This is the only way to make poached chicken breast that guarantees it comes out perfectly cooked and ridiculously juicy, every single time! No fancy kitchen gadgets required.
The chicken is so juicy, you can eat it plain with no sauce, I swear. But because I love sauces so much, I’m serving this perfect poached chicken breast with a classic Ginger Shallot (Scallion) Sauce. So good, you will want to put it on everything!
Every since I discovered this genius way to poach chicken breast well over a decade ago, I have never used any other method. In fact, I barely consider this cooking. Well of course, the chicken is cooked. But this technique to poach chicken can barely be considered cooking.
Because this is all you do: Bring a saucepan of water to the boil. Plonk in chicken breast. Bring the water back up to the boil, plonk the lid on, then remove the saucepan from the stove. Let it stand for 20 – 45 minutes (seriously, there’s a big window!). And hey presto! A chicken breast that is so perfectly cooked and so crazy juicy, you will not believe your eyes!
Every time I make this, I always have a twinge of self doubt, worried that when I cut into the chicken it won’t be cooked through. And every single time, I worry for no reason. Because it always works. Always. Every single time. I have never had a fail – ever.
This is truly a foolproof recipe. And the simple reason is this: in every country, in every kitchen, on every stove, in every pot, the boiling point of water is 100C / 212F*. Because that is the key to this recipe: by simply leaving chicken breast submerged in boiling water and removing the saucepan from the stove, the chicken cooks in the residual heat but the falling water temperature is such that it does not allow the chicken to overcook.
It is bizarrely hard to take a photo that truly captures the juiciness of this chicken, but you can definitely see it in the video (below the recipe). You can literally see the glisten of juice on each slice as I slice it with my Baby Hands.
* Except at high altitudes, see recipe notes about this.
I mentioned earlier that this perfect poached chicken breast is so juicy, you can eat it plain. Honestly, try it. You won’t believe me until you try it for yourself.
In fact, it’s so juicy you can even eat it cold, straight out of the refrigerator. Yes, I put myself through the paces to really test out this recipe for you!! 😉
However, as good as the perfect poached chicken breast is, I couldn’t resist serving it up with a sauce. For today, I chose a Ginger Shallot Sauce. Aka Ginger Scallion Sauce, to the Americans reading this. ❤️ Or Ginger Spring Onion Sauce.
I am not actually sure of the real original of this sauce. It is basically the sauce used for Hainanese Chicken – in fact, this whole recipe I’m sharing today is like a simpler, much faster version of Hainanese Chicken (minus the rice). This sauce is also similar to David Chang’s recipe which I use in his Momfuku Marinated Beef Skirt Steak Ssam recipe that I shared in my early days.
Do not be fooled by the short ingredient list. This Ginger Shallot Sauce packs a serious flavour punch and is so good, you will want to put it on everything. Long after the chicken is gone, you will be dolloping it on the rice.
In fact, you know what? It’s 5.52pm on Monday right now. And 2 seconds after I hit publish, I’m making this for dinner for about the 3rd time in the last week. It’s that easy, that fast and that good! – Nagi x
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Foolproof Poached Chicken with Ginger Shallot Sauce
Ingredients
- 2 chicken breasts , boneless skinless, 250g/8.5 oz each (Note 1)
Ginger Shallot Sauce
- 3 – 4 shallots / scallions , green and white part thinly sliced (1 heaped cup)
- 2 tbsp finely grated ginger
- 1/4 tsp salt
- 5 tbsp vegetable oil (or peanut or grapeseed oil)
Quick Chilli Sauce
- 1 tbsp chilli paste
- 1 tbsp Sriracha
- 1 tsp soy sauce
- 1 tsp sugar
- 1 garlic clove
- 1 tsp grated ginger
Instructions
Chicken
- Take chicken out of the fridge 30 minutes before cooking.
- Fill a saucepan with water so the chicken breast will be well submerged with at least 2″ / 5cm of water above it.
- Bring water to boil. Place chicken breast in water, place lid on, bring back up to the boil. Remove saucepan from stove and set aside for 20 minutes (it’s fine up to 45 min, won’t overcook).
- Remove chicken from water and slice. Serve with Sauces (below) and rice.
Ginger Shallot Sauce
- Combine and mix ingredients in a bowl. Set side for 20 minutes. It will sweat and become more liquidy.
Chilli Sauce
- Mix ingredients in a bowl. Set aside for 15 minutes.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Cooking video! So you can see for yourself how insanely juicy this perfect poached chicken breast really is!
LIFE OF DOZER
Looking thoroughly unimpressed with my offering of a teeny tiny scrap of broccolini stem…..Only because I ran out of leftover chicken after multiple takes which you’ll see at the end of the cooking video!!
Absolutely easy, pretty much cooks its self, saves gas, amazing flavoured spring onion sauce, my new fave! Perfect for the health conscious too because it is good for annnd so full of flavour!
I’m so glad you love it Desiree!
I poached a 300g chicken breast for 45 min. There is a slight pink tinge near what I think was a vein but it’s not opaque and it still looks cooked. Is this normal and just because of vein maybe some blood was still there and it just bled into the meat? Such a stupid question I know. And I’ve already put in the fridge so can’t meat thermometer it. whoops. I think I’ll cut the breast in half next time and cut off any fatty veiny bits.
Nagi you are just perfect !!! Your recipes are fun and yummy, and so easy to follow. Since I discovered your website, about a month ago, my life changed! No more beaten up same same stuff I was making for years, now my family enjoys lovely new dishes all the time, I cant wait for your new video every week. Keep up the good work girl!
Thanks so much for the awesome feedback Avi!! ❤️
Can you cook more than one breast at a time. i have 2, 14 oz breast, curious aobut cooking time
Hi Melissa, yes this method you can do more than one breast but it will only work for breasts up to 10oz – I talk about this in the recipe notes ☺️
Wow always boiled the goodness out of my chicken before but just did your way and whilst standing added from fresh herbs. Now I have cooked chicken and chicken stock , win win thanks
I’m so glad you’re converted Jo-Ann!!
OMG! I had a hmmmp day yesterday and wasn’t feeling creative at all. I had chicken, shallots and a few veges…..Nagi to the rescue.
I’ve never cooked poached chicken before, this was sensational and ridiculously too easy.
Both sauces were amazing; I can’t wait for leftovers at lunch today.
That’s fantastic Barb!
Hi Nagi, Thank you for your recipes. I love how simple and healthy this is.
So, I made this poached chicken twice before and it came out perfectly. For some reason, the last 3 times I have made this, my chicken was very pink in the center and not cooked through. I even make sure to remove the bone breast as I normally buy my chickens whole. Can you please help me figure out why I may be getting uneven cooking? Thanks!
Hi Ropa, sorry you’ve been having issues, how much does the breast weigh that you’re cooking? – N x
Hi I just made poached chicken & it was beautiful thank you so much for sharing this
Hello Nagi. I love the look of this recipe! Can you please tell me if it would be okay to quickly flash-fry the breast just before carving for a minute or two to add some colour to the breast, or will this dry it out?
Hi David, you risk overcooking and drying it out if you were to do this – N x
Nagi…You are the only person I subscribe to for recipes. You are common sense (my Dad always said “why do they call it “Common Sense” when it is so rare?”))))) Thank you for also not trying to sell me stuff and being a simple “enthusiast”. I love to cook and try all sorts of things to try to improve my recipes…I like your aspect of the simple enjoyment of cooking for the people you Love.
Haha I love that! I’m so glad you’re loving my recipes ❤️
Hello Nagi,
I’d like to make this ahead of time for dinner and probably lunch the following day.
How should the chicken breasts be stored so that they remain juicy? Do I leave them in the poaching liquid till dinner time or fish them onto a dish and set aside?
Similarly for refrigeration, should they be kept in or out of the poaching liquid?
Lastly, can the chicken breasts be substituted with boneless chicken leg of similar size and weight?
I don’t know how I could have been cooking for so many decades and yet never learned this easy way to prepare a chicken breast. It’s also pretty amazing that two sauces taking about three seconds each to make from simple pantry/fridge ingredients taste amazing – and restaurant-quality. I can be a little lazy, but since many of your recipes call for fresh ginger, I now always have a big bulb in the fridge. For non-believers, the peeling and grating is so worth it for the enhanced flavor fresh ginger provides.
Oh yes definitely! Always have fresh ginger on hand! I’m so glad you love this recipe ☺️
Hi Nagi,
How do you think chicken breast that is still on the bone, would change the cooking time? Any tips would be greatly appreciated.
I am in denver colorado, the mile high city, will the recipe still work?
I just have to comment on this recipe! I am definitely not what you would call a foodie, or even a good cook, but I can successfully make this poached chicken. I have recently been put on a low calorie/low carb diet in preparation for surgery and your recipes have become the objects of my day dreams and I drool more than Dozer when reading them. I’m so glad I remembered this recipe and even though I can’t have the sauce, the chicken is juicy enough on its own. I just have to add some veggies. Thank you Nagi!
😂 I don’t think anyone could possibly drool more than Dozer! I’m so happy you love this recipe Colleen – N x
Hi Nagi
If I poach more than 2 breasts (up to 1kg of chicken), does it matter if they are layered in the water – so long as the top piece has at least 5cm of water above it? Or do they need to be in one layer only? Thanks
Hi Vivienne, yes I have done it this way before and it has worked fine – N x
wow Nagi that ginger spring onion sauce is delicious, and I really hate raw onion. I too could become obsessed with this recipe.
It’s my favourite bit! Sooooo good!
This way of poaching chicken is a revelation me. So simple and easy. I threw in some aromatics to add a little flavour. The chicken was juicy and delicious. I used my roasting thermometer to keep an eye on the temperature of the chicken as it cooked. Thanks for a terrific recipe.
You’re so welcome Cathy, I’m so glad you liked it!
Not, Not impressed. No chicken leftover, mean…. Will try this one. To easy. Ok, Be Good.
I hope you love it Vera!
Should I modify the time if using chicken tenders?
Hi Barbara, the cook time can still be 20 minutes because I find this method so forgiving, leaving the chicken in the water longer doesn’t cause it to overcook.
you say shallot but that is completely different then a green onion or scallion. Are you saying you can use an actual shallot?
Hi Kelly, We call them shallots in Australia – the same as a scallion/green onion ☺️