The Kitchn’s video above — and article below — shares this dry-poaching technique, taught in culinary school. All you have to do is cover the chicken with the parchment paper, which acts as a stand-in for 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.
Such a simple thing and especially good for making big batches of baked chicken breasts.