Poached Chicken Recipe
Simple, versatile, and juicy Poached Chicken that is a perfect addition to your sandwiches and salads or as a main dish itself. This poaching method is quick, easy, foolproof, and introduces flavor to your chicken meat the best way possible!
Servings 4 halves
Calories 279 kcal
2-3 pounds (906g-1359g) skinless, boneless chicken breast or thighs 4 garlic cloves, smashed 1 stalk celery, chopped 1-2 medium onion, sliced 1 bay leaf 2-3 sprigs fresh thyme 1 sprig of rosemary 1 teaspoon (3g) peppercorn salt to taste lemon slices to serve, optional
Place chicken in a large Dutch oven, saucepan, or pot, then pour enough water to cover the chicken by an inch or so. Add garlic cloves, celery, onion, bay leaf, thyme, rosemary, peppercorns. and salt. Place on medium heat bring to a simmer. As soon chicken starts to simmer, cover, and cook for 10-12 minutes. Cooking times would vary depending on the thickness of the chicken. For accurate results, you may use an instant read thermometer. To check for doneness, insert the thermometer into the thickest part of the chicken and it should read 165 degrees Fahrenheit. Remove the chicken from the Dutch oven and place on a plate or chopping board. Let it cool, slightly, if serving at once. Then slice or chop and serve. If saving for later use, let it cool completely and store in the fridge. It can keep for 3-4 days in the fridge. You may freeze for up to a month. It is best to freeze the whole breast. Enjoy!
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 226 g | Calories: 279 kcal | Carbohydrates: 5 g | Protein: 49 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 145 mg | Sodium: 273 mg | Potassium: 932 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 137 IU | Vitamin C: 7 mg | Calcium: 32 mg | Iron: 1 mg