The chicken is a little dry and you’ve ruined my life.
~ Ben Lerner
Having cooked chicken breasts in my fridge or freezer means I have easy protein to add to a salad, pasta, burritos, stirfry, rice, sandwiches or soup. I make this simple recipe almost weekly, and it makes life so much easier when it comes to meal prep. The chicken will keep for three or four days in the fridge, and can also be frozen for up to three months.
This is my favourite easy way to cook chicken breasts so that they are flavoursome, moist, juicy and tender.
It’s foolproof. It’s fat-free. It’s not even cooking. And the result will be perfect, every single time.
Chicken breasts – raw and skinless, and removed from fridge ten minutes before you cook them (no frozen chicken please!)
Optional but good – any of these: peppercorns, garlic, lemon, ginger, fresh herbs of your choice
Note – Don’t add salt, or soy sauce or any other sauce or vinegar as it will change the temperature of the water and the chicken will not cook correctly.
I often use a couple of lightly crushed raw garlic cloves, about ten peppercorns, an inch or so of sliced root ginger, and one whole lemon halved, squeezed into the pot and then the squeezed halves thrown in too.
- Place a saucepan of water on the stove big enough to hold your chicken breasts in one layer with around 2 inches or 5 centimeters of water covering the chicken. Make sure the pot has a well-fitting lid. I use a dutch oven for this recipe because it holds the heat well. but any heavy saucepan will do.
- Bring the water to the boil, then add any spices, herbs, lemon etc and the chicken breasts.
- Let the water come back to the boil (this should only take a minute or so).
- Cover the saucepan and turn off the heat.
- The chicken will be perfectly cooked in twenty minutes, but you can leave it in the pot for up to one hour.
- Remove chicken from water and use immediately or store in fridge/freezer.