Rinse chicken pieces (optional) and pat dry
Choose chicken: breasts, thighs, or drumsticks (bone-in or boneless)
Add water or broth to a pot and cover chicken by about 1 inch
Add aromatics to poaching liquid (optional): salt, peppercorns, garlic, onion, bay leaf, thyme, lemon zest
Bring liquid to a gentle simmer over medium heat
Add chicken to the simmering liquid
Reduce heat to maintain a gentle simmer (small bubbles, not a rolling boil)
Partially cover the pot
Poach until cooked through:
Boneless breasts: 12–18 minutes
Bone-in breasts: 18–25 minutes
Boneless thighs: 20–30 minutes
Bone-in thighs/drumsticks: 30–40 minutes
Check doneness: internal temperature 165°F / 74°C at the thickest part
Remove chicken with tongs
Rest chicken 5 minutes before slicing (optional)
Strain and reserve poaching liquid (optional) for soups, sauces, or cooking grains