Martha Stewart Poached Chicken​

This delicious poached chicken recipe, inspired by Martha Stewart, is a quick and easy way to enjoy tender, juicy chicken every time. Packed with flavor from fresh herbs, garlic, and a hint of lemon, it’s perfect for meal prep or a light, healthy dinner. Use it in salads, sandwiches, or enjoy it as is!

Recipe Ingredients:

• ½ medium yellow onion, halved
• 1 medium carrot, cut into thirds
• 1 celery stalk, cut into thirds
• 2 garlic cloves, peeled
• ½ lemon, sliced (optional)
• 1 teaspoon coarse salt
• 1 teaspoon black peppercorns
• 3 sprigs thyme or parsley
• 4 boneless, skinless chicken breast halves, (about 8 ounces each)

How To Make Poached Chicken​?

1. Prepare the poaching liquid: In a large, straight-sided skillet or pot, combine all ingredients except the chicken; cover with water by 1.5 cm (½ inch).
2. Bring to a boil: Place the pot over high heat and bring the liquid to a rolling boil.
3. Add the chicken: Carefully lower the chicken breasts into the boiling liquid and return it to a boil.
4. Simmer briefly: Let the chicken cook for 3 minutes, then cover the skillet and remove it from heat.
5. Let it rest: Allow the chicken to sit in the hot poaching liquid for 15 to 18 minutes, flipping halfway through.
6. Remove and serve: Take the chicken out of the liquid immediately and serve as desired.

Recipe Tips:

• Use Cold Water to Start : Always start with cold water when poaching. This helps the chicken cook evenly and absorb more flavor from the herbs and spices.
• Don’t Overcook the Chicken : Once you remove the pot from heat, let the chicken sit in the hot liquid for 15-18 minutes. Cooking too long can make it dry.
• Flip the Chicken Halfway : To ensure even cooking, flip the chicken breast halfway through the resting time in the poaching liquid.
• Let It Rest Before Slicing : After removing the chicken from the liquid, let it rest for 5 minutes before cutting. This keeps it juicy and tender.
• Save the Poaching Liquid : The flavorful broth can be used for soups, sauces, or cooking grains like rice or quinoa for extra taste.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover poached chicken cool to room temperature. Then, store it in an airtight container with some of the poaching liquid to keep it moist. Refrigerate for up to 4 days.
• Freeze: Allow the chicken to cool completely, then wrap it tightly in plastic wrap or place it in a freezer-safe bag with a bit of broth. Freeze for up to 3 months. To thaw, place it in the fridge overnight before using.
• Reheat:  Slice the chicken and place it in a skillet with a bit of broth or water. Heat over low-medium heat for 3-5 minutes, stirring occasionally until warm. Avoid high heat to prevent dryness.

Nutrition Facts

• Calories: 109
• Total Fat: 2.34 g
• Saturated Fat: 0.5 g
• Cholesterol: 64 mg
• Sodium: 156 mg
• Potassium: 308 mg
• Total Carbohydrate: 0.81 g
• Dietary Fiber: 0 g
• Sugars: 0.29 g
• Protein: 19.91 g

Check out More Recipes:

• Martha Stewart Sloppy Joe​
• Martha Stewart Slow Cooker​ Beef Stew
• Martha Stewart​ Beef Bourguignon
• Martha Stewart​ Braised Short Ribs