Poached Chicken – 2 Ways

Having spent way too many decades on some cockamamie diet or another, I have consumed more than my fair share of “healthy”, low-fat chicken. It was typically boiled, inevitably overcooked and about as pleasurable as eating sawdust. But here’s the thing. Low-fat chicken does not need to be gross. In fact, perfectly poached chicken is delicious. And healthy. And super versatile. This is why it’s quickly become one of my go-to recipes. I love it SO much that I’m giving you two different ways to poach your chicken. The first is asian inspired, and comes from my latest cookbook obsession: “Dinner: Changing the Game” by Melissa Clark. The other is more basic with accents of lemon & thyme. Both pair beautifully with a salad or sautéed vegetables, rice or potatoes.

Pasture-Raised Chicken is Worth the Money

I have said this before, but it is worth repeating: Pasture-raised chicken is worth the money. Since there’s no fat in either recipe, the taste and texture of the chicken is truly front and center. Pasture-raised chicken is simply more tender and much tastier. The breasts are also smaller so they’ll cook in less time which means that you are much less likely to wind up with tough, rubbery meat. If you can’t get pasture raised, go for air chilled chicken that is free-range, or breasts that at least look as if they’ll fit in the palm of your hand.

A Note on Tamari

Wheat is one of my big food sensitivities so I use tamari, which is gluten-free, in my Asian Poached Chicken instead of soy sauce. However, not all tamari is created equal. Most don’t have that punch of flavor that you get from soy sauce. The exception is the tamari from Momofuku. This stuff is delish. And if you are going to order online, add his Chili Crunch to your basket. Beyond scrumptious!!

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5 from 1 vote

Asian Poached Chicken

Course Main Course

Cuisine Aisan

Servings 4 servings

Ingredients

• 3 tbsp soy sauce or tamari
• 1 1/2 inch fresh ginger peeled & thinly sliced
• 1 clove garlic thinly sliced
• 1 jalapeño seeded & thinly sliced
• 1 tsp kosher salt
• 2 – 4 boneless, skinless chicken breasts 1 lb. total, each breast halved crosswise

Instructions

• Combine soy sauce or tamari, ginger, garlic, jalapeño, and salt. Place in a 10" skillet and add 4 cups of water. Bring to a simmer over medium-high heat, and cook gently for 10 minutes.
• Add the chicken. Cover the pan, and turn off the heat. Let the chicken sit for 5 minutes, then flip and let sit for another 5 minutes. If your chicken breasts are really big, and not quite cooked through, return the skillet to low heat and simmer the chicken for another 1-2 minutes.
• Remove the chicken from the poaching liquid (save the liquid if you plan to have leftovers), slice and serve.

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5 from 1 vote

Poached Chicken with Lemon & Thyme

Course Main Course

Cuisine American

Servings 4 people

Ingredients

• 4 boneless, skinless chicken breasts
• 1 small carrot cut in half or thirds
• 1 small celery stalk cut in half or thirds
• 2 garlic cloves peeled
• 1 small shallot sliced
• 1 tsp kosher salt
• 1/2 tsp peppercorns
• 2 sprigs thyme
• 3 slices lemon
• 4 cups water

Instructions

• Add all of the ingredients to a 10" pan. Over medium-high heat, bring to a simmer and cook for 10 minutes.
• Add the chicken breasts. Cover and turn off the heat. Let rest for 5 minutes and then flip the chicken, re-cover and let rest for another 5 minutes. If not cooked all the way through, turn the heat on low and cook for another 1-2 minutes.
• Remove the chicken from the poaching liquid, slice and serve. Save the poaching liquid if you plan on storing leftovers.