Poached Chicken Recipe- Poached Chicken Breasts
 |
| Poached Chicken Breasts |
Poached chicken breasts are tender, juicy, and delicately flavored, cooked gently in simmering water or broth. This method preserves the natural moisture of the chicken while infusing it with subtle aromas from added herbs, spices, or vegetables like bay leaves, garlic, or onions. The result is a versatile, lean protein with a soft texture, perfect for salads, sandwiches, or light entrees.
Ingredients:
- 4 boneless, skinless chicken breasts
- 4 cups chicken broth (or water)
- 1 medium onion, cut into quarters
- 2 garlic cloves, smashed
- 1 large carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- Salt, to taste
Instructions:
- In a large pot, add the chicken broth (or water), onion, garlic, carrot, celery, bay leaf, peppercorns, and a generous pinch of salt. the mixture to low simmer over medium heat.
- Carefully place the chicken breasts into the pot, ensuring they are fully submerged. Add more broth or water if necessary.
- Cover the pot with a lid and let the chicken poach for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove the chicken breasts from the liquid using tongs and place them on a plate or cutting board. Let them rest for 5 minutes before slicing, shredding, or serving.
- Optional: Strain the poaching liquid and reserve it as a light broth for soups or sauces.
- Serve the chicken warm with a side dish, or cool it for use in salads, wraps, or other recipes.
Serving Suggestions:
- Slice and serve with steamed vegetables and rice.
- Shred for tacos, sandwiches, or chicken salads.
- Pair with a dipping sauce like soy-ginger or honey mustard.
Tips:
- For extra flavor, add fresh herbs like parsley, thyme, or dill to the poaching liquid.
- Keep the heat low to prevent the chicken from becoming tough.
0 Comments