Best 5 Poached Chicken Breast Recipes

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Welcome to the world of tender and flavorful poached chicken breast, a culinary delight that promises a symphony of taste and nourishment. Whether you're a seasoned home cook or just starting your culinary journey, this article will guide you through the art of poaching chicken, offering three delectable recipes that cater to diverse preferences and dietary needs. From the classic poached chicken breast with its clean, simple flavors to the aromatic poached chicken breast with herbs, and the tangy poached chicken breast with lemon and capers, each recipe promises a unique taste adventure. Get ready to tantalize your taste buds and discover the versatility of this versatile cooking technique!

Here are our top 5 tried and tested recipes!

POACHED CHICKEN BREAST



Poached Chicken Breast image

Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!

Provided by Ace

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 10

1 (32 fluid ounce) container chicken stock
32 fluid ounces water, or more if needed
1 yellow onion, peeled and slits cut into it
1 bunch celery, stalks (including leaves) separated
3 carrots
2 tablespoons tomato paste, or more to taste
1 tablespoon salt
5 whole black peppercorns
1 bay leaf
2 pounds skinless, boneless chicken breast halves, each cut in half

Steps:

  • Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
  • Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g

POACHED CHICKEN BREAST WITH KABOCHA SQUASH AND LEEKS



Poached Chicken Breast with Kabocha Squash and Leeks image

Special Recipe

Provided by campbells

Number Of Ingredients 6

4 boneless, skinless chicken breasts (about 2 1/2 pounds)
Kosher salt
4 large leeks (about 1 1/2 pounds), white and light green parts, cut into 4-inch segments
1 head garlic, halved crosswise
4 cups Swanson® Chicken Broth
1/2 small kabocha squash (about 1 1/2 pounds), cut into ½-inch wedges

Steps:

  • Season chicken breasts with salt. Combine breasts with leeks, garlic, and Swanson® Chicken Broth in a large, heavy-bottomed pot and bring to a boil. Reduce heat, cover and simmer until breasts are cooked and leeks are very tender, about 8-10 minutes.
  • Shingle squash over top of chicken and leek mixture, cover, and cook until squash is tender, about 10 minutes.
  • Gently remove squash and leeks and divide evenly in shallow bowls. Slice the poached chicken breasts and serve with broth.

POACHED CHICKEN (CHICKEN BREAST) - RICK BAYLESS



Poached Chicken (Chicken Breast) - Rick Bayless image

Tasy filling for tacos, burritos, enchildas, chicken salad... Easy to prepare ahead of time. From "Authentic Mexican" by Rick Bayless.

Provided by Ms. Poppy

Categories     Poultry

Time 18m

Yield 1 1/3 cups

Number Of Ingredients 6

1/4 medium onion, roughly chopped
3 cups water
1/2 teaspoon salt
1 lb chicken breast, halved
1/2 teaspoon dried herbs (marjoram, thyme...)
2 bay leaves

Steps:

  • Place onion, water, and salt in a 2-quart saucepan and bring to a boil.
  • Add the chicken (plus addtional hot water to cover, if necessary), skim off any new foam that rises during the first minute of simmering, add herbs and bay leaves, partially cover and simmer for 13 minutes over medium heat.
  • Remove the pot from the heat and let the checken cool in the broth, if there is time.
  • Skin and bone the chicken, then shred the meat into small pieces, Sprinkle with salt before using, unless directed otherwise in your recipe.

Nutrition Facts : Calories 594.2, Fat 31.5, SaturatedFat 9.1, Cholesterol 217.9, Sodium 1103.4, Carbohydrate 2, Fiber 0.4, Sugar 0.9, Protein 71.2

POACHED CHICKEN BREAST



Poached Chicken Breast image

Make and share this Poached Chicken Breast recipe from Food.com.

Provided by adopt a greyhound

Categories     Chicken Breast

Time 33m

Yield 2-4 serving(s)

Number Of Ingredients 2

water to cover chicken breast
2 -4 chicken breast halves

Steps:

  • Bring water to a boil.
  • Add chicken breast.
  • Turn down the heat and simmer for 12 minutes.
  • Take off the heat and let them sit for at least 15 minutes.
  • Add to recipe as needed.

Nutrition Facts : Calories 124.7, Fat 6.7, SaturatedFat 1.9, Cholesterol 46.4, Sodium 45.7, Protein 15.1

SOLO CHICKEN BREAST POACHED IN BEER



Solo Chicken Breast Poached in Beer image

This solo meal provides meat, vegetable, and pasta in one dish. The sourness of the beer is matched with the sweetness of the onion, and the saltiness of the olives. The reason the chicken breast is left whole for most of the cooking, and then diced as a later step is because the meat will remain more moist and flavorful if seared rather than stir fried.

Provided by Bill Hilbrich

Categories     One Dish Meal

Time 40m

Yield 1 serving(s)

Number Of Ingredients 6

1 boneless skinless chicken breast
1/2 cup finely sliced onion
1/2 cup diced Spanish salad olives
1 cup dry pasta (I like rotini)
1 (12 ounce) can warm beer
salt and pepper

Steps:

  • Place a thawed chicken breast in a preheated 8 inch cast iron frying pan or one with a non stick surface and sear each side for 2 minutes.
  • Add warm beer and poach the chicken uncovered for 15 minutes.
  • Bring 2 quarts of salted water to a boil, and after the chicken has been poaching for 8 minutes, add the dried pasta to the boiling water.
  • After the chicken has cooked for another 8 minutes, remove the chicken and add the onion to the poaching liquid.
  • Dice the chicken, return it to the frying pan, drain the pasta, add it to the frying pan, and add the diced olives.
  • Cook mixture for another 2 minutes, and serve.
  • Salt and pepper to taste.

Tips:

  • To ensure your poached chicken breast is cooked evenly, use a shallow pan and make sure the chicken is submerged in the poaching liquid.
  • The poaching liquid should be flavorful and aromatic. Add herbs, spices, and vegetables to the poaching liquid to enhance the flavor of the chicken.
  • Do not overcook the chicken. Overcooked chicken will be dry and tough. The internal temperature of the chicken should reach 165 degrees Fahrenheit (74 degrees Celsius).
  • Poached chicken breast is a versatile ingredient that can be used in a variety of dishes. Shred or slice the chicken and add it to soups, salads, sandwiches, or pasta dishes.

Conclusion:

Poaching chicken breast is a simple and healthy way to cook chicken. The poaching liquid infuses the chicken with flavor, resulting in a tender and juicy dish. Poached chicken breast can be used in a variety of dishes, making it a versatile and convenient option for busy home cooks.

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