It's okay if the chicken breasts overlap, but they will cook more evenly if they don't.Skinless, boneless chicken is the best for this method, but you can use bone-in chicken as well.
Do not wash the chicken breasts beforehand, as this will only spread bacteria. Any bacteria will be killed during the cooking process.
 At this point, you can also add in some soy sauce for extra flavor.
 The water should be 1 to 1½ inches (2.54 to 3.81 centimeters) above the chicken. How much water you use will depend on the size of your saucepan.
 The thicker the chicken breasts are, the longer they will cook. They are ready when the meat is no longer pink inside.If you are using bone-in chicken, it will need to cook for about 20 minutes., Use a pair of tongs so you don't burn yourself. You can serve the chicken as is, or you cut or shred the meat, and use it in your recipe. You can also discard the water, or strain it, and use it as a base for soups or sauces.
Arrange the chicken breasts in the bottom of a large saucepan.
Sprinkle some salt and pepper on top of the chicken, then add the lemon slices, fresh thyme, and rosemary.
Cover the chicken with water.
Bring the water to a boil over medium-high heat, then let it simmer, covered, over low heat for about 10 to 15 minutes.
Take the chicken out of the saucepan and serve it.
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