What’s in Poached Chicken Breast?
The secret genius of poached chicken breasts is that it’s nearly impossible to overcook them. That means juicy, moist, tender chicken every time. Talk about a foolproof recipe!
Chicken: Use 2 chicken breasts or 4 chicken thighs. The chicken can be boneless, skinless or bone-in, skin-on. Either option works great for poaching. Aromatics: Choose 4-5 aromatics to add flavor to the chicken. 2 of my favorite combinations are: thyme, garlic, bay leaves, salt, and pepper or lemon, peppercorns, garlic, and salt. Poaching Liquid: I like to use a combination of water and white wine or chicken broth.
Pro Tip: If using wine, pour it in first and add enough water or broth to cover the chicken about an inch.
Variations on Poached Chicken Breasts
Use any of your favorite aromatics to give this chicken more flavor. Thyme with garlic, bay leaves, salt, and pepper tastes amazing! Another good combination for this recipe would be lemon with peppercorns, garlic, and salt.
How to Store and Reheat
Store leftover poached chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a large covered skillet with a little bit of water or chicken broth set over medium-high heat for about 10 minutes, or until warmed through.
How to Freeze
Freeze chicken in an airtight container or Ziplock bag for up to 3 months! It’s great to have on hand when you need a quick meal. Simply let it thaw overnight in the refrigerator before reheating.
Serving Suggestions
Poached chicken breasts are so simple, which means it is an extremely versatile dish. Top it with my favorite mustard cream sauce and some greens (pictured) or serve it with your favorite sides, such as mashed potatoes, roasted broccoli, corn on the cob, and more. You can also toss it into Fettuccine Alfredo, add it to chicken tacos, or use it to make homemade chicken salad!
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