How Long to Poach Chicken Breast?
Get a size-aware poach estimate below, then verify doneness before serving. How we calculate times.
Calculator
Adjust exact weight, thickness or quantity when you need to.
Estimated cooking time
15–17 min
Evidence-informed estimate · Cooking times vary — follow the food-specific completion and food-safety guidance.
- Keep the liquid at a bare simmer — a rolling boil toughens the meat.
- Assuming a typical thickness — enter the exact thickness for a better estimate.
- Times assume the food starts refrigerated, not room temperature.
Chicken breast by method
At typical settings. Pressure cooker is fastest at 7–9 min.
| Method | Typical time | Temp |
|---|---|---|
| Oven | 22–26 min | |
| Air fryer | 17–20 min | |
| Pan | 11–13 min | |
| Grill | 12–14 min | |
| Poach | 15–17 min | |
| Slow cooker | 3 hr 1 min – 3 hr 59 min | |
| Pressure cooker | 7–9 min |
How to poach chicken breast
Start checking at the early end of the 15–17 min estimate. Appliance output, size and starting state vary, so use the settings above and follow the food-specific completion and safety guidance.
Poach chicken breast time by size
| Size | Approximate | Time |
|---|---|---|
| Small | ≈170 g, 2 cm thick | 12–14 min |
| Medium | ≈230 g, 2.5 cm thick | 15–17 min |
| Large | ≈300 g, 3 cm thick | 17–21 min |
Fresh vs frozen
Cooking from frozen takes roughly 50% longer and cooks less evenly. These estimates are for a medium.
Fresh / refrigerated
15–17 min
From frozen
22–26 min
USDA guidance allows frozen poultry and meat to be cooked without thawing; allow extra time and never thaw at room temperature.
How to know when it's done
Time is an estimate — temperature is the truth. Check the thickest part with an instant-read thermometer: chicken breast is safely done at 165°F / 74°C.
Food-level cooking reference: BBC Good Food — How to cook chicken breast (checked 2026-08-01). CookCue applies deterministic adjustments; food-safety guidance is sourced separately.
Frequently asked questions
Is chicken done at 165°F (74°C)?
Yes. USDA guidance is that chicken is safe to eat once it reaches an internal temperature of 74°C (165°F), measured at the thickest part. Time estimates get you close; the thermometer is the final check.
Can I cook chicken breast from frozen?
Yes, but it takes about 50% longer and cooks less evenly. USDA says frozen chicken is safe to cook (never thaw at room temperature) — check the internal temperature in a few spots.
Should I rest chicken after cooking?
Rest 3–5 minutes loosely covered so the juices redistribute and the temperature equalizes.