Juicy Poached Chicken
Adapted from Inspired Taste
1⅓ pounds (600g) skinless, boneless chicken breast
3 garlic cloves, smashed
2 tablespoons fresh lemon juice
1 large or 2 small-medium bay leaf
2-3 sprigs fresh thyme
1 ½ teaspoons salt
Water, stock, or broth
Add chicken, garlic, lemon juice, bay leaf, thyme, and the salt to a medium pot. Cover chicken completely with water by 1-2 inches.
Place the pot over medium heat and heat until the liquid comes to a low simmer. You want to give the chicken as much time as possible in the cooking liquid, so don’t turn up the heat and rush this step.
Once at a slow simmer, turn down the heat to low and cook until the chicken is cooked through, 10-15 minutes. To check for doneness, an internal thermometer inserted into the thickest part of the chicken should read 165°F (74°C), and the juices will run clear when you pierce the chicken with a knife.
Slice and enjoy!
If you do not plan on eating the chicken straightaway, skip the slicing and store tightly covered in the refrigerator.