Poached chicken breasts are succulent and tender, making them a great alternative to store-bought rotisserie chicken, which can sometimes be dry and high in sodium. This essential recipe illustrates the proper technique for poaching chicken.
Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth or water. Add the herbs and bay leaf.
Begin heating the pot over medium heat, giving the liquid an occasional stir. Once the water temperature reaches 175 to 180, reduce the heat to low so that the water maintains this temperature.
Partly cover with the pot lid and cook for 10 minutes.
Turn off the heat completely and allow the chicken to remain in the hot liquid for about 15 minutes or until the internal temperature of the breasts reaches 155 F.
Remove and slice or shred the chicken. The meat should be cooked through and opaque throughout.
