Rinse chicken breasts under cold water and pat dry
Season both sides with salt and pepper (optional: garlic powder, paprika, Italian seasoning)
Place chicken in a pot and add enough cold water or low-sodium chicken broth to fully cover
Add optional aromatics (optional): sliced onion, garlic cloves, bay leaf, peppercorns, thyme
Bring to a gentle boil over medium-high heat
Reduce heat to maintain a gentle simmer (small bubbles)
Cover and simmer until fully cooked:
10–15 minutes for thin cutlets
15–20 minutes for average thickness breasts
Check doneness with a thermometer: 165°F / 74°C in the thickest part
Turn off heat and let chicken rest in the liquid for 5 minutes
Remove chicken and shred or slice as desired
Cool quickly if storing: refrigerate within 2 hours
Discard cooking liquid if it was not boiled vigorously and salted/handled safely for consumption