Ingredients:

  • 4 Boneless, Skinless Chicken Breasts (approx. 6-8 oz each), trimmed
  • 6 cups Water (or light stock)
  • 1 tablespoon Kosher Salt
  • 1 teaspoon Whole Black Peppercorns
  • 2 large Bay Leaves
  • 2 cloves Garlic, lightly smashed
  • 1/2 medium Onion, quartered
  • 2 thin slices Lemon (optional)

Instructions:

  1. Trim any thick, floppy bits of fat from the chicken breasts to ensure even cooking. Pat them completely dry.
  2. In the saucepan, combine the water (or stock), salt, peppercorns, bay leaves, smashed garlic, and quartered onion.
  3. Bring the liquid mixture just to a boil over medium-high heat, then immediately reduce the heat to low. The liquid should be barely simmering—tiny bubbles forming only occasionally. Do not let it roll boil.
  4. Gently nestle the dried chicken breasts into the simmering liquid. If using, add the lemon slices on top. The liquid should cover the chicken completely.
  5. Poach gently, maintaining the liquid temperature at a gentle simmer (180°F–190°F / 82°C–88°C). Cover the pan partially, leaving a slight crack for steam escape.
  6. Poach for 15–20 minutes. Begin testing doneness at the 15-minute mark using an instant-read thermometer. The chicken is done when the internal temperature registers 165°F (74°C) in the thickest part.
  7. Remove the pan from the heat, but leave the chicken in the liquid. Cover the pan completely and let the chicken rest for an additional 5–10 minutes. This residual heat locks in moisture.
  8. Remove the chicken from the liquid. Use immediately, slice for sandwiches, or shred using two forks for salads.