Put the chicken breast in a single layer at the bottom of the pot. Now fill the pot with just enough water so that all of the chicken breast is submerged.
Add a teaspoon and a half of salt to the water and turn the heat all the way up on high. Use your tongs or another utensil to stir the salt around a bit.
The higher the flame, the faster the water will come to a boil. Stay and watch so you don’t miss the moment it starts boiling.
You are looking for not just a few bubbles rising to the surface, but a full-on boil. You’ll be able to tell when it’s a full-on boil when there’s lots of foam at the top.
As soon as it gets to this stage, remove the pot from the heat and turn off the flame.
Note: It’s usually best to move the pot to another burner entirely. Residual heat from the burner you just used could throw off the temperature inside the pot. This is especially true with slow-reacting electric burners.
Use your tongs or a fork to turn each piece of chicken completely over. Then put the lid on the pot.
Now we let the chicken sit for 10 minutes. Set a timer so you don’t forget.
When the timer goes off, take out one piece of chicken and cut it in half down the thickest part. The chicken should be almost completely white throughout, with just the slightest blush of pink. If it looks like that, you’re done!
If not, return it to the hot water for another 5 minutes. (You may have to, if your chicken breast is on the large-ish side) Check again before serving.
You can now use this versatile and tasty chicken for a lot of things. Some ideas:
If you made too much, you can store the chicken in its cooking broth in the fridge for up to 3 days. But I doubt it will last that long.
As a bonus, you can use the cooking broth to make some soup or cook some rice. Whatever you do, don’t pour it down the drain. It’s extremely flavorful stuff!