Perfectly cooked poached chicken breast every time that is both juicy and tender. Serve slices with a sauce, or shred it for sandwiches, soups, and more.
Make the Poaching Liquid- In a large, heavy-bottomed pot or dutch oven, combine water, soy sauce, salt, and honey. Place the chicken in a single layer in the pot. Add the thyme and bay leaf if using.
Brine the Chicken- Let the chicken sit in the poaching liquid at room temperature for 30 minutes. This will take the chill off the meat for more even cooking and make it more tender and flavorful.
Poach the Chicken- Heat the pot over medium heat until the liquid reaches 175 to 180ºF (79 to 82ºC). The liquid should have some movement but no bubbles on the surface. This will take about 7 to 10 minutes.Reduce the heat to low, maintaining the temperature between 160 to 180ºF (71 to 82ºC). Adjust the heat level as needed. Cook the chicken until it reaches 160 to 165ºF (71 to 74ºC), about 17 to 20 minutes.
Rest and Slice- Transfer the chicken to a clean plate or cutting board. Cover with foil to keep warm, and rest for 5 to 10 minutes before cutting. Slice, dice, or shred chicken.
Notes
Recipe Yield: About 2 cups of sliced or shredded chicken
Serving Size: 1 cup
Larger Batch: Up to 4 pieces of chicken breast can be added to the pot.
Make it Gluten-Free: Substitute soy sauce with gluten-free tamari, coconut aminos, unsalted chicken stock, or broth.
Storing: Store cooled chicken in an airtight container in the refrigerator for up to four days. It can be covered with cooled-down poaching liquid for more flavor.
Reheating: Cover and microwave in 15 to 30-second increments until hot.
Freezing: Place in a resealable plastic bag for up to 4 months. Defrost when ready to use.
