Low-Heat Poached Chicken with Lemongrass and Lime
Delicately poached chicken breasts infused with fragrant lemongrass and fresh lime, resulting in tender, juicy meat perfect for light meals. This thai-inspired chicken ready in about 30 minutes pairs (6 oz each) skinless chicken breasts, leaves lime leaves, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (6 oz each) skinless chicken breasts
- 2 stalks lemongrass stalks, bruised and cut into 3-inch pieces
- 4 leaves lime leaves
- 4 cups water
- 1 tsp salt
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro leaves for garnish
Instructions
- Step 1: In a medium saucepan, combine 4 cups water, 2 bruised lemongrass stalks cut into 3-inch pieces, and 4 lime leaves. Bring to a boil over medium-high heat.
- Step 2: Add 2 skinless chicken breasts (6 oz each) and 1 tsp salt to the simmering broth. Immediately reduce heat to low to maintain a gentle simmer.
- Step 3: Poach the chicken gently for 15 minutes, turning once halfway, until the chicken reaches an internal temperature of 165°F and is opaque throughout.
- Step 4: Remove chicken from the broth and let rest for 5 minutes. Slice the chicken and drizzle with 2 tbsp fresh lime juice.
- Step 5: Garnish with 1/4 cup fresh cilantro leaves and serve with steamed rice or salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Heat Poached Chicken with Lemongrass and Lime take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Heat Poached Chicken with Lemongrass and Lime?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep leaves lime leaves from drying out.
Can I substitute ingredients in Low-Heat Poached Chicken with Lemongrass and Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Heat Poached Chicken with Lemongrass and Lime for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Low-Heat Poached Chicken with Lemongrass and Lime?
Thai chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
