Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!

Ace
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.

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  • Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Notes:

Allow chicken to come to room temperature while preparing the stock.

I leave my onion whole, but cut slits into it to help release the flavor.

The poaching liquid could be reused when the chicken is used. For example, if you were making chicken tacos.

The chicken can then be removed from the poaching liquid to come down to room temperature and then refrigerated until needed.

Editor's Note:

The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the stock consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

322 calories; 3.9 g total fat; 133 mg cholesterol; 2786 mg sodium. 14.4 g carbohydrates; 55.2 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/05/2014
Very nice! I used homemade stock which was made with carrots onion and celery so I just added the tomato paste salt bay leaf and peppercorns. My chicken is moist and flavorful and the kitchen smelled great. Thanks Ace! Read More
(15)

Most helpful critical review

Rating: 3 stars
04/01/2019
I used College Inn Chicken Bone Stock as a base. I followed the recipe pretty much to the letter. The resulting broth smelled delicious. The chicken came out very tender. I plated it on a bed of medium egg noodles with steamed broccoli florets on the side. I chopped up the carrots from the poaching liquid and mixed them in with the egg noodles along with some of the liquid so the noodles won't stick together. I dusted the chicken with paprika and parsley flakes. While the resulting liquid smells and tastes delicious not much of this flavor married with the chicken. We're it not for the dusting of paprika and parsley flakes I added to the chicken the chicken would be very bland. The next time I make this I will modify the recipe for my gas range top pressure cooker. Cooking with pressure reduces the cooking time yet makes the meat or poultry tender infusing it with flavor of its own juices and any seasoning that is added. Read More
21 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/05/2014
Very nice! I used homemade stock which was made with carrots onion and celery so I just added the tomato paste salt bay leaf and peppercorns. My chicken is moist and flavorful and the kitchen smelled great. Thanks Ace! Read More
(15)
Rating: 5 stars
09/05/2014
Very nice! I used homemade stock which was made with carrots onion and celery so I just added the tomato paste salt bay leaf and peppercorns. My chicken is moist and flavorful and the kitchen smelled great. Thanks Ace! Read More
(15)
Rating: 5 stars
10/05/2015
Delicious. Quick and easy to prepare too. Basically eye-balled all ingredients. Omitted tomato paste because I didn't have any. Will save stock for soup. I poached three large breasts and refrigerated two for another meal. Read More
(7)
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Rating: 5 stars
06/02/2016
Made this chicken for a picnic. We served it sliced for sandwiches and later for chicken salad. Kept well and was very moist. Froze the broth in muffin tins for our Grandog "Seven" she enjoys chicken broth over her dinner. This was a winner for the people and the pups! Thank you for the recipe. Read More
(6)
Rating: 5 stars
12/06/2015
The chicken breasts come out so moist tender and flavorful. I cube them and freeze for a quick and delicious lunch or dinner. Read More
(4)
Rating: 5 stars
11/23/2014
I used this preparation for the crockpot. Not only is the chicken very tender and flavorful but you reserve the leftover stock for other cooking projects! Delightfully delicious and simple! (ps you can also add seasonings but you dont need too!) Read More
(3)
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Rating: 5 stars
01/24/2016
I did this with just one chicken breast and it worked beautifully. The result was two pieces of a moist chicken breast that had a nice flavor. Simple and easy! Read More
(3)
Rating: 5 stars
02/26/2017
Followed the recipe exactly and it was delicious. Will definitely make again. Read More
(1)
Rating: 4 stars
06/02/2016
Moist and flavorful chicken. The broth smelled so good husband and children came to the kitchen asking what the mouthwatering smell was. I plan to use both the chicken and the broth to make chicken potpie tomorrow. Read More
(1)
Rating: 5 stars
07/17/2016
This is a terrific method for preparing chicken. It's juicy flavorful and versatile. Thank you for a great recipe! Read More
(1)
Rating: 3 stars
04/01/2019
I used College Inn Chicken Bone Stock as a base. I followed the recipe pretty much to the letter. The resulting broth smelled delicious. The chicken came out very tender. I plated it on a bed of medium egg noodles with steamed broccoli florets on the side. I chopped up the carrots from the poaching liquid and mixed them in with the egg noodles along with some of the liquid so the noodles won't stick together. I dusted the chicken with paprika and parsley flakes. While the resulting liquid smells and tastes delicious not much of this flavor married with the chicken. We're it not for the dusting of paprika and parsley flakes I added to the chicken the chicken would be very bland. The next time I make this I will modify the recipe for my gas range top pressure cooker. Cooking with pressure reduces the cooking time yet makes the meat or poultry tender infusing it with flavor of its own juices and any seasoning that is added. Read More