Sprinkle chicken breasts evenly on both sides with the salt, pepper, garlic powder, and onion powder. Heat oil in a medium Dutch oven over medium-high heat. Place the chicken breasts in the Dutch oven, and cook for 3-5 minutes on each side, until golden brown.

Add chicken broth to the Dutch oven, using a wooden spoon or spatula to scrape off any browned bits at the bottom of the pan. Once the chicken broth has reduced by about half, add the lid to the Dutch oven, and reduce heat to medium-low. Cook for an additional 6-8 minutes, or until the chicken reaches 165°F.

Remove the chicken from the heat and let cool for 10-15 minutes before shredding. Using either two forks or your hands, shred the chicken into ¼ - ½ thick pieces.

If you have a stand mixer, you may also place the chicken, along with any remaining broth, into the bowl of the stand mixer fitted with the paddle attachment. Turn the mixer on low, and gently shred the chicken for about 2 minutes, or until it is evenly shredded.

NOTE: If you would like to finish cooking the chicken in the oven, follow the recipe up until the step that you cover the chicken. Then place into the oven that has been preheated to 350°F. Bake for about 8-10 minutes, or until the chicken reaches 165°F. Follow the same instructions for shredding the chicken.

Store cooked chicken in the refrigerator for up to 5 days. The chicken may also be frozen and stored for up to 1 month in the freezer.