Generously salt and pepper both sides of the chicken.
Heat a skillet (with a lid) over medium-high heat. Spray with cooking spray or drizzle on a bit of your favorite cooking oil. Once hot, add chicken to the pan and cook until browned, 3 to 4 minutes.
Flip and repeat. Once browned, add about 1/2 inch of water to the pan, cover, turn heat down to medium, and cook for 5 to 8 minutes (longer if breasts are large), until an instant-read thermometer inserted into the center of the breasts reads 165°F.
If at any time all the water evaporates from the pan, add more as needed.
Remove from heat and allow to cool for 5 minutes.
Once cooled, transfer chicken breasts to your stand mixer. With the paddle attachment, set mixer to low, working up to medium, and process chicken until mostly shredded. Don’t over process--there will be a couple larger pieces you will need to finish pulling apart by hand.
Wash up and use your moist, shredded chicken in something delicious.
