Simple Shredded Chicken
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 cups
-
Course
Main Course
-
Cuisine
American
Simple Shredded Chicken
Description
This recipe involves heating olive oil in a nonstick skillet, seasoning chicken breasts with salt and pepper, and searing them until golden on one side. The chicken is then flipped, liquid added to the pan, covered, and simmered gently to finish cooking without drying out. Simmering with water or low-sodium broth helps keep the chicken moist and allows for slow cooking.
After cooking through to an internal temperature of about 160°F, the chicken is removed and rested for a short period, which helps retain juices. Once slightly cooled, the chicken is shredded, making it versatile for incorporation into various recipes requiring cooked chicken pieces.
This straightforward approach to cooking chicken breasts yields tender and moist shredded chicken suitable for use in tacos, salads, casseroles, or sandwiches. The simplicity preserves the meat's mild flavor and texture.
The cooked shredded chicken can be refrigerated up to 3 days or frozen for up to 2 months if stored properly in airtight containers. Adding extra liquid during simmering can prevent drying if evaporation occurs.
Ingredients
- 1 tablespoon olive oil
- 4 chicken breast boneless, skinless, about 2 pounds
- salt
- black pepper
- ¾ cup water or low-sodium chicken broth
Instructions
- 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 1/4 cup at a time if the liquid evaporates too quickly.
- Remove the chicken from the skillet. Let it cool slightly before shredding.
Notes
- Cooked shredded chicken stores well refrigerated up to 3 days or frozen up to 2 months in airtight containers.
- If the simmering liquid evaporates quickly, add additional water or broth in ¼ cup increments to keep chicken moist.
- Rest chicken after cooking to retain juices before shredding.
User Reviews
Overall Rating
4.8
You'll Also Love
