Rinse chicken breasts and pat dry with paper towels
Season with salt and pepper (optional: garlic powder, onion powder, paprika, bay leaf)
Place chicken breasts in a pot in a single layer
Add enough cold water or broth to cover the chicken by about 1 inch
Bring to a gentle boil over medium-high heat
Reduce heat to maintain a steady simmer
Cover and simmer until cooked through
Cook time: 12–18 minutes for boneless, skinless breasts (about 165°F/74°C internal temperature)
Check doneness with a meat thermometer in the thickest part
Transfer chicken to a plate and rest 5 minutes before slicing or shredding
Optional: remove chicken from the liquid and shred; strain and save the broth if desired