4-6sprigs of fresh herbssuch as rosemary, thyme, dill, oregano, etc.
Place all ingredients in a large pot or Dutch oven. Add water, covering by at least two inches.
Bring water just to a boil over medium-high heat. Keep an eye on it!
Turn heat down to low, cover, and simmer for 10-15 minutes, or until chicken is fully cooked. (Chicken is done when it reaches an internal temperature of 165 degrees F when you stick a meat thermometer in the center of the thickest part of the chicken, or when you cut into it and the juices run clear and there is no pink. Try not to overcook it- I recommend checking it after 10 minutes and keeping an eye on it!)
Remove chicken breasts with tongs to a cutting board. Slice and serve, or store whole in the fridge for up to 5 days if using for something else.
Money Saving Tip: For a simpler recipe, use only salt to flavor the water and skip the aromatics.
For chicken thighs or skin-on chicken meat, you can use the same technique, but it may take more time to cook fully. Make sure you check that the internal temperature is 165 degrees F.
Storage: store whole poached chicken breasts in your fridge in an airtight container for up to 5 days in the cold part of your fridge.