1-Heat 2 tablespoons of olive oil in a large skillet over medium heat. Place the chicken in the skillet and season the top side with salt and pepper. Cook for 5 minutes until slightly golden, then flip the chicken with tongs.

2-Next, add 3/4 cup of chicken broth to the skillet, cover with a lid, and cook for 7 to 10 minutes until the internal temperature reaches 165°F (74°C); thighs may take slightly longer. Once done, remove the chicken and shred it using two forks or a stand mixer on low speed for about 15 seconds to get those perfect strands.

3-For extra moisture, mix some of the pan liquid back into the shredded chicken. This step helps keep everything juicy and flavorful, making it ideal for quick shredded chicken meals. If your chicken breasts are thick, pound them thinner first to ensure even cooking.