Poached Chicken Breast

Poached Chicken Breast: Step by Step

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1. Put the water, salt, bay leaf, peppercorns, garlic, lemon and parsley in a wide pan and bring to a boil. Lower in the chicken, making sure it is covered by the liquid.

   Mark done

2. Bring back to a gentle simmer, cover, turn off the heat and leave for 15 minutes without lifting the lid.

   Mark done Start 15 min timer

3. Cut into the thickest piece to check that it is white all the way through with no pink. If it is not, return it to the hot liquid for 3 minutes.

   Mark done Start 3 min timer

4. Lift out the chicken, rest it for 5 minutes, then slice or shred.

   Mark done Start 5 min timer

Things to Watch For

1. Use a pan wide enough for the chicken to lie in one layer, so it cooks evenly.
2. If the breasts are very thick, halve them horizontally before poaching.
3. Strain and keep the liquid; it freezes well as a light stock.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve It With

Steamed vegetables · A green salad · A spoonful of mustard

Leftovers

Keeps in the fridge for up to 3 days, covered with a little of the poaching liquid.

Questions People Ask

Poached Chicken Breast Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.