Poached Chicken Breasts
Updated June 13, 2025
- Total Time
- 20 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 3boneless, skinless chicken breasts (5 to 6 ounces each)
- 1teaspoon whole black peppercorns
- 1dried bay leaf
- 2garlic cloves, peeled and crushed
- Kosher salt (Diamond Crystal)
Nutritional analysis per serving (3 servings)
193 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 35 grams protein; 370 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chicken breasts in a medium saucepan, add enough water to cover by 1 inch and turn the heat to medium-high. Add the peppercorns, bay leaf and garlic, and season with a modest amount of salt.
- Step 2
Bring to a boil, then skim and discard foam, and reduce heat to maintain a low simmer. Cover and simmer chicken until tender and cooked through, 12 to 15 minutes.
- Step 3
Transfer chicken to a cutting board and discard the poaching liquid. When the chicken is cool enough to touch, thinly slice it against the grain at an angle.
Private Notes
Comments
The chicken will remain juicier if you vaguely undercook it, remove the pan from the stove, and let the chicken cool in the cooking liquid 10 minutes or so. Also, try using chicken stock (good-quality packaged is fine) as part or all of the cooking liquid: it will result in tastier chicken and a richer broth which can be used for something else.
Why would you discard the poaching liquid - that can be turned into precious stock
add a few slices of fresh ginger to enhance flavour
I just tried this as written for the first time and it's a great method. I often cook chicken breasts to use them in chicken salad or in a casserole, etc., and up to now I've been roasting bone in, skin on chicken breasts in the oven. This is a great alternative, and it's also faster and neater.
I NEVER discard my poaching liquid .... but instead, I reduce the salt to a sprinkling or two. Remove the meat from the liquid when it is finished cooking and turn the poaching liquid on medium high until it is reduced to a syrupy consistency. I then pour it back over the chicken and allow it to cool and absorb all this goodness.
I want to make mushroom chicken risotto, and this seems like a great way to precook the chicken to add it in near the end when the risotto is almost ready. Many other uses as well.