Poached chicken breasts can be either offensively bad or surprisingly excellent. The difference comes down to technique. When you understand how poaching actually works, it becomes one of the easiest ways to make juicy, tender chicken breasts in under 20 minutes, perfect for salads, noodle bowls, sandwiches, or meal prep.
Why poaching works for chicken breast
Unlike grilling or searing, which expose meat to intense direct heat, poaching (cooking something submerged in liquid at a low temperature) is gentle. Seasoned water is the simplest medium for poaching, but oil, milk, broth, wine, fruit juice like apple cider, or a combination of these liquids are all viable options.
We admit that cooking chicken breasts in water does not sound glamorous—or even particularly delicious. And most of the time (like when people overcook chicken), it isn’t. But this indirect cooking method works exceptionally well with lean meats. The low-and-slow heat results in succulent white meat that’s evenly cooked from edge to edge, ready to slice, shred, or dice for countless meals.
What you’ll need
Ingredients
- 2 large skinless, boneless chicken breasts (about 1 lb. 4 oz. total)
- 4 cups cold water, chicken stock, or other poaching liquid
- 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt
- Optional Aromatics: Onion wedges, smashed garlic cloves, peppercorns, bay leaves, fresh thyme sprigs (or another herb), dried chiles
Equipment
- A saucepan large enough to fit the chicken in a single layer
- Tongs or a slotted spoon
- An instant-read thermometer (strongly recommended)
Total time: 10–20 minutes
- Start with cold liquid: Place 2 large skinless, boneless chicken breasts in a single layer in a saucepan. Add 4 cups cold water, stock, or other poaching liquid (enough to fully submerge the meat by about an inch). This water-to-meat ratio matters; if cooking more chicken, add about 2 cups liquid per additional breast.
- Season aggressively: Add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt and any optional aromatics. Well-seasoned water ensures your chicken will actually taste like… well, chicken—but in the most savory, juicy, wonderful way.
- Heat gently: Bring the liquid just to a simmer over medium heat. As soon as you see the surface start to boil, flip the chicken with tongs, remove the pot from the heat, and cover with a tight-fitting lid.
- Poach off-heat: The chicken will continue to cook gently in the hot liquid. This usually takes 5–10 minutes, depending on the size of the breasts.
- Check for doneness: Insert a thermometer into the thickest part of the chicken. Once it hits 150°, pull it. Trust us here—carryover heat will finish the job, keeping the meat juicy instead of chalky.
- Rest, then slice: Let the poached chicken rest on a cutting board for at least 5 minutes before slicing. A faint blush of pink inside is fine as long as the temperature is right—and far preferable to gray,