1-First, heat 2 tablespoons of olive oil in a large skillet over medium heat; this step brings out a nice golden color on the chicken. Place the 4 boneless skinless chicken breasts or thighs into the skillet and season the top side with salt and pepper to taste for a simple yet effective flavor base. Cook them for about 5 minutes until they’re slightly golden, then flip the chicken using tongs to ensure even cooking.

2-Adding Broth and Cooking Through: Next, pour in 3/4 cup chicken broth, cover the skillet with a lid, and let it cook for 7 to 10 minutes until the chicken reaches an internal temperature of 165°F (74°C); this keeps the meat juicy and easy to shred. Once done, remove the chicken from the pan and let it rest for a moment. To shred, use two forks or a stand mixer with the paddle attachment on low speed for about 15 seconds remember to lock the tilt-head if you’re using a stand mixer to keep it steady.

3-After shredding, you can optionally add the pan liquid back to the chicken for extra moisture, which helps maintain that fresh taste. This recipe is especially handy for busy parents or students since it cuts down on prep time and effort. For added flavor, include extras like garlic, onion, paprika, or oregano during cooking, as these can make your shredded chicken even more exciting.