• Season both sides of the chicken breasts with salt and pepper.
  
• In a large skillet over medium heat, spritz with olive oil. Place the seasoned chicken breasts in the skillet. Cook for 4-5 minutes without moving.
  
• Use tongs to flip the chicken breasts. Lower the heat slightly to medium-low, then add the chicken broth to the skillet.
  
• Cover the skillet with a lid and cook for an additional 7-10 minutes, or until the internal temperature of the chicken reaches 165F/74C when measured with an instant-read thermometer.
  
• Remove the chicken from the skillet and transfer it to a plate, let the chicken rest for 5 minutes. Using two forks or a stand mixer fitted with the paddle attachment, shred the chicken into small pieces.
  

Using a stand mixer

• If using a stand mixer, place the cooked chicken in the mixer bowl. Lock the tilt-head down (if applicable) and set the mixer to speed 2. Shred the chicken for about 15 seconds until finely shredded. For extra moisture, add some of the remaining liquid from the pan to the shredded chicken and toss to combine.
  
• Use the shredded chicken immediately in your favorite recipes, such as tacos, chicken chili, or shredded barbecue. Alternatively, allow the chicken to cool completely before storing it in freezer-safe containers for future use. Enjoy!