Herb-Poached Chicken with Lemon & Green Beans
Ingredients
- 4chicken breast (boneless, skinless)
- 2 cupschicken broth
- 1lemon
- 4 sprigsfresh thyme
- 2 tablespoonsfresh dill
- 1 poundgreen beans
- 2 clovesgarlic
- ·salt
- ·black pepper
- 1 tablespoonolive oil
Prep
- 01
Mince 2 cloves garlic.
- 02
Halve 1 lemon.
- 03
Trim ends from 1 pound green beans.
- 04
Measure out fresh thyme sprigs and fresh dill.
Method
- 01
Pour chicken broth into a large shallow pan and bring to a gentle simmer over medium-high heat.
- 02
Add the lemon (halved), thyme sprigs, and minced garlic to the broth.
- 03
Season each chicken breast with salt and pepper on both sides.
- 04
Gently place the chicken breasts into the simmering broth. Cover and poach for 12–15 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- 05
While the chicken poaches, trim the green beans and toss with 1 tablespoon olive oil, a pinch of salt, and pepper.
- 06
In a separate skillet over medium heat, sauté the green beans for 6–8 minutes, stirring occasionally, until tender and lightly caramelized.
- 07
Transfer the cooked chicken to a serving platter. Strain the poaching broth, discard solids, and drizzle 3–4 tablespoons of the broth over the chicken.
- 08
Top chicken with fresh dill and serve alongside the green beans. Serve warm with a lemon wedge.
Spice Tips
For a subtle warmth, add 1/4 teaspoon white pepper or a pinch of cayenne to the poaching broth. A touch of fresh tarragon in place of dill adds an anise-like elegance. Finish with a crack of fleur de sel for brightness.
For extra richness, whisk a tablespoon of Dijon mustard into the poaching broth before serving. The recipe also works well with chicken thighs (increase poaching time to 18–20 minutes).