Perfectly Poached & Shredded Chicken

Name: Perfectly Poached & Shredded Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g chicken breast (boneless, skinless); 6 cup water (enough to submerge chicken fully); 2 pcs bay leaf; 6 pcs black peppercorns (whole); 4 pcs garlic (cloves, smashed); 0.5 pcs onion (medium, skin-on, cut into quarters); 0.5 tsp salt (for poaching liquid)

RATING

0.0/5

TASTE SCORE

8/10

Incredibly tender, juicy chicken breasts gently poached in aromatic water until perfectly cooked. The meat shreds beautifully into silky strands, ready to be used in salads, sandwiches, tacos, or soups. This simple technique guarantees moist results every time, far better than any deli counter.

PREP

COOK

20m

SERVES

100 G

231 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gchicken breast · boneless, skinless6 cupwater · enough to submerge chicken fully2 pcsbay leaf6 pcsblack peppercorns · whole4 pcsgarlic · cloves, smashed½ pcsonion · medium, skin-on, cut into quarters½ tspsalt · for poaching liquid

NUTRITION · PER SERVING

231

CALORIES · 100 G

Protein40g · 69%

Carbs5g · 9%

Fat5g · 19%

Fiber1g

Sugar1g

Saturated fat1g

Cholesterol106mg

Sodium389mg

Potassium456mg

Phosphorus282mg

How we calculate →

METHOD · 6 STEPS

prep
Prepare the poaching liquid.
1.Place the chicken breasts in a single layer in a medium saucepan.
2.Add water until the chicken is submerged by at least 1 inch.
3.Remove the chicken, then add the bay leaves, peppercorns, smashed garlic, onion, and salt to the water.
simmer · ~8 min
Bring the poaching liquid to a gentle simmer.
Set the saucepan over medium heat and bring the water to a gentle simmer. Small bubbles should just begin to break the surface. Do not let it boil vigorously.
TIPA rolling boil will make the chicken tough and rubbery. Keep it at a very gentle simmer.
simmer
Poach the chicken.
1.Carefully add the chicken breasts back into the simmering liquid.
2.Ensure the liquid completely covers the chicken; add more hot water if needed.
3.Cover the saucepan with a tight-fitting lid and remove from the heat.
rest · ~20 min
Let the chicken rest until cooked through.
Let the chicken sit in the covered hot poaching liquid for 15 to 20 minutes. The residual heat cooks it gently. The chicken is done when it reaches an internal temperature of 165°F (74°C) or feels firm to the touch.
TIPThe exact resting time depends on the thickness of the breasts. Thinner pieces will be ready closer to 15 minutes.
prep
Remove and rest the chicken.
1.Using tongs, transfer the poached chicken to a clean cutting board.
2.Discard the poaching liquid and aromatics.
prep · ~3 min
Shred the chicken.
1.While the chicken is still warm, use two forks to pull the meat apart into thin strands.
2.Alternatively, let it cool slightly and shred with clean hands for a more rustic texture.
TIPPoached chicken shreds most easily while still warm. If it cools completely, the fibers tighten up.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a thermometer to check for 165°F (74°C) internal temperature; don't rely solely on time.
2
Submerge chicken completely in the poaching liquid; add extra hot water if needed to keep it covered.
3
Let the chicken rest in the covered pot off heat; residual heat finishes cooking without toughening the meat.
4
Shred the chicken while it's still warm—cooled chicken becomes tight and harder to pull apart.
5
Save the strained poaching liquid to use as a light broth for soups or cooking grains.
6
For extra flavor, add a sprig of fresh thyme or a strip of lemon zest to the poaching liquid.

RECIPE VARIATIONS

Adapt it for your goals.

herb infused

Herb-infused

Add fresh thyme sprigs, parsley stems, and a strip of lemon zest to the poaching liquid. This infuses the chicken with bright herbal notes, perfect for Mediterranean salads or sandwiches.

spicy Mexican style

Spicy Mexican-style

Add a halved jalapeño, a few cilantro stems, and 1 teaspoon of cumin seeds to the poaching water. Use the shredded chicken in tacos, burritos, or enchiladas for a subtle warmth.

Asian inspired

Asian-inspired

Replace half the water with low-sodium chicken broth and add a 2-inch piece of ginger (sliced), 2 star anise, and a tablespoon of soy sauce. The resulting shredded chicken is aromatic and savory, ideal for noodle bowls or lettuce wraps.

low oil meal prep

Low-oil meal prep

After shredding, toss the chicken with a splash of the reserved poaching broth instead of oil. It stays moist and flavorful for salads and wraps without added fat.

HEALTH BENEFITS