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Poached Chicken Breasts

User Rating 4.5 Star Rating (8 Reviews)


Poached chicken in a lentil salad
Cultura/Brett Stevens/Riser/Getty Images
Poached chicken breasts are succulent and tender, making them a great alternative to store-bought rotisserie chicken, which can sometimes be dry and high in sodium. Use poached chicken in your favorite soup recipes, in salads, burritos or as a salad filling.


  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1 1/2 – 2 cups fat free, low sodium chicken broth, or water
  • 2 tsp dried mixed herbs
  • 1 bay leaf


Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly. Cover chicken with broth or water. Add herbs and bay leaf.

Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes.

Slice or shred chicken.

Serves 3-4 people

Per Serving: Calories 121, Calories from Fat 13, Total Fat 1.4g (sat 0.4mg), Cholesterol 65mg, Sodium 96mg, Carbohydrate 0.4g, Fiber 0g, Protein 26.6g

User Reviews

Reviews for this section have been closed.

 4 out of 5
I used the basic recipe, but made changes..., Member DakotasMommy69

The idea of poaching is a good one for cooking succulent, moist, flavorful, and low-fat chicken. The directions did not allow enough cooking time. Here's how I did it, and the chicken was fall-apart tender and delicious! =) Put your boneless, skinless chicken breasts in the bottom of a heavy-bottomed pot. Cover the chicken completely with fat-free chicken broth...if you don't have enough broth, supplement with water. Add a bay leaf, poultry seasoning, and a tablespoon or two of soy sauce. You can add any other spices you enjoy or slice an onion into the pot, but I had great results with just the bay leaf, poultry seasoning, and soy sauce. Bring to a strong simmer, turn the heat down and let simmer for three hours. The chicken will be fully cooked and delicious. Remove the chicken with a slotted spoon, as it might fall apart if you try to use a fork. I had only a small amount of cooking liquid left, so I poured that over the chicken on the serving platter, and then stored it with the leftovers to keep the chicken moist. Very easy and nutritious recipe...the chicken is perfect as is or made into chicken salad or just shredded a little and used as is for sandwiches or chicken tacos. =)

133 out of 271 people found this helpful.

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