Description
This Best Shredded Chicken recipe delivers tender, juicy, and flavorful shredded chicken in just 25 minutes. Using simple ingredients like boneless, skinless chicken breasts or thighs, seasoned with salt and pepper, and cooked in a skillet with chicken stock, this method ensures moist and delicious chicken perfect for a variety of dishes.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts or thighs
- Kosher salt, to taste
- Black pepper, to taste
Cooking
- 1 tablespoon olive oil or avocado oil
- ⅓ cup chicken stock or broth
Instructions
- Season the chicken: Season the chicken breasts or thighs evenly with kosher salt and black pepper. Set aside to allow the seasoning to settle.
- Heat the skillet: Place a large non-stick skillet over medium-high heat and add the olive or avocado oil. Warm the oil for about a minute until shimmering.
- Cook chicken first side: Lay the chicken breasts or thighs into the skillet, skin side down if applicable. Let them cook undisturbed for 5 minutes so they develop a sear.
- Flip chicken and add stock: Reduce the heat slightly to medium, flip the chicken over, and pour in ⅓ cup of chicken stock to help keep the chicken moist.
- Cover and cook through: Insert a meat thermometer into the thickest part of the chicken, cover the pan with a lid, and cook until the internal temperature reaches 165°F for breasts or 175°F for thighs, which takes about 6-8 minutes for breasts and 8-10 minutes for thighs. Add more stock if it simmers away before the chicken is done.
- Rest the chicken: Remove the skillet from heat, take out the thermometer, and keep the lid off. Allow the chicken to rest for 5 minutes to let the juices redistribute and ensure tenderness.
- Shred the chicken: Shred the chicken using your preferred method—by hand, forks, or an electric mixer—while it is still slightly warm. Use immediately or cool completely before storing or freezing.
Notes
- Shredding methods: Use a hand mixer or stand mixer with paddle attachment for quickest results (about 30 seconds), forks for simple manual shredding, or your hands for larger pieces.
- Storage: Keep shredded chicken in an airtight container in the refrigerator for up to 4 days, served cold or reheated.
- Freezing: Seal tightly in freezer-safe bags or containers; freeze up to 3 months and thaw overnight in the fridge before use.
- Thermometer: Using a meat thermometer ensures perfectly cooked chicken; an instant-read or probe thermometer is suitable.
- Rest time: Allowing the chicken to rest for 5 minutes after cooking retains juices and improves shredding texture.
- Seasoning variations: Besides salt and pepper, try Montreal chicken seasoning, lemon pepper, Cajun, taco seasoning, or a blend of paprika, garlic powder, and oregano for a zesty twist.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
