Description
Tender and juicy poached chicken breasts cooked gently in a flavorful aromatic broth infused with lemon, garlic, and fresh herbs. This healthy recipe is perfect for a light meal or as a versatile protein addition to salads, sandwiches, or other dishes, complemented by a fresh lemon and herb dressing.
Ingredients
Chicken and Poaching Liquid
- 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)
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, to taste
- Ground black pepper, to taste
Instructions
- Get ready. Place the boneless, skinless chicken breasts into a medium saucepan and add 6 cups of cold water, ensuring the chicken is fully submerged. Add more water if necessary to cover the chicken completely.
- Add seasoning. Stir in 2 teaspoons of salt, 1/2 teaspoon whole black peppercorns, the crushed garlic clove, and 2 sprigs of fresh hardy herbs like thyme or rosemary. Use a vegetable peeler to strip wide strips of lemon zest and add these to the pan with the chicken.
- Bring to a boil. Place the saucepan over high heat and bring the liquid to a full boil. Allow it to boil vigorously for one minute, then promptly remove the pan from heat to avoid overcooking.
- Steep the chicken. Cover the pan with a lid and let the chicken steep gently in the hot poaching liquid until cooked through, about 20 minutes. Check doneness with an instant-read thermometer—chicken should register 165°F at its thickest point.
- Drain the chicken. Carefully transfer the poached chicken breasts from the liquid to a cutting board and allow them to cool slightly. Optionally, strain and reserve the poaching liquid to use as a light chicken broth for soups or sauces.
- Slice or shred the chicken. Using a sharp knife, slice the chicken breasts against the grain into thin slices, or shred using two forks into bite-sized pieces as preferred.
- Make the herb dressing. While the chicken poaches, juice the lemon into a small bowl. Whisk in the extra virgin olive oil, chopped tender herbs (such as parsley, dill, or chives), and a pinch of kosher salt and freshly ground black pepper until well combined.
- Dress and serve. Pour the lemon and herb dressing over the sliced or shredded poached chicken, seasoning with an additional pinch of salt and pepper to taste. Serve immediately or chill for use in salads or sandwiches.
Notes
- Ensure the chicken is fully submerged during poaching to cook evenly.
- Adjust the herbs according to availability and preference; mixing hardy and tender herbs enriches flavor.
- Reserved poaching liquid can be cooled and stored up to 3 days in the refrigerator as a light broth.
- Use an instant-read thermometer to guarantee perfectly cooked chicken.
- This method keeps chicken moist and tender without added fats.
- The herb dressing pairs well with the mild flavor of poached chicken but can be adjusted with your favorite herbs or citrus.
