Start by ensuring your chicken is thawed if it was previously frozen. Trim any excess fat and pat the chicken breasts dry using paper towels. This step helps in achieving that lovely golden color when cooking.

In a small bowl, combine garlic powder, dried thyme, salt, and pepper. Rub this mixture all over the chicken pieces. The seasoning is crucial, as it infuses flavor into the chicken.

In a large skillet or saucepan, heat the olive oil over medium heat. Make sure it’s hot enough to sizzle when the chicken is added. This step helps lock in moisture and flavor.

Add the seasoned chicken breasts to the pan. Cook for about 5-7 minutes on each side until they’re golden brown and have reached an internal temperature of 165°F. This method ensures the chicken is juicy.

Once the chicken has cooked through, pour the chicken stock into the pan. Allow it to simmer for an additional 5-10 minutes. This not only enhances flavor but also keeps the chicken moist.

Remove the chicken from the pan and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should fall apart easily.

Don’t discard the leftover chicken stock in the pan! It’s packed with flavor and can be used to moisten the shredded chicken or as a base for sauces.

You can either serve the shredded chicken right away or store it in an airtight container for future meals.