Healthy Lifestyle Diets Healthy Low-Fat & Fat-Free Recipes Low-Fat Dinner Recipes Low-Fat Chicken Recipes Best Poached Chicken 3.8 (4) 4 Reviews This simple poached chicken recipe has crazy-good flavor. The secret? Using bone-in breasts and adding white wine and herbs to the poaching liquid. Be sure that the liquid stays at a bare simmer or your meat will be tough. Strain the leftover poaching liquid and use it as you would low-sodium chicken broth in any recipe for an extra boost of flavor. Serve the poached chicken over a salad or use it to make chicken salad. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on August 16, 2019 Print Rate It Share Share Tweet Pin Email Cook Time: 15 mins Additional Time: 35 mins Total Time: 50 mins Servings: 4 Yield: 4 servings Nutrition Profile: Heart Healthy Low-Calorie Low Carbohydrate Low Fat Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Low Sodium Nut-Free Soy-Free Low Added Sugars Jump to Nutrition Facts Ingredients 3 cups low-sodium chicken broth 1 cup dry white wine 1 large shallot, halved 3 sprigs fresh thyme 1 bay leaf ¼ teaspoon salt ¼ teaspoon whole black peppercorns 2 bone-in, skin-on chicken breast halves (about 1 pound each) Directions Combine broth, wine, shallot, thyme, bay leaf, salt and peppercorns in a large saucepan. Add chicken, meaty-side down. Bring to a simmer over high heat. Reduce heat to maintain a bare simmer; cook until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees F, 25 to 30 minutes. Transfer the chicken to a clean cutting board. When cool enough to handle, shred or chop the meat as desired (discard skin and bones). Tips Make Ahead Tip: Refrigerate chicken for up to 5 days. Refrigerate poaching liquid separately for up to 1 week or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 81 Calories 2g Fat 1g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 81 % Daily Value * Total Carbohydrate 1g 0% Total Sugars 0g Protein 14g 28% Total Fat 2g 2% Saturated Fat 1g 3% Cholesterol 37mg 12% Vitamin A 17IU 0% Vitamin C 0mg 0% Folate 2mcg 1% Sodium 56mg 2% Calcium 8mg 1% Iron 1mg 3% Magnesium 14mg 3% Potassium 136mg 3% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved