Photo of Poached chicken breast fillets by WW

Poached chicken breast fillets

0 - 3
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
For tender chicken that’s infused with subtle flavour. Baking and frying aren't the only options for cooking chicken breast - you'll love how poaching transforms the chicken.


Chicken stock cube(s)

1 cube(s), to make 1 litre stock


1 large, sliced

Thyme, Fresh

3 sprig(s)

Black pepper

1 teaspoons, whole black peppercorns

Chicken breast, skinless, raw

4 medium


  1. Put the stock, onion, thyme and peppercorns in a medium pan and set over a medium heat. Add the chicken and bring to a simmer.
  2. Reduce the heat until barely simmering, and poach the chicken, turning occasionally, for 10 minutes or until just cooked through.
  3. Remove the pan from the heat and leave the chicken in the stock for 5 minutes. Transfer the chicken to a plate lined with kitchen paper.
  4. Allow the chicken to cool slightly then shred. Use in the recipe opposite, or transfer to an airtight container and keep in the fridge for up to 3 days.