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Poached Chicken Breast

Rated as 4.6 out of 5 Stars

"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!"
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1 h servings 322
Original recipe yields 4 servings


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  1. 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.
  2. 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

Per Serving: 322 calories; 3.9 14.4 55.2 133 2786 Full nutrition

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Read all reviews 18
  1. 20 Ratings

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Most helpful positive review

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 ki...

Most helpful critical review

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 ...

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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 ki...

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 refrig...

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 enjo...

The chicken breasts come out so moist, tender and flavorful. I cube them and freeze for a quick and delicious lunch or dinner.

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!

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!...

Followed the recipe exactly and it was delicious. Will definitely make again.

This is a terrific method for preparing chicken. It's juicy, flavorful, and versatile. Thank you for a great recipe!

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 chi...