Best Poached Chicken

Name: Best Poached Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 3 cups Low-sodium chicken broth; 1 cup Dry white wine; 1 Large shallot, halved; 3 Fresh thyme sprigs; 1 Bay leaf; ¼ teaspoon Salt; ¼ teaspoon Whole black peppercorns; 2 pieces (about 1 pound each) Bone-in, skin-on chicken breast halves

Recipe GLPRc33bb29eda014d

Main Course

50 min

301 cal

Servings: 4

Stovetop

Tender, succulent chicken breasts gently poached in a fragrant broth infused with white wine, shallots, fresh thyme, and bay leaf. This classic preparation delivers moist, flavorful chicken perfect for serving alongside vegetables, grains, or as a protein base for composed salads. The poaching liquid can be reserved and strained to create an elegant sauce or rich stock.

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Ingredients

3 cups Low-sodium chicken broth

1 cup Dry white wine

1 Large shallot, halved

3 Fresh thyme sprigs

1 Bay leaf

¼ teaspoon Salt

¼ teaspoon Whole black peppercorns

2 pieces (about 1 pound each) Bone-in, skin-on chicken breast halves

Directions

In a large pot or Dutch oven, combine the chicken broth and dry white wine. Add the halved shallot, fresh thyme sprigs, bay leaf, salt, and black peppercorns. Bring the liquid to a gentle simmer over medium heat, stirring occasionally to ensure the seasonings are well distributed.
Once the poaching liquid is simmering, carefully place the bone-in, skin-on chicken breast halves into the pot, skin-side up. The liquid should come nearly to the top of the chicken; add a bit more broth or water if needed to ensure proper cooking.
Reduce heat to medium-low to maintain a gentle, steady simmer—the surface should barely bubble. Do not allow the liquid to reach a rolling boil, as this can toughen the chicken.
Poach the chicken uncovered for 25 to 30 minutes, until the thickest part of the breast registers 165°F on an instant-read thermometer inserted into the thickest part without touching bone.
Using tongs, carefully remove the chicken breasts from the poaching liquid and transfer them to a cutting board or serving platter. Let rest for 5 minutes before serving. Discard the skin if desired, or leave it intact for added richness.
Strain the poaching liquid through a fine-mesh sieve, discarding the solids (shallot, herbs, and peppercorns). The strained broth can be served as a light sauce alongside the chicken, chilled for use as aspic, or reserved for other culinary applications.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward weeknight win: every ingredient is in stock at any Charlotte supermarket without a special trip, and four chicken breasts with aromatics will cost under $12, landing at roughly $3 per serving. The stated 50 minutes is honest for simmering, though expect an extra 5–10 minutes for prep and seasoning adjustments, making it a solid 55-minute dish. Poached chicken reheats well in its own broth and works for meal prep, though the simplicity means it needs a flavorful sauce or salad on the side to feel like a complete dinner rather than a component.