Poached Chicken Breast

This recipe provides an infallible method that guarantees the most incredibly juicy and tender chicken breast you have ever made. You won't need any special equipment or fancy gadgets, just a pot and a stove. The process is simple and foolproof, making it a go-to for anything that requires cooked chicken. Whether you plan to slice, dice, or shred it, or even pile it onto sandwiches, this method ensures a perfect result every time. For those in high-altitude locations, there are special considerations detailed in the notes.

Instructions

1. 1

   Take the chicken out of the refrigerator and let it rest for 30 minutes before you begin cooking.

2. 2

   Fill a saucepan with enough water to ensure the chicken breast will be completely submerged with at least 5 cm (2 inches) of water above it. The chicken breasts should lie in a single layer and not be stacked.

3. 3

   Add the optional flavorings to the water, such as squeezing in the lemon juice and adding the used lemon, along with the bay leaf and garlic.

4. 4

   Bring the water to a full boil over high heat.

5. 5

   Carefully place the chicken breasts into the boiling water. Immediately place a lid on the saucepan and return it to a boil. As soon as it reaches a boil, remove the saucepan from the stove and set it aside for 20 minutes. The chicken will not overcook, and it is perfectly fine to leave it in the water for up to 45 minutes to 1 hour.

6. 6

   Remove the chicken from the water. You can slice it and be amazed by how perfectly juicy and tender it is, or chop and shred it for other uses as desired.

7. 7

   If you are saving the chicken for later, let it cool loosely covered, then refrigerate the whole, uncut chicken. For the most tender bite, slice the meat 90 degrees across the grain as shown in the video.

Recipe Notes

• This method is consistently reliable because the chicken starts cooking in water at a consistent 100°C (212°F) boiling point. The chicken itself cooks at a much lower temperature of 65°C (150°F). As the water cools off the stove, the chicken continues to cook until the water temperature falls below the required cooking temperature, which is what prevents it from overcooking. This yields a perfectly cooked, juicy chicken breast every single time.

• This recipe is designed for chicken breasts that are approximately 250g (8.5oz) each, requiring a 20-minute rest in the water. For larger chicken breasts around 300g (10oz), leave them in the water for 25 to 30 minutes. If your breasts are on the smaller side, around 220g (7oz), the method still works well, though you can check for doneness sooner—at about 16 minutes—with a meat thermometer. The target internal temperature for a cooked breast is 66°C (151°F). The chicken will remain juicy even if left in the water for up to 45 minutes, with only a slight loss of juiciness after an hour. This recipe is not suitable for frozen chicken; make sure the chicken is fully thawed before starting.

• The optional flavorings add a subtle hint of taste and are great if you plan to eat the chicken on its own. You are welcome to add other fresh or dried herbs and spices. However, it is crucial not to add salt or any salty powders or sauces to the water, as this can affect the water’s boiling point and cooling rate, potentially preventing the chicken from cooking properly.

• Ensure your pot is large enough to allow the chicken breasts to sit in a single layer. If you are scaling the recipe up, use a larger pot. This method has been tested successfully with up to six chicken breasts in a large pot.

• For those living in high-altitude areas, the boiling point of water is lower, so you may need to adjust the cooking time. The recommended approach is to check the internal temperature of the chicken with a meat thermometer: start by boiling for one minute before taking it off the stove for the 20-minute rest. If the chicken is undercooked, remove it from the water, bring the water back to a boil, place the chicken back in, and take it off the stove again, checking the temperature every few minutes. You can then adjust the boiling time for future use.

• To maintain maximum juiciness, it is best to store the chicken whole and uncut in an airtight container in the refrigerator for up to 4 days. It will be incredibly juicy even when cold. While you can freeze the chicken, it will be slightly less juicy upon thawing.

• The nutrition information is an estimate per a 250g (8.5oz) chicken breast.