How to Poach Boneless Chicken Breasts for Shredded Chicken

If you’re looking for a simple, reliable method for poaching boneless chicken breasts, this technique gives you tender, juicy chicken every time. It’s perfect for gumbo, enchiladas, burritos, or any recipe that calls for flavorful shredded chicken.

Step‑by‑Step: The Best Way to Poach Chicken

Place the chicken breasts in a saucepan and pour boiling water over them until fully submerged. Add a slice of onion and a few whole cloves to infuse the chicken with subtle aromatics. Bring the pot to a boil, skim off any foam, then reduce the heat to a gentle simmer. Cover and cook for about 12 minutes, adding a few extra minutes if your chicken breasts are larger.
The chicken is done when the juices run clear after inserting a paring knife into the thickest part. Let the chicken cool until it’s comfortable to handle, then shred with two forks.

Ways to Use Poached and Shredded Chicken

This shredded chicken is the perfect base for my Gumbo with Shrimp Chicken and Andouille Sausage, but it’s incredibly versatile. Use it to make a hearty filling for enchiladas, burritos, or tacos. For a quick weeknight meal, toss the shredded chicken with your favorite barbecue sauce for easy pulled chicken sandwiches.

Recipe Inspiration

This method is adapted from Williams Sonoma Collection: Mexican by Marilyn Tausend (2004).

https://www.amazon.com/Williams-Sonoma-Collection-Mexican-Marilyn-Tausend/dp/0743253345