Poached Lemon-Thyme Chicken

Rated 0 out of 5
$37.92 Cooking Fee
Serving Size: 4 1/2 ounces
Recipe adapted from:
Mayumi Tavalero
Poached chicken is deliciously tender and moist. Use it in salads, sandwiches, soups, and pastas.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Add chicken to a large pot and cover with cold water (by ½ inch). Sprinkle evenly with salt, then add garlic, shallots, lemon, thyme, and black peppercorns.
  • Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees).
  • Remove chicken from stock and allow to cool before storing. Strain stock and reserve if desired.

Cook Times

Active Prep10
Hands-On Cook0
Hands-Off Cook25
Total Time35 minutes
Recipe Serving Size10



  • 3 pound boneless skinless chicken breast
  • 8 cup cold water
  • 1 tablespoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 2 shallot chopped
  • 1 lemon halved and squeezed into poaching liquid
  • 5 sprig fresh thyme
  • 1 teaspoon whole black peppercorns

Cooking Tools Required

Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove
Reheating/Serving Instructions

Heat in reserved poaching liquid in a large skillet set over medium heat or in a non-stick sauté pan.


Calories: 165kcal | Carbohydrates: 3g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 871mg | Potassium: 548mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg

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