Description

Say goodbye to dry chicken forever! Butter-poaching gently cooks chicken in warm, melted butter, infusing it with incredible flavor and keeping it tender, juicy, and luxurious. This is a low-and-slow method that transforms ordinary chicken breasts into a show-stopping dish with almost no effort.

Ingredients

Scale

2 boneless, skinless chicken breasts (similar size and thickness)
1 cup (2 sticks) unsalted butter, cut into chunks
2 garlic cloves, smashed
2 sprigs fresh thyme (or ½ tsp dried thyme)
1 bay leaf (optional)
Salt and freshly ground black pepper, to taste
Optional: 1–2 strips lemon zest, 1–2 tbsp dry white wine

Instructions

1. Prep the Chicken

Pat chicken breasts completely dry.
Season generously with salt and pepper.
Let rest 5 minutes while preparing the butter bath.

Tip: Evenly sized breasts cook more consistently. Pound thicker areas lightly if needed.

2. Make the Butter Bath

Choose a skillet or saucepan just big enough for the chicken to fit in a single layer.
Add butter, garlic, thyme, bay leaf, and optional lemon zest or wine.
Melt over the lowest possible heat. The butter should be liquid with tiny bubbles—not simmering.

Tip: Low heat ensures chicken cooks gently and absorbs flavor.

3. Poach the Chicken

Slide chicken breasts into the butter bath.
Maintain a temperature of 140–160°F (60–71°C) for 15 minutes.
Turn chicken gently, then continue poaching another 10–15 minutes until the thickest part reaches 155°F (68°C). Carryover heat will bring it to 165°F (74°C).
Remove chicken and rest 5 minutes.

Tip: No thermometer? Cut a small slit—juices should run clear and meat feel firm but tender.

4. Serve

Slice against the grain into medallions.
Drizzle with some of the infused butter from the pan.
Serve over mashed potatoes, rice, egg noodles, or alongside steamed vegetables or a crisp salad.

Bonus: Save the remaining butter for cooking vegetables, spreading on bread, or flavoring sauces—it’s liquid gold.

Notes

Use unsalted butter to control salt.
Don’t rush! Low-and-slow is the key to silky chicken.
For chicken thighs, cook until 175°F (80°C) for tender, fall-apart meat.
Butter can be strained and stored for up to 1 week in the fridge or frozen.