Poached Chicken With Herbs is a simple, nourishing way to enjoy lean protein. Gentle poaching in a fragrant herb broth keeps chicken juicy while imparting subtle flavours from thyme, parsley, and aromatics. Perfect for healthy meals, salads, sandwiches, or light dinners, this method avoids drying the meat and maximises natural taste.
Ingredients
UNITSIngredients
2 piecesChicken breast (skinless, boneless) (~300–350 g each)
In a medium saucepan, combine water, carrot, celery, onion, garlic, thyme, parsley, bay leaf, black peppercorns, and lemon slices. Slowly bring the mixture to a gentle simmer, ensuring it never reaches a rolling boil, which can toughen the chicken. Aromatics will release flavour as the liquid heats.
Description - Step 2
Step 2: Add Chicken
Gently place the chicken breasts into the simmering liquid so they are fully submerged. Reduce the heat to maintain a low simmer with tiny bubbles just breaking the surface. This prevents the meat from becoming dry and allows even cooking.
Description - Step 3
Step 3: Poach the Chicken
Cover the pan partially and let the chicken poach until the internal temperature reaches 75°C (165°F). Cooking times vary slightly depending on thickness. Check doneness by inserting a thermometer at the thickest part; the chicken should be opaque and tender.
Description - Step 4
Step 4: Rest Chicken
Using tongs, remove the chicken from the liquid and place it on a plate. Tent loosely with foil and let it rest for five minutes to allow juices to redistribute, resulting in tender, flavorful meat ready for slicing or shredding.
Description - Step 5
Step 5: Serve or Shred
Slice or shred the poached chicken for salads, grain bowls, sandwiches, or wraps. Optionally, drizzle with poaching liquid or a mild vinaigrette to enhance flavor without adding fat.
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American
Easy
Main Course
