Poached Chicken
This article may contain affiliate links which support this site at no cost to you.

Poached Chicken

I always like to have a few quart bags of cooked chicken and beef in the freezer.  It often eliminates one step in a recipe and makes life a little easier.  A few years ago I discovered the method of poaching chicken as a means of keeping cooked boneless, skinless chicken from drying out when it cooks.  This works beautifully!

Poached Chicken


  • 1/2 medium onion, halved
  • 1 medium carrot, cut into large chunks
  • 1 celery stalk, cut into large chunks
  • 2 garlic cloves
  • 1/2 lemon sliced, optional
  • 1 teaspoon coarse salt
  • 1 teaspoon black peppercorns
  • Thyme or parsley
  • 4 boneless, skinless chicken breast halves (about 8 ounces each)


  1. In a large pot, combine all ingredients except chicken.
  2. Cover with water by 1/2 inch and bring to a boil over high.
  3. Add chicken.
  4. Bring back to a boil and cook for 3 minutes.
  5. Cover pot and remove from heat.
  6. Let stand until chicken is cooked through, 15-18 minutes, turning chicken once.
  7. Remove chicken from liquid immediately.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 1158kcal Calories from fat 217
% Daily Value
Total Fat 24g 37%
Saturated Fat 5g 25%
Transfat 0g
Cholesterol 662mg 221%
Sodium 2395mg 100%
Carbohydrate 16g 5%
Dietary Fiber 4g 16%
Sugars 6g
Protein 206g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Poached Chicken
Did you make this recipe?
Leave review!
1 review


This article may contain affiliate links.

Leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

One comment on “How to Poach Chicken

  1. Great tip. thanks for sharing and the printable recipe card