Best 5 Poached Chicken Breast With Kabocha Squash And Leeks Recipes

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Poached chicken breast is a classic dish that is easy to make and can be enjoyed in many different ways. This recipe pairs poached chicken breast with roasted kabocha squash and leeks for a flavorful and healthy meal. The kabocha squash adds a sweet and earthy flavor to the dish, while the leeks add a touch of sharpness. This dish is perfect for a weeknight meal or a special occasion.

In addition to the main recipe, this article also includes recipes for a simple poached chicken broth, a roasted kabocha squash puree, and a leek and chive vinaigrette. These recipes can be used to create a variety of different dishes, from soups and stews to salads and sandwiches.

Whether you are looking for a simple and healthy weeknight meal or a more elaborate dish for a special occasion, this article has something for everyone. With its flavorful combination of poached chicken breast, roasted kabocha squash, and leeks, this dish is sure to please even the most discerning palate.

Here are our top 5 tried and tested recipes!

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 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 BREASTS



Poached Chicken Breasts image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Yield Makes 2

Number Of Ingredients 8

2 bone-in, skin-on chicken breast halves
1 medium carrot, halved crosswise
1 medium rib celery, halved crosswise
3 sprigs flat-leaf parsley
2 sprigs fresh thyme
2 fresh bay leaves
1/4 teaspoon whole black peppercorns
1 teaspoon coarse salt

Steps:

  • Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
  • Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
  • Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
  • Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
  • Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
  • Separate meat from the bones and cut as desired.

CHICKEN POACHED WITH THYME AND LEEKS



Chicken Poached with Thyme and Leeks image

A covering of parchment paper helps retain moisture in this lovely thyme-scented chicken. Serve the sliced meat in the leek-and-thyme poaching broth, or chilled in a chicken salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

1 tablespoon safflower oil
10 garlic cloves
2 leeks, roots trimmed but left intact, each leek trimmed into a 5-inch-long piece, halved lengthwise, and rinsed well
4 cups chicken stock
7 whole black peppercorns
1 small handful fresh thyme (10 to 15 sprigs)
3 boneless, skinless chicken breast halves (about 8 ounces each)
Coarse salt

Steps:

  • Heat oil in a medium stockpot over medium heat. Cook garlic and leeks for 3 minutes. Raise heat to high. Add stock and peppercorns. Bring to a simmer.
  • Cut out a circle of parchment the size of the pot. Reduce heat to low. Add thyme. Season chicken generously with salt, and submerge in broth. Place parchment on surface of broth, and cover pot with lid. Poach chicken, flipping halfway through, until cooked through, about 15 minutes. (Broth should never simmer.) Remove and discard thyme if desired. Slice chicken, and serve in broth or on its own.

POACHED CHICKEN BREAST



Poached chicken breast image

Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches

Provided by Esther Clark

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 7

1 carrot, roughly sliced
1 celery stick, roughly chopped
3 large garlic cloves
½ small bunch parsley
½ small bunch dill
4 skinless chicken breasts
1l cold water

Steps:

  • Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
  • Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.

Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium

Tips:

  • Choose the right chicken breasts. Look for boneless, skinless chicken breasts that are about the same size so they cook evenly.
  • Use a large pot. You need a pot that is large enough to hold the chicken breasts, squash, leeks, and broth without overcrowding.
  • Bring the broth to a simmer before adding the chicken. This will help to prevent the chicken from overcooking.
  • Do not boil the chicken. Boiling will toughen the chicken. Instead, keep the broth at a gentle simmer.
  • Cook the chicken until it is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
  • Remove the chicken from the pot and let it rest before slicing. This will help to keep the chicken moist.
  • Serve the chicken with your favorite sides. Some good options include mashed potatoes, roasted vegetables, or a salad.

Conclusion:

This poached chicken breast recipe is a healthy and delicious meal that is perfect for a weeknight dinner. The chicken is cooked in a flavorful broth with kabocha squash and leeks. This dish is also low in calories and fat, making it a great choice for those who are watching their weight.

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