Description
This Poached Chicken Breasts recipe offers a simple, healthy way to prepare tender and flavorful chicken using aromatic herbs and a gentle cooking technique. Poaching keeps the chicken moist and juicy, making it perfect for a light dinner or a versatile ingredient for other dishes.
Ingredients
Scale
Chicken and Aromatics
- 2 boneless, skinless chicken breasts
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 cloves garlic
- 2 bay leaves
- 1 lemon (sliced)
- 1 teaspoon peppercorns
- 1 onion (thickly sliced)
Seasoning and Liquids
- 3 teaspoons kosher salt
- 1 cup dry white wine
- 4 cups cold water
- 4 cups low sodium chicken broth
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of a Dutch oven or a similarly sized heavy-bottomed pan to ensure even cooking.
- Add Aromatics: Select 4 to 5 aromatic ingredients such as thyme, rosemary, garlic, bay leaves, lemon slices, peppercorns, and thickly sliced onion, then add them to the pan with the chicken to infuse flavor during poaching.
- Pour in the Liquids: Add the dry white wine first, then enough cold water or low sodium chicken broth to cover the chicken by about an inch, ensuring even poaching and flavor absorption.
- Heat the Liquid: Place the pan over medium-low heat and gently bring the liquid to a boil; this process will take approximately 10 minutes. Once it reaches a boil, immediately turn off the heat to prevent overcooking.
- Poach the Chicken: Flip the chicken breasts over in the liquid then cover the pan with a lid. Let the chicken rest in the hot poaching liquid for 15 minutes to finish cooking gently. Check for doneness by ensuring an instant-read thermometer inserted in the thickest part reads 165°F (75°C).
- Rest and Serve: Transfer the chicken breasts to a cutting board and allow them to rest for 5 minutes. Slice and serve as desired, enjoying the tender and flavorful poached chicken.
Notes
- Use an instant-read thermometer to ensure the chicken is cooked to a safe internal temperature without drying it out.
- You can substitute the dry white wine with additional chicken broth or water if preferred or for non-alcoholic versions.
- The poaching liquid can be strained and used as a light broth for soups or sauces.
- Poached chicken is ideal for salads, sandwiches, or served simply with steamed vegetables.
- Adjust salt based on broth saltiness and personal preference.
