Poached Chicken Breasts

By Yewande Komolafe

Updated June 12, 2025

  • Nico Schinco for The New York Times, Food Stylist: Kaitlin Wayne.
Media 1 of 1
Total Time
20 minutes, plus cooling
Prep Time
5 minutes
Cook Time
15 minutes, plus cooling
Rating
5(328)
Comments
Read comments

This quick and versatile poached chicken breast recipe can stay in your stable through many seasons. Need an elegant topping for a bright spring salad? An easily portable contribution for a potluck picnic? A simple sandwich anchor for a midday lunch? The chicken is ready in just a few minutes, and works just as well after a day or two in the fridge. As written, the poaching liquid’s aromatics skew on the lighter side, so as not to overwhelm any accompanying condiments, dressings and sauces, but you can always double or triple your preferred elements to strengthen the flavor profile.

Featured in: How Healthy Is Chicken Breast?

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:3 chicken breasts

  • 3 boneless, skinless chicken breasts (5 to 6 ounces each)

  • 1 teaspoon whole black peppercorns

  • 1 dried bay leaf

  • 2 garlic cloves, peeled and crushed

  • Kosher salt (Diamond Crystal)

Ingredient Substitution Guide
Nutritional analysis per serving

1 gram carbs; 114 milligrams cholesterol; 193 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 370 milligrams sodium; 35 grams protein

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.

Powered by

Preparation

  1. 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.

  2. 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.

  3. 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

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
328 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

ManhattaPaul

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.

ink

Why would you discard the poaching liquid - that can be turned into precious stock

C Butler

add a few slices of fresh ginger to enhance flavour

Jude

Definitely keep the poaching broth. It's delicious sipped. Also, I found that using white pepper imparts a great flavor if you don't have whole peppercorns around. Ground black pepper doesn't work quite as well, though.

Nancy

For more flavor both in the meat and the eventual sauce, use 1/2 white wine and 1/2 chicken broth for the poaching liquid. Also throw in some lemon slices or lemon juice. From Boston Globe many years ago. I poach in a roasting pan in the oven at around 275-300 so I don't have to worry about getting the timing right.

Stella

If you just cook plain ,cut and serve with soy sauce and wasabi ala sashimi. Soooo good.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.