Basic Method for Oven-Poached Chicken

Preparation info
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

Once you’ve mastered this easy technique with fish, there’s no better way to cook moist chicken breasts. Simmering the chicken in chicken broth doubles the flavor—of both the chicken and the broth.


  • 2 tablespoons chopped shallots or scallions (white and green portions)
  • Boneless chicken breast halves (any amount), skin and all possible fat removed, rinsed under cold water


  1. Preheat the oven to 400°F., with a rack positioned in the center. Scatter the chopped shallots in a shallow baking pan or ovenproof skillet that will hold the chicken in a single layer. Arrange the chicken, without crowding, in the pan, with the smooth flesh sid