Easy Poached Chicken Breasts
A simple, classic cooking method that is easy and quick for busy cooks. Use poached chicken breasts for weeknight dinners topped with a sauce or vinaigrette, and in entree salads for dinner and lunch.
Servings: 4
Calories: 239kcal
Equipment
- Medium size pan or pot
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ½ small onion or use leek or shallot, sliced
- ½ lemon sliced
- ½ cup white wine optional
- 1 rib celery chopped
- 3 garlic cloves peeled and crushed
- 2 bay leaves
- 1 small handful fresh thyme sprigs
- 1 teaspoons black peppercorns
- ⅛ teaspoon sea salt
Instructions
- Trim chicken breasts of any excess fat. Place chicken breasts in a pot or pan just large enough to hold them in a single layer. Cover with water by about two inches, enough so that the chicken will be totally submerged. They must be totally under water.
- Bring the water up to almost a simmer (you will see small bubbles) and skim any grayish foam that develops. The water temperature should be between 160° - 180°. Turn the heat to low so there are almost no bubbles. After skimming, add the onion, lemon, wine, celery, garlic, and bay leaf.
- Poach chicken breasts until they reach 165° internally then remove them from the pan. Use a digital thermometer to test. Timing for poaching depends on the size of your chicken breasts. Typically they will cook in 15-18 minutes. When they are done, remove the chicken breasts from the pot and serve warm, or cool then refrigerate. Well wrapped they will be good for up to 4 days, or freeze for future use.
Nutrition
Calories: 239kcal | Carbohydrates: 4g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 107mg | Sodium: 158mg | Potassium: 696mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg