Ingredients:

  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 8 cups water (or low-sodium chicken stock)
  • 2 tablespoons Kosher Salt
  • 1 teaspoon whole Black Peppercorns
  • 2 large Bay Leaves
  • 1/2 Lemon, halved
  • 1/2 Onion, roughly chopped
  • 1 Celery Stalk, roughly chopped
  • 4–6 Fresh Thyme Sprigs

Instructions:

  1. Pat the chicken breasts thoroughly dry with paper towels. Ensure breasts are relatively uniform in thickness (pound the thicker end slightly if necessary). Season lightly with salt and pepper.
  2. In the large pot, combine the water (or stock), kosher salt, peppercorns, bay leaves, lemon halves, onion, celery, and thyme.
  3. Bring the liquid just to a simmer over medium-high heat (small bubbles forming around the edge). Do not let it come to a rolling boil.
  4. Gently lower the chicken breasts into the simmering liquid using tongs. Ensure they are fully submerged.
  5. Immediately reduce the heat to the lowest setting possible—aim for a 'barely simmering' state, where only the occasional bubble breaks the surface. Cover the pot partially.
  6. Poach for 12–18 minutes. Start checking the internal temperature after 12 minutes. The chicken is perfectly done when the thickest part reaches 165°F (74°C).
  7. Remove the pot from the heat entirely. Let the chicken rest in the hot liquid for an additional 5–10 minutes to ensure succulence.
  8. Remove chicken from the liquid and allow it to cool slightly before slicing or shredding.