How to Poach Chicken, the Quick and Easy Way

I have a lot of recipes in my even rotation that usage just a minor quantity of torn or shared heated chicken, like my go-to lunch salad, these BBQ burrito plates, and any amount of quick weeknight broths.

If I have some waste chicken in the fridge, I use that for these easy meals. Then, I use this stealing method to fast cook a few chicken breasts when I necessity them!

When you poverty silky, loving chicken deprived of a lot of fuss or display, stealing is the way to go. The cowardly cooks mildly, retentive much more dampness than with other culinary approaches. Totaling herbs and other flavors to the stealing liquid also helps period the chicken as he cooks — and you’re left-hand with a tasty soup at the finish!

My technique is very simple and frank: Just cover the cowardly with about an inch of aquatic and transport it to a boil. Inferior the heat until the aquatic is seething, cover the pot, and let the cowardly cook. That’s it!


Solvent chicken breast cutlets are ready in around eight minutes, though larger, whole cowardly breasts can take up to fifteen minutes. Just check often toward the end of culinary either by examination the internal fever with a thermometer or sharing into the cowardly to make sure it’s heated finished, and last to cook until its complete.


1 to 4 boneless, skinless chicken breasts (roughly 12 ounces each)

1 teaspoon salt

Optional seasonings: smashed garlic, bay leaf, peppercorns, sliced ginger, sliced lemons or oranges, sliced onions or celery, fresh rosemary, fresh thyme

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