Servings 2 servings
Ingredients
- 2 medium chicken breasts
- 10 cups water or chicken broth
- 2 teaspoons kosher salt
- Optional aromatics: lemon slices, garlic cloves, whole peppercorns, bay leaves
Instructions
- In a large saucepan, whisk together 8 cups water with 2 teaspoons kosher salt.
- Add the chicken breasts to the pan. (Ensure they are submerged under at least 2 inches of water. If not, add more water as needed.)
- Place the pan over medium-low heat. Once the water starts to simmer, cover the pan with a tight-fitting lid then reduce the heat to low and simmer the chicken, covered, until it reaches an internal temperature of 165°F, 12 to 15 minutes (depending on the thickness of your chicken breasts). (If desired, you can remove the chicken at 150°F and allow it to rest so that the carryover cooking brings it to 165°F. This is the best way to guarantee your poached chicken is juicy and not dry or overcooked.)
- Remove the chicken from the liquid and let it rest for 10 minutes before serving.
Notes
- Do NOT boil. A gentle simmer is everything here. Boiling will make your chicken tough and stringy.
- Use a meat thermometer. Cooking times vary by thickness and a timer alone won't save you. Pull the chicken at 150°F and let carryover cooking bring it to a safe 165°F during the 10-minute rest.
- Bone-in chicken breasts will produce juicier meat but will need additional cooking time.
- Customize your liquid: Swap water for chicken broth or white wine, and add any sort of aromatics you like, from fresh lemon slices and herbs to garlic and other veggies (think celery, carrots, onions, etc.)
- Don't toss the poaching liquid: Strain it and use it in place of chicken broth in soups, risotto or any recipe that calls for stock.
- To store: Refrigerate in an airtight container with a splash of poaching liquid for up to 4 days, or freeze for up to 3 months.
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