Poaching might not sound as exciting as grilling or frying, but if you’ve ever had dry, rubbery chicken, it’s time to give this method a go.
Poaching is one of the simplest and healthiest ways to cook chicken, keeping it incredibly moist without added fat. It’s perfect for:
✔ Meal prep – store it in the fridge and use it all week.
✔ Salads & sandwiches – great for chicken Caesar, wraps, or shredded chicken.
✔ Soups & curries – poached chicken stays tender even when reheated.
✔ Baby food & soft diets – gentle, easy-to-digest protein.
If you’ve ever wondered how to poach chicken properly without it turning dry or tasteless, keep reading.
What is Poaching?
Poaching means gently cooking food in liquid at a low temperature, not boiling, not simmering, just a slow and steady cook.
Why it works:
- Cooking chicken below boiling point (around 75–80°C or 165–175°F) keeps the meat soft and juicy.
- The gentle heat prevents the proteins from seizing up, which is what makes chicken tough.
Unlike boiling, which can suck out the moisture, poaching keeps the chicken juicy and full of flavour.
What You Need to Poach Chicken
Before you start, gather these simple ingredients:
Ingredients:
✔ Chicken: Breast, thigh, or tenderloins, be it boneless or bone-in.
✔ Water or broth: Enough to cover the chicken.
✔ Aromatics (optional): Garlic, onion, herbs, bay leaf, peppercorns.
✔ Salt: Enhances flavour.
✔ Lemon juice or vinegar: Helps keep the chicken tender.
Equipment:
✔ A deep pan or pot: Wide enough to fit the chicken in a single layer.
✔ A thermometer (optional): Helps track the water temperature.
✔ A slotted spoon or tongs: For removing the chicken easily.
Step-by-Step Guide: How to Poach Chicken
Step 1: Arrange the Chicken in a Pot
- Place the chicken in a single layer at the bottom of a deep pan or pot.
- If using bone-in chicken, leave space so they cook evenly.
Step 2: Add Liquid & Flavour
- Pour in enough water or broth to completely cover the chicken by about 2 cm.
- Add garlic, onion, bay leaves, peppercorns, and salt for extra flavour.
✔ PRO TIP: Using chicken broth instead of water makes the chicken even tastier!
Step 3: Heat Gently, Don’t Boil!
- Set the stove to medium heat and slowly bring the liquid to just below a simmer.
- You should see small bubbles, but the water should not be boiling.
- If the water starts bubbling hard, lower the heat immediately.
Step 4: Cook Until Just Done
- Let the chicken poach gently for 10–15 minutes (breasts) or 15–20 minutes (thighs).
- Use a thermometer; the internal temperature should be 75°C (165°F).
✔ PRO TIP: Turn off the heat and let the chicken sit in the warm liquid for 5 minutes for extra juiciness!
Step 5: Rest & Slice
- Remove the chicken and let it rest for 5 minutes before slicing.
- Slice, shred, or chop as needed.
Now you’ve got perfectly tender, juicy poached chicken ready to use!
How to Use Poached Chicken
Wondering what to do with your perfectly poached chicken? Here are some easy ideas:
🥗 Shred it for salads & sandwiches – great in a Caesar salad or chicken wrap.
🍲 Add it to soups & curries – stays tender even when reheated.
🌯 Use it for tacos or burritos – toss with spices and serve in tortillas.
🥪 Make creamy chicken mayo sandwiches – classic lunch option.
🍚 Serve over rice or noodles – simple and healthy meal.
Final Thoughts: Poach It Right Every Time!
Poaching is the easiest way to get juicy, tender chicken without fuss. No oil, no frying, just simple, clean cooking with guaranteed results.
Want high-quality Australian chicken for poaching? Check out Gingin Grass Fed for premium poultry and beef.
For more cooking tips, contact Gingin Beef and get expert advice on how to cook chicken perfectly every time!
FAQs
1. Why is my poached chicken tough?
The water was too hot – keep it just below a simmer.
The chicken cooked too long – use a thermometer and remove at 75°C.
2. Can I poach frozen chicken?
Yes! Just increase the cooking time by 5-10 minutes and check the temperature.
3. How do I stop the chicken from being bland?
Use broth instead of water for extra flavour.
Season the poaching liquid well with salt, herbs, and spices.
4. Can I store poached chicken?
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months in a sealed bag.
5. What’s the best way to reheat poached chicken?
Microwave: Heat in short bursts with a splash of water or broth.
Stovetop: Warm gently in a covered pan with a little liquid.
Oven: Cover with foil and reheat at 150°C (300°F) for 10 minutes.