How to Poach Chicken

Think of this recipe as the ultimate solution to busy weeknights. This quick, easy method for poaching chicken works wonders for cooking almost any cut: Chicken breasts are a favorite for their generous amount of meat, but this technique is equally effective for boneless, skinless thighs, bone-in chicken breasts or thighs, and even a whole chicken! Try poaching a batch in advance to significantly reduce the time it takes to get a chicken dinner on the table. Once cooked, this versatile meat lasts up to four days in the fridge and can be used in casseroles, tacos, sandwiches, salads, and so much more!

What do you put in the water when poaching chicken?

You can boil chicken in plain water, but a hearty pinch of kosher salt goes a long way. Want to amp up the flavor even more? Use one or multiple aromatic ingredients such as smashed garlic, sliced lemon, black peppercorns, bay leaves, green onion, or soy sauce. Throw in a handful of fresh or dried herbs like thyme, parsley, rosemary, oregano, or sage. If you’re planning on using the chicken for a soup recipe, poach it in chicken broth and save that extra-flavorful broth for the soup!

How long do you poach chicken?

The amount of time it takes to poach chicken is determined by the cut. Boneless, skinless breasts take between 10 and 20 minutes, depending on their size; bone-in breasts take about 20 minutes. Boneless, skinless thighs take about 10 minutes; bone-in thighs take about 15 minutes. A whole chicken requires about 45 minutes to fully cook through.

How do you know when poached chicken is ready?

The easiest way to check if poached chicken is done is to use a meat thermometer or an instant-read thermometer. Insert the thermometer into the thickest part of the chicken. It should read 165 degrees Fahrenheit when it's fully cooked. If you don't have a thermometer handy, use the old-fashioned method to check doneness: Cut into the chicken and check its color. The chicken should be opaque and the juices should run clear. If there's any pinkness or the juices are tinged with a slight pink color, continue cooking the chicken.