Poached Chicken

I have recently discovered poached chicken..and what a discovery it is! It’s not only far healthier than any other way of preparing chicken but it is also incredibly simple and hassle free to make.

I’m not going to lie to you, the idea of poached chicken was incredibly off putting for me.  At the end of the day, ‘poaching’ is just a fancy word for boiling, and honestly, who likes the sound of boiled chicken? But, I was proved wrong. Poaching is a fantastic way of preparing chicken especially if you want to use it in salads or for sandwiches. I poached for the first time when I made Coronation Chicken a few weeks ago and was so surprised at how succulent the chicken was. In fact the last couple of weeks it has been my quick mid-week-go-to-plan, together with a quick ratatouille!


Place the chicken breast in a pan, if you have more than one chicken breast, make sure that they all have space in the pan and there is no overlapping.

Add water so that it just covers the chicken breast. If you want you can add some herbs to the water. I usually put in a bay leaf or two and crumble in a chicken stock cube.

Bring the water to a boil, once it starts boiling turn down the heat and let simmer for 10 minutes.

After 10 minutes, turn off the heat and let the chicken sit in the hot water for a further 10 to 15 minutes.

And there you have it – poached chicken, can it really get any easier?

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