Step 1

In a medium bowl, whisk together barbecue sauce, apple cider vinegar, and water. Set aside.

Step 2

Pat chicken breasts dry and lightly salt and pepper both sides. Heat a large skillet with a lid over medium-high heat and melt butter.

Step 3

Add chicken breasts to the pan and cook until lightly browned. Flip the chicken breasts and pour barbecue sauce mixture over the top.

Step 4

Bring sauce to a simmer and reduce heat to medium-low, keeping the sauce at just a simmer. Cover and cook for 5 minutes. Flip the chicken, re-cover, and continue to cook until an instant-read thermometer inserted into the thickest part of the meat reads 165°F, usually around 3 to 6 minutes more.

Step 5

Transfer the chicken to a cutting board, and allow it to rest for 5 to 10 minutes. Allow the sauce to continue simmering uncovered, stirring occasionally, until it thickens.

Step 6

Shred chicken breasts and return shredded chicken to the pan of sauce. Stir until well-coated. Serve and enjoy!