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, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cloves garlic, smashed
  • 1 teaspoon/5ml whole black peppercorns
  • 1 bay leaf
  • 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 teaspoon/5ml salt (or to taste)
  • 1/2 teaspoon/2.5ml black pepper (or to taste)
  • Optional: Lemon slices or parsley sprigs for garnish

Instructions:

  1. In the saucepan, combine chicken broth, onion, carrots, celery, garlic, peppercorns, bay leaf, thyme, salt, and pepper. Bring to a boil over medium-high heat.
  2. Reduce heat to a simmer. Gently place the chicken breasts in the broth, ensuring they are fully submerged. If necessary, add a bit more water or broth to cover.
  3. Maintain a gentle simmer. Cook for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer inserted into the thickest part of the chicken.
  4. Remove the chicken breasts from the poaching liquid and place them on a cutting board. Let rest for 5-10 minutes before slicing or shredding.
  5. Strain the poaching liquid through a fine-mesh sieve to remove the solids. Reserve the broth for soup or other recipes.
  6. Slice or shred the poached chicken breast and serve as desired. Garnish with lemon slices or fresh parsley (optional).