Juicy Poached Chicken Breast
4 People
220 Cals
Juicy Poached Chicken Breast
4 People
220 Cals
About the recipe
Poached chicken breast is one of the simplest and most reliable ways to cook beautifully tender, juicy chicken every time. This gentle cooking method keeps the meat moist and delicate without drying it out, making it perfect for salads, rice bowls, wraps, and easy high-protein meal prep.In this recipe, the chicken is slowly brought to a gentle simmer and then finished in the residual heat of the water. The result is clean, tender and juicy chicken breast that slices beautifully and stays moist from edge to centre.I love serving this delicate poached chicken with steamed jasmine rice, lightly wilted cabbage and a fresh, savoury wafu dressing. The warm rice absorbs the dressing while the soft cabbage and tender chicken create a simple, nourishing bowl that’s light yet deeply satisfying.It’s the kind of healthy chicken recipe you can make once and enjoy throughout the week — perfect for quick lunches, balanced dinners or building beautiful protein-rich bowls in minutes.
Nutrition Per Serving
220
Calories
4g
Fat
1g
Saturates
0.04g
Sugars
232mg
Salt
42g
Protein
0.2g
Carbs
0.1g
Fibre
Ingredients
Poached Chicken
- 800 g (4) organic or free-range chicken breasts
- Plenty of filtered water or light chicken stock
- 1 slice lemon
To Serve (Optional Bowl Idea)
- 2 cups steamed jasmine rice
- 2 cups lightly steamed cabbage or greens
- Fresh herbs spring onion, coriander or chives
- Dressing (optional)
- 2 tbsp tamari soy sauce
- 2 tbsp mirin
- 1 tsp sesame oil
- 2 tbsp olive oil or avocado oil
- 1 tbsp lime juice or rice vinegar
- 1 tbsp maple syrup
Method
- Place the chicken breasts in a large saucepan in a single layer.
- Cover completely with cold water or light chicken stock. The chicken should be fully submerged.
- Place the saucepan over medium heat and slowly bring to a gentle simmer.
- As soon as the water reaches a light simmer (small bubbles appearing), allow it to cook for about 60 seconds only.
- Turn the heat off completely.
- Cover the saucepan with a lid and leave the chicken undisturbed for 25 - 30 minutes, depending on the thickness of the chicken breasts. After 30 minutes, you can even leave the chicken to cool completely in the stock or water.
- Remove the chicken, slice across the grain for beautifully clean, tender and juicy chicken.
- The chicken can be served warm or chilled and will keep well in the refrigerator for up to 4 days.
- I like to store my chicken in a little of the water or stock it was poached in.
- I've served my poached chicken with the lovely dressing listed in the ingredients list as well as some lovely steamed cabbage and rice.
Notes & Inspiration
This tender poached chicken is wonderfully versatile and perfect for simple, nourishing meals throughout the week. Serve it warm or chilled over steamed jasmine rice with soft cabbage or greens, then drizzle with a light wafu dressing made from tamari, mirin, lime, ginger and a touch of sesame oil for a fresh, savoury finish.
You can also add sliced avocado, cucumber or edamame for extra texture and colour, or replace the rice with shredded cabbage or cauliflower rice for a lighter, low-carb bowl.
The chicken keeps beautifully in the fridge for up to four days and is ideal for salads, wraps, rice bowls or folded through gluten-free noodles for an easy high-protein meal.
