Mom's Dinner

  • Home
  • All Recipes
  • Instant Pot
    • All Instant Pot Recipes
    • Instant Pot Soup
    • Instant Pot Beef
    • Instant Pot Chicken
    • Instant Pot Pork
    • Instant Pot Turkey
    • Instant Pot Pasta
    • Instant Pot Vegetarian
  • Dinner
    • Beef
    • Chicken
    • Pork
    • Turkey
    • Fish & Seafood
    • Mexican
    • Pasta
    • Vegetarian
  • Subscribe
menu icon
go to homepage
  • All Recipes
  • Dinner
  • About
  • Subscribe
subscribe
search icon
Homepage link
  • All Recipes
  • Dinner
  • About
  • Subscribe
×
You are here: Home / Recipes / Chicken

How to Poach Chicken Breasts

By Susie Weinrich · Date Jun 4, 2024· 1 Comment · May contain affiliate links.

poached chicken on a plate with text for pinterest
↓ Jump to Recipe
Pin the Recipe

Learn how to poach chicken breasts in salted water for tender and juicy cooked chicken, perfect to use in any recipe that calls for cooked chicken. You can shred it for delicious Chicken Enchiladas, slice it to top a green salad, or cube it for a creamy chicken salad sandwich.

poached chicken cut into cubes

If you would rather make it in your Instant Pot, check out this recipe for All Purpose Instant Pot Chicken.

Table of Contents hide
1 Poaching
2 Step By Step How To Poach Chicken
3 Shredding Chicken
4 Recipes to Make with Poached Chicken
5 Did you make this recipe?
6 How to Poach Chicken Breasts

Poaching

Poaching is defined as cooking by simmering in a small amount of liquid. So in this recipe we are cooking chicken breasts with moist heat by simmering them in a small amount of water (or broth). You could also use part white wine for another flavor profile.

chicken breasts in poaching liquid

Step By Step How To Poach Chicken

  1. Start by cutting the chicken breasts in half lengthwise, so you end up with 2 thinner pieces of chicken.
  2. Place your chicken in large pot.
  3. Cover the chicken with cool water or broth by about an inch.
  4. Sprinkle the salt in the pot. Also add any aromatics you would like to use (bay leaf, peppercorns, lemon, garlic…).
  5. Over medium heat bring the water to a light simmer, not a full boil.
  6. Once it simmers turn the heat to LOW and cook the chicken in the hot liquid for about 10 minutes.
  7. Check the internal temperature, it should reach 165 degrees. If it isn’t quite at temp then leave it on the heat for another 5 minutes.
  8. Take the chicken out of the liquid and let it cool for about 5 minutes before cutting or shredding.

Shredding Chicken

If you want to use your chicken shredded try shredding it in your stand mixer! Place warm chicken (not cold chicken) in the bowl with the paddle attachment. Turn it on medium speed and it will shred up your chicken in about 30 seconds. There may still be a few large pieces you need to hand shred, but it is still quicker than the old 2 fork method.

NOTE: don’t run the mixer too long or it will turn your chicken into crumbles.

Recipes to Make with Poached Chicken

  • Chicken Enchiladas
  • BBQ Chicken Sliders
  • Chicken & Biscuits
  • Creamy Chicken & Noodles

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
poached chicken cut into cubes

How to Poach Chicken Breasts

Learn how to poach chicken that is juicy and tender! Perfect to use in any recipe that calls for cooked chicken.
5 from 1 vote
Print Pin Rate Save Saved!
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
resting: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 chicken breasts
Calories: 64kcal
Author: Susie Weinrich

Ingredients

  • 2-4 fresh boneless skinless chicken breasts
  • water - could use broth instead
  • 1 tablespoon kosher salt

Optional Aromatics

  • bay leaf, black peppercorns, lemon wedges, smashed garlic, quartered onion, rosemary, thyme

Instructions
 

  • Cut the chicken breasts in half, lengthwise, so you have two thinner chicken breasts.
  • Place your chicken breasts in a large pot and fill with water or broth so that it covers the chicken by about 1 inch.
    Sprinkle in the salt. Add any aromatics you wish to use.
  • Over medium heat bring to a slow simmer. When it comes to a simmer lower the heat to low and cook in the hot water for 10 minutes.
    Pro Tip: if your water gets a white foam on top, that is totally normal. It is called scum (I know, so gross) and is harmless. You can skim it off the top or leave it. But it does dry very sticky so wash your pot right away after poaching the chicken.
  • Check the internal temp of the chicken and it should be at 165° to be fully cooked. If you haven't reached that yet, keep on the heat for another 5 minutes.
  • Using a slotted spoon remove the chicken from the water.
  • You can save the broth/cooking liquid and use in savory recipes that call for broth or water. The broth will also freeze well and can be kept in the freezer for 3 months.

Using Poached Chicken

  • Let the chicken cool for 5-10 minutes. Then you can shred, cube, slice, or use whole. Use in any recipe that calls for cooked chicken.
  • The poached chicken will stay good in the fridge for 4-5 days.
  • You can freeze the cooled poached chicken for up to 3 months.

Recipe Tips and Notes:

SHREDDED CHICKEN : Try shredding your warm chicken with a stand mixer fitted with a paddle attachment or a hand mixer for just 30 seconds.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1poached chicken breast | Calories: 64kcal | Protein: 12g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1810mg | Potassium: 209mg | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.2mg

About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    5 from 1 vote

    We would love to have you comment & rate the recipe! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. John says

    October 26, 2020 at 9:41 am

    5 stars
    The poached chicken in the BBQ slider recipe was so good!! Go poached chicken!

    Reply
Susie in the kitchen with an apron on getting ready to cook

Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

YOU will feel like a huge success at dinner time with any of the simple recipes on Mom's Dinner! Read More

Helpful Meal Planning Resources

  • a table with white place settings and green garland
    Easy Meals for House Guests
  • a round table with a large family eating dinner
    30 Easy Meals for Large Family Vacations & Gatherings
woman owned small business certificate by Sertify

Amazing New Recipes

  • A woman holding a grilled steak house burger on a bun with chips on a plate and a soda to the side
    Steakhouse Ribeye Burgers
  • Wooden spoon coated in homemade coleslaw dressing held over the bowl of the sauce.
    Homemade Coleslaw Dressing
  • a big bowl of spaghetti bolognese topped with parmesan cheese and parsley
    Mom’s Beef Bolognese Sauce
  • bbq marinated and grilled chicken skewers on a cutting board
    BBQ Chicken Skewers

Footer

^ back to top

About

  • Susie Weinrich
  • Privacy Policy
  • Accessibility Policy

Contact

  • Sign Up! for emails
  • Contact Me!
  • Join Me On YouTube

Recipes

  • Recipe By Category
  • Instant Pot Recipes
  • Dinner Recipes

Copyright © 2025 Mom's Dinner

Rate & Review This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.