Poached chicken breasts cook gently in garlic, lemon, peppercorns, and fresh herb-infused water. The result is juicy, tender chicken perfect for meal prepping. Whisk up a quick lemon-herb dressing to enjoy it as-is, or use it anywhere you typically reach for rotisserie chicken.
Poaching chicken is a classic technique. Chicken breasts cook to juicy perfection with gentle, even heat by steeping in hot water seasoned with aromatics. After just 20 minutes, they’re ready to slice, shred, or serve. The flavor is delicate and clean, making it an ideal base for bolder accompaniments. It’s a great recipe to prepare ahead of time for salads, sandwiches, or soups, and it makes a fantastic addition to your weekly meal prep routine.
Some poaching recipes call for boiling the chicken for several minutes, but I find that, especially when cooking lean chicken breasts, this results in overcooked and chewy meat. I prefer to boil the chicken for just a minute, and then let it finish cooking in the residual heat of the poaching liquid. It takes a few minutes longer, but I think it gives the most tender and succulent results.
This poached chicken recipe also gives you an added bonus: the poaching liquid. Strain and save it to use as a light, lemony broth anywhere you’d otherwise use chicken stock. It’s the perfect amount to use in place of the chicken broth in a batch of our Avgolemono (Greek Lemon Chicken Soup) and the flavor would be perfect in Asparagus Risotto.
Table of Contents
Ingredients for Poached Chicken Breasts
This recipe uses just a handful of pantry staples and fresh herbs to build layers of flavor:
- Chicken breasts: Boneless, skinless chicken breasts are the star here, though you can use this method with any boneless cut of chicken. Choose smaller breasts for even cooking; a pound of four smaller breasts will cook more evenly than a pound of two large ones. If they’re large, halve them lengthwise to help them cook more evenly.
- Water is the base for the poaching liquid that gently cooks and flavors the chicken. You can also use vegetable broth to add another layer of flavor.
- Salt: Without salt, poached chicken tastes flat. Season the cooking water with salt just as you would for cooking pasta.
- Whole black peppercorns add their warm flavor to the poaching liquid without making it gray or cloudy as ground pepper might. Bonus: they’re easy to strain out.
- Garlic infuses the poaching liquid with a subtle, savory flavor.
- Hardy herbs: Thyme, rosemary, bay leaf, or oregano provide the poaching liquid with a herbal high note.
- Lemon zest: A long strip of lemon zest, removed using a vegetable peeler, adds a bright citrus flavor to the poaching liquid. Cutting it this way makes it easy to remove. Reserve the juice from the remaining fruit for the optional Lemon-Herb Dressing.
For the optional Lemon-Herb Dressing:
- Lemon juice: Adds tang and brightness to balance the tender chicken.
- Extra virgin olive oil provides a rich, fruity base for the dressing. Because we’re not cooking it, and because the flavor of the chicken is so mild, this is a place where the quality of olive oil really makes a difference in the flavor of the dressing. Shop our premium extra virgin olive oils here!
- Tender herbs: Fresh parsley, dill, or mint add vibrancy and freshness.
- Kosher salt and freshly ground black pepper bring the flavors together in the dressing.
How to Poach Chicken
Poaching chicken is as simple as boiling water! Here’s the process step by step:
- Get ready. Put the 2 pounds boneless, skinless chicken breasts (halved lengthwise if large) in a medium saucepan and add 6 cups cold water. Make sure the chicken is completely submerged, adding more water if necessary.
- Add seasoning. Add 2 teaspoons salt, 1/2 teaspoon peppercorns, 1 crushed garlic clove, and 2 sprigs fresh hardy herbs (such as thyme, rosemary, bay leaf, or oregano). Use a vegetable peeler to remove the zest from 1 lemon in long, wide strips and add them to the pan with the chicken.
- Bring to a boil. Place the pan over high heat and bring to a full boil. Boil for one minute, then remove it from the heat.
- Steep the chicken. Cover the pan and let the chicken steep in the hot poaching liquid until it is cooked through and registers 165°F using an instant-read thermometer at the thickest point, about 20 minutes.
- Drain the chicken. Transfer the chicken from the poaching liquid to a cutting board to cool slightly. Strain the poaching liquid and save to use as light chicken broth, if you’d like.
- Slice or shred the chicken. Use a sharp knife to slice the chicken against the grain or two forks to shred it into bite-sized pieces.
- Make the optional Lemon-Herb Dressing. While the chicken is gently poaching, juice 1 lemon into a small mixing bowl. Add 3 tablespoons extra virgin olive oil, 1/3 cup chopped tender herbs (such as parsley, dill, chives, mint, tarragon, or cilantro), and a pinch each of kosher salt and ground black pepper. Whisk to combine.
- Dress and serve. Drizzle the dressing over the poached chicken and sprinkle with another pinch of salt.
Ways to Change it Up
Here’s a list of seasoning ideas to add depth and flavor to your poaching liquid for tender, juicy poached chicken breasts. Switch up the citrus and seasonings to customize your poached chicken so it’s ready to suit any recipe you want to prepare it with!
- Lemon Zest and Tarragon
- Lemon and Thyme
- Orange Zest and Star Anise
- Orange Zest, Bay Leaf, and Fennel Seed
- Lime Zest and Chili
- Lime Zest and Cilantro
What to Make with Poached Chicken Breasts
Poached chicken breasts are the ultimate blank canvas—tender, juicy, and ready to elevate countless Mediterranean dishes.
They’re an easy way to add protein to salads, layering seamlessly with tomato, basil, and mozzarella in Chicken Caprese Salad or pairing beautifully with the sweet, tangy vinaigrette in Chicken Arugula Salad with Ginger Pomegranate Dressing.
Shred them for a shortcut to creamy, flavorful chicken salads like Chicken and Chickpea Salad with Creamy Greek Yogurt Dressing or Healthy Chicken Salad with Dijon and artichokes.
They’re also a dream ingredient for soups and quick pasta dishes, adding protein without extra cooking time. Try them in Freekeh Soup with Chicken or White Chicken Chili with Chermoula, or fold diced pieces into Sun-Dried Tomato Pasta or Chicken Spaghetti.
For an effortless meal, simply tuck sliced poached chicken into warm pita with tahini sauce and sauteed vegetables for a satisfying wrap.
You can use the poaching liquid in place of vegetable or chicken stock in any recipe that would benefit from the flavor of herb and garlic-infused, lemony chicken stock. Try it in Asparagus Risotto, Watercress Soup with Peas and Mint, Stracciatella Soup, or Avgolemono (Greek Lemon Chicken Soup).
How to Store Poached Chicken Breasts
Let poached chicken cool completely before storing it in the refrigerator in an airtight container for up to three days. If you’re poaching chicken ahead of time to use later, wait to slice or shred it until you’re ready to eat it. It will stay juicier!
More Poaching Recipes
Mediterranean Diet Recipes
Mediterranean Wine-Lemon Poached Halibut
Breakfast
Çılbır: Turkish Poached Eggs
Fish and Seafood
Simple Poached Salmon
Desserts
Red Wine Poached Pears Recipe
Poached Chicken Breasts
Ingredients
For the Poached Chicken
- 2 pounds boneless, skinless chicken breasts, halved lengthwise if large
- 6 cups cold water
- 2 teaspoons salt
- 1/2 teaspoon whole black peppercorns
- 1 garlic clove, crushed
- 2 sprigs fresh hardy herbs (such as thyme, rosemary, bay leaf, or oregano)
- Zest from 1 lemon, peeled in wide strips
For the optional Lemon-Herb Dressing
- Juice from 1 lemon
- 3 tablespoons extra virgin olive oil
- 1/3 cup chopped tender herbs (such as parsley, dill, chives, mint, tarragon, or cilantro)
- Kosher salt
- Ground black pepper
Instructions
- Get ready. Put the chicken in a medium saucepan and add the water. Make sure the chicken is completely submerged, adding more water if necessary.
- Add seasoning. Add the salt, peppercorns, garlic, and hardy herb sprigs. Use a vegetable peeler to remove the zest from the lemon in long, wide strips and add them to the pan with the chicken.
- Bring to a boil. Place the pan over high heat and bring to a full boil. Boil for one minute, then remove it from the heat.
- Steep the chicken. Cover the pan and let steep in the hot poaching liquid until the chicken is cooked through and registers 165°F using an instant read thermometer at the thickest point, about 20 minutes.
- Drain the chicken. Transfer the chicken from the poaching liquid to a cutting board to cool slightly. (Strain the poaching liquid and save to use as light chicken broth, if you’d like.)
- Slice or shred the chicken. Use a sharp knife to slice the chicken against the grain or two forks to shred it into bite-sized pieces.
Optional: Make an Herb Dressing
- Make the herb dressing. While the chicken is gently poaching, juice the lemon into a small mixing bowl. Add the olive oil, tender herbs, and a pinch of salt and pepper. Whisk to combine. Dress and serve. Pour the lemon and herb dressing over the poached chicken and sprinkle with another pinch of salt.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- Choose smaller chicken breasts for poaching. A pound of four smaller breasts will cook more evenly than a pound of two large ones. If large, halve them lengthwise to help them cook more evenly.
- Storage: Let poached chicken cool completely before storing it in the refrigerator in an airtight container for up to three days.
- Meal Prep Tip: If you’re poaching chicken ahead of time to use later, wait to slice or shred it until you’re ready to eat it. It will stay juicer!
- How to Use the Poaching Liquid: You can use the poaching liquid in place of vegetable or chicken stock in any recipe that would benefit from the flavor of herb and garlic-infused, lemony chicken stock. Try it in Asparagus Risotto, Watercress Soup with Peas and Mint, Stracciatella Soup, or Avgolemono (Greek Lemon Chicken Soup).
Nutrition
Bundle and Save!
Four of our best-selling signature olive oils, perfect for everyday use.
