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In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling.
Pat the chicken dry and season with salt and pepper on both sides.
Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top.
Flip the chicken, add the water or chicken broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer).
Don't overcook or it might be dry.
While the chicken is simmering, add additional water ¼ cup at a time if the liquid evaporates too quickly.
Remove the chicken from the skillet. Let it cool slightly before shredding.