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Poached Chicken

Boneless, skinless chicken breasts are gently poached in a lightly salted water infused with bay leaves, garlic, and black peppercorns, resulting in succulent, tender meat—a refined dish of pure simplicity.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 bay leaf
  • 4 black peppercorns
  • 2 large boneless skinless chicken breasts (approx. 1½ pounds)
  • 1 tablespoon kosher salt
  • 1 clove garlic smashed

Method
 

  1. Place the chicken breasts in a large pot. Add the salt, bay leaf, peppercorns, garlic, and enough water to cover the chicken completely.
  2. Heat the pot over medium-high until the water begins to gently simmer. Once simmering, reduce the heat to low, cover, and allow the chicken to cook until it reaches an internal temperature of 165°F, approximately 10–15 minutes.
  3. Remove the pot from the heat and let the chicken rest in the cooking liquid for an additional 3 to 5 minutes.
  4. Slice the chicken and serve.
  5. Tip: For a richer flavor, substitute chicken stock for the water in the poaching liquid.