Ina Garten Poached Chicken Breast Recipe
Poaching chicken might seem basic, but Ina Garten’s method makes it foolproof and incredibly juicy!Starting with cold water and gradually bringing it to a simmer keeps the chicken from turning rubbery.A splash of white wine and a handful of aromatics like garlic, onion, and fresh thyme infuse the meat with deep flavor.I always save the leftover broth for soups or sauces because it’s packed with so much depth from the slow simmer.This is my go-to method when I need perfectly cooked chicken for salads, sandwiches, or meal prep for the week!
Servings: 2
Ingredients
- 2 cups Water
- 2 Chicken Breasts boneless, skinless
- 1 tbsp Salt
- 1 tsp Black Pepper ground
- 1 tsp Olive Oil
- 2 Bay Leaves
- 1 Lemon sliced
Instructions
- Place the chicken breasts in a large saucepan.
- Add the water, salt, black pepper, bay leaves, and lemon slices.
- Bring the mixture to a gentle simmer over low heat.
- Cover the saucepan with a lid.
- Allow the chicken to poach for about 15 to 20 minutes until cooked through.
- Use a meat thermometer to check for an internal temperature of 165°F.
- Remove the chicken breasts from the saucepan.
- Let them cool on a cutting board for a few minutes.
- Slice or shred the chicken as desired.
- Adjust seasoning with additional salt and pepper if necessary.