Poached Chicken Breasts

Name: Poached Chicken Breasts
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 chicken breasts
Ingredients: 3 boneless, skinless chicken breasts (5 to 6 ounces each); 1 teaspoon whole black peppercorns; 1 dried bay leaf; 2 garlic cloves, peeled and crushed; Kosher salt (Diamond Crystal)

By Yewande Komolafe

Updated June 13, 2025

Poached Chicken Breasts — Nico Schinco for The New York Times, Food Stylist: Kaitlin Wayne.

Total Time: 20 minutes, plus cooling
Prep Time: 5 minutes
Cook Time: 15 minutes, plus cooling
Rating: 4(44)
Comments: Read comments

This quick and versatile poached chicken breast recipe can stay in your stable through many seasons. Need an elegant topping for a bright spring salad? An easily portable contribution for a potluck picnic? A simple sandwich anchor for a midday lunch? The chicken is ready in just a few minutes, and works just as well after a day or two in the fridge. As written, the poaching liquid’s aromatics skew on the lighter side, so as not to overwhelm any accompanying condiments, dressings and sauces, but you can always double or triple your preferred elements to strengthen the flavor profile.

Featured in: How Healthy Is Chicken Breast?

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Ingredients

Yield:3 chicken breasts

3boneless, skinless chicken breasts (5 to 6 ounces each)
1teaspoon whole black peppercorns
1dried bay leaf
2garlic cloves, peeled and crushed
Kosher salt (Diamond Crystal)

Ingredient Substitution Guide

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Preparation

Step 1
Place the chicken breasts in a medium saucepan, add enough water to cover by 1 inch and turn the heat to medium-high. Add the peppercorns, bay leaf and garlic, and season with a modest amount of salt.
Step 2
Bring to a boil, then skim and discard foam, and reduce heat to maintain a low simmer. Cover and simmer chicken until tender and cooked through, 12 to 15 minutes.
Step 3
Transfer chicken to a cutting board and discard the poaching liquid. When the chicken is cool enough to touch, thinly slice it against the grain at an angle.

Ratings

4 out of 5

44 user ratings

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Comments

ink1 week ago

Why would you discard the poaching liquid - that can be turned into precious stock

ManhattaPaul1 week ago

The chicken will remain juicier if you vaguely undercook it, remove the pan from the stove, and let the chicken cool in the cooking liquid 10 minutes or so. Also, try using chicken stock (good-quality packaged is fine) as part or all of the cooking liquid: it will result in tastier chicken and a richer broth which can be used for something else.

C Butler1 week ago

add a few slices of fresh ginger to enhance flavour

Steve Ball6 days ago

I simmer it a little longer,never boil.

chet2 days ago

I have been poaching chicken for a couple f years now for use around the kitchen. In addition to the spiices listed, i add some rosemary and thyme to the liquid, use stock instead of water, and add some red wine. the poaching liqyid is a great soup base and the chicken is really flavorful, good for sandwiches, salads, chicken salad, etc.

tkjho6 days ago

I would bring some water with ginger and aromatics to a boil, then put the chicken breasts in and cook on high until it just start to boil again. Remove from heat and let it sit. Check the water temp occasionally to keep at 75C until the breast center also reaches 75. Then remove meat from water. Add veggies in the water to make soup. This makes a really tasty soup if chicken liver is used instead of breast. The liver can be cooled down in ice water, coated with BBQ sauce and grilled in hi heat.

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