Place the chicken breasts (or thighs) in a single layer in a medium saucepan or deep skillet. Add the chicken broth so it mostly covers the chicken (about 1 to 1½ inches above). Add the bay leaf, smashed garlic clove, 1 tsp salt and 1 tsp black pepper.

Bring to simmer

Set the pan over medium-high heat and bring the liquid to a gentle simmer (small bubbles around the edges). Avoid a rolling boil, which can make chicken tough. Once simmering, reduce heat to low so the surface shows small gentle bubbles.

Poach until cooked

Cover the pan and simmer gently for 12–18 minutes for breasts (10–15 minutes for thighs), until an instant-read thermometer inserted into the thickest part reads 74°C/165°F, or until the chicken is opaque and firm. Cooking time varies by thickness.

Rest the chicken

Remove the pan from heat. Transfer the chicken to a cutting board or plate and let rest uncovered for 5–10 minutes to allow juices to redistribute. Reserve the poaching liquid for thinning or other uses if desired.

Shredding & Finishing

Shred the chicken

Using two forks, pull the chicken apart into shreds. For very fine shreds you can use the forks like a shredding motion; for larger pieces, pull gently. Alternatively, use a stand mixer fitted with a paddle on low for 30–45 seconds to shred quickly.

Add butter and season

Return shredded chicken to the warm pan (off heat) or place in a bowl. Stir in 1 tablespoon unsalted butter until melted and evenly distributed to add moisture and gloss. Add 1 teaspoon fresh lime juice if using, 2 tablespoons chopped cilantro, and taste. Adjust seasoning with an additional 1/4 tsp salt and black pepper to taste.

Keep warm or store

Keep shredded chicken warm in a covered dish for up to 1 hour. For storage, cool to room temperature, place in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. If refrigerated or frozen, reheat gently in a skillet with a splash of reserved poaching liquid or broth to restore moisture.