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5.0 from 3 votes

Poached Chicken Breasts

Poached chicken breasts cook gently in garlic, lemon, peppercorns, and fresh herb-infused water. The result is juicy, tender chicken perfect for meal prepping. Whisk up a quick lemon-herb dressing to enjoy it as-is, or use it anywhere you typically reach for rotisserie chicken.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6
Calories: 2375 kcal
Course: Main Course
Cuisine: French , American-Mediterranean Fusion

Ingredients

For the Poached Chicken
  • 2 pounds boneless, skinless chicken breasts, halved lengthwise if large
  • 6 cups cold water
  • 2 teaspoons salt
  • 1/2 teaspoon whole black peppercorns
  • 1 garlic clove, crushed
  • 2 sprigs fresh hardy herbs (such as thyme, rosemary, bay leaf, or oregano)
  • Zest from 1 lemon, peeled in wide strips
For the optional Lemon-Herb Dressing
  • Juice from 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 1/3 cup chopped tender herbs (such as parsley, dill, chives, mint, tarragon, or cilantro)
  • kosher salt
  • ground black pepper

Instructions

    Cup of Yum
  1. Get ready. Put the chicken in a medium saucepan and add the water. Make sure the chicken is completely submerged, adding more water if necessary.
  2. Add seasoning. Add the salt, peppercorns, garlic, and hardy herb sprigs. Use a vegetable peeler to remove the zest from the lemon in long, wide strips and add them to the pan with the chicken.
  3. Bring to a boil. Place the pan over high heat and bring to a full boil. Boil for one minute, then remove it from the heat.
  4. Steep the chicken. Cover the pan and let steep in the hot poaching liquid until the chicken is cooked through and registers 165°F using an instant read thermometer at the thickest point, about 20 minutes.
  5. Drain the chicken. Transfer the chicken from the poaching liquid to a cutting board to cool slightly. (Strain the poaching liquid and save to use as light chicken broth, if you’d like.)
  6. Slice or shred the chicken. Use a sharp knife to slice the chicken against the grain or two forks to shred it into bite-sized pieces.
Optional: Make an Herb Dressing
  1. Make the herb dressing. While the chicken is gently poaching, juice the lemon into a small mixing bowl.  Add the olive oil, tender herbs, and a pinch of salt  and pepper. Whisk to combine. Dress and serve. Pour the lemon and herb dressing over the poached chicken and sprinkle with another pinch of salt.

Notes

  • to browse quality Mediterranean ingredients including the
  • olive oil
  • used in this recipe.
  • . A pound of four smaller breasts will cook more evenly than a pound of two large ones. If large, halve them lengthwise to help them cook more evenly. 
  • Let poached chicken cool completely before storing it in the refrigerator in an airtight container for up to three days. 
  • If you’re poaching chicken ahead of time to use later, wait to slice or shred it until you’re ready to eat it. It will stay juicer!  
  • You can use the poaching liquid in place of vegetable or chicken stock in any recipe that would benefit from the flavor of herb and garlic-infused, lemony chicken stock. Try it in
  • Asparagus Risotto
  • ,
  • Watercress Soup with Peas and Mint
  • ,
  • Stracciatella Soup
  • , or
  • Avgolemono (Greek Lemon Chicken Soup)
  • . 
  •  
  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • Choose smaller chicken breasts for poaching. A pound of four smaller breasts will cook more evenly than a pound of two large ones. If large, halve them lengthwise to help them cook more evenly. 
  • Storage: Let poached chicken cool completely before storing it in the refrigerator in an airtight container for up to three days. 
  • Meal Prep Tip: If you’re poaching chicken ahead of time to use later, wait to slice or shred it until you’re ready to eat it. It will stay juicer!  
  • How to Use the Poaching Liquid: You can use the poaching liquid in place of vegetable or chicken stock in any recipe that would benefit from the flavor of herb and garlic-infused, lemony chicken stock. Try it in Asparagus Risotto, Watercress Soup with Peas and Mint, Stracciatella Soup, or Avgolemono (Greek Lemon Chicken Soup). 

Nutrition Information

Calories 237.5kcal (12%) Carbohydrates 0.7g (0%) Protein 32.3g (65%) Fat 11g (17%) Saturated Fat 1.8g (9%) Polyunsaturated Fat 1.3g Monounsaturated Fat 6.3g Trans Fat 0.02g Cholesterol 96.8mg (32%) Sodium 964.6mg (40%) Potassium 587.2mg (17%) Fiber 0.3g (1%) Sugar 0.04g (0%) Vitamin A 338IU (7%) Vitamin C 6.5mg (7%) Calcium 23.4mg (2%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 2375

% Daily Value*

Calories 237.5kcal 12%
Carbohydrates 0.7g 0%
Protein 32.3g 65%
Fat 11g 17%
Saturated Fat 1.8g 9%
Polyunsaturated Fat 1.3g 8%
Monounsaturated Fat 6.3g 32%
Trans Fat 0.02g 1%
Cholesterol 96.8mg 32%
Sodium 964.6mg 40%
Potassium 587.2mg 12%
Fiber 0.3g 1%
Sugar 0.04g 0%
Vitamin A 338IU 7%
Vitamin C 6.5mg 7%
Calcium 23.4mg 2%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.