Remove any excess fat from the boneless, skinless chicken breast.

Transfer it to a small saucepan big enough to hold the chicken so that they don't overlap one another.

Pour the chicken stock over the chicken.

Add thyme (or any other selected herbs and spices) and ½ teaspoon of salt.

Preheat the oven to medium-high and simmer the stock while the chicken is cooking. This should take four to five minutes.

Once the broth reaches a simmer, cover the pan and reduce the heat to medium-low.

Gently simmer the chicken for 15 to 20 minutes, or until the biggest piece reaches an internal temperature of at least 165°F in the thickest area.

After removing the chicken breast from the poaching liquid, cook it as directed by the recipe of choice.