If you want moist and tender poached chicken breasts every time, this customizable method will give you a solid foundation. You can swap out the water for a flavorful broth, and use whatever aromatics you have on hand or like. The important thing is to use well-seasoned poaching liquid and not expose the delicate meat to too-high temperatures.
Storage: Refrigerate for up to 4 days.
Ingredients
Directions
Active:
20 mins|
Total: 45 mins
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Step 1
If the chicken breasts are thicker than 3/4 inch, pound them with a meat mallet, rolling pin or cast-iron skillet to an even 3/4-inch thickness between two pieces of plastic wrap (see Notes).
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Step 2
In a medium (4-quart) pot over medium heat, combine the water, soy sauce, sugar, salt, peppercorns and garlic. Add the chicken breasts, and heat, stirring occasionally to minimize hot spots, until you see slight turbulence on the surface of the water, with an occasional bubble breaking the surface (the water should register between 175 and 180 degrees on an instant-read thermometer). Cover with a lid, remove from the heat and let sit for about 20 minutes, or until the center of the meat registers 165 degrees on an instant-read thermometer and the interior appears opaque and cooked through.
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Step 3
Remove the chicken from the poaching liquid. (Reserve the liquid for another use, if desired; see Notes.) Transfer to a bowl, cover with a plate and let sit for 5 minutes before slicing and serving. You can also refrigerate the chicken until ready to serve.
Substitutions
Boneless, skinless chicken breasts >> bone-in, skin-on or skinless chicken breasts, with an adjustment to the cooking time.
Water >> chicken or vegetable broth.
Gluten-free? >> Use tamari in place of soy sauce.
Notes
Save the poaching liquid for making soup later in the week, or freeze it for another meal or the next time you poach.
If you have an empty plastic bag from a cereal box, it’s especially effective at containing juices while you pound the chicken breasts; the thick plastic is less likely to tear during the process than regular plastic wrap.
