
Master the foolproof technique for incredibly tender and juicy poached chicken every single time. This simple method uses residual heat to ensure the meat stays moist, making it the ultimate protein for salads, sandwiches, and healthy meal prep.
Remove the chicken breasts from the refrigerator approximately 30 minutes before cooking to bring them to room temperature for even results.
Fill a medium saucepan with enough water so that the chicken will be submerged by at least 2 inches (5cm). Ensure the pan is wide enough to hold the chicken in a single layer without stacking.
Add the aromatics to the water: squeeze in the lemon juice and add the lemon halves, the bay leaf, and the garlic cloves.
Place the saucepan over high heat and bring the liquid to a rolling boil.
Carefully place the chicken breasts into the boiling water and cover with a tight-fitting lid. Bring the water back to a boil, then immediately remove the saucepan from the stove. Let it sit undisturbed for 20 minutes (it can stay for up to 45 minutes without overcooking).
Remove the chicken from the liquid. Slice, dice, or shred the meat as desired for your dish.
If you are preparing the chicken for later use, let it cool loosely covered before refrigerating the breasts whole to retain maximum moisture.
For extra depth of flavor, substitute the water with chicken broth. To keep the chicken even juicier for cold dishes, allow the meat to cool completely while still submerged in the poaching liquid. You can also experiment with adding black peppercorns or fresh herbs like parsley and thyme to the pot.





