21 Delicious Poached Chicken Breast Recipe Variations

Forget boring chicken dinners! Poached chicken breast is your secret weapon for creating moist, flavorful meals that come together in a flash. Whether you’re craving comforting classics, vibrant seasonal dishes, or quick weeknight solutions, these 21 delicious variations will transform your kitchen routine. Get ready to discover exciting new ways to enjoy this lean protein—your taste buds are in for a treat!

Herb-Infused Poached Chicken Breast

Make your weeknight dinner game ridiculously strong with this herb-infused poached chicken breast. Master the art of perfectly tender, juicy chicken every single time—no more dry, boring chicken breasts ever again.

Ingredients

– 2 large chicken breasts (I always go for organic—better flavor and texture)
– 4 cups chicken broth (homemade if you have it, but boxed works great too)
– 1 cup dry white wine (sauvignon blanc is my favorite for this)
– 3 fresh thyme sprigs (fresh makes all the difference here)
– 2 fresh rosemary sprigs
– 3 garlic cloves, smashed (don’t bother peeling—we’re infusing, not eating them)
– 1 lemon, sliced (thin slices release more citrus oil)
– 1 tbsp olive oil (extra virgin is my go-to for that fruity finish)
– 1 tsp kosher salt (larger flakes dissolve more evenly)

Instructions

1. Pat chicken breasts completely dry with paper towels—this helps them sear better.
2. Heat olive oil in a large Dutch oven over medium-high heat for 2 minutes until shimmering.
3. Season chicken breasts evenly with kosher salt on both sides.
4. Sear chicken for 3 minutes per side until golden brown crust forms.
5. Remove chicken from pot and set aside on a plate.
6. Pour white wine into the hot pot and scrape up all the browned bits with a wooden spoon.
7. Add chicken broth, thyme sprigs, rosemary sprigs, smashed garlic cloves, and lemon slices.
8. Bring liquid to a gentle simmer over medium heat—you want small bubbles, not a rolling boil.
9. Return chicken breasts to the pot, making sure they’re fully submerged in liquid.
10. Reduce heat to low and maintain temperature at 165°F using a thermometer.
11. Poach chicken for 15 minutes—don’t peek! Keeping the lid on ensures even cooking.
12. Remove pot from heat and let chicken rest in the liquid for 10 minutes.
13. Transfer chicken to a cutting board and slice against the grain for maximum tenderness.

Look at that silky, moist texture—each slice practically glistens. The herb infusion gives it this incredible aromatic quality that makes simple chicken feel luxurious. Layer it over salads, shred into tacos, or serve alongside roasted veggies for a meal that’ll have everyone asking for seconds.

Lemon and Garlic Poached Chicken Breast

Whip up the most tender chicken you’ll ever taste without turning on your oven. This lemon-garlic poached chicken transforms basic breasts into juicy, flavor-packed perfection. Get ready to impress yourself in under 30 minutes flat.

Ingredients

• 2 large chicken breasts (about 1.5 lbs total – I always buy organic air-chilled for better texture)
• 4 cups chicken broth (use the good stuff – it makes all the difference)
• 3 fresh garlic cloves, smashed (don’t you dare use jarred!)
• 1 large lemon, sliced into thin rounds (Meyer lemons are my secret weapon when in season)
• 2 tbsp extra virgin olive oil (this is my kitchen workhorse)
• 1 tsp kosher salt (I prefer Diamond Crystal – it dissolves better)
• 1/2 tsp black pepper, freshly ground (worth the extra 30 seconds, trust me)
• 2 sprigs fresh thyme (dried just won’t give you that bright herbal punch)

Instructions

1. Pour chicken broth into a large skillet or Dutch oven.
2. Add smashed garlic cloves, lemon slices, thyme sprigs, salt, and pepper to the broth.
3. Bring the liquid to a gentle simmer over medium heat – you want tiny bubbles, not a rolling boil.
4. Carefully place chicken breasts into the simmering liquid in a single layer.
5. Reduce heat to maintain that gentle simmer – this keeps the chicken tender instead of tough.
6. Poach chicken for 15-18 minutes, flipping halfway through cooking time.
7. Check doneness by inserting a thermometer into the thickest part – it should read 165°F exactly.
8. Remove chicken from liquid using tongs and transfer to a cutting board.
9. Let chicken rest for 5 minutes – this redistributes juices throughout the meat.
10. Drizzle olive oil over the sliced chicken just before serving.

Unbelievably moist chicken that practically melts in your mouth with bright citrus notes and subtle garlic warmth. Shred it over grain bowls, slice for sandwiches, or serve alongside roasted veggies – this versatile protein becomes your new kitchen staple overnight.

Asian-Inspired Soy Ginger Poached Chicken Breast

Kick your chicken game up a notch with this flavor-packed poached masterpiece. Transform basic breasts into juicy, aromatic perfection that’ll have everyone asking for seconds. Whip this up in under 30 minutes for a weeknight win that tastes anything but basic.

Ingredients

– 2 large chicken breasts (I always go for air-chilled—game changer for tenderness)
– 4 cups low-sodium chicken broth (homemade if you’ve got it, but boxed works great)
– 1/4 cup soy sauce (use tamari for gluten-free vibes)
– 2 tbsp freshly grated ginger (don’t you dare use powdered—fresh makes all the difference)
– 3 cloves garlic, smashed (I leave the skins on for easier fishing out later)
– 1 tbsp rice vinegar (that tangy brightness is everything)
– 1 tsp sesame oil (just a drizzle at the end for that nutty finish)
– 2 green onions, thinly sliced (save the green parts for garnish)

Instructions

1. Combine chicken broth, soy sauce, grated ginger, smashed garlic, and rice vinegar in a large saucepan.
2. Bring the liquid to a gentle simmer over medium heat—you want tiny bubbles, not a rolling boil (140°F is perfect for tender chicken).
3. Carefully add chicken breasts to the simmering liquid, making sure they’re fully submerged.
4. Poach chicken for 15-18 minutes, maintaining that gentle simmer the entire time (tip: if bubbles get too aggressive, reduce heat slightly).
5. Check doneness by inserting a thermometer into the thickest part—it should read 165°F exactly.
6. Immediately transfer cooked chicken to a cutting board using tongs (tip: let it rest 5 minutes before slicing—this keeps all the juices locked in).
7. While chicken rests, strain the poaching liquid through a fine mesh sieve into a clean saucepan.
8. Bring the strained liquid to a rapid boil over high heat and reduce by half, about 8-10 minutes (tip: watch for that syrupy consistency—it’s your sauce cue).
9. Remove reduced sauce from heat and stir in sesame oil.
10. Slice rested chicken against the grain into 1/2-inch thick pieces.
11. Arrange sliced chicken on plates and drizzle generously with the reduced ginger-soy sauce.
12. Garnish with sliced green onions.

Just pulled from the poaching liquid, this chicken stays incredibly moist with a subtle ginger kick. The reduced sauce glazes each slice with salty-sweet perfection that pairs beautifully with steamed jasmine rice. Shred any leftovers for next-level lunch bowls or stuff into lettuce wraps for a fresh twist.

Coconut Milk Poached Chicken Breast

Heads up, this isn’t your grandma’s boiled chicken. Coconut milk poached chicken breast transforms basic poultry into something silky, fragrant, and ridiculously easy. You’ll get perfectly tender, juicy chicken every single time.

Ingredients

• 2 large boneless, skinless chicken breasts (about 1.5 lbs total – I find larger breasts stay juicier)
• 1 (13.5 oz) can full-fat coconut milk (don’t skimp—the fat is flavor)
• 1 cup low-sodium chicken broth (trust me, low-sodium lets you control the salt)
• 1 tbsp fresh lime juice (bottled just doesn’t have the same bright zing)
• 1 tbsp fish sauce (this is the secret umami bomb, no skipping)
• 1 tbsp minced fresh ginger (freshly grated makes all the difference)
• 2 cloves garlic, smashed (smashing releases more flavor than mincing)
• 1 tsp coconut sugar (a tiny bit balances the acidity perfectly)
• 1/2 tsp red pepper flakes (adjust this to your heat preference)
• 1/4 cup chopped fresh cilantro (for that fresh, herby finish)

Instructions

1. Combine the coconut milk, chicken broth, lime juice, fish sauce, ginger, garlic, coconut sugar, and red pepper flakes in a medium saucepan or skillet just large enough to hold the chicken in a single layer.
2. Place the saucepan over medium-high heat and bring the liquid to a gentle simmer, which should take about 4-5 minutes. You’ll see small bubbles forming around the edges.
3. Carefully add the chicken breasts to the simmering liquid, ensuring they are fully submerged. Tip: If the liquid doesn’t quite cover them, add a splash more broth or water.
4. Immediately reduce the heat to low to maintain a very gentle simmer. You should see only occasional tiny bubbles rising to the surface.
5. Cover the saucepan and poach the chicken for 15-18 minutes. Tip: Do not let the liquid boil, as this will make the chicken tough and stringy.
6. After 15 minutes, check for doneness by inserting an instant-read thermometer into the thickest part of a breast; it should read 165°F.
7. Turn off the heat and, using tongs, transfer the cooked chicken breasts to a cutting board. Let them rest for 5 minutes. Tip: Resting allows the juices to redistribute, ensuring every bite is moist.
8. While the chicken rests, you can optionally simmer the poaching liquid uncovered for 5-7 minutes to reduce it slightly into a saucier consistency.
9. Slice the rested chicken against the grain into 1/2-inch thick pieces.
10. Arrange the sliced chicken on a platter, spoon some of the reduced poaching liquid over the top, and garnish generously with the chopped fresh cilantro.

But the magic is in the texture—it’s unbelievably silky and shreds with just a fork. The flavor is subtly sweet from the coconut, with a background hum of ginger and garlic. Serve it over jasmine rice to soak up every last drop of that incredible poaching liquid, or shred it for the most flavorful chicken tacos of your life.

Spicy Poached Chicken Breast with Chili and Lime

Y’all ready to level up your chicken game? This spicy poached chicken breast brings serious heat and brightness. Get ready for tender, juicy chicken that’ll make your taste buds dance.

Ingredients

– 2 large chicken breasts (I always buy air-chilled for better texture)
– 4 cups water (filtered makes a difference!)
– 2 fresh red chilies, sliced thin (seeds in for extra heat)
– 3 garlic cloves, smashed (fresh garlic only, no jarred stuff)
– 1 lime, juiced (roll it first to get every drop)
– 1 tbsp kosher salt (I prefer Diamond Crystal for even seasoning)
– 1 tsp black peppercorns
– 2 tbsp chopped cilantro (fresh from my little herb garden)

Instructions

1. Combine water, salt, peppercorns, garlic, and sliced chilies in a medium saucepan.
2. Bring the mixture to a gentle simmer over medium heat, watching for small bubbles around the edges.
3. Carefully add chicken breasts to the simmering liquid, ensuring they’re fully submerged.
4. Reduce heat to low and maintain a bare simmer—you should see tiny bubbles but no rolling boil.
5. Poach chicken for 15 minutes exactly, using a timer for perfect doneness.
6. Remove saucepan from heat and let chicken rest in the liquid for 10 minutes—this keeps it incredibly moist.
7. Transfer chicken to a cutting board and shred using two forks while still warm.
8. Drizzle fresh lime juice over the shredded chicken, tossing to coat evenly.
9. Stir in chopped cilantro until well distributed throughout the chicken.
10. Taste and adjust seasoning if needed, though the poaching liquid should have seasoned it perfectly.

Seriously juicy chicken with a fiery kick that builds slowly. The lime cuts through the heat beautifully, creating this addictive sweet-spicy-tangy situation. Serve it over rice, stuff it into tacos, or pile it high on toasted brioche buns for the ultimate spicy chicken sandwich.

Poached Chicken Breast in White Wine Sauce

Elevate your weeknight dinner game with this elegant yet simple poached chicken. White wine transforms basic chicken into something restaurant-worthy. You’ll wonder why you ever settled for dry baked breasts.

Ingredients

– 2 large chicken breasts (I always buy air-chilled for better texture)
– 1 cup dry white wine (sauvignon blanc is my go-to for its crispness)
– 1 cup chicken broth (low sodium gives you control)
– 2 garlic cloves, smashed (don’t bother peeling – we’re straining later)
– 1 shallot, thinly sliced (red onion works in a pinch)
– 3 sprigs fresh thyme (dried just doesn’t deliver the same aroma)
– 2 tablespoons unsalted butter (cold and cubed for perfect emulsifying)
– 1 tablespoon olive oil (extra virgin for that fruity finish)
– Salt and pepper (be generous with the seasoning)

Instructions

1. Pat chicken breasts completely dry with paper towels – this ensures perfect browning.
2. Season both sides of chicken generously with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in skillet and sear for 3 minutes per side until golden brown – don’t move it while searing for that perfect crust.
5. Remove chicken from skillet and set aside on a plate.
6. Add sliced shallot to the same skillet and cook for 2 minutes until translucent.
7. Pour in white wine to deglaze, scraping up all the browned bits from the bottom – that’s pure flavor gold.
8. Add chicken broth, smashed garlic cloves, and thyme sprigs.
9. Return chicken breasts to the skillet, making sure they’re submerged in the liquid.
10. Bring liquid to a gentle simmer, then immediately reduce heat to low.
11. Cover skillet and poach chicken for 15 minutes – use a thermometer to check for 165°F internal temperature.
12. Remove chicken from liquid and let rest on a cutting board for 5 minutes.
13. Strain the poaching liquid through a fine mesh sieve into a clean saucepan.
14. Bring strained liquid to a boil over high heat and reduce by half, about 5-7 minutes.
15. Whisk in cold butter cubes one at a time until sauce is glossy and emulsified – this creates that velvety restaurant-quality texture.
16. Slice chicken against the grain and serve immediately with sauce poured over top. What makes this dish exceptional is the contrast between the moist, tender chicken and the bright, buttery sauce. Serve it over creamy polenta or with crusty bread to soak up every drop of that incredible wine sauce – you’ll want to lick the plate clean.

Mediterranean Poached Chicken with Olives and Tomatoes

Ditch the bland chicken dinners—this Mediterranean poached chicken transforms basic poultry into a vibrant, flavor-packed masterpiece in under 30 minutes. You’ll get tender, juicy chicken swimming in a briny, tomato-rich broth that tastes like sunshine in a bowl. Seriously, your weeknight dinner game just leveled up.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts (I prefer thinner cuts for faster cooking)
– 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 3 garlic cloves, thinly sliced (fresh only—none of that jarred stuff)
– 1 cup cherry tomatoes, halved (they burst beautifully)
– 1/2 cup Kalamata olives, pitted (the briny stars of the show)
– 1 cup chicken broth (low-sodium lets you control the salt)
– 1 tsp dried oregano (crush it between your fingers to wake up the oils)
– 1/4 tsp red pepper flakes (for just a hint of heat)
– 1/4 cup fresh parsley, chopped (save some for garnish)
– Juice of 1 lemon (freshly squeezed makes all the difference)

Instructions

1. Pat chicken breasts completely dry with paper towels—this ensures a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season chicken generously with salt and pepper on both sides.
4. Sear chicken for 3 minutes per side until golden brown—don’t move it while searing for that perfect crust.
5. Remove chicken from skillet and set aside on a plate.
6. Reduce heat to medium and add garlic to the same skillet.
7. Sauté garlic for 1 minute until fragrant but not browned.
8. Add cherry tomatoes and cook for 2 minutes until they start to soften.
9. Stir in olives, chicken broth, oregano, and red pepper flakes.
10. Scrape up any browned bits from the bottom of the skillet—that’s pure flavor.
11. Return chicken to the skillet, nestling it into the liquid.
12. Bring liquid to a gentle simmer, then reduce heat to low.
13. Cover and poach for 12-15 minutes until chicken reaches 165°F internally.
14. Remove skillet from heat and stir in lemon juice and parsley.
15. Let chicken rest in the sauce for 5 minutes—this allows it to absorb maximum flavor. You’ll marvel at how the tender chicken practically melts against the bright, briny tomatoes and olives. Serve it over couscous to soak up every drop of that incredible broth, or shred it for the most epic Mediterranean chicken salad of your life.

Citrus Herb Poached Chicken Breast

Heads up, this citrus herb poached chicken will change your weeknight dinner game forever. Forget dry, boring chicken—this method delivers the most tender, flavorful protein you can prep in under 30 minutes. Seriously, your meal prep will never be the same.

Ingredients

• 2 large boneless, skinless chicken breasts (about 1.5 lbs total—I always buy air-chilled for better texture)
• 4 cups low-sodium chicken broth (homemade if you have it, but boxed works great)
• 1 cup fresh orange juice (squeeze it yourself—the flavor is so much brighter)
• 1/4 cup fresh lemon juice (about 2 lemons, and zest them first for the steps)
• 3 cloves garlic, smashed (don’t bother mincing—just give them a good whack)
• 1 small yellow onion, thinly sliced (I like the sweetness it adds)
• 2 sprigs fresh rosemary (dried just doesn’t hit the same here)
• 3 sprigs fresh thyme (tie them together with kitchen twine if you want easy removal)
• 1 tbsp extra virgin olive oil (my go-to for that fruity finish)
• 1 tsp kosher salt (Diamond Crystal is my preference—it dissolves evenly)
• 1/2 tsp black peppercorns (whole, not ground, for subtle heat)

Instructions

1. Zest one lemon using a microplane, then juice both lemons and one orange until you have 1 cup orange juice.
2. Heat 1 tbsp olive oil in a large Dutch oven or deep skillet over medium heat for 2 minutes until shimmering.
3. Add sliced onion and smashed garlic, sautéing for 4–5 minutes until fragrant and lightly golden.
4. Pour in 4 cups chicken broth, 1 cup orange juice, and 1/4 cup lemon juice, scraping any browned bits from the bottom.
5. Drop in rosemary, thyme, 1 tsp salt, and 1/2 tsp peppercorns, then bring liquid to a gentle simmer (about 180°F).
6. Carefully add 2 chicken breasts to the poaching liquid, ensuring they’re fully submerged.
7. Reduce heat to low, maintaining a temperature between 160–170°F (bubbles should barely break the surface).
8. Poach chicken for 15–18 minutes, flipping halfway through, until internal temperature reaches 165°F.
9. Remove chicken to a cutting board and let rest for 5 minutes—this keeps all the juices inside.
10. Strain and reserve the poaching liquid if you want to make a quick pan sauce later.
11. Slice chicken against the grain into 1/2-inch thick pieces for maximum tenderness.

Keep it simple—the chicken emerges incredibly juicy with bright citrus notes and subtle herb fragrance. I love serving it over quinoa with extra poaching liquid drizzled on top, or shred it for the most flavorful tacos of your life.

Curried Poached Chicken Breast with Mint

Craving something that’s both comforting and exciting? This curried poached chicken breast with mint delivers big flavor with minimal effort—perfect for busy weeknights when you want dinner to feel special without the fuss.

Ingredients

– 2 boneless, skinless chicken breasts (I always buy air-chilled—they stay juicier) – 1 cup chicken broth (low-sodium lets you control the salt) – 1/2 cup coconut milk (full-fat for that creamy richness) – 2 tbsp curry powder (my favorite is Madras-style for extra warmth) – 1 tbsp fresh lime juice (freshly squeezed makes all the difference) – 1/4 cup fresh mint leaves, chopped (don’t sub dried—it’s worth the fresh herb splurge) – 1 tsp kosher salt – 1/2 tsp black pepper

Instructions

1. Pat chicken breasts completely dry with paper towels—this helps them sear better. 2. Season both sides of chicken evenly with kosher salt and black pepper. 3. Heat a medium saucepan over medium-high heat for 1 minute until hot. 4. Place chicken in dry pan and sear for 2 minutes per side until golden brown. 5. Pour in chicken broth and coconut milk, scraping any browned bits from the pan bottom. 6. Whisk in curry powder until fully dissolved into the liquid. 7. Bring liquid to a gentle simmer where small bubbles form at the edges. 8. Reduce heat to low and cover pan with a tight-fitting lid. 9. Poach chicken for 12 minutes exactly—use a timer for perfect doneness. 10. Check internal temperature reaches 165°F using an instant-read thermometer. 11. Transfer chicken to a cutting board and let rest for 5 minutes—don’t skip this juicy step! 12. While chicken rests, stir fresh lime juice into the poaching liquid. 13. Slice chicken against the grain into 1/2-inch thick pieces. 14. Arrange sliced chicken on plates and spoon warm sauce over top. 15. Sprinkle generously with fresh mint leaves right before serving. Perfectly tender chicken practically melts alongside the aromatic curry sauce, while the bright mint cuts through the richness. Try serving it over jasmine rice to soak up every drop of that incredible coconut-curry broth, or stuff it into warm pita with crunchy cucumber slices for a fresh twist.

Greek-Style Poached Chicken Breast with Feta

Viral-worthy Greek flavors coming at you! This poached chicken breast gets Mediterranean magic with briny feta and lemon. Skip the dry chicken drama—this method keeps it juicy every time.

Ingredients

– 2 large boneless, skinless chicken breasts (I always pound them to even thickness for perfect cooking)
– 4 cups low-sodium chicken broth (homemade if you have it, but boxed works great)
– 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 1 lemon, thinly sliced (seeds removed—nobody wants bitter bites)
– 3 garlic cloves, smashed (releases more flavor than mincing)
– 1 tsp dried oregano (crush it between your fingers to wake up the oils)
– 4 oz block feta cheese, crumbled (the brine-packed kind adds extra tang)
– 1/4 cup fresh dill, chopped (don’t sub dried—fresh makes all the difference)
– Salt and freshly ground black pepper

Instructions

1. Place chicken breasts between two sheets of plastic wrap and pound to 1-inch even thickness using a meat mallet or heavy pan.
2. Season both sides of chicken generously with salt and pepper.
3. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
4. Sear chicken for 2 minutes per side until golden brown—don’t move it while searing for that perfect crust.
5. Add chicken broth, lemon slices, smashed garlic, and oregano to the skillet.
6. Bring liquid to a gentle simmer where small bubbles form around the edges (not a rolling boil).
7. Reduce heat to low, cover skillet, and poach for 12-14 minutes until internal temperature reaches 165°F on an instant-read thermometer.
8. Remove chicken to a cutting board and let rest for 5 minutes—this keeps all the juices inside.
9. While chicken rests, stir crumbled feta and chopped dill into the warm poaching liquid until cheese just begins to melt.
10. Slice chicken against the grain into 1/2-inch thick pieces.
11. Arrange sliced chicken on plates and spoon the feta sauce over the top.

Gorgeously tender chicken meets that salty feta kick in every bite. The lemon brightens everything up while the dill adds fresh herbaceous notes. Serve it over couscous to soak up that incredible sauce, or stuff into pita with crisp veggies for the ultimate lunch wrap.

Garlic Butter Poached Chicken Breast

Just when you thought chicken breast couldn’t get more luxurious—garlic butter poaching transforms it into something magical. Get ready for the juiciest, most flavorful chicken of your life. This method guarantees perfect results every single time.

Ingredients

– 2 large chicken breasts (I always buy air-chilled—they absorb flavors better)
– 4 tablespoons unsalted butter (European-style butter makes all the difference here)
– 3 garlic cloves, thinly sliced (fresh is essential, don’t use jarred)
– 1 cup chicken broth (low-sodium gives you better control)
– 1/4 cup heavy cream (this creates the silkiest sauce)
– 1 tablespoon fresh lemon juice (bottled just doesn’t hit the same)
– 1 teaspoon dried thyme (rubbed between your palms to release oils)
– 1/2 teaspoon kosher salt (it dissolves better than table salt)

Instructions

1. Pat chicken breasts completely dry with paper towels—this ensures proper browning.
2. Season both sides of chicken evenly with kosher salt and dried thyme.
3. Melt butter in a large skillet over medium heat until foaming subsides.
4. Add sliced garlic and cook for exactly 60 seconds until fragrant but not browned.
5. Place chicken breasts in the skillet presentation-side down.
6. Sear for 3 minutes until golden brown crust forms—don’t move them during this time.
7. Flip chicken and sear the other side for another 3 minutes.
8. Pour in chicken broth, scraping up any browned bits from the pan bottom.
9. Reduce heat to maintain a gentle simmer at 180°F—bubbles should be small and steady.
10. Cover skillet and poach chicken for 12-15 minutes until internal temperature reaches 165°F.
11. Remove chicken to a cutting board and let rest for 5 minutes—this keeps juices inside.
12. Add heavy cream and lemon juice to the skillet sauce.
13. Simmer sauce for 2 minutes until slightly thickened—it should coat the back of a spoon.
14. Slice chicken against the grain into 1/2-inch thick pieces.

Glistening with that garlic butter sauce, this chicken stays incredibly moist while developing beautiful flavor layers. Serve it over creamy mashed potatoes to soak up every drop of that luxurious sauce, or slice it thin for the most epic chicken sandwich of your life.

Balsamic Glazed Poached Chicken Breast

Get ready to transform basic chicken into a glossy, flavor-packed masterpiece. Glaze it with rich balsamic reduction and poach it gently for the most tender, juicy bite. This method delivers restaurant-quality results with minimal effort—perfect for busy weeknights.

Ingredients

– 2 large chicken breasts (I prefer organic for better flavor)
– 1/2 cup balsamic vinegar (the good stuff makes all the difference)
– 2 tbsp honey (local honey adds lovely floral notes)
– 1 tbsp extra virgin olive oil (my go-to for everything)
– 2 cloves garlic, minced (freshly minced releases maximum flavor)
– 1 cup chicken broth (low-sodium gives you control)
– 1 tsp dried thyme (rubbed between fingers to wake it up)
– 1/2 tsp black pepper (freshly cracked for better aroma)

Instructions

1. Pat chicken breasts completely dry with paper towels—this helps the glaze stick better.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Season chicken breasts evenly with black pepper on both sides.
4. Sear chicken for 3 minutes per side until golden brown—don’t move it while searing for perfect crust.
5. Remove chicken from skillet and set aside on a plate.
6. Reduce heat to medium and add minced garlic to the same skillet.
7. Cook garlic for 30 seconds until fragrant but not browned.
8. Pour balsamic vinegar into the skillet—it will sizzle and reduce immediately.
9. Add honey and whisk continuously for 2 minutes until slightly thickened.
10. Stir in chicken broth and dried thyme, scraping up any browned bits from the bottom.
11. Return chicken breasts to the skillet, nestling them into the sauce.
12. Bring liquid to a gentle simmer, then reduce heat to low.
13. Cover skillet and poach chicken for 15 minutes—use a meat thermometer to ensure internal temperature reaches 165°F.
14. Remove lid and increase heat to medium-high.
15. Cook uncovered for 3-4 minutes until sauce reduces to a thick, glossy glaze that coats the back of a spoon.
16. Turn chicken occasionally during reduction to coat all sides evenly.
17. Remove skillet from heat and let chicken rest in the sauce for 5 minutes before slicing.

Caramelized and glossy, this chicken boasts a perfect sweet-tangy balance with fork-tender texture. Serve it sliced over creamy polenta to soak up every drop of that sticky glaze, or chop it for next-level salads—either way, it’s guaranteed to become your new dinner hero.

Conclusion

Versatile and perfect for any occasion, these 21 poached chicken recipes prove how delicious healthy eating can be! We hope you found inspiration for your next meal. Try your favorites and let us know which ones you love in the comments below. Don’t forget to share this roundup on Pinterest so other home cooks can discover these tasty ideas too!