Poached chicken breasts are extra juicy, tender, and so easy to make that you can quickly whip up a chicken dinner on busy weeknights! I go over how to poach chicken like a pro, with bonus tips and tricks for the most succulent meat! Just bookmark this recipe for whenever you need a quick and tasty protein!
Jump to:
- Perfectly Tender And Juicy Poached Chicken Breasts
- 🥘 Ingredients
- 🔪 How To Poach Chicken Breasts
- ⏲️ Cooking Times For Different Chicken Breast Sizes
- 💭 Angela's Pro Tips & Recipe Notes
- 🥡 Storing & Reheating
- 🍽️ How To Use Poached Chicken
- 1. Chicken Club Sandwich
- 2. Chicken Salad with Grapes
- 3. Chicken Pastina Soup
- 📖 Recipe Card
- 💬 Comments & Reviews
Perfectly Tender And Juicy Poached Chicken Breasts
If I don't already have cooked chicken on hand, this easy recipe for poached chicken is how I quickly whip some up for other dishes. I also poach chicken for meal prepping and making salads, wraps, or sandwiches on the fly!
Poaching is a classic cooking method that guarantees your chicken won't dry out. The meat remains tender and juicy while still cooked perfectly throughout, despite spending most of its time in the pan with the heat off!
🥘 Ingredients
- Chicken Breasts - 1-1½ pounds of boneless, skinless chicken breasts (4 to 6 ounces each)
- Water - Enough water to submerge the chicken breasts 2 inches deep.
- Lemon - Juice from 1 lemon, about 2-3 tablespoons. See notes for aromatics that can be added to the water for flavor.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Poach Chicken Breasts
This cooking method is amazing because the chicken cooks itself once you turn off the stovetop! You'll need a knife, cutting board, and a saucepan to get started, plus a meat thermometer is helpful.
1-1½ pounds of chicken is generally 2-4 servings with 1 breast per person. This time, I made five 5.5-ounce breasts but have been able to fit up to 6 small breasts in the same pan!
Prep
Step 1: Bring it to room temperature. Take 1-1½ pounds (453.59 grams+) of chicken breasts from the fridge 30 minutes before poaching to let them come to room temperature.
Step 2: Fill a pan with water. Fill a large saucepan with enough water to submerge the chicken breasts at least 2 inches (5 centimeters) deep. The pan should be large enough to fit your chicken in a single layer without overlapping.
Bring To A Boil
Step 3: Add lemon juice and boil. Add the juice of 1 lemon (2-3 tablespoons or 30 milliliters) to the pan and bring the water to a boil.
Step 4: Add chicken and cover. Once boiling, add your chicken to the pan in a single layer and cover it with a lid. Bring it back to a boil, then IMMEDIATELY take the pan off the heat and turn off the stovetop.
Leave Covered To Cook
Step 5: Let cook untouched. Set your covered pan to the side for 20 minutes to continue cooking in the hot water. You can leave it for up to 45 minutes without overcooking it.
Step 6: Enjoy or save for later. Use tongs to remove your chicken from the water. Slice, chop, or shred it immediately or cover it to cool before refrigerating to use later.
⏲️ Cooking Times For Different Chicken Breast Sizes
You can leave your poached chicken in the water (off heat) for up to 45 minutes, regardless of size. Any longer, and I've noticed the chicken starts to get a little tougher but still tasty!
Here's a timing estimate for various sizes of chicken breasts if you want to be spot-on:
- 10-ounce chicken breasts - Leave in the water for at least 25-30 minutes.
- 8.5-ounce chicken breasts - Leave in the water for at least 20 minutes.
- 7-ounce chicken breasts or less (what I used here) - Leave in the water for at least 15 minutes. Use a meat thermometer to confirm the internal temperature before removing.
💭 Angela's Pro Tips & Recipe Notes
- 1 large lemon contains between 2 and 3 tablespoons of lemon juice.
- Frozen chicken breasts must be fully thawed before poaching.
- Salt reduces the boiling temperature of water and will affect your chicken's cooking and cooling times. So it's best to leave the salt off until after your chicken is done, and there's no need to salt the water.
- Try adding minced garlic, bay leaves, oregano, or thyme to the water for extra flavor and aromatics. If you plan to enjoy the chicken as-is with little to no additional seasoning, it gives the meat a nice, subtle flavor. Other fresh or dried herbs can be used as well.
- Use a meat thermometer if you are concerned about overcooking your chicken. It's the best way to guarantee it is perfectly cooked to 165°F (80°C) inside!
- If you know you will be meal-prepping or storing the meat for later, I recommend leaving the breasts whole. They will stay juiciest if you wait to slice them until you reheat them.
- You will get the most tender bite of chicken if you slice it across the grain, much like steak. Look for the lines of muscle fibers running along the meat and cut at a 90° angle.
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🥡 Storing & Reheating
Cover the chicken and let it cool before transferring it to an airtight storage container or Ziploc bag. Refrigerate for up to 4 days.
Freezing
You can freeze the chicken in the same airtight storage container or Ziploc freezer bag for up to 4 months. Let the chicken thaw in the fridge overnight before reheating.
Reheating
To reheat the chicken breasts, add them back to a saucepan with ¼ cup of broth or water. Cover and cook over medium heat, flipping occasionally, for 10 minutes or until warmed.
Alternatively, you can add them to a baking dish with the broth and cover it with foil. Bake at 350°F (175°C/Gas Mark 4) for 15 minutes or until warmed through.
🍽️ How To Use Poached Chicken
Because poached chicken breasts are lightly seasoned, they can be used in any of your favorite shredded chicken or leftover chicken recipes!
If you prefer to enjoy your poached chicken as-is, you can't go wrong with any of these chicken side dishes! It's also a great way to add protein to a green garden salad or Caesar salad.
1. Chicken Club Sandwich
Thick slices of juicy chicken breast are precisely what you need for this epic club sandwich stacked high with lettuce, bacon, and avocado!
2. Chicken Salad with Grapes
Once your chicken breasts have cooled, chop them up to make this creamy and refreshing chicken salad with red grapes!
3. Chicken Pastina Soup
Dice up your poached chicken and toss it into a pot with broth, veggies, orzo pasta, and seasonings for this warm and hearty Italian soup!
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📖 Recipe Card
Poached Chicken Breasts
Ingredients
- 1-1½ lbs chicken breasts (boneless, skinless - 4 to 6 ounce portions)
- water (enough to submerge the chicken 2")
- 1 lemon
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prep The Chicken & Pan
- Take 1-1½ lbs chicken breasts out of the fridge 30 minutes before poaching to let them come to room temperature.
- Fill a large saucepan with enough water to submerge the chicken breasts at least 2 inches (5 centimeters) deep. The pan should be large enough to fit your chicken in a single layer without overlapping.
Bring To A Boil
- Add the juice of 1 lemon to the pan and bring the water to a boil.
- Once boiling, add your chicken to the pan in a single layer and cover it with a lid. Bring it back to a boil, then IMMEDIATELY take the pan off the heat and turn off the stovetop.
Leave Covered To Cook
- Set your covered pan of chicken to the side for 20 minutes to continue cook in the hot water. You can leave it for up to 45 without it overcooking.
- Use tongs to remove your chicken from the water. Slice, chop, or shred it right away or cover it to cool before refrigerating for later use.
Notes
- 1 large lemon contains between 2 and 3 tablespoons of lemon juice.
- Frozen chicken breasts must be fully thawed before poaching.
- Salt reduces the boiling temperature of water and will affect your chicken's cooking and cooling times. So it's best to leave the salt off until after your chicken is done, and there's no need to salt the water.
- Try adding minced garlic, bay leaves, oregano, or thyme to the water for extra flavor and aromatics. If you plan to enjoy the chicken as-is with little to no additional seasoning, it gives the meat a nice, subtle flavor. Other fresh or dried herbs can be used as well.
- Use a meat thermometer if you are concerned about overcooking your chicken. It's the best way to guarantee it is perfectly cooked to 165°F (80°C) inside!
- If you know you will be meal-prepping or storing the meat for later, I recommend leaving the breasts whole. They will stay juiciest if you wait to slice them until you reheat them.
- Much like steak, you will get the most tender bite of chicken if you slice it across the grain. Look for the lines of muscle fibers running along the meat and cut at a 90° angle.
- 10-ounce chicken breasts - Leave in the water for at least 25-30 minutes.
- 8.5-ounce chicken breasts - Leave in the water for at least 20 minutes.
- 7-ounce chicken breasts or less (what I used here) - Leave in the water for at least 15 minutes. Use a meat thermometer to confirm the internal temperature before removing.
- Cover the chicken and let it cool before transferring it to an airtight storage container or Ziploc bag. Refrigerate for up to 4 days.
- You can freeze the chicken in the same airtight storage container or Ziploc freezer bag for up to 4 months. Let the chicken thaw in the fridge overnight before reheating.
- To reheat the chicken breasts, add them to a saucepan with ¼ cup of broth or water. Cover and cook over medium heat, flipping occasionally, for 10 minutes or until warmed. Alternatively, place them in a baking dish with broth and cover it with foil. Bake at 350°F (175°C/Gas Mark 4) for 15 minutes or until heated to your satisfaction.
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