocado, and cilantro sauce.

Video

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.
Variations to Try:
  • 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.
Storage:Store poached chicken breast in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Serving: 1chicken breast | Calories: 328kcal | Carbohydrates: 13g | Protein: 53g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 151mg | Sodium: 1210mg | Potassium: 1008mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 109IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg