Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp fine sea salt
  • 1 tsp black peppercorns
  • 2 cloves garlic, smashed
  • 1 small onion, quartered
  • 2 sprigs fresh herbs (thyme, rosemary, or parsley)
  • 4 cups water or low-sodium chicken broth

Instructions:

  1. Place the chicken breasts in a single layer at the bottom of a large pot or Dutch oven. Add the salt, peppercorns, garlic, onion, and fresh herbs around the meat.
  2. Pour cold water or broth over the ingredients until the chicken is submerged by at least one inch of liquid.
  3. Place the pot over medium-high heat. Monitor closely and bring the liquid to a very gentle simmer where small bubbles just begin to break the surface.
  4. Immediately reduce the heat to the lowest setting and cover the pot with a tight-fitting lid to maintain a poaching temperature.
  5. Simmer for 12 to 15 minutes. Use a meat thermometer to check the internal temperature of the thickest part of the breast.
  6. Once the internal temperature reaches 165°F (74°C), remove the pot from the heat. Let the chicken sit in the covered pot for an additional 5 minutes to allow carryover cooking to reach a safe 165°F (74°C).