Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 4 cups low-sodium chicken broth or water
  • 1 tsp fine sea salt
  • 0.5 tsp black peppercorns
  • 1 small yellow onion, halved
  • 2 cloves garlic, smashed
  • 1 stalk celery, cut into 2-inch chunks
  • 1 sprig fresh thyme

Instructions:

  1. Place the raw chicken breasts in a single layer at the bottom of a heavy-bottomed pot or Dutch oven. Add the salt, peppercorns, onion, garlic, celery, and thyme around the meat.
  2. Pour the cold water or broth over the ingredients until the chicken is submerged by at least one inch.
  3. Place the pot over medium-high heat. Monitor closely until tiny bubbles begin to rise to the surface. As soon as a gentle simmer is reached, immediately reduce the heat to low.
  4. Cover the pot with a tight-fitting lid and poach for 12 to 15 minutes.
  5. Use a meat thermometer to check the thickest part of the breast. Once the internal temperature reaches 165°F (74°C), remove the chicken from the liquid immediately.