Best 6 Poached Chicken Tenders Recipes
Poached chicken tenders are a versatile and delicious dish that can be enjoyed in a variety of ways. Whether you're looking for a healthy and lean protein option for your next meal or a quick and easy weeknight dinner, poached chicken tenders are a great choice. They're also a great way to meal prep for the week ahead, as they can be cooked in advance and reheated later. In this article, we'll share some of our favorite recipes for poached chicken tenders, so you can find the perfect one for your next meal.
Let's cook with our recipes!
POACHED CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h15m
Yield 3 pounds meat, plus 2 to 3 quarts stock
Number Of Ingredients 10
Steps:
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
Nutrition Facts : Calories 413 calorie, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 140 milligrams, Sodium 290 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 35 grams, Sugar 1 grams
POACHED CHICKEN
Tender poached chicken is easy to achieve using chicken tenderloins and the right cooking method.
Provided by Jennifer Segal
Categories How To & Resources
Time 30m
Yield 4½ cups shredded chicken
Number Of Ingredients 2
Steps:
- In a large pot, bring 2½ quarts of water and the salt to a boil. Add the chicken, immediately remove the pot from the heat, and cover it with a lid. Let it sit for 15 to 17 minutes, or until the chicken is just cooked through. To test for doneness, cut into the center of one of the tenderloins; it should be white throughout with no sign of pink. (Or insert a meat thermometer into the thickest part of the tenderloin; it should register 165°F.) Do not overcook.
- Using tongs, transfer the poached chicken to a cutting board. Let cool, then shred, discarding the tough tendon at the end of each tenderloin. Transfer the chicken to an airtight container, and refrigerate until ready to use. The poached chicken will keep for 3 to 4 days.
Nutrition Facts :
BASIC POACHED CHICKEN
Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.
Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g
POACHED-CHICKEN-SALAD SANDWICHES
Cooking chicken breasts slowly in simmering water ensures they'll be tender, not rubbery. Onion and salt in the water add flavor without fat. If you have them on hand, you can also toss in a bay leaf, lemon peel, or whole peppercorns to add even more flavor to these Poached-Chicken-Salad Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 11
Steps:
- In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)
- Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.
Nutrition Facts : Calories 314 g, Fat 17 g, Fiber 1 g, Protein 33 g, SaturatedFat 3 g
POACHED CHICKEN
You can't beat poaching for chicken that is moist and tender. Once it's cooled, store extra in the freezer for quick meals.-James Schend, Taste of Home Food Editor
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a skillet or saucepan just large enough to hold chicken in one layer, combine chicken, wine, aromatics and salt; add cold water to cover by 1 in. Bring to a boil. Reduce heat to low; simmer, covered, until a thermometer reads 170°, 15-20 minutes. Serve warm, or cool completely before refrigerating.
Nutrition Facts : Calories 192 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 141mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
POACHED CHICKEN BREAST
Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 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.
Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium
Tips:
- Choosing the right chicken: Opt for boneless, skinless chicken tenders for a lean and tender result.
- Tenderizing the chicken: Pounding the chicken tenders gently with a meat mallet or rolling pin helps tenderize and flatten them, ensuring even cooking.
- Seasoning the chicken: Don't be shy with the seasonings! A flavorful blend of salt, pepper, garlic powder, onion powder, paprika, and dried thyme adds depth to the chicken.
- Using a flavorful poaching liquid: The poaching liquid is key to infusing flavor into the chicken. Use a combination of chicken broth, water, aromatics (such as carrots, celery, and onion), and herbs (such as bay leaves and thyme) for a savory and aromatic poaching liquid.
- Proper poaching technique: Bring the poaching liquid to a gentle simmer before adding the chicken. Maintain a gentle simmer throughout the cooking process to prevent the chicken from overcooking and becoming tough.
- Checking for doneness: Insert a meat thermometer into the thickest part of the chicken tender. The internal temperature should reach 165°F (74°C) to ensure that the chicken is cooked safely and thoroughly.
- Resting the chicken: After poaching, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in tender and succulent chicken.
Conclusion:
Poached chicken tenders are a versatile and flavorful dish that can be enjoyed in various ways. Whether you prefer to serve them as a main course with your favorite sides, incorporate them into salads, sandwiches, or wraps, or use them as a protein-packed addition to soups and stews, these tender and juicy chicken tenders will surely satisfy your taste buds. With a few simple tips and techniques, you can easily create a delicious and healthy poached chicken tender dish that the whole family will love.
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