Perfect Poached Chicken Breasts

A foolproof method for tender, juicy chicken every time

KEY INFO

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty: Easy
Dietary: Gluten-free, Dairy-free, Low-fat

EQUIPMENT NEEDED

– Medium to large saucepan (or wide, shallow pan)
– Meat thermometer
– Tongs or slotted spoon
– Cutting board
– Sharp knife

Raw chicken breasts surrounded by freshly chopped onions, carrots, and celery, with scattered smashed garlic cloves, bay leaves, and sprigs of thyme on a metal pan

INGREDIENTS

– 4 chicken breasts (bone-in, skin-on preferred for best flavor)
– 1 medium onion, roughly chopped
– 2 carrots, roughly chopped
– 2 celery stalks, roughly chopped
– 4 garlic cloves, smashed
– 2 bay leaves
– 6 black peppercorns
– 2 sprigs fresh thyme (or 1 tsp dried)
– 1 tbsp salt
– Cold water (enough to cover chicken by 1 inch)

Pan with chicken breasts and aromatics covered in clear water, showing delicate surface reflections

METHOD

1. Place chicken breasts in your pan, smooth side up
2. Add all aromatics and seasonings around the chicken
3. Pour in cold water until it covers the chicken by 1 inch
4. Place pan over medium heat and bring to a gentle simmer (tiny bubbles, not rolling boil)
5. Reduce heat to low and maintain temperature between 170-180°F for 15-20 minutes
6. Check internal temperature – chicken is done at 165°F
7. Remove chicken and let rest for 10 minutes before slicing

Steam rising from a pan with simmering water at 175°f, chicken and aromatics beneath the surface, tiny bubbles visible around the edges in natural daylight

CRUCIAL TIPS

– Never let the water boil – this toughens the meat
– Always start with cold water
– Check for doneness by cutting into thickest part – meat should be white throughout
– Save the poaching liquid for soup or stock

Meat thermometer showing 165°f in a poached chicken breast, finished chicken breasts and aromatics in the background

STORAGE & VARIATIONS

Storage:
– Refrigerate up to 4 days in airtight container
– Freeze up to 3 months
– Keep some poaching liquid with stored chicken to maintain moisture

Steaming poached chicken breast on a wooden board with a chef's knife, illuminated by soft window light

Variations:
– Asian-style: Add ginger, star anise, and green onions
– Mediterranean: Use lemon slices, oregano, and white wine
– Mexican: Include jalapeño, cilantro, and lime

Sliced poached chicken breast showcasing juicy cooked white meat arranged on a cutting board with fresh herbs

Common Mistakes to Avoid:
– Boiling the water
– Skipping the resting period
– Not using enough aromatics
– Overcooking beyond 165°F

Scaling Tips:
– Add 5 minutes cooking time per additional chicken breast
– Maintain 1-inch water coverage
– Keep aromatics proportional to chicken quantity

This recipe gives you perfectly poached chicken that’s tender, juicy, and versatile enough for salads, sandwiches, or any dish calling for cooked chicken.