Chicken Poached In Milk

  • Author: Kate Jackson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • 1 pound boneless and skinless chicken breasts
  • Zest from one lemon
  • 2 cups baby carrots
  • 1 leek, rinsed and sliced
  • 3 cups whole milk
  • 1/2 cup sour cream at room temperature
  • 2 teaspoons mustard
  • Tarragon sprigs for garnish (optional)


  1. Place chicken, carrots, leeks and lemon zest in a heavy deep skillet. Pour milk over the chicken. Bring to a simmer over medium heat. Cover and cook until the chicken is cooked through and the vegetables are crisp tender, about 10 minutes.
  2. Place a colander over a bowl and pour the chicken and veggies out into the colander, keeping the milk in the bowl.
  3. Quickly tear the chicken into bite sized pieces. Add back with the veggies.
  4. Whisk the sour cream and mustard into the milk. Taste and season with salt and pepper as needed.
  5. Ladle the chicken and veggies onto a bed of polenta or pasta or rice, or directly onto the plate. Drizzle the milk sauce on top and garnish with tarragon. Serve at once.