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: Side angle of plated poached chicken with vinaigrette and mixed greens

Poached Chicken Recipe

This easy poached chicken recipe yields tender, juicy breasts every time. The chicken is gently simmered in a flavorful poaching liquid, known in French as court bouillon, which is made with vegetables, herbs, and aromatics. Not only does this infuse the chicken with subtle flavor, but it also yields a light, fragrant broth that can be saved and reused. Slice, shred, or dice the chicken for salads, sandwiches, grain bowls, or any dish that needs clean, delicately cooked protein.
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Prep Time 8 minutes
Cook Time 10 minutes
Resting time 7 minutes
Total Time 25 minutes
Course Chicken Dishes
Cuisine American, French
Servings 4
Calories 285 kcal

Equipment

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts (about 3 medium breasts)
  • 8 cups cold water (or enough to cover chicken by 1 inch)
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 medium yellow onion, halved
  • 3 garlic cloves, smashed
  • 3–4 strips lemon peel (avoid the bitter white pith)
  • 5-6 sprigs fresh thyme
  • 1 fresh or 2 dried bay leaves
  • 6-8 parsley stems (use stems, not leaves)
  • 1/2 tsp whole black peppercorns
  • 2 tbsp dry white wine (optional, but adds depth)
  • 2 tbsp kosher salt

Instructions
 

  • Place chicken breasts in a wide pot or sauté pan in a single layer. Add cold water to cover by 1 inch. Scatter in carrot, celery, onion, garlic, and lemon peel.
  • Place the thyme, bay leaf, parsley stems, and peppercorns into cheesecloth, secure it with kitchen twine, and drop it into the pot. Stir in kosher salt and white wine, if using.
  • Bring to a gentle boil over medium heat. Skim off any foam or impurities that rise to the top.
  • As soon as small bubbles consistently break the surface, turn off the heat and immediately cover the pot with a lid.
  • Let the chicken sit in the hot broth (it will continue to cook),  covered, for 7–10 minutes, depending on the size of the breasts.
  • Transfer chicken to a cutting board. The internal temperature should be ~156°F. Let rest for 7 minutes — it will rise to a safe 165°F.
  • Slice, dice, or shred. Store with a few spoonfuls of poaching liquid to keep it moist.

Notes

Storage: Refrigerate for up to 5 days or freeze for up to 2 months. Always include some broth to retain moisture.
 
Bonus Broth: Don’t discard the poaching liquid! It makes an elegant light broth perfect for soups, sauces, or grains.
 
Flavor Variations:
 
  • Asian: Add ginger, scallions, and rice wine  
  • Mexican: Add dried chilies, cilantro stems, and lime peel  
  • Mediterranean: Add lemon peel, oregano, and garlic  
 
Serving Ideas: Use in grain bowls, wraps, sandwiches, or with sauces like tahini, dill, or pesto.

Nutrition

Calories: 285kcalCarbohydrates: 5gProtein: 49gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 145mgSodium: 3789mgPotassium: 956mgFiber: 2gSugar: 2gVitamin A: 2813IUVitamin C: 15mgCalcium: 57mgIron: 1mg