Cooking boneless chicken breasts in this method keeps them moist and flavorful. Shredding it is quick and easy in a standing mixer. The recipe may be adjusted proportionally for a larger batch. The chicken may also be frozen for later use.
Sprinkle chicken breasts with the salt and pepper.
In a large skillet with a lid, preferably non-stick, heat the olive oil over medium heat. Add the chicken breasts and brown for 4 minutes.
Flip over and brown for another 4 minutes.
Add the chicken broth, reduce to medium-low, put the lid on the skillet and allow to simmer for 5-8 minutes. NOTE: Chicken should register 160-165 degrees (it will continue to cook when removed from heat).
Remove the chicken from the skillet and allow it to rest for 3 minutes.
Note on shredding: The chicken must be warm to shred well however allowing it to rest a few minutes creates the best texture without becoming stringy and dry. Do not run the mixer over the lowest setting and be sure to stop the mixer as soon as the desired texture is reached.