Place the chicken breasts in a medium saucepan in a single layer. Add chicken broth, smashed garlic cloves, bay leaf, kosher salt, and 1 tsp black pepper. Add just enough additional water to cover the chicken if needed (about 1/4 cup).

Bring liquid to a gentle simmer over medium heat. Once it simmers, reduce heat to low and maintain a bare simmer (small bubbles) for 12–14 minutes, or until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Avoid boiling to keep meat tender.

Remove the pot from heat. Transfer the chicken to a plate and let rest for 5 minutes. Reserve the poaching liquid (you can use for thinning sauces or soups). Discard bay leaf and garlic.

Shred the chicken

Using two forks, shred the chicken into bite-sized thin strips. Alternatively, use a stand mixer with paddle on low for 20–30 seconds for evenly shredded pieces. Pat the shredded chicken dry with paper towels to remove excess surface moisture — this helps achieve crispness.

Crisping & Seasoning

Heat a large nonstick or cast-iron skillet over medium-high heat until hot, about 2 minutes.

Add 1 tablespoon butter and 1 tablespoon olive oil to the pan and swirl to coat. The oil raises the smoke point while butter adds flavor.

Add the shredded chicken in a single even layer. Press lightly with a spatula so pieces contact the pan. Let cook undisturbed for 2–3 minutes, until the undersides develop a deep golden brown and crisp edges.

Toss and flip the chicken pieces to expose other sides; spread them into a single layer again and cook another 2–3 minutes to brown more pieces. Continue this process 1–2 times more until most pieces have golden crispy edges but remain tender inside (total crisping time 6–8 minutes). Avoid overcrowding; do in batches if necessary.

Reduce heat to medium-low. Add remaining 1 tablespoon butter, smoked paprika, onion powder, garlic powder, salt, and 1/4 tsp black pepper. Toss the chicken in the butter-spice mixture so seasonings coat evenly and the butter melts into the pieces, about 30–45 seconds.

Finish with fresh lemon juice and stir in chopped parsley. Taste and adjust seasoning with a pinch more salt or pepper as needed.

Remove from heat and transfer to a serving dish. Serve immediately while crisp — excellent on salads, tacos, sandwiches, or with rice.