- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- Low fat per serve
- High in protein
This poached chicken recipe is so easy and yields perfectly cooked chicken – every time. Family and friends will wonder how you made it so tender!
- Serves4
- Cook time20 minutes
- Prep time5 minutes, + 1 hour chilling
Ingredients
- 2 Coles RSPCA Approved Australian Chicken Breast Fillets
- 2 cups (500ml) chicken stock
- 1 lemon, rind thinly peeled
- 4 thyme sprigs
- 4 dried bay leaves
- 1 tsp black peppercorns
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the chicken in a medium saucepan. Pour over the stock and top up with enough water to cover completely. Add the lemon rind, thyme, bay leaves and peppercorns. Place over low heat and bring to a gentle simmer. Cook for 15 mins or until the chicken is cooked through.
Step 2
Use tongs to transfer the chicken to a plate and set aside to cool. Place in the fridge, covered, for 1 hour to marinate and chill.
Step 3
Strain and reserve stock for another use if desired.
Recipe tip
Poached chicken recipe
Did you know that poaching chicken breasts is one of the easiest ways to cook this cut of meat perfectly? Our recipe takes you step-by-step through making the juiciest poached chicken you’ll ever eat. Each slice carries the flavour and fragrance from thyme and bay leaves and it’s perfect to add to pastas, sandwiches, salads and wraps, or to serve with a sauce or gravy and some roasted veggies.
How to poach chicken
Poaching chicken is easier than you think. Here are some tips and tricks for nailing it every time:
Choose a saucepan that allows you to place the chicken in a single layer.
Use a meat thermometer. The chicken is ready when the internal temperature is at 75°C.
Once cooked, slice your poached chicken breasts across the grain, which are the lines going across the meat, instead of along the grain. This makes the meat more tender.
Instead of the herbs suggested in our recipe, you can switch it up by using other kinds, like rosemary, parsley or lemongrass. You can also use aromatics like peeled ginger, garlic or onion. Chopped veggies like carrots or celery can also be added to add a fresh flavour.
Storing and serving your poached chicken breast
To store poached chicken, place the uncut breasts in an airtight container in the fridge for up to 3 days or freeze in a freezer-safe bag for up to 3 months. The chicken can be sliced or diced and used in sandwiches, tacos, enchiladas, salads, fried noodles or fried rice. You can also stir it into hot soup or pasta sauce for added protein, or use it to make chicken pot pie or lasagne. Try serving the chicken with gravy, mashed potato and roasted veggies.
Love this recipe?
Never get poached chicken wrong with our fool-proof method. Poached chicken can be used many ways, like in this celery, apple and poached chicken salad, easy poached chicken noodle soup and creamy chicken carbonara.
