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Poached Chicken

Learn how to poach chicken with this easy, hassle-free recipe! The best part is that this poached chicken is tantalizingly flavorful and ready to eat in 20 minutes. It’s a great way to prepare it for a multitude of recipes.

Poaching is one of the easiest, healthiest cooking methods for chicken. It yields ultra tender, juicy meat, and also allows you to infuse the chicken with herbs and spices for more flavor. 


In this recipe, I’ll show you how to make perfectly poached chicken breasts seasoned with garlic, thyme, and sage. It’s cooked in a simple white wine marinade to reach succulent, melt-in-your-mouth perfection. 

This poached chicken makes a hearty, nourishing entree on its own. Or enjoy it it in dishes like Chicken Tostadas and  Chicken Salad. Whether you need an easy chicken recipe for dinner tonight, or need to meal prep for the week, poached chicken is a must-try! 

Let’s go over what ingredients you need to make the best poached chicken breasts. 

Poached Chicken Ingredients

Boneless skinless chicken breasts

Chicken broth

Splash of white wine



Onion powder





A dry white wine is best for this recipe. It doesn’t need to be pricey or fancy, but I do suggest a wine suitable for drinking vs. a cooking wine. The wine flavor mixes with the broth, herbs and spices, adding a more robust, complex flavor to the chicken.

I use dried seasonings for this recipe with the exception of the garlic. Use fresh, minced garlic cloves to imbibe your chicken with that irresistibly garlicky flavor. 

Can this poached chicken be made without wine? Yes, you can substitute more broth in place of the wine. It doesn’t taste quite as nice as using the white wine, in my opinion, but it works! 

Poaching vs. Boiling Chicken

Poaching chicken breasts is probably the easiest way to make juicy chicken. This cooking method involves boiling chicken in a small amount of water on the stove, then covering the chicken tightly to complete the cooking process. 

Wondering how this is any different than plain old boiled chicken? Boiling chicken in a large pot of water can result in meat that’s tough, chewy and bland. The poaching method uses a smaller amount of liquid and a shorter boiling time. After a quick boil, the chicken is removed from the stove and immediately covered to trap in the steam. This process makes the chicken softer, more tender and juicier than straight up boiling. Cooking it in broth and white wine instead of just water is another way I amp up the flavor of your poached chicken even more! 

Let’s go through the process step by step. 

How to Poach Chicken 

First, lay your chicken breasts at the bottom of a large saucepan in a single layer. Make sure they are laying flat and not overlapping. 

Combine chicken stock and wine in the pan. Now pour in enough cold water so that the tops of the chicken breasts are covered with one inch of liquid. Then add the garlic, dried herbs and seasonings. 

Bring the contents of the pan to a boil on the stove over medium heat. Allow it to boil for 3 minutes. Now cover your pan with a lid. Remove it from heat. 

Allow the chicken to rest, still covered, for 16 to 18 minutes. Use an instant-read thermometer inserted into the thickest part of the chicken to check the temperature. They are fully cooked when they reach an internal temperature of 155 F. 

How to Serve Poached Chicken Breast

Once cooked, you can serve the poached chicken breasts right away. Add a side of Roasted Parmesan Broccoli and Crispy Air Fryer Baby Potatoes for a complete, balanced meal! 

I also love chicken with chilled sides like this copycat Chick fil A® Potato Salad and this classic  Macaroni Salad. Add a basket of homemade rolls or Asiago Herb Biscuits to the table, too! 

About half the time I make poached chicken, I make it as part of my meal prep for the week. The cooked chicken is perfect tossed in a Chicken Caesar Salad for lunch the next day! It’s also a tasty starter for a cozy Chicken Noodle CasseroleChicken ‘N’ Dumplins, and makes the best chicken salad for an easy meal, too! 

Add that leftover chicken to BBQ sauce for a platter of Loaded BBQ Chicken Nachos. Or grill it on a pizza crust in this fun, fast Grilled Spinach, Feta and Chicken Pizza! You can use poached chicken is just about any recipe that calls for cooked chopped or shredded chicken! 

Storing and Reheating

Store leftover poached chicken in an airtight container. Keep refrigerated until ready to eat. It keeps well for 3 -5 days in the fridge. 

To reheat poached chicken without drying it out, place it on a rimmed baking pan. Cover with aluminum foil and heat in a 350 F oven for about 10 minutes, or until warmed through. 

No time to reheat? Chop up the chicken breasts and serve them cold in a salad or wrap! 

Our Best Quick and Easy Chicken Recipes

Say goodbye to boring, flavorless chicken. If you have chicken in the fridge waiting to be eaten, try one of these delicious recipes our readers love.

Lemon Herb Roasted Chicken – A WHOLE chicken packed with garlicky, herby flavor in every bite. Easier to make than you think! 

Slow Cooker Chicken Sandwiches – Chicken cooked in a crockpot with a tangy, sweet, smoky BBQ sauce.

Roasted Chicken and Vegetables – A hearty, wholesome sheet pan meal you’ll love for those busy weeknights. 

Easy Chicken Marinade – Bathe your chicken breasts in this sweet and savory marinade before throwing them on the grill! 

Everyone should know how to poach chicken. This effortless, hassle-free poached chicken recipe is sure to become a staple in your meal prep routine. It’s an easy technique to add flavorful chicken to a variety of recipes! 



Keep an eye out for more of my easy recipes each week!


Poached Chicken

Learn how to poach chicken with this easy, hassle-free recipe! The best part is that this poached chicken is tantalizingly flavorful and ready to eat in 20 minutes. It’s a great way to prepare it for a multitude of recipes.
Course Dinners
Cuisine American
Keyword Poached Chicken
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Servings 2 servings
Calories 347kcal
Author Lynne Feifer


1 pound boneless, skinless chicken breasts1 ½ cups low sodium chicken broth½ cup white wineenough water to cover chicken2 garlic cloves minced1 teaspoon onion powder¾ teaspoon thyme½ teaspoon sage½ teaspoon kosher salt½ teaspoon pepper


Place the chicken breasts in the bottom of a large saucepan so that they can lay flat and in a single layer.
Add the chicken broth, wine, and enough water to cover the chicken so that there is 1 inch of liquid above them.
Add the remaining ingredients and bring to a boil over high heat. Once boiling, cook for 3 minutes.
Cover, remove pan from heat, and let sit for 16-18 minutes or until the internal temperature of the chicken reaches 155°F.


Nutritional information is calculated for each chicken breast.


Serving: 1serving | Calories: 347kcal | Carbohydrates: 6g | Protein: 52g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 902mg | Potassium: 1069mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg

The post Poached Chicken appeared first on 365 Days of Baking.

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