Poached Chicken Breasts Recipes

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POACHED CHICKEN BREAST



Poached Chicken Breast image

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!

Provided by Ace

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 10

1 (32 fluid ounce) container chicken stock
32 fluid ounces water, or more if needed
1 yellow onion, peeled and slits cut into it
1 bunch celery, stalks (including leaves) separated
3 carrots
2 tablespoons tomato paste, or more to taste
1 tablespoon salt
5 whole black peppercorns
1 bay leaf
2 pounds skinless, boneless chicken breast halves, each cut in half

Steps:

  • 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.
  • 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).

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g

POACHED CHICKEN BREASTS



Poached Chicken Breasts image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Yield Makes 2

Number Of Ingredients 8

2 bone-in, skin-on chicken breast halves
1 medium carrot, halved crosswise
1 medium rib celery, halved crosswise
3 sprigs flat-leaf parsley
2 sprigs fresh thyme
2 fresh bay leaves
1/4 teaspoon whole black peppercorns
1 teaspoon coarse salt

Steps:

  • Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
  • Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
  • Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
  • Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
  • Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
  • Separate meat from the bones and cut as desired.

BASIC POACHED CHICKEN



Basic Poached Chicken image

Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 9

1/2 medium yellow onion, halved
1 medium carrot, cut into thirds
1 celery stalk, cut into thirds
2 garlic cloves, peeled
1/2 lemon, sliced (optional)
1 teaspoon coarse salt
1 teaspoon black peppercorns
3 sprigs thyme or parsley
4 boneless, skinless chicken breast halves, (about 8 ounces each)

Steps:

  • In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.

Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g

POACHED CHICKEN BREAST



Poached chicken breast image

Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches

Provided by Esther Clark

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 7

1 carrot, roughly sliced
1 celery stick, roughly chopped
3 large garlic cloves
½ small bunch parsley
½ small bunch dill
4 skinless chicken breasts
1l cold water

Steps:

  • Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
  • Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.

Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium

HOW TO MAKE PERFECTLY POACHED CHICKEN BREASTS



How to Make Perfectly Poached Chicken Breasts image

Poached chicken breasts make for tender, succulent chicken that you can use in a variety of recipes, such as soup, pot pie, or burritos.

Provided by Fiona Haynes

Categories     Dinner     Lunch     Ingredient

Time 35m

Number Of Ingredients 4

2 chicken breasts (boneless, skinless; about 1 pound)
1 1/2 to 2 cups chicken broth (fat-free and low-sodium, or water)
2 teaspoons dried mixed herbs
1 bay leaf

Steps:

  • Gather the ingredients.
  • Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth or water. Add the herbs and bay leaf.
  • Begin heating the pot over medium heat, giving the liquid an occasional stir. Once the water temperature reaches 175 to 180, reduce the heat to low so that the water maintains this temperature.
  • Partly cover with the pot lid and cook for 10 minutes.
  • Turn off the heat completely and allow the chicken to remain in the hot liquid for about 15 minutes or until the internal temperature of the breasts reaches 155 F.
  • Remove and slice or shred the chicken. The meat should be cooked through and opaque throughout.
  • Serve and enjoy.

Nutrition Facts : Calories 197 kcal, Carbohydrate 1 g, Cholesterol 96 mg, Fiber 0 g, Protein 37 g, SaturatedFat 1 g, Sodium 361 mg, Sugar 0 g, Fat 4 g, ServingSize 3-4 servings, UnsaturatedFat 0 g

POACHED CHICKEN



Poached Chicken image

Provided by Food Network

Time 40m

Yield 4 salads.

Number Of Ingredients 11

1 pound skinless and boneless chicken breast
2 cups water
1/4 cup dry white wine
2 bay leaves
1 teaspoon whole white peppercorns
1 cinnamon stick
2 garlic cloves, crushed
2 jalapeno peppers, split and seeded
1 small onion, peeled and studded with 4 cloves
1 carrot, peeled and coarsely chopped
2 teaspoons coarse salt

Steps:

  • Tie the bay leaves, peppercorns, cinnamon stick and garlic together in a piece of cheesecloth as a sachet garni. Combine the water, wine, sachet garni and vegetables in a pot large enough to hold the chicken and bring to a boil. Reduce to a simmer and cook for 15 minutes, before adding the chicken breast, carefully skimming off any scum and grease that accumulates on the surface of the water. Cook the chicken at a strong simmer for 20 minutes. Turn off the heat and cool the chicken in the poaching liquid in an ice water bath. When thoroughly cold, remove the chicken breasts and keep meat refrigerated until ready to serve. Bouillon may be strained and saved and used within 3 days to poach again.;

POACHED CHICKEN BREAST (CROCK POT)



Poached Chicken Breast (Crock Pot) image

This recipe is so handy to have cooked chicken on hand for casseroles, burritos, fajitas, chicken pot pies, pasta, stir fries, pizza, chicken sandwiches, soups, salads...... Can't get any easier than this!!! My crockpot gets heavy duty time in the summer when all we want to eat is salads and you don't want to get the big oven going! The chicken comes out moist and suprisingly, very taste

Provided by Abby Girl

Categories     Chicken Breast

Time 2h15m

Yield 6 chicken

Number Of Ingredients 3

6 boneless skinless chicken breasts
14 1/2 ounces low sodium chicken broth (Campbells or homemade would be prefereble)
garlic, chopped (optional)

Steps:

  • Place the chicken in the slow cooker and pour over the broth. Cover and cook on LOW for 1-1/2 - 2 hours or until cooked. Let cool.
  • I chop the chicken and lay it flat in small freezer bags. By using this method, you can break off any amount of chicken that you need and it thaws out quicker. The chicken will keep frozen for 3 months.
  • Note: I would start checking to see if the chicken is cooked after 1-1/4 hours. (The original recipe stated 8 hours but taking it out after 6 the chicken was so overcooked, it cut into strings) Alot of the timing dedpends on the crockpot and/or size of chicken breast. Remember, the timing will change if you add/subtract the amount of chicken breast using. The success of this recipe depends on the chicken broth you are using. I use Major chicken broth concentrate -- Campbell chicken broth would work very well. Knoor's chicken cubes are way too salty and the color is not very appealing.

Nutrition Facts : Calories 140.8, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.4, Sodium 97.3, Carbohydrate 0.8, Sugar 0.1, Protein 28.6

POACHED CHICKEN



Poached Chicken image

You can't beat poaching for chicken that is moist and tender. Once it's cooled, store extra in the freezer for quick meals.-James Schend, Taste of Home Food Editor

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup white wine
Aromatic ingredients: 6 whole peppercorns, 3 thyme sprigs, 1 rosemary sprig, 1 smashed garlic clove and 1 bay leaf
1 teaspoon salt

Steps:

  • In a skillet or saucepan just large enough to hold chicken in one layer, combine chicken, wine, aromatics and salt; add cold water to cover by 1 in. Bring to a boil. Reduce heat to low; simmer, covered, until a thermometer reads 170°, 15-20 minutes. Serve warm, or cool completely before refrigerating.

Nutrition Facts : Calories 192 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 141mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

POACHED STUFFED CHICKEN BREASTS



Poached Stuffed Chicken Breasts image

Provided by Pierre Franey

Categories     main course

Time 50m

Yield 4 servings

Number Of Ingredients 11

5 skinless, boneless chicken breast halves
1 egg white
Salt to taste if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
1/3 cup plus 3/4 cup heavy cream
2 tablespoons butter
3 tablespoons coarsely chopped shallots
1/2 cup dry white wine
2 tablespoons finely chopped parsley

Steps:

  • Each breast half will have a thin spare piece of meat loosely attached to the main part of the breast. Pull this off and set aside. Place each chicken breast half and the small piece of meat on a flat surface and pound lightly with a flat mallet.
  • Cut one breast half and one small piece of meat into cubes. Put the cubes into the container of a food processor or electric blender. Add the egg white, salt, pepper, nutmeg and cayenne and blend thoroughly while gradually adding the 1/3 cup of cream.
  • Spoon an equal portion of the mixture into the center of each of the remaining larger flattened chicken breast pieces. Top each filling with one of the remaining smaller pieces of breast. Carefully fold over the sides of the larger breast pieces to completely enclose the filling. Sprinkle with salt and pepper.
  • Lay out 4 rectangles of clear plastic wrap. Place one filled chicken breast in the center of each rectangle. Fold over the sides of the plastic wrap to enclose the stuffed breasts.
  • Select a skillet large enough to hold the packages in one layer. Heat 1 tablespoon of the butter in a skillet and sprinkle the shallots over all. Arrange the packages over all and pour the wine between the packages.
  • Cover closely, bring to a boil and cook 10 minutes.
  • Carefully transfer the packages from the liquid to a warm serving dish. Leave the liquid in the skillet.
  • Unwrap the packages, taking care not to burn your fingers. Reserve any liquid from the packages and add it to the skillet.
  • Cook the liquid down until it is almost evaporated. Add the remaining 3/4 cup cream and bring to a boil. Add salt and pepper. Cook over relatively high heat 3 minutes until reduced to about 2/3 cup. Strain the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids. Add the parsley to the liquid and swirl in the remaining one tablespoon butter. Pour the sauce over the chicken pieces and serve.

Nutrition Facts : @context http, Calories 718, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 39 grams, Fiber 1 gram, Protein 79 grams, SaturatedFat 20 grams, Sodium 1064 milligrams, Sugar 3 grams, TransFat 0 grams

POACHED CHICKEN BREAST



Poached Chicken Breast image

Make and share this Poached Chicken Breast recipe from Food.com.

Provided by adopt a greyhound

Categories     Chicken Breast

Time 33m

Yield 2-4 serving(s)

Number Of Ingredients 2

water to cover chicken breast
2 -4 chicken breast halves

Steps:

  • Bring water to a boil.
  • Add chicken breast.
  • Turn down the heat and simmer for 12 minutes.
  • Take off the heat and let them sit for at least 15 minutes.
  • Add to recipe as needed.

Nutrition Facts : Calories 124.7, Fat 6.7, SaturatedFat 1.9, Cholesterol 46.4, Sodium 45.7, Protein 15.1

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