How to Poach Chicken Breast

Poached Chicken Breast with Ginger Scallion Oil

5 from 8 votes

Learn how to poach chicken breast with our method that yields juicy, tender results, preserves the flavor of the meat, and serves as an excellent blank canvas for sauces, dressings, and more!

Prep Time5

Cook Time25

Total Time30

Course: Chicken

Cuisine: Chinese

Servings:

Calories: 262kcal

Author: Judy

Ingredients

5 cups water
2 slices ginger (⅛-inch thick, 2 inches long)
1 scallion (whole)
1 pound chicken breasts (about 2 breasts)

US Customary - Metric

Instructions

In a medium pot, bring about 5 cups water (enough water to submerge the chicken breast) to a boil over high heat along with the ginger slices and scallion.
Once boiling, lower the chicken breast into the pot. Bring back to a boil (stay close to the stove, as it will happen very fast).
Once the water is boiling again, immediately reduce the heat to the lowest setting, cover, and simmer for 3-5 minutes, depending on the size and thickness of your chicken breast.
After 3-5 minutes, turn off the heat and let the pot stand on the stove (still covered) for 10-15 minutes to continue cooking.
To test if the chicken is cooked, pierce the thickest part of the chicken to make sure the juices run clear, not cloudy in the poaching water.
Transfer the chicken to a bowl of cold water for 5 minutes to stop the cooking process and lock in the juices. Drain and slice right before serving. Slice the chicken against the grain (i.e., across the breast so you get short pieces) to get the best texture.

Notes

For best results, take the chicken breasts out of the refrigerator 1 hour before cooking. Cooking it cold right from the fridge may result in some uneven cooking.

Nutrition

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