Oven Poached Chicken Breast with Creamy Lemon Herb Sauce
This oven poached chicken is cooked with ginger, lemon, and other aromatics to produce a juicy and flavor filled chicken breast. Served with a quick creamy lemon herb sauce.
Equipment
- oven
Ingredients
Oven Poached Chicken
- 2 each chicken breasts, boneless, skinless
- 1 tbsp ginger, peeled and sliced
- 2 cloves garlic
- 2 each lemons, juice and the peel Use a vegetable peeler to peel lemon, but peel very lightly. Try to only get the yellow lemon zest (outer portion) and not the white pith underneath (which is bitter). Reserve the juice for the sauce.
- 1 bunch parsley, leaves chopped and stems cut in half Reserve a quarter cup of chopped parsley for sauce and save some to garnish the chicken when serving.
- 4 each spring onion, chopped into ~1 inch pieces
- 1 each carrot, peeled and sliced
- 0.5 tsp salt
Creamy Lemon Herb Sauce
- 0.5 cup Greek yogurt
- 1 tbsp mayonnaise
Instructions
- Preheat oven to 350 deg. F. Add ginger, garlic, parsley stems, spring onion, lemon peel, and carrot to baking dish. Add about 1 inch of water. Season chicken breasts with salt (about 0.25 tsp salt per breast) and put into baking dish. Cover and put in oven for about 30 minutes. Cook until chicken reaches about 160 deg. F at the thickest part using a thermometer. Let the chicken rest in the baking dish for at least ten minutes after coming out of the oven. The internal temperature of the chicken will continue to rise to at least 165 deg F.
- While the chicken is cooking, make the lemon herb sauce. Mix the Greek yogurt, mayonnaise, lemon juice, and a quarter cup of chopped parsley. Season with salt to taste.
- After chicken has rested for at least ten minutes, serve immediately with creamy lemon herb sauce. Sprinkle with chopped parsley and a slice of lemon for a fresh citrus kick.