Lay chicken breasts in a single layer in a medium sized pot.
Add enough water to the pot to submerge and cover the chicken by 1 inch.
Add salt and any aromatic ingredients to the pot.
Heat over medium high heat.
Once water begins to bubble, use tongs to gently flip the chicken breasts over.
Maintaining the heat so the water is only gently bubbling, let chicken cook for another 30 seconds or so.
Remove the pot from the heat and cover with a lid. Let sit for10 minutes.
Remove chicken breasts from the pot and check the internal temperature to make sure it has reached 155F/68C. If the temperature is below, place the chicken back in the pot, recover, and let sit another 5 minutes before checking the temperature again.
Let chicken rest 5-10 minutes before slicing. Let cool completely before storing in a sealed container in the fridge for up to 5 days.
You can also use skin-on chicken breasts, too, as well as chicken thighs (skinless or skin-on).
If the chicken breasts you're cooking are thinner or smaller, they are going to cook faster, so check the temperature earlier.
Checking the temperature early is better than waiting too long. You can always put the chicken breasts back in the poaching liquid to cook them longer, but you can't make them "uncook" if they are overdone.
The timing for this recipe is for boneless chicken. If you want to do this with bone-in chicken pieces, let the chicken cook in the poaching liquid for 20 minutes covered and use the instant-read thermometer to help you determine when it is done: 155F/68C. Again, you can always check earlier than 20 minutes to be safe.
Substitute water with chicken broth or wine or a combination.
Season your poaching liquid with herbs, citrus, whole spices, chili peppers, etc.
If you want to use the poaching liquid for future use, pour the liquid through a strainer or cheesecloth to strain out any scum from cooking the chicken.
Store any leftover poached chicken meat in a sealed container in the fridge for up to a few days. Tastes best when eaten fresh.