Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 6 cups (1.4 liters) chicken broth (low sodium preferred)
  • 1 medium yellow onion, quartered
  • 2 carrots, peeled and roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 sprig fresh thyme (or 1/2 teaspoon dried)
  • 1 lemon, halved
  • 1 teaspoon salt

Instructions:

  1. In the saucepan, combine the chicken broth, onion, carrots, celery, garlic, peppercorns, bay leaf, thyme, lemon halves, and salt. Bring to a gentle simmer over medium heat.
  2. Carefully add the chicken breasts to the simmering broth. Ensure the chicken is fully submerged; add more broth if necessary. Reduce the heat to low, maintaining a gentle simmer (not a boil).
  3. Poach the chicken for 15-20 minutes, or until an internal temperature of 165°F (74°C) is reached. Use a meat thermometer inserted into the thickest part of a breast. Alternatively, cut into the thickest part to check the color. It should be opaque throughout with no pinkness. For perfectly poached chicken breast, maintain a gentle simmer.
  4. Remove the chicken breasts from the poaching liquid using a slotted spoon or tongs. Let cool slightly before slicing or shredding. Discard the poaching vegetables and herbs.
  5. Drizzle with a touch of olive oil or butter and season with salt and pepper. Garnish with fresh parsley, if desired.