Easy Poached Chicken Breast – Juicy Meal Prep Recipe
This tasty poached chicken is very easy to make. You can keep it in the fridge for days and reheat it when you want an instant meal.
Equipment
- Large pot or Dutch oven (5-quart / 4.7L minimum)
- Instant-read thermometer
- Tongs
- Cutting board
- Aluminum foil
- Fine-mesh strainer (for saving poaching liquid)
Ingredients
- 2 pounds boneless skinless chicken breasts
- 32 ounces chicken broth
- 2-4 cups water enough to cover chicken breasts
- 3 pieces bay leaves
- 1½ teaspoons fine sea salt adjust to taste
- 1 teaspoon freshly ground black pepper
Instructions
- Trim any visible fat or connective tissue from the chicken breasts using a sharp knife. If any breast is significantly thicker than the others, pound it gently to an even thickness so all pieces cook at the same rate.
- Place the chicken breasts in a single layer in a large pot or Dutch oven (5-quart / 4.7L minimum). Avoid stacking the breasts — they need to lie flat for even cooking.
- Pour in the chicken broth, then add enough cold water to cover the chicken by about 1 inch (2.5cm). This typically requires an additional 2–4 cups (475–950ml) depending on your pot size.
- Add bay leaves, salt, and pepper.
- Bring the liquid to a boil over medium-high heat, then immediately reduce to a gentle simmer (small bubbles only; approximately 180–190°F / 82–88°C liquid temperature). Cover and simmer for 10–15 minutes until the chicken reaches an internal temperature of 165°F / 74°C.
- Turn off the heat and leave the chicken in the covered pot to cool in the poaching liquid for 30–60 minutes. The residual heat will finish cooking the chicken gently. Before removing, verify the thickest part of the largest breast reads at least 165°F / 74°C on an instant-read thermometer.
- Once cool enough to handle, wrap each breast individually in foil or place in airtight containers. Store in the fridge for up to 4 days, or freeze with a splash of poaching liquid for up to 3 months.
Notes
- Storage: Wrap individual portions tightly in foil or store in airtight containers in the fridge for up to 4 days. Freeze for up to 3 months in freezer bags with a splash of the poaching liquid.
- Make-ahead: Poach on Sunday and use throughout the week in salads, wraps, pasta, and grain bowls. Slice or shred just before using for the freshest texture.
- Substitutions: Swap chicken breasts for boneless skinless thighs (reduce simmer time to 25–30 minutes). Use low-sodium broth and adjust salt to taste if watching sodium intake.
- Pro tip: Never boil the chicken vigorously — a gentle simmer with small bubbles breaking the surface keeps the breast meat tender and prevents the protein fibers from seizing up and turning rubbery.
- Poaching liquid: Strain and save the leftover liquid — it makes an excellent light chicken stock for soups and risottos. Store in the fridge for 4 days or freeze for up to 3 months.
Nutrition
Serving: 1servingCalories: 276kcalCarbohydrates: 2gProtein: 50gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 150mgSodium: 1983mgPotassium: 891mgFiber: 0.3gSugar: 1gVitamin A: 122IUVitamin C: 3mgCalcium: 33mgIron: 1mg
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