The easiest, most versatile chicken recipe you'll ever make is this gentle poach of tenderloins with carrots, celery, and garlic. Everything simmers in one pot for about 40 minutes, and the chicken comes out so tender it shreds with two forks. Keep it whole for dinner, shred it for salads and wraps, and save the broth — nothing here goes to waste.
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 (24 oz) chicken breast tenderloins, thawed
• 2 tablespoons / 16g (0.56 oz) garlic powder, divided
• 1 cup / 130g (4.6 oz) carrots, chopped
• 1 cup / 100g (3.5 oz) celery, chopped
• 1 tablespoon / 14g (0.49 oz) butter
• 1 teaspoon / 6g (0.21 oz) salt, or to taste
• ½ teaspoon / 1g (0.04 oz) black pepper, or to taste
• 1 ½ cups / 355ml (12 fl oz) 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 (15 ml / 0.5 fl oz) 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 (15 ml / 0.5 fl oz) 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.
Pro Tips
- Hold the pot at a gentle simmer, never a rolling boil — vigorous bubbling is what turns chicken breast tough and rubbery, while a lazy simmer keeps the tenderloins silky.
- Add the carrots, celery, butter, and the second tablespoon of garlic powder only after the chicken is cooked through, so the vegetables finish tender-crisp in 5-10 minutes instead of turning to mush.
- Let the chicken and vegetables cool completely in the broth before storing; the meat absorbs extra moisture as it cools and stays juicy for days.
- Strain and keep the poaching liquid — it is a light, garlic-scented chicken broth that works as a soup base or the cooking liquid for keto sides like cauliflower rice.
- Drop in a bay leaf, a quartered onion, or fresh thyme with the water for a more aromatic poach; the plain version is a blank canvas for whatever you plan to do with the chicken.
Frequently Asked Questions
Can I meal-prep this poached chicken?
That is exactly what it is built for — it makes 5 servings that keep in the fridge for up to 4 days stored in the broth. Shred it as needed for salads, lettuce wraps, or a quick keto bowl.
How do I know when the chicken is done?
After 15-20 minutes of gentle simmering, the tenderloins are done when the internal temperature reaches 165°F / 74°C. Then add the vegetables and simmer 5-10 minutes more.
Can I use chicken breast instead of tenderloins?
Yes, but cut large breasts into even pieces so they cook at the same rate, and keep the simmer gentle. Tenderloins are simply the most forgiving cut for poaching.
Is this recipe keto-friendly?
Each serving has 6g carbs with 38g protein and 10g fat, mostly from the carrots, celery, and butter. For stricter keto days, serve with extra butter or a high-fat sauce and lighten up on the carrots.
Recipe card below.
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The Easiest, Most Versatile Chicken Recipe You'll Ever Make
Ingredients
Method
- Directions
- In a medium pot or Dutch oven, arrange the thawed chicken tenderloins in a single layer.
- Add enough water to just cover the chicken, then stir in 1 tablespoon (15 ml / 0.5 fl oz) of the garlic powder, salt, and black pepper.
- Bring the water to a gentle boil over medium-high heat, then immediately reduce the heat to low to maintain a gentle simmer.
- 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).
- Add the chopped carrots, celery, butter, and the remaining 1 tablespoon (15 ml / 0.5 fl oz) of garlic powder to the pot.
- Stir gently to combine.
- Cover the pot again and continue to simmer for 5-10 minutes, until the vegetables are tender-crisp.
- Serve immediately or allow the chicken and vegetables to cool completely in the broth before storing in an airtight container for future meals.
- 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.
