Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper
  • 1 tablespoon (15ml) olive oil
  • ½ cup (120ml) chicken broth

Instructions:

  1. Pat chicken breasts dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet or pot over medium-high heat. Sear chicken breasts for 2-3 minutes per side, until lightly golden brown.
  3. Pour chicken broth into the skillet/pot. Bring to a simmer.
  4. Cover the skillet/pot with a lid. Reduce heat to low and simmer for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  5. Remove the chicken from the skillet/pot and let it rest for 5-10 minutes.
  6. Use two forks to shred the chicken. Alternatively, place the chicken in the bowl of a stand mixer and use the paddle attachment to shred.
  7. Add some of the cooking liquid (chicken broth) back to the shredded chicken to keep it moist. Add just enough to reach your desired consistency.
  8. Taste the shredded chicken and adjust seasonings as needed.