This no-fail easy shredded chicken is my go-to chicken recipe for burritos, casseroles, tacos, sandwiches and any dish that calls for cooked chicken. Recipe yields 4 servings. Feel free to double it.
Heat a heavy duty skillet to medium heat. Add the vegetable oil and chicken breasts, sprinkle salt and pepper. Cook for 3-4 minutes on each side or until golden in color. Add 1/4 cup water and cover, simmer for 6-7 minutes.
Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
Cover leftover chicken in fridge for up to 3 days.