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Poached Chicken Breasts | One Pot Chef

Poached Chicken Breasts | One Pot Chef



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Poached Chicken Breast is the juiciest, most tender, flavorsome chicken you will ever eat. Cooked in chicken stock with some selected herbs, this versatile chicken dish can be used in thousands of chicken-based dishes – Give it a go!

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=================
RECIPE FACT SHEET
=================

INGREDIENTS IN THIS DISH:

4 Cups of Liquid Chicken Stock (1 Litre)
1 Clove of Garlic, crushed (about 1 teaspoon)
2 Tablespoons of Lemon Juice
Freshly Cracked Black Pepper (to season)
1 Large Chicken Breast Fillet (halved and trimmed)

Feel free to add additional fresh herbs to your personal taste!

Preparation Time: 5 minutes
Cooking Time: About 20 – 30 minutes

ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)

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Music by Kevin McLeod (Used with Permission)
http://incompetech.com

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View Comments (42)

42 Comments

  1. Umer Farooq

    August 6, 2016 at 10:03 pm

    Thank you, sir
    I am 16 and the recipe was super easy.
    I made it and got a lot of praise. The recipe is nice but I molded it a bit like
    I put honey and chilli .
    keep the good work up

  2. Gahze AlkateeB

    August 6, 2016 at 10:03 pm

    Dankeschön Bruder

  3. justin jimenez

    August 6, 2016 at 10:03 pm

    Im trying to meal prep for five days out of the week and want to eat two chicken breasts a day for lunch. What is the best method of cooking them? And do i have to cut it in half like you did in the beginning? Thank you! Great instructions.

  4. Hems port

    August 6, 2016 at 10:03 pm

    Also can i use broth instead of stock? I never heard of chicken stock is it the same?

  5. Hems port

    August 6, 2016 at 10:03 pm

    If i grill it after poaching it would i have to use oil or butter?

  6. KYfishguy

    August 6, 2016 at 10:03 pm

    good one buddy

  7. Da Do

    August 6, 2016 at 10:03 pm

    Is it possible to do this with diced chicken breast? Would it just be less cooking time?

  8. MAAZ ahmed

    August 6, 2016 at 10:03 pm

    now this is gonna be in my bodybuilding-diet plan :)

  9. B3nkeii

    August 6, 2016 at 10:03 pm

    WHY DIDNT U TELL ME THIS EARLIER

  10. CheekyMandi

    August 6, 2016 at 10:03 pm

    Lovely video, thank you!

  11. EPSGplayer

    August 6, 2016 at 10:03 pm

    You are beautiful man!

  12. purplesmokeman

    August 6, 2016 at 10:03 pm

    I'm trying it with frozen chicken just like another comment asks wish me luck. No time to thaw 

  13. PastryTCB

    August 6, 2016 at 10:03 pm

    nice eyes!!

  14. MaZEEZaM

    August 6, 2016 at 10:03 pm

    Thanks for this recipe, just what I was looking for. I do enjoy your videos

  15. MsAKALady

    August 6, 2016 at 10:03 pm

    I always boil chicken breast in water when I want to shred it. I'm so excited because I never thought to boil it in stock! I'm trying this next time

  16. OnePotChefShow

    August 6, 2016 at 10:03 pm

    Yes, when my eyes get dry 😉

  17. ToriLe04

    August 6, 2016 at 10:03 pm

    Do you ever blink?

  18. Michael Covarrubias

    August 6, 2016 at 10:03 pm

    VERY GOOD QUESTION Thompson223, i was gonna ask the same thing. Anyhow i am gonna try using water with lemon, pepper, a little salt and 1 cube of KNORR chicken flavor bouillon, instead of the stock, see how it comes out….got my fingers crossed

  19. Santiago Delgadillo

    August 6, 2016 at 10:03 pm

    Thanks!

  20. Pauly69s

    August 6, 2016 at 10:03 pm

    interesting question…not sure what you could use other than starches or veggies though…will have to think on that…

  21. DylanJCat

    August 6, 2016 at 10:03 pm

    do you have any recipes using the poached chicken (loved it by the way) that do not include pasta. rice . potatoes or starches? we are diabetic so need some recipe ideas for main courses that don't involve the previous list. Getting sick of veggies! Love your recipes.

  22. OnePotChefShow

    August 6, 2016 at 10:03 pm

    Yes, that's fine 😉

  23. Yoursinta

    August 6, 2016 at 10:03 pm

    Chef, is broth ok to use instead of stock?

  24. stitchesnsocks

    August 6, 2016 at 10:03 pm

    Nicely done, I would like to make some rice with the stock to go with it. Any Ideas?

  25. OnePotChefShow

    August 6, 2016 at 10:03 pm

    Simmering means you turn the temperature down low so the liquid is still slowly bubbling away 😉

  26. Runntry

    August 6, 2016 at 10:03 pm

    when you simmer the chicken after the boiling, did you switch off the heat or you switch it from high to pretty low? pls reply thankss

  27. OnePotChefShow

    August 6, 2016 at 10:03 pm

    I recommend using stock to maintain the flavour of the chicken 😉

  28. thompson223

    August 6, 2016 at 10:03 pm

    Can you just use water and season it instead of the stock?

  29. DEFAULTSProductions

    August 6, 2016 at 10:03 pm

    eating this as i write 🙂
    I would recommend if you have small (chicken)breasts, to not cut them in half. Also, I put in some extra garlic, and it tastes wonderful!
    I doubt I will ever leave this method of cooking chicken, thanks!

  30. wickywills

    August 6, 2016 at 10:03 pm

    I've been cooking chicken breasts in the oven for months for next days lunch, and they always get really dry and tasteless the next day. This method is now my new favorite way to cook chicken! Not only do they taste great, I could pretty much shred them with a spoon! Thanks for the vid! Subscribed.

  31. hman630

    August 6, 2016 at 10:03 pm

    Looks Good I will try it LOL. Hman

  32. Fugue State

    August 6, 2016 at 10:03 pm

    This was a helpful video, but you look like an alien…

  33. canadaadam1978

    August 6, 2016 at 10:03 pm

    This looks like a great way to prep chicken for "pulled sandwiches"……….I tried on the BBQ and the meat dried rock-hard by the next day's lunch.

  34. Michael John Dacuno

    August 6, 2016 at 10:03 pm

    Thanks for the amazing recipes man, totally helping me out! Keep it up 🙂

  35. mulberrytoast

    August 6, 2016 at 10:03 pm

    You can poach chicken? WHY WAS I NOT INFORMED?

  36. stoicG

    August 6, 2016 at 10:03 pm

    Nice Video, Liked and Favorited 🙂

  37. hootypatootie

    August 6, 2016 at 10:03 pm

    Makes for a pretty ugly thumbnail, but helpful video. Thanks!

  38. EGMAG

    August 6, 2016 at 10:03 pm

    why is my breast so tough?

  39. EGMAG

    August 6, 2016 at 10:03 pm

    @OnePotChefShow
    back fat
    ha ha ha ha

  40. rumvodkaf1

    August 6, 2016 at 10:03 pm

    I keep mine in for around 10 mins and when I cut through, they are already fully white. Is this ok or should I keep them in the broth for 20-30 mins like in the video?

  41. rumvodkaf1

    August 6, 2016 at 10:03 pm

    @OnePotChefShow Got me some stock earlier today and cooked it. I must have left it in too long cos the chicken was a bit hard but otherwise a great tasting recipe. Thanks again for this.

  42. rumvodkaf1

    August 6, 2016 at 10:03 pm

    @OnePotChefShow Thanks for the quick response. It's not powdered stock, it just says chicken powder on the container and the rest is in chinese…. Doesn't matter, had me a steak instead. I'll buy some stock at the store tomorrow. cheers.

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