How To…Poach Chicken

Chicken is a great lean protein option for college girls, as long as it’s not fried. I can always find a use for chicken, whether it’s in a salad, sandwich, or a tortilla. Personally I never have the best luck with cooking chicken. In a pan I usually burn one side, then take it off heat while it’s still pink in the middle, and then I have to finish it in the oven. Then my end result is too dry. Recently I learned how to poach chicken. It is super easy and healthy. The result is very moist and low in sodium, unlike canned chicken or a rotisserie chicken from the supermarket. Plus the poached chicken is so easy to shred and add to recipes once you’re done!

What You Need

Shallow pan with lid
Chicken breasts
Water
Salt and pepper (1/2-1 teaspoon of each)
Onions (rough chopped into quarters)
Bay leaves, rosemary, or another herb of choice (optional)
Chicken stock (optional)

Preparation

1. Put the chicken breasts, onions, and any other seasonings you choose to use into a pan. Choose a pan which will fit your chicken and that you’ll be able to just cover with water (or chicken stock).

2. Pour in enough water to just cover the chicken breast.You can use chicken stock in place of the water for more flavor or use a mixture of chicken stock and water.

3. Season the water with salt and pepper to your liking. You can skip this step if you are using mostly chicken stock.

ECG Tip: Poached chicken can come out very bland if you do not season the poaching liquid enough or don’t use chicken stock. So either season now or serve the chicken with a sauce later if you think it’s too bland for you.

4. Turn on the heat and let the liquid come to a boil. (You can cover the pan now if you want it to boil faster.)

5. Once the liquid is boiling, cover the pan and take it off heat.

6. Let the chicken rest in the covered pan for about 10-15 minutes.

7. Check the chicken breast to see if it is fully cooked by checking for pink in the middle. If there is no pink, then your chicken is ready!

8. Move the chicken breasts to a cutting board. Cut up or shred your chicken depending on how you’d like to use it.

Have leftovers? Add in with some rice, veggies, and soy sauce for a quick and easy fried rice recipe!