Table Talk » Quick Tip: Oven-Poaching Boneless Chicken Breasts

Oven-poaching is a fool-proof way to poach chicken breasts for chicken salads and other recipes. What I like about this method is that it is essentially hands-free. Once the chicken is in the oven, there's no adjusting the temperature to make sure the temperature is not too high or too low.

This video uses bay leaves, peppercorns, and lemon slices, but you can change the seasoning to match your dish. For example, when I am poaching chicken for a southwestern dish, I'll add peppercorns, chili powder, and lime slices. For a Thai dish, I add ginger, garlic, and kaffir lime leaves.

The next time you need poached chicken, try this method.

Posted February 7, 2010 2:08 PM in Quick Tip, Recipes, Tips, Techniques & Tools

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3 Comment(s)

dineindiva said… (on February 7, 2010 at 14:40 PM #)

I never thought of doing it in the oven - clever!

Cindy Barnard said… (on February 7, 2010 at 17:55 PM #)

Oh....you've done it again. This is such a no brainer. Why didn't I think of it?
How many pounds of chicken breasts do we poach in a year? TONS.
And you can reuse the broth. Yahoo.
Picture me pumping my fist, Patti.

charity dasenbrock said… (on February 7, 2010 at 21:16 PM #)

same here. I never thought of it before either. Wonderful!