This is an easy and versatile way to prepare chicken breasts for quick meals.

If I have some leftover chicken in the fridge, I use that for these easy meals.

Otherwise, I use this poaching method to quickly cook a few chicken breasts when I need them!

How to Poach Chicken

The chicken cooks gently, retaining much more moisture than with other cooking methods.

Lower the heat until the water is simmering, cover the pot, and let the chicken cook.

Can You Boil Chicken Thighs, Too?

Two chicken breasts submerged in water in a pot with lemon slices on top

Simply Recipes / Emma Christensen

Cook as many breasts (or thighs) at once as you like.

They cook best when in a single layer, so use a pan big enough to hold everything.

you’re free to also freeze the cooked chicken for up to three months.

A cooked boneless skinless chicken breast on a cutting board, partially sliced with a bell pepper in the background

Simply Recipes / Emma Christensen

I recommend shredding or slicing the chicken before to freezing.

you’ve got the option to also sip it all on its own!

Add the salt and any seasonings you’d like to use.

Cooked chicken cut into slices and placed in two plastic containers

Simply Recipes / Emma Christensen

As the water comes to a boil, foam will start to collect on the surface.

Otherwise, it’s fine to just leave it.

Once boiling, reduce the heat to low and cover the pan.

Overhead of a cooked chicken breast that is beginning to be sliced

Simply Recipes / Emma Christensen

Cook for 8 minutes, then begin checking the chicken to see if it’s done.

Thin cutlets will cook in about 8 minutes; large chicken breasts will need up to 15 minutes.

you might also cut into the chicken to see if it’s cooked through.

Two boneless, skinless chicken breasts in a saucepan

Simply Recipes / Emma Christensen

Continue cooking and checking the chicken every minute or so until the chicken is cooked.

Remove the chicken from the broth and place on a plate or cutting board.

When cool enough to handle, shred or slice the chicken, as needed.

A hand pouring water into a pot with two chicken breasts inside

Simply Recipes / Emma Christensen

Use immediately, or cool completely and refrigerate for up to 5 days.

Shredded or sliced chicken can also be frozen for up to 3 months.

A saucepan with water, chicken breasts, lemon slices, peppercorns, and bay leaves before it comes to a boil

Simply Recipes / Emma Christensen

A hand holding a spoon and stirring a saucepan with poaching liquid and lemon slices

Simply Recipes / Emma Christensen

A hand placing a lid on a saucepan

Simply Recipes / Emma Christensen

A hand setting a timer on a phone to 8 minutes

Simply Recipes / Emma Christensen

An instant-read thermometer inserted in a poached chicken breast reading 165 degrees Fahrenheit

Simply Recipes / Emma Christensen

Tongs pulling a cooked chicken breast out of a saucepan of broth

Simply Recipes / Emma Christensen

Sliced and shredded cooked chicken breast on a cutting board

Simply Recipes / Emma Christensen