Ingredients

The following ingredients have 8 Servings
  • 4 boneless skinless chicken breasts (8 to 10 ounces each)
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • ⅔ cup unsalted chicken stock (broth, or water, more as needed)

Instruction

  • Season the Surface - Thoroughly dry the chicken breasts with a paper towel. Evenly season each side with salt and pepper.
  • Sear the Chicken - Heat a large 12-inch skillet or dutch oven over medium-high heat. Add the olive oil. Once hot and shimmering, carefully add the chicken to the pan. Cook until golden brown, about 3 minutes. Flip and sear the other side for 1 minute.
  • Steam the Chicken - Reduce the heat to medium and add the chicken stock. Cover and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 7 to 9 minutes, depending on the thickness. If more cook time is needed or the liquid starts to evaporate, add ⅓ cup more chicken stock to generate additional steam.
  • Let it Rest - Remove the chicken from the pan and transfer it to a clean plate or cutting board. Rest for at least 10 minutes to let the moisture redistribute and cool slightly, making it easier to handle. Any pan juices can be used to drizzle over the shredded chicken.
  • Shred into Pieces - Break the chicken into smaller pieces, using your hands, two forks, or a mixer to shred it into the desired size.