Boneless, skinless chicken breasts  — is there anything more boring? They are all too often overcooked until dry and chewy.

Fortunately I have one method that makes unfailingly juicy and tender boneless, skinless chicken breasts. Need some chicken for a salad, or to top some pasta? This is the method. It takes some trust, but believe me — it works flawlessly every single time.

This method takes trust; you can’t check the chicken breasts or watch them cooking. The method isn’t searing, sautéing, broiling, frying, or baking; it heats the chicken breasts quickly on the stovetop then lets them essentially poach from the inside out in their juices in a covered pan.

So you can’t peek, and you have to trust us. But I promise that if you follow this method exactly, you won’t be disappointed.