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Poached Chicken Breasts

  • Yield: Makes 2
Poached Chicken Breasts

Source: Martha Stewart's Cooking School, Episode 111


  • 2 bone-in, skin-on chicken breast halves
  • 1 medium carrot, halved crosswise
  • 1 medium rib celery, halved crosswise
  • 3 sprigs flat-leaf parsley
  • 2 sprigs fresh thyme
  • 2 fresh bay leaves
  • 1/4 teaspoon whole black peppercorns
  • 1 teaspoon coarse salt


  1. Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.

  2. Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.

  3. Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.

  4. Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.

  5. Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.

  6. Separate meat from the bones and cut as desired.

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