Bring the chicken to a boil over medium heat. Cover, reduce the heat to medium low, and gently simmer until the chicken is ...

Bring to a boil over high heat. Slip chicken breasts into liquid and return to a simmer. Turn off heat and let chicken slowly poach until an instant-read thermometer inserted at the thickest part ...

Slightly sticky and sweet, teriyaki chicken uses only 7 ingredients and is ready in 30 minutes. The chicken is simmered in ...

There's a running joke that a switch to healthy eating is often marked by plain boiled chicken, bland brown rice, and ...

Chicken pot pie is a savory pie crowned with a golden crust and filled with a generous mix of meat and vegetables bathing in ...

My motheir - and many other Chinese cooks - poach the bird whole, but while this is great for the breast - leaving it ... After the chicken is cooked, it's plunged into a bowl of iced water ...

You can freeze chicken breasts, well wrapped to keep out any ... or drop into a simmering broth and poach for a few minutes. When roasting, it's best to keep the skin on to prevent the meat ...

Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips.

Which parts of a chicken are considered "dark meat" versus "white meat" may seem arbitrary, but there's a scientific ...

use poached boneless, skinless chicken breast instead. Toss in a couple of handfuls of peppery arugula or green spinach for a complete meal. Get Recipe: Skillet Chicken with Cheesy Orzo and Zucchini ...