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- PLACE up to four boneless, skinless chicken breasts in a large pot. Since poached chicken is only as good as the flavor of the liquid its poached in, place half of a thinly sliced onion, a few smashed garlic cloves, a bay leaf, a big pinch of salt, and a few peppercorns in the pot, as well. 2. ADD cold water. No need to be precise here, just make sure the water covers the chicken by about an inch.3. COVER your pot, crank up the heat, and bring the whole thing to a boil. 4. SIMMER the chicken. Once your water comes to a boil, immediately lower the heat. Let your chicken simmer for 10 to 15 minutes, covered, or until the internal temperature reads 165˚F. If you spot any foam on the top while the chicken poaches, just skim it off with a spoon.5. REMOVE the chicken. Place your cooked chicken on a cutting board until it’s cool enough to handle. (Save the poaching liquid for stock, if you’d like.) Now your chicken is ready to slice, cube, shred, or whatever you’d like to do to make it fantastic.
