Poached chicken is so easy to make. In just a matter of minutes you can have delicious moist chicken breast ready for all of your recipes. Uses for poached chicken may be chopped and added into salads, shredded for spring rolls and used for any other recipes which call for cooked chicken breast including classic chicken salad. If you don’t want to heat up your oven by roasting chicken, this recipe will soon become a favorite go to recipe.
Cooking time 15 minutes
Marinate time 15 minutes
Total recipe time 30 minutes
Saute pan or stock pot with a lid-non reactive (no cast iron)
Chicken Tenders or boneless chicken breast (if bone in chicken breast cook longer)
2 Tbls. Vinegar per 1 1/2 pounds of chicken, white distilled vinegar or apple cider vinegar, this is approximate you can eye ball
2 Tbls. of Water or more to barely cover the bottom of the pan and reach the sides of the chicken breast
Freshly cracked Black Pepper
Place the chicken in a single layer in a pan. Take a fork and pierce holes in the chicken breast to tenderize, 3 or 4 pricks should do per piece. Gently drizzle vinegar over the chicken to get into the holes. Sprinkle freshly cracked pepper and salt over the chicken to preference. Marinate chicken by covering pan with lid and let sit for 15 minutes BEFORE turning on heat. After the chicken has marinated and add 1-2 TBS of water or enough water to just barely cover the bottom of the pan just reaching the sides of the chicken breast and return cover to pan. You do not need a lot of liquid to poach as more liquid will come out of the chicken during the cooking method. Turn on heat to medium high for one to two minutes, and then turn to low and poach chicken for 15 minutes. Check chicken with a thermometer to make sure it is a minimum of 170 F-180 F degrees or whatever temperature you feel comfortable as a safe temp for chicken, very minimum for food safety is 165 degrees F. Remove from pan and chop or shred according to your use of the chicken.