Step 1: Start to Simmer
Choose a lidded sauté pan large enough to comfortably hold the food in a single layer. Add enough liquid—water, broth, juice or a combination—to come about halfway up the sides of the pan. Remember, the liquid will rise when the chicken is added, so don’t overfill the pan. Cover the pan and bring the liquid to a simmer over medium-high heat.
Add aromatic vegetables, citrus and sprigs of fresh herbs to the poaching liquid for more flavor depth. Onions, celery, lemons, fresh thyme or rosemary are all good options.