This is the cooking method that made me realize that boneless, skinless chicken breasts can be pretty darn delicious. They don't have to be dry and boring. They can, in fact, be moist, tender, and full of flavor — something I actually look forward to having for dinner.
I learned this way of cooking chicken in culinary school. It's technically called "dry-poaching," but that sounds fussy for what is essentially an incredibly simple technique. Here's how you, too, can make the best-ever chicken breasts in just a few steps.