Perfectly Poached & Shredded Chicken
This recipe guides you through poaching chicken breasts to achieve incredibly tender, juicy, and easily shreddable meat, perfect as a versatile base for countless dishes.
For 4 servings
Trim any visible fat or skin from the chicken breasts. In a large saucepan or Dutch oven, combine the water or chicken broth, bay leaves, black peppercorns, smashed garlic cloves, quartered onion, and salt. Add fresh parsley sprigs if using.
Place the trimmed chicken breasts into the pot, ensuring they are fully submerged in the liquid. If not, add a little more water or broth until covered by at least an inch.
Place the pot over medium-high heat and bring the liquid to a gentle simmer. Watch carefully to avoid a rolling boil, as vigorous boiling can toughen the chicken.
Once the liquid reaches a gentle simmer, immediately reduce the heat to the lowest setting, cover the pot tightly with a lid, and let it cook gently for 10-12 minutes.
Turn off the heat completely, but keep the pot covered. Let the chicken rest in the hot liquid for an additional 10-15 minutes. This residual heat will finish cooking the chicken and ensure it remains incredibly moist.
Carefully remove one chicken breast from the liquid and check its internal temperature with an instant-read thermometer. It should register 165°F (74°C) at its thickest part. The chicken should be opaque throughout with no pink.
Transfer the cooked chicken breasts to a cutting board or a shallow dish. Allow them to cool slightly for 5-10 minutes before shredding. This brief cooling period helps the juices redistribute.
Using two forks, pull the chicken apart into desired shred sizes. Alternatively, for quick shredding, place the slightly cooled chicken in the bowl of a stand mixer and use the paddle attachment on low speed for 30-60 seconds.
The shredded chicken can be used immediately or stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe bag or container for up to 3 months. Adding a tablespoon or two of the strained poaching liquid to the stored chicken can help keep it extra moist.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcrowd the Pot: Ensure the chicken pieces have enough space in the pot and are fully submerged for even cooking. Cook in batches if necessary.
- 2Use a Thermometer: An instant-read thermometer is your best friend for perfectly cooked chicken, preventing both undercooking and overcooking. Aim for 165°F (74°C).
- 3Save the Poaching Liquid: The flavorful poaching liquid can be strained and used as a light chicken broth for soups, sauces, or cooking grains like rice or quinoa.
- 4Flavor Boost: For more intense flavor, you can marinate the chicken in the poaching liquid in the refrigerator for an hour before cooking, allowing the aromatics to infuse deeper.
Adapt it for your goals.
Asian-Inspired Poaching Liquid
Add ginger slices, star anise, a splash of soy sauce, and a dash of rice vinegar to the poaching liquid for an aromatic twist perfect for Asian-style salads or stir-fries.
Herbaceous PoachingHerbaceous Poaching
Incorporate fresh herbs like thyme, rosemary, or dill sprigs into the liquid for a fragrant, earthy flavor profile that pairs well with Mediterranean or European dishes.
Spicy Poached ChickenSpicy Poached Chicken
Include a few dried red chilies, a sliced jalapeño, or a pinch of red pepper flakes in the poaching liquid for a subtle kick, ideal for tacos or spicy salads.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is an excellent source of lean protein, essential for muscle repair, growth, and overall satiety, helping to manage weight and maintain energy levels.
Low in Saturated Fat
Poaching is a cooking method that requires no added fats, making it a healthy option for those monitoring their saturated fat and cholesterol intake.
Versatile & Nutrient-Dense
Provides essential vitamins and minerals like Niacin, Vitamin B6, and Phosphorus. Its versatility encourages incorporation into a wide array of balanced and healthy meals.
Frequently asked questions
It's best to thaw chicken breasts completely before poaching to ensure even cooking and food safety. Poaching from frozen can lead to unevenly cooked chicken and may require a longer cooking time.
