Best Poached Chicken

This simple poached chicken recipe has crazy-good flavor. The secret? Using bone-in breasts and adding white wine and herbs to the poaching liquid. Be sure that the liquid stays at a bare simmer or your meat will be tough. Strain the leftover poaching liquid and use it as you would low-sodium chicken broth in any recipe for an extra boost of flavor. Serve the poached chicken over a salad or use it to make chicken salad.

Prep/Cook Time: 50 Minutes, Servings: 4

More Ways to Benefit

View All

MEMBERS ONLY

View Benefit

MEMBERS ONLY

View Benefit

MEMBERS ONLY

View Benefit

MEMBERS ONLY

View Benefit

MEMBERS ONLY

View Benefit

Previous Next

1. Related Benefit 1
2. Related Benefit 2
3. Related Benefit 3
4. Related Benefit 4
5. Related Benefit 5

Ingredients

• 3 cups low-sodium chicken broth
• 1 cup dry white wine
• 1 large shallot, halved
• 3 sprigs fresh thyme
• 1 bay leaf
• ¼ teaspoon salt
• ¼ teaspoon whole black peppercorns
• 2 bone-in, skin-on chicken breast halves (about 1 pound each)

Directions

1. Combine broth, wine, shallot, thyme, bay leaf, salt and peppercorns in a large saucepan. Add chicken, meaty-side down. Bring to a simmer over high heat. Reduce heat to maintain a bare simmer; cook until an instant-read thermometer inserted in the thickest part of the meat registers 165°F, 25 to 30 minutes.
2. Transfer the chicken to a clean cutting board. When cool enough to handle, shred or chop the meat as desired (discard skin and bones).

Nutritional Information

Per Serving: 80 Calories, Total Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 36 mg, Carbohydrates: 0 g, Fiber: 0 g, Total Sugars: 0 g, Added Sugars: 0 g, Protein: 13 g, Sodium: 56 mg, Potassium: 135 mg, Iron: 0 mg, Folate: 2 mcg, Calcium: 8 mg, Vitamin A: 16 IU, Vitamin C: 0 mg

© Dotdash Meredith. All rights reserved. Used with permission.