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2Sep, 20
Clean Food Love
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Garlic Herb Poached Chicken Breasts

If you’re anything like me, then you often cook a bunch of chicken breasts each weekend until they are falling apart – juicy – to use for your week ahead; in salads, soups, and quick meals.

Meal Prep Survival: The EASY edition!

Planning + Prepping will lead to your ultimate success and reaching your goals! ????

We’re more likely to eat better if we have a few things prepared ahead of time for quick meals throughout the week.

Cook a batch of chicken to shred and to throw into salads and soups all week. I do this once or twice each week…couldn’t be easier!

Makes about 3-4 servings


  • 3 chicken breasts (skinless and boneless), about 1 lb
  • 3 fresh garlic cloves, peeled and smashed
  • 1 bay leaf
  • 2 sprigs of fresh rosemary
  • 1 tsp whole peppercorns
  • 1 tsp sea salt


Add your chicken breasts to a medium pot in a single layer.

Peel and crush your garlic cloves and add them into the pan together with the bay leaf, rosemary and peppercorns.

Sprinkle your chicken with 1 teaspoon sea salt.

Pour in enough water to cover the chicken by a half an inch.

Place your pan over medium heat and bring it to a boil.

Once it starts to boil, reduce the heat to a LOW.

Using a spoon, collect and discard the white foam as it forms at the top.

Cover your pot and allow chicken to cook for 10-12 minutes.

Check the chicken breast for doneness once the time is up. The chicken is cooked through when is fully opaque and the inside temperature reads 165°F.

Using a pair of tongs, remove your poached chicken from the liquid and transfer to a cutting board.

Allow your chicken to rest, covered on a cutting board, and to cool a bit before handling.

Slice chicken, chop or shred it, depending on how you want to serve.

Strain the liquid and use it in other recipes as chicken broth.

Cooked chicken stays good in the refrigerator for 3-4 days in a sealed container.



Here are other CFC Chicken Recipes you’ll LOVE:

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