Poached Chicken

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Try this easy recipe for versitile and tasty poached chicken. Adjust the seasonings to suit your taste or your final recipe.


  • 4 chicken breasts
  • Small handful of peppercorns
  • Small coursely chopped onion (about 1 cup)
  • 2 stalks of celery, cut in half
  • 1 tablespoon of salt (or to taste – adjusted if using bullion)
  • 2 peeled garlic cloves
  • 2 tablespoons chopped parsley
  • chicken bullion cube (optional)


  1. Place the chicken breasts in a large pan (I used a stew pot) and cover with water
  2. Add all the other ingredients and place on medium heat
  3. Bring to a simmer (just under boiling)
  4. Simmer, covered (poach) for 10 to 15 minutes until internal temperature is 165F

Take off heat and remove chicken breasts to a cutting board. Strain the chicken broth and reserve for use in other recipes.

Slice, but or chop chicken to eat now or to use in other recipes.



If you use the chicken bullion, use regular rather than low sodium. Low sodium bullion listed sugar as the first ingredient. Adjust the salt in the poaching liquid accordingly.