How To Make Tender Poached Chicken
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Tender poached chicken is easy to achieve using chicken tenderloins and the right cooking method.
I’ve said it over and over again: in cooking, the simplest things are often the hardest to get right, and poached chicken is a perfect example. Because chicken breasts are extra lean and poaching requires zero fat, poached chicken is typically really dry. Most recipes mistakenly call for simmering boneless skinless chicken breasts over very low heat until cooked through. I prefer to use chicken tenderloins, which are more tender than whole breasts. And instead of simmering the tenderloins over low heat, I place them in a pot of boiling salted water, immediately remove the pot from the heat and cover it with a lid, and let it sit for 15 to 17 minutes, or until the chicken is just cooked through. This method guarantees succulent chicken every time.
What You’ll Need To Make Tender Poached Chicken
Step-By-Step Instructions
In a large pot, bring 2-1/2 quarts of water and the salt to a boil.
Remove the pot from the heat and add the chicken.
Immediately cover the pot with a lid, and let sit, off the heat, for 15 to 17 minutes, or until the chicken is just cooked through.
Do not overcook!
Using tongs, transfer the poached chicken to a cutting board.
Let cool, then shred, discarding the tough tendon at the end of each tenderloin. Transfer the chicken to an airtight container, and refrigerate until ready to use. The poached chicken will keep for 3 to 4 days.
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Poached Chicken
Tender poached chicken is easy to achieve using chicken tenderloins and the right cooking method.
Ingredients
- 1 tablespoon salt
- 2 pounds chicken tenderloins
Instructions
- In a large pot, bring 2½ quarts of water and the salt to a boil. Add the chicken, immediately remove the pot from the heat, and cover it with a lid. Let it sit for 15 to 17 minutes, or until the chicken is just cooked through. To test for doneness, cut into the center of one of the tenderloins; it should be white throughout with no sign of pink. (Or insert a meat thermometer into the thickest part of the tenderloin; it should register 165°F.) Do not overcook.
- Using tongs, transfer the poached chicken to a cutting board. Let cool, then shred, discarding the tough tendon at the end of each tenderloin. Transfer the chicken to an airtight container, and refrigerate until ready to use. The poached chicken will keep for 3 to 4 days.
Nutrition Information
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- Per serving (9 servings)
- Serving size: 1/2 cup
- Calories: 265
- Fat: 16 g
- Saturated fat: 3 g
- Carbohydrates: 15 g
- Sugar: 0 g
- Fiber: 1 g
- Protein: 15 g
- Sodium: 455 mg
- Cholesterol: 41 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Do you pound the chicken to tenderize first?
No need to pound it first – enjoy!
Thanks so much, yes the thought of boiling chicken is horrible. This recipe is so easy and versatile, it’s what I have been looking for. Who can afford an expensive immersion tank? I also have found a way to cook protein for my elderly kitty who has a liver issue without drying out the meat. She is very particular about her chicken, it passed her test and mine with flying colors thank you
I made this recipe. Chicken Tenderloins came out perfectly tender! It made my day! Simple recipe is the best – I agree with you! Thanks for sharing this recipe. It made think I can cook.
Any timing difference for poaching thighs?
Hi Jacqueline,I don’t think you need to use this method for thighs as they don’t get tough like tenders. That said, you can do it if you’d like — they will take longer, but I’m not certain by how much. I’d check them at 20 to 25 minutes. Also, an instant-read thermometer would be really helpful The chicken is ready when it reaches an internal temperature of 165F.
Jenn, can you freeze poached chicken? If so, how long? Thank you for all your recipes.
Yes, you can freeze it for up to 3 months.
Just wanted to ask if anyone from Ireland or UK know what a tenderloin is ? In comparison to a chicken breast?
A chicken tenderloin, or chicken tender, is a thin muscle that’s loosely attached to the underside of the breast. The tenderloin is generally removed from the breast and sold separately.
I used this recipe today and am very impressed! The chicken was flavorful and tender. I used air-chilled chicken so be sure to rinse off the chicken before cooking. Much better that way! Thank you Jenn! Love it! This is simple with a wonderful result!
This is a wonderful way to poach chicken breasts also. Thank you so much for posting this . It’s the best recipe for poached chicken ever.
The perfect way to make chicken for chicken salad. So easy and so tender and moist. As always, thank you for your amazing recipes.
Hi, should I look to make any adjustments if I’m using a dutch oven?
No adjustments needed 😊
I wanted to add chicken to leftover noodle soup for 2 so I just used a small pan of good broth for 3 tenderloins. It was fast and delicious. Worked perfectly!
Hi Cindy, did you just poach the chicken in the broth or put it in water first? Thanks 🙂