Poached Chicken Breasts With Parsley-Onion Salad

This was the most bland disappointing chicken dish. the chicken was dry not moist, the chicken skin after almost 2 1/2 hrs was still not very crisp. The best thing was the parsley salad.

I'm a Jack Sprat person, so skipped the steps with the chicken skin entirely. The poached breasts are very tender and moist. In the photo of the dish, the tomato-onion mixture appears uncooked--and I thought that would make a more refreshing dish, so have done it that way ever since. I combine the tomatoes, olives and garlic and let it marinate with the parsley, lemon, red onion while the chicken cooks. Serve the tomato/olive salad al fresco with the sliced chicken. Delish!

Terrific recipe produces silky chicken and flavor-amped tomatoes. Use broth to make risotto, and arugula instead of parsley in the salad. A keeper!

Thanks to Melissa's suggestion to add toasted pine nuts if not using roasted chicken skins. I did just that and it gives extra crunch. I recommend adding much more chopped flat-leaf parsley than just one cup.

55-65 if boneless breasts

This can be cooked at a much higher temp with no ill consequences. Just excellent flavor.

The chicken breast had a wonderful texture, but even my homemade chicken bone broth didn't render the mass-produced breast I used particularly flavorful (I rarely eat breast, much, much preferring dark meat). I thought everything else about this dish was brilliant: LOVE the skin crisps, the parsley salad, the tomato-garlic-olive sauce, all of which I can imagine being useful accompaniments for other mildly-flavored proteins (codfish? pork tenderloin?).

Hubby was not fond of the parsley, which does have a distinct flavor. He suggested arugula. He also does not like the baked chicken skin (more for me! woot!).

I followed the directions exactly and everything was delicious. I also made the tomatillo and jalapeño sauce that was recommended for a similar poached chicken recipe. Also really, really good and easy. I put both the tomato and tomatillo sauces in serving bowls with the poached chicken in the middle so we could pick what we wanted - it all disappeared! So tasty.

I have made this twice, once exactly as written, once with a couple of small tweaks. The warm parsley tomato salad is fabulous, and would go very well with poached fish as well. I recommend cooking the red onion with the rest of the salad, and serving the skin as "chips" on the side. If you mix them in to the salad they will lose their crispiness almost immediately. Getting the chicken done just right is far easier in the sous vidé machine, if you have one.

This recipe produced wonderfully poached chicken, definitely worth extra oven time. I loved the use of the chicken skin, definitely a guilty pleasure of mine. It also looks good for those on low carb/keto diets.

The tomatoes are cooked in a separate pan. They turn out jammy and delicious and are where the real flavor of this dish lie. The chicken is very plain, which is expected, but taken in a bite with tomatoes and olives is great. Will make again.

Loved this recipe. So different using crispy chicken fat in the salad mix. The green olives roasted with the garlic and tomatoes were so flavorful and the poached chicken so moist.