Poached Chicken Breasts

07 Sep


Poached Chicken Breasts

Poaching, I feel, is a very under-rated way to cook chicken.  It is an easy, no fuss method, and it leaves you with a moist breast that is especially great in chicken salad.

Another bonus to poaching is that you are left with a nice flavored quick broth that can be used in place of store-bought chicken broth.

I will be using poached chicken for Buffalo Chicken Wonton Cups later today, so thought it might be helpful to post a little “how to” method to start this process.


  • 2 bone in chicken breasts, completely thawed
  • 1/4 tsp. whole black peppercorns
  • 1 carrot, cut in half or 6 whole baby carrots
  • 1 stalk celery, cut in half
  • 1 tsp. coarse kosher salt
  • 1 bay leaf

Equipment Needed:

  • Pot that will hold chicken and enough water to cover breasts by 1 inch
  • Tight fitting lid


  1. Place thawed chicken breasts in bottom of pot.  Add enough water to cover chicken breasts by 1 inch.
  2. Add remaining ingredients.
  3. Bring water to a heavy simmer over medium-high heat for 8 minutes.  During this time you can skim the broth if you plan to use it for something later.
  4. Turn off heat and cover with tight-fitting lid.  Let sit for 20 minutes.
  5. Make sure chicken is thoroughly cooked to 165F using an instant-read thermometer.

Posted by on September 7, 2013 in How-to's, Uncategorized


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5 responses to “Poached Chicken Breasts

  1. Liz

    September 7, 2013 at 9:47 pm

    looks lovely–the wonton cups look good, too

    • afunfoodie

      September 8, 2013 at 8:01 am

      Thanks Liz. I can’t wait for kickoff so I can finally start eating these things!


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