Holiday Sweepstakes: You Could Win* a Hammered Copper Cooking Set and More Enter the Giveaway

Follow us:


Poached Chicken Breast

Sign up to save this recipe to your profile Sign Up Now ›
Poached Chicken Breast
6 tacos (or whatever you want to do with them) Easy
Total: Active:
PREVIOUS: Chicken Breast Reuben Hero NEXT: Baked Chicken Breast

Ingredients (5)

  • 2 (or more) boneless, skinless chicken breasts
  • 1 can chipotle peppers
  • 5 garlic cloves
  • 2 cups orange juice (may vary depending on how big the pan is)
  • 2 Tablespoons olive or canola oil

It’s easy to overcook chicken breasts by traditional methods. This one is real easy, small amount of ingredients, and you pretty much just let the thing poach on the stove for a couple of hours. You have to check that the liquid is simmering and not boiling, but otherwise, it cooks itself.


  1. 1Finely dice garlic cloves, use as many chipotle peppers as you dare depending on how much heat you want. I use 5-6, and finely dice those.
  2. 2add oil to pan and heat up, but not super hot and shimmering. add garlic cloves and saute for 1 minute. add chipotle peppers and saute for another minute.
  3. 3season chicken breasts with salt and pepper and add to pan. Add orange juice so it comes up to about half the chicken breast.
  4. 4heat until the OJ is just simmering and put a pan on.
  5. 5Let simmer for at least 2 hours, check every half hour to make sure OJ has not evaporated (but its shouldn’t with a lid on) just to keep the level fairly constant.
  6. 6You can pretty much eat them any way you like, but I like to rip them apart with a fork, they are tender like braised meat and shred easily. I use corn tortilla shells and make small tacos with the usual accouterments.
Load Comments

Recommended from Chowhound