Low-Temperature Poached Lemon Herb Chicken

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken breasts gently poached at low temperature in a fragrant lemon and herb broth for tender, flavorful results. This French-inspired low-carb recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, water, lemon, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 10 min Cook: 20 min Serves 4 French cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large deep skillet or saucepan, combine 4 cups water, 1 thinly sliced lemon, 4 fresh thyme sprigs, 3 crushed garlic cloves, 1 tsp salt, 1 tsp black peppercorns, and 1 bay leaf. Bring to a gentle simmer over medium heat.
  2. Step 2: Reduce heat to low so the liquid barely simmers, then add 4 boneless skinless chicken breasts, ensuring they are fully submerged.
  3. Step 3: Cover and poach the chicken at low heat for 15-18 minutes until the internal temperature reaches 165°F and the chicken is tender.
  4. Step 4: Remove the chicken breasts with tongs and let rest for 5 minutes before slicing. Strain the broth and serve as a light sauce or soup base.

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