Chicken breast is a versatile ingredient, suitable for many dishes. Learn the insider tips for the traditional cooking method of poaching for chicken that is tender, moist, and flavorful.
Poached Chicken
I believe that everyone should be able to make poached chicken. On the other hand, depending on how it’s done, it could be like chewing on chipboard: dreadfully dry, impossible to swallow, and flavorless.
On the other hand, it is so tender and juicy that you can actually SEE the chicken juices sparkling on the surface of every slice, and it has a chicken flavor you never thought was possible.
Let’s get right to the point and discuss how to make this poached chicken in a way that practically cooks itself, leaves a huge window of opportunity for error, and results in the most unbelievably succulent poached chicken you’ve ever tasted!
How To Make Poached Chicken Breast
Poached chicken is a quick and simple classic that goes great with a simple salad for a quick weekday lunch or sliced into rounds and served with a green salad for a ladies’ who lunch-style supper (pass the Chablis, please).
Using water or broth held at a low heat—always below a boil, typically barely at a simmer—and a gentle, “moist-heat” cooking technique called poaching, you can cook a variety of foods. The ideal poaching temperature is between 170°F and 180°F. It’s crucial to avoid letting the cooking liquid reach a boil or even a vigorous simmer because doing so could result in tough meat (for a variety of science-y reasons involving heat and moisture). Remember, poaching is a low-and-slow cooking method.
How to Poach Chicken Breast:
Patience is the key to a perfect poached chicken breast. Here’s what you need to know:
FAQ
Is poaching chicken the same as boiling chicken?
Although cooking chicken in water or broth is a component of both techniques, there is a significant distinction between them. Poaching is done at a much lower temperature than boiling. Juicy tender chicken instead of tough, dry chicken is the result of this gentler method of cooking chicken.
Do you cover chicken when poaching?
Reduce to a simmer, cover, and cook. As soon as the water begins to boil, turn down the heat, cover the pan, and let the chicken simmer for a few minutes. After 8 minutes, start checking the chicken; it is done when opaque throughout the middle and an instant-read thermometer reads 165°F.
Why are poached chicken breasts tough?
Wait until the liquid in the cooking comes to a very low simmer without turning up the heat. This will take a few minutes, but it ensures that the chicken remains tender and soft. The chicken may become tough if the heat is increased at this point to expedite the simmer.
What is the best way to poach a chicken breast?
- Use 250g / 8. 5 oz chicken breast that’s boneless and skinless.
- Put it in the boiling water, cover it, and remove it from the heat immediately.
- After 20 minutes (up to an hour is acceptable), take the chicken out and slice, dice, or shred it.
- Get ready to have your mind BLOWN by how juicy the breast is!
