Juicy Poached Chicken Breast

Name: Juicy Poached Chicken Breast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 2 breasts chicken breasts, boneless, skinless, 250 g/8.5 oz each; 1 lemon, quartered; 1 bay leaf, dried or fresh; 2 cloves garlic cloves, minced

Sliced poached chicken breast on a wooden cutting board with lemon and herbs. — Sliced poached chicken breast with lemon and herbs.

Poach boneless, skinless chicken breasts with optional lemon, bay leaf, and garlic, then let them rest in the covered pan off the heat for tender, sliceable chicken.

By Cookin' KitchenOctober 20, 2026

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Total: 35 minutes
Makes: 2 breasts

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Makes: 2 breasts

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Recipe

Juicy Poached Chicken Breast

Poach boneless, skinless chicken breasts with optional lemon, bay leaf, and garlic, then let them rest in the covered pan off the heat for tender, sliceable chicken.

Cookin' · https://cookin.club/recipes/juicy-poached-chicken-breast

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Makes: 2 breasts

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Ingredients

2 breasts

For 2 breasts

2 breasts chicken breasts, boneless, skinless, 250 g/8.5 oz each

Optional flavourings

1 lemon, quartered
1 bay leaf, dried or fresh
2 cloves garlic cloves, minced

Equipment

Saucepan
Lid

Instructions

Step 1: Take the chicken out of the refrigerator 30 minutes before cooking.
Step 2: Fill a saucepan with water so the chicken breasts will be well submerged, with at least 2 inches/5 cm of water above them. Arrange the breasts in a single layer; they can fit snugly, but do not stack them.
Step 3: Add the optional flavourings, if using. Squeeze in the lemon juice and add the used lemon.
Step 4: Bring the water to a boil.
Step 5: Place the chicken breasts in the water and cover the pan. Bring the water back to a boil, then immediately remove the saucepan from the stove and set it aside for 20 minutes. The chicken can remain in the water for up to 45 minutes to 1 hour without overcooking.
Step 6: Remove the chicken from the water. Slice, chop, or shred it as desired.
Step 7: If saving the chicken for later, cover it loosely while it cools, then refrigerate it whole.

Notes

For the most tender bite, cut across the grain.

For storage, keep the chicken whole and uncut in an airtight container in the refrigerator for up to 4 days. It can also be frozen, though it may be less juicy after thawing.

Thaw frozen chicken fully before using this method.

At high altitude, the water boils at a lower temperature. The recipe notes advise boiling the water with the chicken in it before taking the pan off the heat and checking for doneness with a meat thermometer.