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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.
Place the chicken in the bowl of a standing mixer. Turn the mixer on the lowest setting, or 1, and mix until the chicken is shredded to the desired texture (20-30 seconds for larger pieces; 45-60 seconds for the fine shredding shown in the photos).