My mom taught me this recipe years ago and it’s by far the best way to cook chicken breast without having them dry out. The secret is poaching them low and slow (not too slow though), which results in tender and moist chicken. This recipe works great for meal prepping. I typically prepare the chicken on Sunday, shred and store for the week. If you shred your chicken, make sure to pour some of the leftover broth on top to keep it from dying out. <\/p>\n\n\n\n

Ingredients:<\/p>\n\n\n\n

• 2 chicken breasts<\/li>
• olive or avocado oil<\/li>
• 1\/2 cup water<\/li>
• salt & pepper<\/li><\/ul>\n\n\n\n

  Lightly coat a medium sauce pan with oil and set on medium heat. While the pan is heating up, season your chicken breasts with salt and pepper (or whatever seasoning you prefer). Once the pan is hot, place the chicken breasts in the pan for about 30 seconds or until the flesh is opaque. We just want to slightly sear the skin. Do not let it brown. Flip over the chicken breasts and then immediately add a 1\/2 cup of water or broth and cover with a lid. Turn down the stove to its lowest setting and cook for 10 minutes. After the 10 minutes is up, turn off the flame and let the pan sit for another 10 minutes. Do not peek – it will let out all the steam! Once the second 10 minutes is up, remove the lid and let the chicken come to rest. <\/p>\n","protected":false},"excerpt":{"rendered":"

  My mom taught me this recipe years ago and it’s by far the best way to cook chicken breast without having them dry out. The secret is poaching them low and slow (not too slow though), which results in tender…<\/p>\n

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