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!!
Actually, I start with the water cold and put in a couple of celery leaves and it’s even better
This was so easy and so good. I was a bit worried that the chilli sauce would be a bit too hot. But it was just fine. I found this site looking for a better poached chicken method. Yours is the best. I have now made three lots of chicken and all have turned out perfectly. Now I will start working through your sauce suggestions.
What country are you in? If in the US, the boiling point varies by elevation. In Denver, water boils at 202 degrees F. In Leadville, CO it boils at 194 F.
I’m in Australia Tim 🙂 N x
hi there Nagi.
many thanks for the time you must, not just cooking, but endless typing! it takes forever.
a quick question … surely you could add some seasoning/flavouring to the poaching liquid for some added flavour?
Hi Don, the flavour will be diluted but yet you definitely could! It’s the sauces in this recipe that take it next level! N x
true!
many thanks again for all your endless effort & time
Hello, wondering if this method can also work on chicken thighs?
Hi Dan
I add soy sauce, sliced ginger and 2 inch pieces of scallion to my water – it really boosts the flavor of the chicken
thank you, Vera. i have an old Chinese recipe (maybe the only Chinese thing I cook), where you cook a whole chicken in a clay pot (i forget the German word for it) withyout any seasoning the same as Nagi suggests. when cold, shred the chicken, arrange on platter attractively, and pour over a thickened sauce of soy and ginger (pureed) and … something? very yummy and quite spicy.
*Rommertopf
Great! I cooked 2 breasts in a can of chicken broth and water with a chicken cube and ch. onion. Same directions. S&P plus some Herbes de Provence. Delicious. Thanks!
Great! I cooked 2 breasts in a can of chicken broth and water with a chicken cube. Same directions. S&P plus some Herbes de Provence. Delicious. Thanks!
Didn’t turn out as juicy as your version but still a LOT easier than cooking a whole chook when you want white chicken! Will certainly make again (probably every other week through summer 😉 )
We can’t stop eating this! So simple, so delicious. And we feel smug and virtuous.
I love hearing this Kuppy! N x
I have never poached chicken, but Nagi has never let me down with a recipe so I apprehensively tried this recipe, the whole time doubting my chicken would be cooked. When it was time to eat, I sliced into the chicken and it was PERFECT – tender and juicy as promised. And the ginger scallion topping was AMAZING. This reminded me of chicken my parents cooked growing up, so thank you again Nagi for helping me recreate meals I’ve craved for a long time!
That’s great to hear Harmony, thanks so much for the great feedback!! N x
Hi Nagi are breasts better than thighs?
Hi Nagi, is this recipe suitable for more than two chicken breasts?
TIA 😊
Hi Stacey, If scaling recipe up, use larger pot. I’ve done 6 breasts in a large pot. N x
Amazing
Recipe worked a treat. And the chilli sauce… mmm! Would the poaching recipe work with chicken thigh too? Thanks for all your tips.
Hi Nagi!
Could you use the broth from the chicken here to make chicken rice or do you think it wouldn’t have as much flavor given there is no bone / skin.
Thanks!
Hi Michelle, it doesn’t have enough flavour – you could give it a pimp up by adding chicken stock powder though! N x
This chicken is so good I share it with all my friends. It’s absolutely gorgeous – tender and juicy. The ginger shallot sauce is sensational. But I’m currently trying to lose weight. What can I use instead of oil in the sauce?
Loved the recipe for perfect poached chicken. My Hainanese chicken rice will be greatly improved, thanks.
Hi Nagi, I was looking forward to making this but realized I only have split half chicken breasts (bone-in, skin-on). Can you please let me know how I should adjust the cooking time for this recipe? Thanks!
Hi Valerie, bone in isn’t suitable for this way of cooking sorry – I’d debone it remove the skin. N x
Hi Nagi
If I add salt and other aromatics (such as ginger and garlic) to the chicken breast water, will this affect the juiciness Of the chicken breasts? Is it best to just leave it as plain water?
Cheers
Hi Los – you can definitely add aromatics to the poaching liquid – there are so many possibilities here! N x
I consider myself a pretty decent cook, but I’ve always had issues with dry chicken breasts. This foolproof method works like a charm and makes the best chicken I’ve ever made. Thank you!! This one is a keeper for life!
Simple to make. Delicious flavors. Winner!
WOOT!!! That’s great to hear Kuppy! N x