Master meal prep: The perfect poached chicken that saves time, money and dinner

Here’s what I know for sure: Meal planning is the key to saving time, money and stress in the kitchen while ensuring your meals are nutritious and delicious.

This poached chicken technique is the ultimate meal-prep secret weapon. It’s cost-effective, versatile and guarantees tender, juicy chicken every time.

Whether you need shredded chicken for tacos, sliced chicken for salads or a flavorful broth for soups, this method gives you endless options for effortless, wholesome meals all week long.

How To Poach Chicken Perfectly Every Time

Here’s the secret: The key is gentle, even cooking. Here’s how to master poaching chicken: Take the chicken or chicken breasts out of the fridge to warm to room temperature before placing it in room temperature water.

And then slowly bring the water just to a simmer, never to a full boil. Use a thermometer to track the temperature of the water and keep it around 180 to 190 degrees. It shouldn’t boil.

You must use a thermometer and set a timer. This is how you get the chicken to cook evenly and remain tender and juicy.

This same technique works on whole chickens and chicken breast with bone in and skin on. Why poach a whole chicken? It’s economical and versatile.

You’ll get tender meat for salads, sandwiches and casseroles, plus a rich broth for soup or to elevate other dishes. Freeze any extra meat or broth for future meals.

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Poached chicken is the ultimate multitasker in your kitchen — juicy, versatile and practically effortless.

Poached Chicken Breasts For Meal Prep

Servings: 5 pounds

Ingredients

5 pounds of chicken breasts, boneless, skinless

Water, enough to cover by 2 inches

1 tablespoon kosher salt, adjust as desired

Optional: aromatics like garlic, onion, bay leaves, herbs or lemon

Procedure

Place chicken in a large saucepan and cover with room temperature water, ensuring the meat is submerged by at least 2 inches. Add salt and aromatics for flavor. Heat over medium until the water reaches 180 degrees, a gentle simmer. Cover with a lid and remove the pan from heat.

Let it sit for 15 minutes, until the thickest part of the chicken breast reaches 150 degrees with a meat thermometer. Rest the chicken for 5 minutes before slicing, shredding or cubing. Store cooked chicken in an airtight container in the fridge for up to four days or freeze for three months.

Poached Whole Chicken

Servings: 4 to 5 pounds

Ingredients

1 whole chicken, about 4 to 5 pounds

Water, enough to fully submerge the chicken

1 to 2 tablespoon kosher salt, adjust as desired

Aromatics: 1 onion, 2 carrots, 2 celery stalks, 3 garlic cloves, fresh herbs and spices

Procedure

Place the chicken in a large pot with water or broth, ensuring it’s fully submerged. Add aromatics for a flavorful broth. Bring to a simmer over medium heat, 180 to 190 degrees, then immediately reduce the heat to maintain a gentle simmer.

Cook uncovered for about 60 minutes, skimming off foam and excess fat as needed. The chicken is done when the thickest part of the thigh reaches 165 degrees. Cool the chicken in the liquid for 30 minutes to retain moisture.