Martha Stewart Basic Poached Chicken

Martha Stewart Basic Poached Chicken takes 25 minutes and four chicken breasts simmered with onion, carrot and lemon to make a moist, tender dinner staple. This easy poached chicken fits quick weeknight dinner plans, meal prep lunches and light salad nights without any extra fat or fuss.

Pull the chicken out of the poaching liquid the moment the resting time ends, because it keeps cooking in the hot broth. Leave it sitting there and the breasts turn dry and stringy instead of tender.

Martha builds a quick broth from onion, carrot, celery, garlic, lemon, peppercorns and thyme before the chicken ever goes in. She boils the chicken for just 3 minutes, then covers the pan and takes it off the heat so the residual warmth finishes the job gently.

Martha Stewart Basic Poached Chicken

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

260

kcal

Chicken breasts cook gently in an aromatic broth until they turn juicy and tender all the way through. Since the heat is turned off after a brief boil, the meat stays soft and slices cleanly.

Ingredients

• 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)
  

Directions

• Build the broth: Combine 1/2 yellow onion, 1 carrot, 1 celery stalk, 2 garlic cloves, 1/2 sliced lemon, 1 teaspoon coarse salt, 1 teaspoon black peppercorns and 3 sprigs thyme or parsley in a large, straight-sided skillet. Cover everything with water by 1/2 inch, then bring it to a boil over high heat.
• Add the chicken: Add the 4 boneless, skinless chicken breast halves to the boiling broth. Return it to a boil and cook for 3 minutes.
• Cover and rest: Cover the skillet and remove it from the heat. Let it stand for 15 to 18 minutes, flipping the chicken halfway through, until it is cooked through.
• Remove right away: Lift the chicken out of the poaching liquid immediately once it is done. That way it stops cooking and stays moist.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, ThermoPro instant-read thermometer, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I change the flavors in the poaching liquid?

Yes, because the broth is just a guideline and works with whatever aromatics you have on hand. Fresh ginger with a splash of soy sauce or orange with rosemary are both good swaps for the lemon and thyme.

How do I know the chicken is cooked through?

Cut into the thickest part of a breast and check that the meat is white with no pink and the juices run clear. An instant-read thermometer should read 165°F in the center.

How long does poached chicken keep in the fridge?

Store it in an airtight container and use it within 3 to 4 days. Spooning a little of the cooled broth over the chicken helps keep it moist.

Can I make this ahead for meal prep?

Yes, it works well for meal prep because you can poach a batch on Sunday and slice it through the week. Cool it quickly, refrigerate it, and use it cold in salads and sandwiches or warm it gently in a little broth.

What is the most common mistake with poached chicken?

Leaving the chicken in the hot liquid after the time is up is the biggest one, since it keeps cooking and dries out. Boiling it hard the whole time is the other, so stick to the short boil, cover, and rest method.