Poached Chicken Breasts
These easy poached chicken breasts are made in only a few minutes, and provide an excellent basic cooked chicken, perfect to use in a wide range of dishes.
- 4 chicken breast fillets
- pinch of salt
Place the chicken breast fillets in a pot or sauce pan. Use a pot that is wide enough so that you can place the fillets side by side. Avoid stacking them on top of each other.
Add a sprinkle of salt over the fillets, then add cold water until they are covered by an inch.
Bring the chicken to a simmer on medium heat, and leave it to simmer until the chicken has poached through. This typically takes 5-10 minutes depending on the size of the fillets. Use a meat thermometer to ensure that the middle of the chicken fillets reach an internal temperature of 165 °F or 75 °C.
Remove the chicken from the water, and serve it hot or cold as required.
Can I poach frozen chicken? – I always find that poaching frozen chicken results in a much dryer chicken breast. If you want to use frozen fillets, you should thaw them in the fridge overnight first.
Can I use chicken thighs? – Yes. You can use the same method to poach chicken thigh fillets. I do not recommend poaching chicken thighs with skins on, as the skins will come out quite rubbery.
Leftover poached chicken breasts can be stored in a refrigerator for up to 3 days. They can also be frozen for up to 6 months.
Use the chicken cold in wraps, salads or sandwiches, or reheat it before serving it.
Poached chicken is perfect for meal prep. Poach a large amount of fillets, and dice, slice or shred the chicken. Store it in a large container, and use it in multiple meals through the week.
Calories: 129kcal | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 131mg | Potassium: 418mg | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg