The Perfect Poached Chicken Recipe: A Delightful Dinner Option

Are you tired of the same old chicken recipes? Look no further! This poached chicken recipe is here to save the day. With a delightful combination of lemon, rosemary, and shallots, this easy dinner is sure to become a go-to option in your kitchen. Plus, it’s ready in just 30 minutes!

poached chicken on platter
Tender poached chicken with lemon herb pan sauce, ready for its closeup

Discover Your New Favorite Dinner Recipe

Get ready to taste something truly amazing! This herb and lemon poached chicken recipe is a game-changer for many reasons. First and foremost, who doesn’t need a fresh chicken dinner idea? We all do! Second, this recipe offers a deeply delicious taste. The chicken is perfectly cooked, tender, and not tough at all, while the sauce is simply marvelous.

To create this culinary masterpiece, the chicken breasts are poached in a flavorful bath of white wine, stock, herbs, lemon, garlic, and shallots. Once the chicken is cooked and resting, the poaching liquid is reduced down with a touch of butter, resulting in a sauce with unbeatable flavors. Trust me, you’re going to love it.

poached chicken recipe ingredients

Mastering the Art of Chicken Poaching

You may wonder, how long does it take to poach chicken? The answer is surprisingly short. In just about 15 minutes, you can have perfectly poached chicken breasts. Of course, this doesn’t include the time needed to cook and reduce the poaching liquid into an exquisite sauce.

When it comes to poaching chicken breasts, the secret lies in achieving a bare simmer. The temperature of the liquid is crucial. You want it to simmer gently, creating small bubbles. Avoid boiling the chicken, as it will result in tough and chewy meat. On my stove, setting the burner to medium-low usually does the trick. The simmering water should be between 180 to 200 degrees Fahrenheit. Remember, boiling is not an option if you seek tender, succulent chicken.

A little physics nugget to keep in mind: adding the lid to the skillet will increase the internal pressure, causing the water to boil faster. So, after about a minute, check the pot to ensure it isn’t accidentally boiling.

onion and herb liquid with ingredients
Add the poaching liquid ingredients to the skillet. Add the chicken and simmer.

Poached vs. Boiled Chicken: The Secret to Tender Meat

Is poached chicken the same as boiled chicken? Absolutely not. The difference lies in the temperature. Poached chicken is cooked in simmering water between 180 to 200 degrees Fahrenheit, creating those gentle bubbles. On the other hand, boiling water reaches 212 degrees Fahrenheit, resulting in a vigorous rolling boil.

Boiling the chicken leads to tough meat, and that’s not what we want. The protein strands in the meat become tight, causing the meat to shrink and become chewy. Simmering the chicken in the liquid at a low and slow temperature keeps the meat fibers relaxed and tender.

finished poached chicken recipe on plate
I recommend serving this poached chicken over rice, which can absorb some of that good poaching sauce.

Follow the Recipe Steps for a Flavorful Delight

Ready to embark on your poached chicken journey? Here’s what you’ll need:

  • Chicken breast
  • White wine
  • Unsalted chicken stock
  • Lemon juice
  • Shallot
  • Garlic
  • Thyme
  • Rosemary
  • Butter
  • Salt and pepper

Now, let’s start cooking:

  1. Generously season the chicken breasts with salt and pepper.
  2. In an 11-inch skillet, heat the white wine, chicken stock, lemon juice, shallot, garlic, and herbs.
  3. Bring the liquid to a boil, then reduce it to a bare simmer. Give it a gentle swirl.
  4. Add the chicken, ensuring the poaching liquid reaches about halfway up the side of the breasts. Adjust the liquid amount if necessary.
  5. Cover the pan with a lid and poach the chicken at a simmer for 15 to 20 minutes, or until a probe thermometer reads 160 degrees Fahrenheit. Alternatively, you can check for doneness by cutting into the thickest part of the breast with a sharp knife.
  6. Remove the chicken and let it rest on a plate, loosely tented with foil.
  7. Increase the heat and boil the poaching liquid, stirring often, until it reduces by about half, forming a delicious sauce. Add the butter and season to taste. Remove the thyme sprigs before pouring the sauce over the chicken. Serve hot.

finished poached chicken recipe on plate

Discover More Delicious Recipes

Are you craving more culinary inspiration? Check out these amazing recipes from BDK Restaurant:

Remember, when it comes to cooking, the possibilities are endless. Get creative, have fun, and enjoy the delightful flavors that await you in your kitchen. Happy cooking, my friend!

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