2 boneless, skinless chicken breasts (about 8 oz each, or 1 lb total)

2 teaspoons olive oil

1/2 teaspoon kosher salt or sea salt (or to taste)

1/2 teaspoon garlic powder

1/4 cup low-sodium chicken broth

Cook Mode Prevent your screen from going dark

Season chicken breasts with salt and garlic powder, then let rest at room temperature for 10 minutes.
Heat olive oil in a large nonstick skillet over medium heat. Add chicken breasts and cook for 4–5 minutes per side, until golden brown.
Pour in chicken broth, cover skillet with a lid, and cook for 5 more minutes, or until chicken reaches 165°F internally.
Remove skillet from heat and let chicken rest for 5 minutes.
Shred chicken using two forks, a hand mixer, or a stand mixer. Mix shredded chicken with remaining skillet juices for extra flavor and moisture.

Swap garlic powder with onion powder or add smoked paprika for depth.

Add chili powder or cayenne for spicier chicken.

Finish with fresh lemon or lime juice for a citrusy flavor.

Store in the fridge up to 3 days or freeze for up to 3 months.

Use in tacos, pasta, enchiladas, salads, or soups.