Poached Chicken
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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


Ingredients

  • 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)

Instructions

  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
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One comment on “How to Poach Chicken

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