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Chicken breasts cook fairly quickly and may take anywhere from 10 to 20 minutes to reach internal temperature of 165 degrees.

This hard area can be a good indicator of when the chicken is cooked. Our favorite add-ins include:įresh herbs! Think a spring of rosemary, fresh thyme, or a handful of parsley.Īromatics! Fresh peeled garlic cloves, some onion, or even whole peppercorns. Second, chicken breasts will have a clearly defined ‘done’ or ‘hard’ area. A plain poaching liquid-just water and salt-yields a final product that is simple and versatile, but you can also flavor it with herbs and spices. is one that suits exactly your own tastes! Customize this poached chicken recipe and make all of your juicy, boneless, skinless chicken breast dreams (you have those too, right?) come true by playing around with the poaching liquid. I highly recommend investing in a small cooking thermometer to measure the cooked chicken temp in order to tell if it is ready to go (the FDA says that the safe. This means ultra-juicy, succulent poached chicken. As the chicken rests in the cooking liquid, it will reabsorb some of the moisture it released during cooking. The capacity of meat to hold water actually increases as it cools. Let the chicken rest in its poaching liquid for a few minutes, if you’ve got the time. Once the chicken is done, take it off the heat. Turn the heat down to low and cover the pan.Ĭheck for doneness! You want an internal temp of 165☏. Once you’ve reached a low simmer, reduce the heat. Here’s where patience comes in! Remember: low and slow=moist, tender poached chicken.

Add the bay leaf, peppercorns and garlic.īring the water gently up to temperature over medium heat. Add cold water to the pan and fill until the chicken breasts are fully submerged. Poultry: The safe cooking temperature for all poultry products, including ground chicken and turkey, stays the same at 165 F. Here’s what you need to know:īegin by placing your raw, boneless, skinless chicken breasts in a wide, shallow pan.Ĭover with water. What Cooking Temperatures Didn’t Change Ground Meats: This change does not apply to ground meats, including beef, veal, lamb, and pork, which should be cooked to 160 F and do not require a rest time. Patience is the key to a perfect poached chicken breast.