With this recipe, I will give you my tips for preparing tender, juicy Poached Chicken Breasts. When properly prepared, they are gloriously succulent. There are many ways in which you will use them; you can add them to soups, salads, sandwiches or as the primary main course ingredient. Poached Chicken Breast really is a blank canvas, allowing you to use a wide variety of flavours and textures to accompany it. With this recipe, we have used a simple Lemon and Parsley Sauce, but the sky is the limit. This is a recipe that is worthy of a regular place in your meal plans.
Why You'll Love This Recipe:
- You can use the poached chicken in soups, sandwiches, wraps, pasta dishes, salads and much more.
- This dish uses simple ingredients and is quickly and easily made. It is suitable for mid-week family meals or sufficiently elegant to serve at a dinner party.
- Poached Chicken Breast is very family friendly; you can customise the flavours you serve with it to suit your taste.
- Serve the whole Chicken Breast sliced for easy eating or shred it using two forks to make chicken salad or add to soups. You could also, for instance, serve the chicken alongside our Roasted Cherry Tomato Pasta.
- In this recipe, we serve it with a simple Lemon and Parsley Sauce, but because of the chicken's gentle flavour, the sky is the limit, it will happily pair with mild or strong flavours.
- It lends itself to flavoursome side dishes such as my Tuscan Stewed Beans or Charred Corn Salad.
- Although I use this cooking method throughout the year, it is ideal in summer as less heat is generated and it does not overheat your kitchen.
Recipe Inspiration: I grew up with Poached Chicken, often served with Lemon and Parsley Sauce, mashed potato and peas. It was gentle and soothing, a simple meal, homely and comforting. One of my Mum's favourite recipes, still to this day!
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Chicken breasts - a versatile ingredient, you will find so many ways to use them.
- Coarse cooking salt - to season the water. Do not use table salt, it is very fine and may make the water too salty.
- Black peppercorns - to gently infuse the broth.
- Parsley stems - add great flavour. Use them in soups, stews or stocks.
- Lemon - adds fresh tanginess.
- Garlic - smashed fresh garlic cloves add great flavour.
- Water - we use filtered water.
- Unsalted butter and plain/all-purpose flour - form the base of the roux for our sauce.
- Chicken stock - a well flavoured, pale stock will make the best sauce.
- Lemon juice - adds a fresh flavour.
- Flat leaf parsley - for colour and gentle flavour.
- Black pepper - add to your taste. You can use white pepper if you prefer.
- Sea salt - check before adding it. It will depend on the saltiness of the stock.
Variations:
Chicken breast - skinless, boneless thighs could be substituted. They won't slice as nicely, but they're ideal for shredding.
Herbs - vary the herbs to suit your taste. For instance, you could add some thyme sprigs or a bay leaf if you like.
Water - you could add a glass of white wine or use chicken stock instead of water.
How To Make Poached Chicken Breasts:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 - Prepare the poaching liquid for the chicken:
Remove the chicken from the fridge 20 minutes prior to cooking.
To a deep, wide frying pan, add the chicken and other ingredients. Ensure the chicken is covered by about 1 ¼ cm (½ inch) of water and is covered throughout the cooking process.
Turn the heat on to medium low and place a lid on the pan. Bring to a gentle simmer.
Once it comes to a simmer, tilt the lid on the pan and cook for 10-15 minutes on the gentle simmer - until the chicken registers at 74 degrees C (165 F) and is cooked through. At no time should it boil.
2 - Prepare the Lemon and Parsley Sauce:
In a small saucepan, melt the butter. Add in the flour and whisk to combine. Cook for 1-2 minutes. Add in the stock and bring to a simmer.
3 - Season the sauce to taste:
Add the lemon juice and simmer the sauce for 2 minutes.
Add the parsley and season with black or white pepper, depending on your preference. Check that the seasoning is to your taste.
4 - Slice the chicken breast:
Remove the chicken and place on a chopping board for about 5 minutes to rest before slicing on the diagonal and serving with the sauce. (I use a sharp knife and cut. Do not use a sawing action). Alternatively, use two forks to shred for another use.
Hint: it is very important to cook the chicken slowly; don't be tempted to increase the heat to cook it a minute or two quicker, it may result in a disappointing outcome.
Tips for Success, Storage and FAQs:
The first step is to add salt to the water. After that, you can add seasoning of your choice. Consider onion, garlic, a variety of herbs and spices. As well, you could use chicken stock if you prefer. We add a variety of aromatics to ensure the chicken develops gentle flavour.
The most accurate way to ensure that your meat or poultry is cooked to perfection is to use a thermometer. To me, it is an essential kitchen accessory, and I use it frequently. Otherwise, you can use the suggested cooking time as a guide. To check if cooked, insert a skewer into the thickest part of the chicken; press down with a fork and if the juices run clear, it is cooked. If not, cook a minute or two longer.
Store it in the fridge in an airtight container for 3 days. Ideally, leave the breasts whole as shredded chicken may dry out slightly.
Yes, you can. After it is cool, add to an airtight container and freeze for up to 3 months. Be sure to label and date the container as frozen dishes can be difficult to identify.
Top Tip:
To achieve the best result with the chicken breast, I must stress that the chicken is poached. Whilst the terms "boiled" and "poached" are sometimes used interchangeably, the chicken should never be boiled, it is gently poached in barely simmering water. This gentler cooking method means your chicken will remain succulent and tender.
Another important tip: it is essential to start with cold water. If you plunge the chicken into boiling water, the meat will seize and become tough and stringy.
Serving Suggestions:
Poaching Chicken Breasts is a very worthwhile skill to develop as they are infinitely versatile in the ways they can be served. We have found them to be great additions to many dishes and they can also be used in place of rotisserie or grilled chicken in recipes. Some ideas are:
- Soups and Stews: Red Lentil Soup, Mediterranean Barley Soup or Lentil and Vegetable Stew.
- Salads: Chicken and Quinoa Salad or Roasted Red Pepper Salad.
- Pasta: Creamy Sun-Dried Tomato Pasta or Chicken and Broccoli Pasta Bake.
- Side dishes: Cauliflower Gratin, Roasted Broccolini or Baked Parmesan Tomatoes.
I encourage you to try these Poached Chicken Breasts, which are likely to become a regular part of your main meal rotation. They are family friendly, quickly and easily made and cooked by this method you will have succulent, tender meat.
Alex xx
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Poached Chicken Breasts
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Poached Chicken:
- 2 chicken breasts - boneless/skinless - about 500 g/1.1 lb See Note 1
- 1 teaspoon coarse sea salt/cooking salt See Note 2
- 1 teaspoon whole black peppercorns
- 6 parsley stems
- ½ medium lemon - cut into four pieces
- 3 cloves garlic - peeled and gently smashed
- 4-5 cups (1.25 L) filtered water
For the Lemon Parsley Sauce:
- 1 tablespoon unsalted butter See Note 3
- 1 tablespoon plain/all-purpose flour
- 1 cup (250 ml) chicken stock
- 2 teaspoon lemon juice
- 2 tablespoon flat leaf parsley - finely chopped
- ¼ teaspoon black pepper - or to taste
Instructions
For the Poached Chicken:
- Remove the chicken from the fridge 20 minutes prior to cooking.To a deep, wide frying pan, add the chicken and other ingredients. Ensure the chicken is covered by about 1 cm (½ inch) of water and is throughout the cooking process.
- Turn the heat on to medium low and place a lid on the pan. Bring to a gentle simmer. Once it comes to a simmer, tilt the lid on the pan and cook for 10-15 minutes on the gentle simmer - until the chicken registers at 74 degrees C (165 F) and is cooked through.
- Remove the chicken and place on a chopping board for 5 minutes to rest briefly.Using a sharp knife, slice on the diagonal (clean slices, do not saw through it with a knife). Or, shred for another use.
For the Lemon Parsley Sauce:
- In a small saucepan, melt the butter. Add in the flour and whisk to combine. Cook for 1-2 minutes.
- Add in the stock and stir well. Bring to a simmer and add in the lemon juice.Simmer for 2 minutes.Add in the parsley and season with black pepper.Check that the seasoning is to your liking, and adjust accordingly. The level of seasoning will depend on your stock.
Notes
- Chicken breasts: because this is such a simple dish, I recommend using the best quality boneless and skinless chicken breasts you can.
- Salt: use coarse cooking salt or sea salt, not table salt.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Storage: the cooked chicken can be kept in the fridge in an airtight container for 3 days. Ideally, leave the breasts whole as shredded chicken may dry out slightly.
- Freezing: after the chicken has cooled, add to an airtight container and freeze for up to 3 months. Be sure to label and date the container as frozen dishes can be difficult to identify.
- Top tip: it is very important to cook the chicken slowly; don't be tempted to increase the heat to cook it a minute or two quicker, it may result in a disappointing outcome.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
elizabeth straub says
Hi, Elizabeth from ON CAD:
I am looking forward to trying your recipe. I have a quick question. Is it possible to poach and then pan fry gently in butter and herbs to add an extra flavor dimension? Looking forward to hearing what you have to say.
Regards
ES
Alexandra Cook says
Hi there Elizabeth!
Thanks for your question.
This could be an option - my only hesitation would that you could run the risk of overcooking the chicken, as it will be completely cooked once poached.
Not sure if you saw, but in the recipe we recommend a lemon sauce, which adds a delicious flavour dimension.
Another option too, is you could melt some butter with herbs and seasonings and then use that as a sauce?
Please let me know how you get on!
Alex xo
Olga says
Made this last night and it was a big hit with the family. Easy dish to prepare which makes it ideal for weeknight meals. This one is a keeper.
Alexandra Cook says
Hi Olga,
I am so happy to hear this.
Thank you so much for taking the time to comment! Alex xo
Marie says
Great recipe. These turned out so good - so tender and succulent. Love it.
Alexandra Cook says
Thank you so much, Marie!
Alex xo