Poached chicken

Poaching chicken can result in some of the softest, most tender meat you've ever tasted — or a chewy, dry slab. In theory, it's a simple process — boil chicken breasts in a pot of liquid (water is most common, but wine, milk, or oil also work) — but it's easy to get it wrong and end up chewing each bite for five minutes before swallowing. One of the most important factors to consider when poaching, according to Bon Appétit, is the water-to-meat ratio. Smaller breasts are easy to overcook, and larger breasts take a little longer to cook; to avoid overcooking or undercooking, use four cups of water for two large chicken breasts.

It's also critical to season the water and make sure it's cold before adding the chicken and putting it on the stove. This allows the chicken to cook gradually, resulting in a silky texture. When the water begins to boil, it does not take long to cook. Bon Appétit suggests flipping the breasts as soon as the water begins to boil and then turn off the heat. The chicken will continue to cook with the lid on. It should only take five to ten minutes for the meat to reach 150°F. You've got yourself a meal after a quick five-minute rest on the cutting board.