poached chicken breast

Recipe video above. Forget every other method you&#x27;ve used. This recipe GUARANTEES the juiciest chicken breast you&#x27;ve ever made in your life. No special equipment, no fancy gadgets. It&#x27;s dead easy and foolproof. Use for anything that calls for cooked chicken. Slice it, dice it, shred it, pile onto sandwhiches. HIGH ALTITUDE locations - please see note 4

Poached Chicken - Foolproof, perfect, AMAZINGLY juicy breast

chicken breasts (, boneless skinless, 250 grams/8.5 oz each (Note 1))

lemon (, quartered)

bay leaf (, dried or fresh)

garlic (, minced)

Take chicken out of the fridge 30 minutes before cooking.

Fill a saucepan with water so the chicken breast will be well submerged with at least 2&quot; / 5cm of water above it in a single layer (can be snug but do not stack).

Add Flavourings, if using (squeeze in lemon juice, add used lemon).

Bring water to boil.

Place chicken breast in water, place lid on, bring back up to the boil. IMMEDIATELY remove saucepan from stove and set aside for 20 minutes (it&#x27;s fine up to 45 min to 1 hr, won&#x27;t overcook).

Remove chicken from water. Slice and be amazed how perfectly juicy and tender the breast is!! Or chop/shred and use as desired.

If reserving for later use, cover loosely to cool then refrigerate whole - see Note 6.

Coconut-Poached Chicken with Bok Choy and Mushrooms served with a cucumber sesame salad is SO simple, fast and flavorful.

Coconut-Poached Chicken with Bok Choy and Mushrooms

organic boneless (skinless breasts (6 oz each))

Kosher salt

baby bok choy

olive oil

4- oz package shiitake mushrooms (stemmed)

1- in piece fresh ginger (minced or grated)

garlic (minced)

hot pepper (such

full fat coconut milk

chicken broth

rice

lime

cucumber (preferably English (about 10 oz))

salt

lime juice or rice vinegar

sesame oil

black sesame seeds

red pepper flakes

Pat the chicken dry all over and season with 1/2 teaspoon kosher salt.

If you’re using bok choy, roughly chop it, keeping the leafy greens separate from the white stalks. If you’re using baby bok choy, which is more tender, simply chop it and set it aside.

Set a deep lidded skillet or Dutch oven over medium-high heat and add the olive oil.

When it’s hot, sear the chicken breasts (in batches if needed to keep from crowding the pan) for 1 to 2 minutes per side, just until they start to brown. Reserve on a plate.

Add the mushrooms to the pan along with the white bok choy stalks (if using; baby bok choy can be added later). Season with 1/4 teaspoon salt and stir-fry for 2 to 3 minutes, until the vegetables are starting to brown along the edges.

Add the ginger, garlic, and pepper (if using) and cook just until fragrant, 30 seconds or so.

Add the coconut milk and chicken broth and salt, to taste about 1/2 to 3/4 teaspoon.

Bring to a simmer, then nestle the chicken breasts inside the pan, decrease the heat to low, and cover. After 10 minutes, check for doneness by cutting into one chicken breast; if it’s still pink in the center, cover and keep cooking for another few minutes.

A minute or two before it’s done cooking, stir in the bok choy greens and cook just until they wilt.

To serve, slice each chicken breast thinly against the grain. Ladle the veggies and broth into bowls (with rice or quinoa, if using) and arrange the chicken on top.

Finish with a squeeze of lime.

Cut the cucumber in half lengthwise, then slice 1/4 inch thick.

Transfer the cucumber to a bowl or colander and toss with the salt. Set aside for 5 to 10 minutes.

Drain any excess liquid from the cucumbers, then toss with the remaining ingredients and serve.

For the cucumbers:

When it comes to poached chicken breasts, my fool-proof recipe is guaranteed to make the juiciest, most tender, flavorful chicken breasts you have ever had!

Perfect Poached Chicken Breasts

chicken broth (or water)

lemon (quartered)

⅙ tsp black pepper

Remove the chicken breasts from the package and let them sit at room temperature for 30 minutes.

Add the chicken broth to a saucepan big enough to hold the chicken breasts. The chicken broth should be high enough in the pan to cover the chicken breasts.

Add lemon quarters and black pepper to the broth.

Bring the mixture to a boil.

When the broth begins to boil, add the chicken breasts to the pan in a single layer.  Do not stack the chicken breasts.

When the broth with the chicken breasts has returned to a boil, cover the pan and remove it from the heat.Do not let it cook over the heat!

Let the chicken breasts remain in the covered saucepan for 25 minutes.

Remove the chicken from the broth and allow it to rest for 5 minutes before slicing. Save the broth to make chicken soup or gravy.  If you don&#39;t need the chicken broth right away it can be frozen in an airtight container or ziplock bag.

Refrigerate any chicken that you are not immediately using. Store well wrapped or in an airtight container.

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The most viewed poached chicken breast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine