1-First, cut the chicken breasts in half lengthwise to make them thinner, which helps them cook faster. Season the chicken with salt, pepper, and garlic powder according to your taste for a flavorful base.

2-Next, in a large skillet over medium-high heat, melt the 3 tbsp butter. Add the 3 tbsp flour to the melted butter and stir continuously until it thickens, cooking for a few minutes to build a smooth roux.

3-Then, pour in the 2 cups chicken broth and stir well to mix everything. Season the broth with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp oregano, 1/2 tsp thyme, 1 tsp paprika, 1 tsp onion powder, and 1 tsp garlic powder, stirring to blend the flavors.

4-Once the mixture bubbles, add the seasoned chicken to the skillet and press it down to cover it fully. Cover the skillet with a lid, reduce the heat to medium-low, and cook for 12-15 minutes until the chicken hits 165 degrees Fahrenheit inside.

5-After cooking, shred the chicken in the pan using two forks, or remove it first if your pan is nonstick. Serve it over mashed potatoes or your favorite sides for a comforting meal. For deeper flavors, explore chicken nutrition resources that can inspire tweaks to this recipe.