Poaching Chicken Breasts

Total Time: 30 minutes
Servings: 2 large Poached Chicken Breasts

See post and video for more recipe information. The amount of salt will vary on the size of your pan you poach the chicken in. You want the water to have a decent saltiness to it without going over the top.



  • 2 lbs. boneles , skinless Chicken Breasts
  • 1-2 Tablespoons Kosher Salt
  • 1 Tablespoon Black Peppercorns
  • 2 Bay Leaves
  • small Handful of fresh Herbs (any combo of Italian parsley, thyme, oregano, sage, rosemary, etc..) tied together


  1. Fill a medium to large pot with water and add the salt, peppercorns, bay leaves and herbs to the pot. Bring the water to a boil then add the chicken breasts.
  2. Bring the water back to a boil, then lower the heat to medium. Simmer for 5 minutes.
  3. Remove the pot from the heat, then cover with a lid and keep the chicken in the hot water to continue cooking for another 15-20 minutes or until cooked through.
  4. Remove the chicken from the water and shred, slice, or use however it is needed for your recipes.