Unlock Martha Stewart’s Secret Trick for Super Tender Chicken Breasts!

At times, I find myself so set in my ways when it comes to kitchen routines that I overlook the possibility of discovering superior techniques.

My standard approach for preparing chicken has been baking. It’s a method that’s simple, consistent, and particularly fast since I utilize an air fryer or a toaster oven.

However, I recently stumbled upon a straightforward suggestion from Martha Stewart that reminded me, “Oh right, that’s another way to do it!”

While perusing Martha’s recipes, I found her method for Poached Chicken Salad Sandwiches. She explains that gently simmering chicken breasts in hot water keeps them wonderfully soft as they hold onto more moisture compared to other cooking methods.

Essentially, she’s crafting poached chicken!

The Benefits of Poaching Chicken à la Martha Stewart

Martha advises throwing a halved onion into the pot, seasoning with salt and pepper for a basic poach. For added zest, she recommends infusing the water with a bay leaf, lemon zest, or whole peppercorns.

This cooking technique takes less than 15 minutes. It’s perfect for meal planning during a hectic week—just poach the chicken and then chop, slice, or shred it for easy salads, sandwiches, bowls, and wraps.

Steps for Poaching Chicken

Poaching chicken is a three-step process:

1. Put the chicken in a pot and cover it with at least 1 inch of water.
2. Heat the water to a boil, then lower the temperature to medium-low.
3. Cover the pot and let it simmer until the chicken is thoroughly cooked.

The duration of cooking varies with the size of the chicken breast. For instance, smaller boneless breasts might need less than 10 minutes, while larger bone-in breasts might take more than 20 minutes. To ensure the chicken is fully cooked, it’s advisable to use an instant-read thermometer; the internal temperature should be 160°F.

Storing Poached Chicken Efficiently

Allow the chicken to cool down completely before storing. Keep it in an airtight container in the fridge for up to five days, or freeze for up to three months. For quicker thawing, it’s best to slice or shred the chicken before freezing.

It only recently occurred to me, but I have a fabulous recipe for chicken tortilla soup that would be perfect with poached chicken. That’s what’s on the menu for dinner tonight!