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Poached Chicken Breast

Rated as 4.67 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

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

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Read all reviews 16
  1. 18 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

Followed the recipe. Not bad, but a lot of ingredients and work for nothing special flavor-wise. Better to roast a whole chicken, imho.

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Least positive

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...

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

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...

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!...

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!

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...