Boneless, skinless chicken breasts don’t have a lot of fat in them, so they’re a challenge to cook (unless you like dry or tasteless chicken). But with a piece of parchment paper, that problem is solved.
The Kitchn’s shares this dry-poaching technique, taught in culinary school. All you have to do is cover the chicken with parchment paper, it acts as a the chicken’s missing skin:
Think of this method as a cross between braising and roasting. The chicken bastes in its own juices and the result is tender, juicy chicken breasts that are succulent and never dry.
It’s quite a simple thing and it’s especially great for making big batches of baked chicken breasts.