Preheat a large pan to medium-high and add about 1 tbsp olive oil.
Sprinkle chicken with salt and pepper and place seasoned-side down in the pan (as many pieces as will fit without overlapping). Sprinkle the facing-up side with salt and pepper. Cook for 7 minutes without moving the chicken.
Flip chicken over and add 1/2 to 3/4 cup of water. Cover the pan and reduce heat to medium low. Cook for an additional 7 minutes, or maybe 8 if you have thick chicken breasts.
Remove from heat. If making chicken in multiple batches, repeat with the next batch.
Cool slightly, and slice, dice, or shred.
Divide into 1- or 2-cup portions and freeze in freezer bags for easy use in future recipes.
To shred chicken easily, put chicken into the bowl of a stand mixer fitted with the paddle attachment. Lock the arm down and put on the lowest stir setting. Let it mix for a couple minutes or until chicken reaches desired level of shredded-ness.