Poaching is one of the gentlest, most foolproof ways to cook chicken. As a professional chef, I’ve perfected a method that yields juicy, delicately flavored chicken every single time. The secret? Start with cold water and flavor the poaching liquid with vegetables, herbs, and citrus. Then, bring it to a gentle boil before turning off the heat and letting the chicken finish cooking using a low-and-slow technique that locks in moisture without overcooking. This controlled technique yields incredibly juicy chicken that’s never dry or stringy and creates an equally flavorful light broth.
Once you master this method, poached chicken becomes a staple for meal prep. It’s perfect for topping grain bowls, like my bulgur wheat, layering into fresh salads, like my cucumber tomato salad, or pairing with simple vegetables like sautéed kale and drizzling with bold sauces, like this creamy tahini sauce.
Poached Chicken Recipe
Equipment
Ingredients
- 2 lbs boneless, skinless chicken breasts (about 3 medium breasts)
- 8 cups cold water (or enough to cover chicken by 1 inch)
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 1/2 medium yellow onion, halved
- 3 garlic cloves, smashed
- 3–4 strips lemon peel (avoid the bitter white pith)
- 5-6 sprigs fresh thyme
- 1 fresh or 2 dried bay leaves
- 6-8 parsley stems (use stems, not leaves)
- 1/2 tsp whole black peppercorns
- 2 tbsp dry white wine (optional, but adds depth)
- 2 tbsp kosher salt
Instructions
- Place chicken breasts in a wide pot or sauté pan in a single layer. Add cold water to cover by 1 inch. Scatter in carrot, celery, onion, garlic, and lemon peel.
- Place the thyme, bay leaf, parsley stems, and peppercorns into cheesecloth, secure it with kitchen twine, and drop it into the pot. Stir in kosher salt and white wine, if using.
- Bring to a gentle boil over medium heat. Skim off any foam or impurities that rise to the top.
- As soon as small bubbles consistently break the surface, turn off the heat and immediately cover the pot with a lid.
- Let the chicken sit in the hot broth (it will continue to cook), covered, for 7–10 minutes, depending on the size of the breasts.
- Transfer chicken to a cutting board. The internal temperature should be ~156°F. Let rest for 7 minutes — it will rise to a safe 165°F.
- Slice, dice, or shred. Store with a few spoonfuls of poaching liquid to keep it moist.
Notes
- Asian: Add ginger, scallions, and rice wine
- Mexican: Add dried chilies, cilantro stems, and lime peel
- Mediterranean: Add lemon peel, oregano, and garlic
Nutrition
Ingredients that Build Flavor
This ingredient list creates a light, flavorful cooking liquid — in French, a court bouillon — a quick, aromatic broth made with water, vegetables, herbs, and seasonings. It gently infuses the chicken with clean, delicate flavor. Once the chicken is done, the broth can be saved and used in soups, sauces, or to cook grains like bulgur, farro, or couscous.
Boneless, Skinless Chicken Breasts: I chose this cut for its simplicity and fast cooking time. When poached gently, the breasts stay moist and tender. You can also use bone-in breasts or thighs (with or without skin); just increase the poaching time by 5–7 minutes — the internal temperature should reach 165°F.
Cold Water: Always start with cold water so the aromatics and chicken gradually heat together. This slow, controlled temperature rise is essential, as it ensures even cooking while flavors infuse to create juicy chicken.
Carrot, Celery & Onion (Mirepoix): This traditional French trio forms the aromatic backbone of the broth.
Smashed Garlic Cloves & Lemon Peel: Garlic adds savory warmth, while strips of lemon peel brighten the poaching liquid. Be sure to avoid the white pith, as it can cause the liquid to become bitter.
Fresh Thyme, Bay Leaf, Parsley Stems & Whole Black Peppercorns: Together, these create a bouquet garni; a classic herb bundle used in French cuisine. It infuses the liquid with clean, herbal notes. Use only parsley stems — the leaves can turn bitter during poaching.
Dry White Wine (Optional): A splash adds acidity and depth, elevating your court bouillon.
Kosher Salt: Salt serves a dual purpose here, flavoring the broth and seasoning the chicken from within. I recommend 1 tablespoon of kosher salt per 4 cups of water for the perfect seasoning ratio.
How to Poach Chicken (Step-by-Step)
This poaching method is all about precision and gentleness; no hard boiling, no browning, just moist, tender, delicately infused chicken every time. Here’s precisely how to do it:
Prep Aromatics: Chop the carrot, celery, and onion. Smash the garlic cloves and peel the lemon (avoiding the bitter white pith). Place the thyme, bay leaves, parsley stems, and peppercorns in cheesecloth and tie into an herb sachet with kitchen twine.
Arrange Chicken and Ingredients in the Pot: Place the chicken breasts in a wide, shallow pot in a single layer. Add cold water to cover by 1 inch, then scatter in the chopped vegetables, garlic, lemon peel, and herb sachet. Pour in the white wine (if using) and add the salt.
Bring to a Gentle Boil, Then Turn Off the Heat: Set the pot over medium heat, uncovered. Once you see a few steady bubbles breaking the surface (not a full boil), immediately turn off the heat and cover the pot with a tight-fitting lid.
Poach Off-Heat + Skim if Needed: Let the chicken sit, covered, in the hot poaching liquid for 7–10 minutes depending on thickness. This carryover heat gently finishes the cooking. During this time, skim the surface of the broth if any impurities rise.
Rest and Slice: Transfer the chicken to a cutting board. It should register around 156°F. Let it rest uncovered for 7 minutes — it will reach a perfect 165°F as it finishes cooking from residual heat. Don’t skip this step: it locks in moisture and keeps the texture silky. Slice and enjoy.
Chef Tips and Variations
Poaching is a gentle, precise method, and once you master the basics, it’s easy to customize. These tips and variations will help you get the most out of this versatile technique:
Poaching vs. Boiling: Why Gentle Heat Matter: Poached chicken is cooked in liquid just below a boil or off the heat entirely, which preserves tenderness and moisture. Boiling, by contrast, agitates the liquid and raises the temperature too high, which can toughen the meat and strip away flavor. The key is to bring the liquid to a gentle simmer, then immediately turn off the heat and cover.
Delicate Flavor, No Need to Sear: Unlike shredded chicken recipes that benefit from browning, poached chicken is meant to stay clean and delicate. That’s why seasoning your poaching liquid well is essential, as the flavor comes from within.
Poaching Liquid Variations to Try: Once you’ve mastered the basic method, you can tailor the poaching liquid to suit your mood or the dish you’re preparing. Just be sure to use unsalted broth or water so you can control the final seasoning. Feel free to experiment, but try these savory combos below:
- Asian-Inspired: Ginger slices, scallions, Chinese cooking wine
- Mexican-Inspired: Lime peel, cilantro stems, dried chilies
- Mediterranean-Inspired: Garlic, lemon peel, oregano
Storage and Reheating Tips
Poached chicken is a perfect meal prep staple, as it stores well and reheats beautifully.
Refrigerator: Store whole, sliced, or shredded chicken in an airtight container for 5–6 days. Add a few spoonfuls of the reserved poaching liquid to lock in moisture.
Freezer: Freeze cooled chicken in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Poached Chicken: Always reheat with moisture, as it prevents dryness.
- Stovetop (Best Method): Place chicken in a skillet with a splash of broth or water. Cover and warm over low heat for 3–5 minutes.
- Microwave (Quick Option): Add chicken to a microwave-safe dish with a spoonful of broth or water. Cover with a damp paper towel and heat in 30-second bursts until warmed through.
How to Use Poached Chicken
Poached chicken’s mild, delicate flavor and tender texture make it incredibly versatile. Slice it, dice it, and add it to nearly any dish for a clean, protein-rich boost.
Salads: Thinly sliced poached chicken is perfect over vibrant salads, such as my fresh tabbouleh salad, fall-forward persimmon salad, or creamy burrata salad .
Sandwiches & Wraps: Toss the chicken with a spoonful of pistachio pesto, harissa paste, or tzatziki for a quick chicken salad. Add it to sourdough, pita, or a wrap for a satisfying, flavorful lunch.
Soups: Stir diced chicken into your favorite soups like this coconut-ginger kabocha squash soup.
Grain & Pasta Bowls: Use bulgur wheat, farro, pearl couscous, or rice as your base, then layer in sliced poached chicken and add your favorite toppings, such as roasted vegetables, air-fried broccoli, or roasted tomatoes. Finish with a creamy tahini sauce, or avocado dressing.
More Favorite Chicken Recipes
- Shredded Chicken
- Chicken Tortilla Soup
- Green Chicken Enchiladas
- Chicken Katsu Curry
- How to Debone a Chicken
- Teriyaki Chicken Recipe
- Chicken Ballotine
