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Poached Chicken

Poached chicken is perfect for lunch salads or stir fry in a pinch!
Course Main
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 -10
Author Shannon Acheson


  • 5-6 chicken breasts
  • 2-4 cups of water
  • 2 cloves garlic minced
  • 1 bay leaf


  • Place chicken in medium to large sauce pan. Cover with water.
  • Add minced garlic and bay leaf.
  • Bring to a boil.
  • Turn down to a simmer. Cover and let cook through, about 15 or 20 minutes.
  • Remove from heat. Drain and let cool.
  • Meanwhile prepare cookie sheet by covering with wax paper.
  • Chop cooled chicken to desired size (I make bite sized pieces).
  • Spread on cookie sheet in a single layer, without crowding. If necessary add another sheet of wax paper on top and add a second layer. Keeping the pieces separate makes using them later much easier.
  • Flash freeze by placing cookie sheet in freezer until chicken freezes.
  • Remove and place chicken pieces into a ziploc.
  • Label and place back in freezer for later use.
  • To use later just remove desired amount from ziploc and defrost on the counter or in the microwave.

Can be used cold or reheated - with no weird leftover chicken taste!