Poached Chicken Breasts
User Reviews
5
2 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
2375 kcal
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Course
Main Course
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Cuisine
French, American-Mediterranean Fusion
Poached Chicken Breasts
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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.
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Ingredients
For the Poached Chicken
- 2 pounds chicken breast halved lengthwise if large, boneless, skinless
- 6 cups water cold
- 2 teaspoons salt
- 1/2 teaspoon black peppercorns whole
- 1 garlic crushed, clove
- 2 hardy herbs such as thyme, rosemary, bay leaf, or oregano, fresh sprigs
- lemon peeled in wide strips, zest from 1
For the optional Lemon-Herb Dressing
- lemon juice juice from 1 lemon
- 3 tablespoons extra virgin olive oil
- 1/3 cup tender herbs such as parsley, dill, chives, mint, tarragon, or cilantro, chopped
- kosher salt
- black pepper ground
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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
- 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
Show Details
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%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 2375 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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