Poached Chicken Breast

Prep: 30

Cook: 30

Total Time: 1

Yield: 2 servings

Course: Entree

Cuisine: American

Calories: 259kcal

Author: Jessica Gavin

Perfectly cooked poached chicken breast every time that is both juicy and tender. Serve slices with a sauce, or shred it for sandwiches, soups, and more.

Ingredients

▢ 2 quarts (1.9 L) water, unsalted chicken broth or stock
▢ ¼ cup (60 ml) soy sauce
▢ 2 tablespoons kosher salt
▢ 1 tablespoon (15 ml) honey, maple syrup, or granulated sugar
▢ 2 garlic cloves, peeled and smashed
▢ 1 pound (454 g) boneless skinless chicken breast, 2 pieces, 8 ounces each
▢ 2 sprigs of thyme, optional
▢ 1 bay leaf, optional

Instructions

Make the Poaching Liquid - In a large, heavy-bottomed pot or dutch oven, combine water, soy sauce, salt, honey, and garlic. Place the chicken inside without overlapping. Add the thyme and bay leaf if using.
Brine the Chicken - Let the chicken sit in the poaching liquid at room temperature for 30 minutes. This will take the chill off the meat and make it more tender and flavorful.
Poach the Chicken - Heat the pot over medium heat until the liquid reaches 175 to 180ºF (79 to 82ºC). There should be some movement but no bubbles on the surface. This will take about 7 to 10 minutes.
Reduce the heat to low, cover, and poach, maintaining the temperature between 160 to 180ºF (71 to 82ºC). Adjust the heat level as needed. Cook the chicken until the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 17 to 20 minutes. Smaller pieces will require less time.
Rest, then Slice - Transfer the chicken to a clean plate or cutting board. Cover with foil to keep warm, and rest for 5 to 10 minutes.
Ready to Serve - Slice, dice, or shred for your desired use.

Notes

Recipe Yield: About 2 cups of sliced or shredded chicken
Serving Size: 1 cup
Larger Batch: Up to 4 chicken breast pieces can be added to the pot.
Make it Gluten-Free: Substitute soy sauce with gluten-free tamari, coconut aminos, unsalted chicken stock, or broth.
Storing: Store cooled chicken in an airtight container in the refrigerator for up to four days. It can be covered with cooled-down poaching liquid for more flavor.
Reheating: Cover and microwave in 15 to 30-second increments until hot.
Freezing: Place in a resealable plastic bag for up to 4 months. Defrost when ready to use.

Nutrition

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