Poached chicken is fantastic to have on hand for salads, pastas and sandwiches. Use it right away or freeze the extras for later. This tutorial shows you how to poach chicken breasts in minutes!
Knowing how to poach chicken breasts is a skill that you'll use over and over again for easy meal prep. It's a great way to add protein to your lunches and dinners. While chicken breasts can often be rather plain, poaching produces tender and flavorful chicken that can be used in everything from salads to pastas.
The beauty of making several poached chicken breasts at once is that you'll have meat for several meals. Either slice or shred the cooked chicken and store it in the refrigerator for 2 to 3 days, or in the freezer for up to 3 months.
The best way to make poached chicken breasts?
If you read various cookbooks or cruise around on the internet, you'll find as many ways to poach chicken as there are cooking websites. Some require putting the saucepan in the water while others suggest you remove the saucepan from the heat altogether.
My favorite method is to place the boneless, skinless chicken breasts in a large saucepan with a variety of seasoning and aromatics, such as lemon slices, fresh or dried herbs and a dash of salt and pepper. Cover the chicken breasts with cold water, bring to a boil, then gently simmer for about 15 minutes.
You'll be rewarded with tender, juicy and flavorful chicken breasts that are perfect for tossing into a variety of dishes. Perfect for summertime entertaining or quick weeknight meals!
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How to Poach Chicken Breasts
⭐️ See full recipe card below. ⭐️
- COMBINE CHICKEN AND SEASONINGS: Place boneless, skinless chicken breasts in a large saucepan, and add seasonings and aromatics.
- BOIL AND SIMMER: Cover the chicken breasts with cold water and bring the pot to a boil. Reduce the heat to low to medium-low. The goal is a gentle simmer. Cook until the internal temperature reaches 165 degrees Fahrenheit.
- COOL, SLICE AND STORE: Remove the cooked chicken from the pot and let it cool slightly. Slice or shred it to use in salads, pastas and sandwiches. Or store it in the refrigerator or freezer.
Tips for Poaching Chicken Breasts
• Saucepan size: Use a large saucepan so that the chicken breasts aren't crowded.
• Water temperature: Start with cold water to ensure that the chicken cooks evenly and to prevent it from drying out.
• Simmering is the way! For tender and juicy chicken, cook the chicken breasts at a gentle simmer.
• Take its temp: Use a meat thermometer to determine doneness. Chicken breasts should be cooked to 165 degrees F.
• Let them rest: Let the chicken cool slightly before slicing or shredding it. This allows the juices to absorb into the meat, rather than spilling out onto the cutting board.
Meal Prep and Storage
IN THE FRIDGE: Transfer the cooled, sliced chicken breasts to an airtight container for up to 3 days.
IN THE FREEZER: Cool and slice the chicken. To avoid freezer burn, I like to wrap meal-sized portions in plastic wrap, then transfer to a freezer-safe, airtight container. Store it in the freezer for up to 3 months.
DEFROST: Defrost the chicken in the fridge overnight, then use it in your favorite dishes.
How to use poached chicken
There are seemingly endless ways to serve poached chicken breasts. Here a few ideas to get you started:
- Top your favorite green salad with the sliced chicken and toss with balsamic vinaigrette. Or add it my family's favorite Thai Chicken Salad.
- Add the poached chicken to a pasta dish, such as Skillet Chicken Penne Pasta.
- Make a quick and easy chicken wrap sandwich (sub for turkey) by rolling the chicken in a tortilla with cranberry sauce and vegetables.
- Stir the poached chicken into soups and stews, such as Light Chicken & Corn Chowder or Hearty Chicken Stew with Butternut Squash.
Frequently Asked Questions
It typically takes about 15 minutes to poach boneless chicken breasts at a gentle simmer. The time varies with the size and thickness of the breasts. The internal temperature of the chicken should be 165 degrees F.
Yes, bone-in chicken breasts can be used for poaching. They will take closer to 20 to 25 minutes to cook.
I highly recommend seasoning the poaching liquid. This is your opportunity to add flavor to the chicken! Adding salt and other seasonings to the cooking liquid, rather than seasoning afterwards, allows the meat to fully absorb the seasonings.
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How to: Poach Chicken Breasts
Ingredients
- 4 (6 ounces each) skinless, boneless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 4 lemon slices
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- Cold water
- 2 tablespoons soy sauce
Instructions
- Place the chicken breasts in a single layer in the bottom of a large saucepan. Season with salt and pepper. Top with lemon slices and fresh thyme and rosemary sprigs.
- Fill the saucepan with cold water until it reaches 1 to 1 ½ inches above the chicken breasts. Stir in the soy sauce.
- Bring the water to a boil, then cover the saucepan and reduce the heat to low to medium-low. The goal is a gentle simmer.
- Gently simmer until the chicken breasts are just cooked through and reach an internal temperature of 165 degrees F, about 15 minutes. The cooking time will vary depending on the thickness of the chicken breasts.
- Remove the chicken from the saucepan and let the chicken cool for about 10 minutes. Slice or shred the chicken. Serve right away or refrigerate, covered, for 2 to 3 days.
Notes
Nutrition
This post was originally published on April 17, 2015. Updated on October 5, 2026.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Susan
I added a garlic bulb to mine and HOLY BANANAS, this broth. While my chicken cools I poured myself a little mug and am sipping away on it. Definitely a keeper.
Tayler Ross
I have never tried poaching chicken until I tried this recipe. It was delicious! Thank you!
Shay
This is my go to way of making chicken now.... ive always boiled mine! Glad I ran into this recipe! Thx u
Fran
Bravo! This recipe is fantastic! Thank you.
Linda Seidler
Can you use the left over water as chicken broth? And can you use it right away.
Claire
Best poached chicken I've ever made! I used to boil the chicken til it was dry and rubbery. Knew there had to be a better way. Glad I found this recipe. Followed exactly (except only 1 tblspoon soy sauce, was a little nervous about that). Cooked perfectly and tasted delicious. Ate half of it by itself! Thanks for sharing!
Susan Bonney
I am making this now. I suggest, if you agree, edit the instructions to include strain and keep the cooking liquid for another purpose, to use as chicken broth. Thank you for this recipe!
Linda Seidler
Thanks I just asked about this...
Abby
This turned out excellent, delicious and moist. I never had much luck poaching chicken breasts prior to this recipe. This was easy. I made chicken salad and it was delish!