Place the chicken breasts in the bottom of a Dutch oven or similarly sized pan.
2 boneless, skinless chicken breasts
Choose 4-5 aromatics and add them to the pan.
2 sprigs thyme, 2 sprigs rosemary, 2 cloves garlic, 2 bay leaves, 1 lemon, 1 teaspoon peppercorns, 1 onion, 3 teaspoons kosher salt
Add the liquid of your choice. If using wine, pour it in first and add enough water or broth to cover the chicken about an inch.
1 cup dry white wine, 4 cups cold water, 4 cups low sodium chicken broth
Place the pan on the stove and bring the liquid to a boil over medium-low heat. This will take about 10 minutes. Once boiling, turn off the heat.
Flip the chicken over. Cover the pan with a lid and let rest for 15 minutes. The chicken will continue to cook in the liquid. Chicken is done when an instant read thermometer inserted into the thickest part of the chicken reads 165°F.
Transfer the chicken to a cutting board. Let it rest for 5 minutes, slice, and serve.