Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts
  • 1 tablespoon kosher salt
  • 1 lemon (sliced)
  • 3-4 cloves garlic (smashed)
  • 1/2 red onion (sliced into rings)
  • 1 teaspoon whole black peppercorns
  • 4-6 sprigs of fresh herbs (such as rosemary, thyme, dill, oregano, etc.)

Instruction

  • Place all ingredients in a large pot or Dutch oven. Add water, covering by at least two inches.
  • Bring water just to a boil over medium-high heat. Keep an eye on it!
  • Turn heat down to low, cover, and simmer for 10-15 minutes, or until chicken is fully cooked. (Chicken is done when it reaches an internal temperature of 165 degrees F when you stick a meat thermometer in the center of the thickest part of the chicken, or when you cut into it and the juices run clear and there is no pink. Try not to overcook it- I recommend checking it after 10 minutes and keeping an eye on it!)
  • Remove chicken breasts with tongs to a cutting board. Slice and serve, or store whole in the fridge for up to 5 days if using for something else.