To make shredded chicken, follow these steps for a simple, flavorful, and moist result:
Ingredients
- Boneless skinless chicken breasts or thighs (about 4 pieces)
- Olive oil (2 tablespoons)
- Salt and pepper to taste
- Chicken broth (about 3/4 cup)
Instructions
1. Sauté the Chicken
- Heat olive oil in a large skillet over medium heat.
- Season the chicken generously with salt and pepper on one side.
- Place the chicken in the skillet and cook for 5 minutes until the bottom is slightly golden.
- Flip the chicken over using tongs.
2. Cover and Poach
- Add 3/4 cup of chicken broth to the skillet.
- Cover the pan with a lid to trap moisture.
- Cook for another 7-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Chicken thighs may need a bit more time than breasts.
3. Shred the Chicken
- Remove the chicken from the pan and let it rest briefly.
- Shred the chicken using either:
- Two forks: Hold the chicken steady with one fork and pull apart the meat with the other.
- Stand mixer: Place chicken in the mixer bowl with the paddle attachment, lock the tilt head, and mix on low speed for about 15 seconds until shredded.
4. Optional
- Add some of the cooking liquid back to the shredded chicken to keep it moist and flavorful.
This stovetop method is favored because it sears the chicken for flavor, poaches it for moisture, and shreds quickly
. You can also cook chicken for shredding by boiling or slow cooking, but this skillet method is fast and tasty
. Use the shredded chicken immediately in recipes or store it in containers for later use
. This method yields tender, juicy shredded chicken perfect for tacos, salads, sandwiches, and more.
