Ingredient Checklist


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

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

  • 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.

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

  • 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.

  • Separate meat from the bones and cut as desired.

Reviews (1)

111 Ratings
  • 5 star values: 17
  • 4 star values: 23
  • 3 star values: 53
  • 2 star values: 18
  • 1 star values: 0
Rating: 5 stars
Once I made chicken breasts this way, it is the ONLY way I make them. VERY tender and flavorful. If I'm making them for enchiladas, I leave out the veggies and just use onion, salt and pepper and add bouillon cubes (2). Love it!