The Easiest, Most Versatile Chicken Recipe You’ll Ever Make
Looking for a foolproof way to cook tender, juicy chicken that’s perfect for meal prep? This simple poached chicken and vegetable recipe is your answer! In under an hour, you’ll have a batch of flavorful, healthy chicken and veggies ready to be used in salads, wraps, or as a light meal on its own. It’s the ultimate set-it-and-forget-it dish that delivers delicious results every time, creating a foundation for countless healthy meals throughout the week.
Ingredients
• 1.5 lbs / 680g chicken breast tenderloins, thawed
• 2 tablespoons / 16g garlic powder, divided
• 1 cup / 130g carrots, chopped
• 1 cup / 100g celery, chopped
• 1 tablespoon / 14g butter
• 1 teaspoon / 6g salt, or to taste
• ½ teaspoon / 1g black pepper, or to taste
• 1 ½ cups / 355ml water, or as needed to cover
Instructions
1. Directions
2. In a medium pot or Dutch oven, arrange the thawed chicken tenderloins in a single layer.
3. Add enough water to just cover the chicken, then stir in 1 tablespoon of the garlic powder, salt, and black pepper.
4. Bring the water to a gentle boil over medium-high heat, then immediately reduce the heat to low to maintain a gentle simmer.
5. Cover the pot and let the chicken cook for 15-20 minutes, or until it is cooked through and the internal temperature reaches 165°F (74°C).
6. Add the chopped carrots, celery, butter, and the remaining 1 tablespoon of garlic powder to the pot. Stir gently to combine.
7. Cover the pot again and continue to simmer for 5-10 minutes, until the vegetables are tender-crisp.
8. Serve immediately or allow the chicken and vegetables to cool completely in the broth before storing in an airtight container for future meals.
Nutritional Information
• (Estimated)
• Serving Size: 1/5 of recipe
• Calories: 285 kcal
• Protein: 38g
• Fat: 10g
• Carbohydrates: 6g
• Sodium: 650mg
Pro Tips
• for Perfect Poached Chicken
• For the most tender chicken, maintain a gentle simmer rather than a rolling boil. Boiling too vigorously can make the chicken tough and rubbery.
• Add a bay leaf, a quartered onion, or a sprig of fresh thyme to the water for a more aromatic and flavorful poaching liquid.
• Don’t discard the liquid! It’s a light, flavorful chicken broth. Strain it and use it as a base for soups or for cooking grains like rice or quinoa.
• Once cooked, the chicken is incredibly easy to shred with two forks. Shredded poached chicken is perfect for chicken salad, tacos, or pasta dishes.
FAQ
Q: How do I keep the chicken from getting tough
A: The key to tender poached chicken is to maintain a gentle simmer, not a rolling boil. Cooking the chicken too vigorously can make the meat tough and rubbery. Reduce the heat as soon as the water begins to boil.
Q: Can I use regular chicken breasts instead of tenderloins
A: Yes, you can use boneless, skinless chicken breasts for this recipe. You may need to adjust the cooking time depending on the thickness of the breasts to ensure they reach an internal temperature of 165°F (74°C).
Q: What can I do with the leftover poaching liquid
A: Don’t discard the liquid! It’s a light, flavorful chicken broth. Strain it and use it as a base for soups, or to cook grains like rice or quinoa for added flavor.
Q: How long can I store this poached chicken for meal prep
A: Allow the chicken and vegetables to cool completely in the broth, then store them in an airtight container in the refrigerator for up to 4 days. This makes it an excellent option for weekly meal prep.
