If you want juicy, moist and flavorful chicken breasts for all of your meal prep, poaching is definitely a preferred method. Poached chicken is so multipurpose and quick and easy to make. I found that poaching chicken breasts creates all-around best results over baking or pan frying, and only takes 20 minutes.
Chicken is never dry or overcooked and very fragrant thanks to aromatic like garlic, onions and fresh herbs and flavorful broth that the chicken is poached in. Baking or pan frying the chicken incorrectly equals dry chicken meat. Plus all the extra grease. While poaching is pretty foolproof.
Chicken is one of the most versatile proteins out there. It is a staple for lunches and dinners at my house. I use it to top salads, make homemade chicken soups, quesadillas and tacos.
The pooches of poaching chicken is absolutely basic. Put chicken into a shallow pan with aromatics (garlic, onions, herbs) and cook for about 20 minutes total, making sure that you add enough broth to fill your pan about halfway up the chicken breasts. Once they are done they are ready to be chopped, sliced and shredded to be used in any of your favorite recipes.
Vegetables and spices are there to infuse chicken breast with more fragrant flavors. The end result of this poaching technique is aromatic, fall-apart tender pieces of flavorful, tasty chicken. You can’t beat that. Awesome for weekly meal prep. It stays fresh in the fridge for up to 4 days.
