I've got rock star tips and techniques for cooking the perfect chicken breast at home. Learn how to bake juicy chicken breast in the oven, pan sear to golden perection, and poach in water. I have over a dozen meal prep recipes that feature juicy chicken breasts along with tips on how to make them perfect every time, but I wanted to make a video and a blog post that features three ways to cook perfect, juicy chicken beast every single time. These techniques will show how to cook a chicken breast in a pan, baked in the oven, and poached in water. If you are looking for meal prep recipes that feature boneless skinless chicken breasts, then try my spice crusted chicken breast with wild rice superfood salad or my oven baked bone on Greek style chicken breast with spaghetti squash. You are going to be a chicken breast boss after learning these game changing techniques.
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Poached chicken is fantastic to have on hand for salads, pastas and sandwiches. Use it right away or freeze the extras for later. This tutorial will show you how to poach chicken breasts in minutes! When I first started cooking, my idea of poaching chicken breasts was to throw them into a pot of boiling water and cook the heck out of them. But turned the chicken breasts into rubbery frisbees of poultry. Not exactly what I had in mind for a perfect summer salad.
Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Tip the carrot, celery and garlic into a large saucepan. Bring to the boil, then immediately lower to a simmer and cook over a very low heat for mins, or until the juices run clear in the thickest part of the breast. Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.
Poached chicken breasts are succulent and tender, making them a great alternative to store-bought rotisserie chicken, which can sometimes be dry and high in sodium. Use poached chicken in your favorite soup recipes, in salads, burritos, or as a salad filling. Place chicken breasts in the bottom of a small, heavy-bottomed pot.