How to Poach Chicken (Whole, Breasts or Thighs)

When cooked correctly at barely a simmer, poached chicken is juicy, tender, and flavorful. In this post, I’m sharing How to Poach Chicken perfectly every time as well as my favorite ways to use it.  

What Is Poached Chicken? 

Poaching chicken involves cooking it in your choice of liquid at a low heat (barely a simmer!) for a longer period of time. 

When done properly, poaching results in tender and juicy chicken every time! You can poach any larger cut of chicken (i.e. breasts, thighs, or even a whole chicken). 

Poached chicken is also very flavorful since it’s often cooked in broth and / or wine that’s been seasoned with herbs and spices, rather than water which results in bland chicken. 

Poaching is a wonderful method of cooking chicken without needing to add lots of salt or oil to the meat. 

It’s a very easy cooking technique to learn, but it does require more time than pan-frying or roasting chicken. It’s also a more hands-on process since you’ll be adding aromatics, measuring liquids, and then disposing of the poaching liquid after the chicken has finished cooking. 

Poached vs Boiled Chicken 

Poached and boiled chicken are two separate dishes. 

Poached chicken is cooked at a gentle heat — roughly 175ºF to 180ºF, which is barely a simmer. This low and slow cooking method allows the chicken to cook evenly throughout and makes for a juicier bite.  

Boiled chicken cooks in liquid that’s reached 212ºF. When boiling chicken, the exterior often cooks long before the interior. This results in tough, rubbery chicken that no one enjoys eating. 

Tools Needed for Poaching Chicken 

You need very few kitchen tools to make perfect poached chicken. Here are the items I recommend having on hand:  

• Saucepan or pot — The amount of chicken you’ll be poaching will determining the size of the pot you’ll need. 
• Meat thermometer — Will be used for testing the temperature of the poaching liquid as well as testing the chicken for doneness. 
• Tongs — For safely removing the chicken from the poaching liquid. 
• Cutting board and chef’s knife —For resting and then chopping or slicing the chicken. 

Ingredients for Poached Chicken 

The ingredient list you’ll need for poaching chicken can be as simple or elaborate as you desire. You can pair any combination of poaching liquids you want with your desired blend of fresh or dried herbs, spices, and aromatics. 

Here’s a rough overview of what goes into poaching chicken: 

• Chicken (breasts, thighs, or whole) 
• Poaching liquid of choice (more on that below)
• Seasonings (salt, whole peppercorns, bay leaves, etc.) 
• Herbs (fresh or dried rosemary, thyme, sage, parsley, etc)
• Aromatics (fresh celery, whole garlic cloves, quartered onion, roughly chopped carrot, a piece of ginger, etc.)  

What Are the Best Liquids for Poaching Chicken? 

Chicken is most commonly poached in vegetable or chicken broth. For added flavor, you may add ½ to 1 cup of white wine to the broth. 

Other common poaching liquids for chicken include: 

• Water
• Vegetable broth
• Chicken broth
• Turkey stock 
• Milk
• Wine 

What Cuts of Chicken Are Best for Poaching? 

Chicken breasts are the most common cut of chicken used for poaching, but chicken thighs work well too! 

I’ve also provided instructions on how to poach a whole chicken in the recipe card below, but the poaching time is much longer than thighs or breasts. 

Should You Poach Bone-In or Boneless Cuts of Chicken? 

Boneless cuts of chicken will cook more evenly throughout the poaching process, so that’s what I recommend using. 

However, you can poach a whole chicken – which contains all sorts of bones! — so feel free to use what you have. So long as you’re using larger cuts of chicken and not, say, chopped chicken pieces, it will be fine. 

Can You Poach Chicken With the Skin On? 

Yes, just note that chicken skin is very fatty. In a way, that’s great because fat equals flavor, but if you’re poaching chicken specifically because you don’t want to cook it with a form of oil you’ll want to opt for skinless chicken. 

If you poach chicken with the skin on, I recommend discarding the skin after cooking. It will be soft and not palatable to eat after poaching. 

How to Poach Chicken 3 Ways 

You can make poached chicken breasts, poached chicken thighs, or even a poached whole chicken. All are great for meal prepping and can be tossed into any number of recipes. 

The main thing to remember when poaching chicken is to use a pot that’s large enough to comfortably hold the chicken and poaching liquid, and to also use a heavy-bottomed pot so that the heat is distributed evenly. 

1. How to Poach Chicken Breasts 

Can you poach chicken breasts? Yes! In fact, chicken breasts are the most common cut of chicken that people poach. 

1. Place chicken breasts in the bottom of a heavy-bottomed pot. 
2. Add your desired aromatics and seasonings. 
3. Add enough liquid to the pot to just cover the chicken breasts. 
4. Place the filled pot over medium heat, then heat the water until it reaches 175F – 180F. The only way you’ll know when the liquid is hot enough is to use a meat thermometer to test the temperature! 
5. Once the poaching liquid reaches the correct temperature, reduce the heat to low. 
6. Partially cover the pot with a lid so that a little steam can escape. Cook the chicken breasts for 10 minutes. 
7. After 10 minutes have passed, remove the pot from the heat and let the chicken breasts rest for an additional 15 minutes in the hot poaching liquid. 
8. After 15 minutes, test the chicken breasts to ensure they’re 155F at the thickest portion. 
9. Remove the chicken breasts to a cutting board or plate. The carry-over heat should “cook” the chicken the rest of the way to 165F, at which point they’ll be safe to eat. 
10. Slice, shred, or cube the poached chicken breasts as desired. 

2. How to Poach Chicken Thighs

Can you poach chicken thighs? Yes! 

Just note that chicken thighs need to sit in the hot poaching liquid longer than chicken breasts since dark meat must reach a higher internal temperature to be deemed safe to eat. 

1. Place chicken thighs in the bottom of a heavy-bottomed pot. 
2. Add your desired aromatics and seasonings. 
3. Add enough liquid to the pot to just cover the chicken thighs. 
4. Place the filled pot over medium heat, then heat the water until it reaches 175F – 180F. The only way you’ll know when the liquid is hot enough is to use a meat thermometer to test the temperature! 
5. Once the poaching liquid reaches the correct temperature, reduce the heat to low. 
6. Partially cover the pot with a lid so that a little steam can escape. Cook the chicken thighs for 10 minutes. 
7. After 10 minutes have passed, remove the pot from the heat and let the chicken thighs rest for an additional 25 minutes in the hot poaching liquid. 
8. After 25 minutes, test the chicken thighs to ensure they’re 175F – 180F at the thickest portion. 
9. Remove the chicken breasts to a cutting board or plate to let rest for 5 minutes. 
10. Slice, shred, or cube the poached chicken thighs as desired. 

3. How to Poach a Whole Chicken 

Can you poach a whole chicken? Yes! 

Poached whole chicken is incredibly flavorful thanks to the many bones and skin that infuse the poaching liquid with deliciousness. However, poaching a whole chicken takes much longer than poaching just breasts or thighs. 

1. Place the whole chicken in the bottom of a heavy-bottomed pot. 
2. Add your desired aromatics and seasonings. 
3. Add enough liquid to the pot to just cover the chicken. 
4. Place the filled pot over medium heat, then heat the water until it reaches 175F – 180F. The only way you’ll know when the liquid is hot enough is to use a meat thermometer to test the temperature! 
5. Once the poaching liquid reaches the correct temperature, reduce the heat to low. 
6. Partially cover the pot with a lid so that a little steam can escape. Cook the chicken for about 1 hour or up to 90 minutes. You’ll know the chicken is done when the meat is nearly falling off the bone. 
7. Insert a meat thermometer into one of the breasts to check that it’s reached 165F. 
8. Carefully remove the chicken from the poaching liquid and let rest on a cutting board for about 15 minutes before handling. 
9. Slice, shred, or cube the poached chicken as desired. 

How Long to Poach Chicken (Poaching Times) 

As you can imagine, not all cuts of chicken have the same poaching times. 

Chicken thighs are dark meat, so they take longer to cook than chicken breasts. And a whole chicken is so large that it needs much longer to cook through when being poached. 

Note that the poaching times listed below are just guidelines. All cuts of chicken will vary in size, so use a meat thermometer (and your best judgment!) when determining the doneness of the meat. 

• How long does it take to poach chicken breasts? 10 minutes in the poaching liquid on the heat, then another 10 minutes in the poaching liquid off of the heat. 
• How long does it take to poach chicken thighs? 10 minutes in the poaching liquid on the heat, then another 25 minutes in the poaching liquid off of the heat. 
• How long does it take to poach a whole chicken? 1 hour to 90 minutes in the poaching liquid on the heat. 

How to Tell When Poached Chicken Is Done 

The only accurate way to tell when poached chicken is done is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken and see if it’s reached the following temperatures: 

• Chicken breasts: Must be cooked to 155ºF, then removed to a cutting board to rest for another 5 to 10 minutes. The carryover heat should bring the temperature up to the recommend 165ºF. 
• Chicken thighs: Must be cooked to 175ºF

FAQs About Making Poached Chicken 

Got questions about poaching chicken breasts? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

How much liquid should be used to poach chicken? 

For every pound of chicken, you’ll need about 2 cups of liquid. Or, add enough liquid to the pot to just cover the chicken. 

Why is my poached chicken tough?

If your poached chicken is tough, that means you overcooked it! You either overcooked it entirely, or the poaching liquid was too hot so the exterior cooked through before the interior and became chewy. 

Never increase the heat of the stove to speed up the poaching process. It can’t be rushed! 

Do you cover chicken when poaching?

You’ll want to partially cover the pot to let some of the steam escape. This also ensures that the poaching liquid maintains its temperature and never gets too hot. 

Can you poach frozen chicken?

Yes, you can poach chicken from frozen without needing to thaw it first. 

However, there’s more room for error when poaching frozen chicken since the chicken will have to sit in the poaching liquid for much longer. 

Does poached chicken need to cool before being shredded or sliced? 

Yes, let it cool slightly so that the juices have time to redistribute before cutting or shredding the chicken. 

Ways to cut poached chicken

You can enjoy poached chicken as is, or you can shred, chop, or slice it. Enjoy your perfect poached chicken however your heart (or recipe) desires! 

How to Store Poached Chicken 

Let the chicken cool until it’s almost room temperature, then seal in airtight containers or zip-top baggies. The chicken will last up to 4 days in the fridge. 

How to Freeze Poached Chicken 

Poached chicken can be frozen whole, in cubes or slices, or shredded. 

(Note that when I say frozen whole, I mean that the whole chicken breasts or thighs may be frozen. I don’t necessarily recommend freezing a poached whole chicken since that would take up so much room in the freezer!)

To freeze poached chicken: 

1. Let cool to nearly room temperature. 
2. Slice, chop, or cube as desired. 
3. Seal inside your choice of freezer bags, containers, or vacuum seal bags. 
4. Label, date, then freeze for up to 3 months. 

Tip: I recommend freezing the poached chicken in portions that make sense for you to use or that you commonly use in your cooking (i.e. 1, 2, or 3 cups, 1 pound etc). Label each bag or container with the amount of chicken inside so you know exactly how much you have on hand! 

How to Thaw Poached Chicken From Frozen 

The best way to defrost poached chicken is to let it thaw overnight in the fridge and then use as desired.  

However, if you need to use the frozen poached chicken ASAP, place chicken in a zip-top bag and submerge it in COLD tap water. Change the water every 30 minutes until the poached chicken has defrosted.

This is one of my favorite ways to defrost meat quickly!  

What Is Poached Chicken Good For? 

Poached chicken is a Jack of All Trades in the kitchen. It’s plain enough to be tossed into any sandwich, salad, or soup, but flavorful enough to use in any dish without overpowering it. 

In short, it’s a wonderful multipurpose protein that can be added to just about anything. 

Try the poached chicken in: 

• Tacos
• Enchiladas
• Nachos 
• Salads 
• Sandwiches and wraps 
• Chicken salad 
• Stir-fries 
• Pasta sauces 
• Soups 
• … and more! 

Tip: If adding to a dish that will be cooked, throw in the poached chicken last and heat just until warmed through. Poached chicken is already cooked, so if you simmer it in a sauce or soup for even longer the chicken will become tough and rubbery. 

Recipes Using Poached Chicken 

Now that you know how to poach chicken perfectly every time, you can start enjoying it! Here are some recipes that you can swap in poached chicken:   

• Tarragon Chicken Salad
• Chicken, Black Bean, and Spinach Enchiladas
• Chicken Pot Pie with Buttermilk Biscuit Crust
• Homemade Chicken Enchiladas with Chili Gravy Enchilada Sauce
• Chicken Tacos with Grilled Corn Tomato Salsa
• Chicken Quinoa Bowl with Walnut Sherry Molasses Vinaigrette
• Cheesy Chicken Enchilada Chili
• Winter Spinach Chicken Salad Quinoa Bowl with Creamy Almond White Balsamic Dressing
• Honey Pecan BBQ Chicken Sliders
• Greek Chicken Pitas

More Easy Methods for Cooking Chicken: 

This easy recipe for Crock Pot Shredded Chicken is one of my favorite crockpot chicken recipes! Crockpot Shredded Chicken is perfect for easy meal prep and can be used in a variety of main dish recipes, but the best thing is that it is freezer friendly!

Crock Pot Mexican Chicken is the perfect shredded chicken recipe for your next Mexican recipe. Packed with flavor and super tender thanks to hours in the crock pot, this recipe is sure to please! 

This Whole Roasted Chicken is super moist with a crispy skin. Enjoy tonight for dinner and repurpose the leftovers in another dish tomorrow!

Easy Smoked Chicken is a great summer meal. The chicken turns out incredibly flavorful, tender and juicy. Perfect for BBQs or any time you want to cook a whole chicken but want to do something a little different than traditional roasting. 

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