Poached Chicken

I have no photos for this one, guys. I wasn’t planning on making another post for this, so it’ll be super short and sweet.

Poached chicken is something that I feel tends to get a bad rep in the kitchen, because it can be flavorless, tough and downright unpleasant to eat. You’d think that the chicken can’t dry out because it’s literally surrounded by liquid when it cooks, but somehow it can. To avoid this, as soon as your liquid and chicken come to a boil, cover the pan and take it off the heat. Then set your timer.

You also want to make sure the chicken is just cooked. So no pink in the middle, and clear liquids running out.

This recipe is a very simple and basic way to poach chicken. So feel free to change the seasonings. I used thyme but rosemary would work really well with some lemon wedges. Be creative.

Poached Chicken

  • Servings: 1 poached chicken
  • Difficulty: easy
  • Print


  • One chicken breast
  • One carrot cut in half
  • One white onion cut in half
  • Two cloves garlic, crushed

  • 1-2 sprigs thyme
  • One teaspoon salt
  • One teaspoons black pepper


  1. In a large oven proof skillet, add chicken breast and seasonings.

  2. Cover breast with water and bring to a boil. Cover and take off the heat.

  3. Let sit for about 15 minutes or until the chicken is just cooked through. 

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