Easy Perfect Poached Chicken Breasts

Rinse the chicken under cold water to remove any residue.

Place the chicken in a large pot and add enough water or broth to cover it entirely.

Add the onion, bay leaf, salt, garlic, and any additional herbs to the pot.

Bring the water or broth to a simmer over medium heat. Reduce heat to low once simmering.

Continue poaching the chicken on low heat until it is no longer pink in the center. This generally takes about 15-25 minutes, depending on the thickness of the chicken.

Test chicken for doneness by cutting into the thickest part to check if it's no longer pink. Alternatively, a meat thermometer can be used; the chicken is done when it reads 165 degrees Fahrenheit.

Once done, take the pot off the heat and carefully remove the chicken using a slotted spoon.

Let the chicken rest for a few minutes before serving to redistribute the juices. If using later, let cool completely before refrigerating.

Strain and reserve the poaching liquid for use as a broth in other recipes, if desired.