Poached chicken breast in a bowl with veg

Poached chicken breast

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4

Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal133
  • fat1g
  • saturates0.4g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein30g
  • salt0.31g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 carrot, roughly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, roughly chopped
  • 3 large garlic cloves
  • ½ small bunch parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ small bunch dill
  • 4 skinless chicken breasts
  • 1l cold water


  1. Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn’t quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.

  2. Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Lee Hayes's picture
Lee Hayes
8th May, 2020
When I tried this today the chicken came out extreme my tough and chewy. I don’t understand why as I followed this to the letter.
David Alexander-Watts's picture
David Alexander...
16th Jun, 2020
That's because it boils the chicken: with poaching the trick is to bring the pan to the boil very gently then as soon as it starts to boil, turn off the heat and make sure there is a well-fitted lid. Then leave for 10mins (depending on size of chicken breast) and then it'll be done and tender. You can always leave it longer or reheat a little if it isn't quite done, a food thermometer is useful and it should reach 74deg.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?