How to Make Shredded Chicken

Shredded chicken in a white bowl with a fork.

from kristineskitchenblog.com

This easy shredded chicken recipe makes flavorful, moist and tender shredded chicken. It's great for meal prep - find storage instructions for the fridge and freezer in the notes below. Use the chicken in all of your favorite shredded chicken recipes! It's great in casseroles, soups, salads, sandwiches, enchiladas and more.

Prep Time12

Cook Time16

Total Time28

Servings: servings

Calories: 97kcal

Author: Kristine Rosenblatt

Ingredients

2 boneless, skinless chicken breasts*
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon pepper
1 tablespoon olive oil

Instructions

Sprinkle the dried oregano, garlic powder, salt and pepper evenly over both sides of the chicken breasts.
In a large skillet, Dutch oven or other pot (use one that has a lid, since you'll need the lid later on), heat the olive oil over medium-high heat. Once hot, add the chicken breasts to the pan and brown on both sides, about 3-4 minutes per side.
Carefully pour in enough water to just cover the chicken. Bring to a simmer. Adjust the heat as needed to maintain a gentle simmer and cover the pot. Cook for 6-12 minutes, or until the chicken is cooked to an internal temperature of 165° F. (The cook time will vary depending on the size of the chicken breasts.)
Remove the chicken to a clean bowl or plate and let it rest for 5 minutes. Then shred the chicken, using either two forks, your hands or a stand mixer fitted with the paddle attachment (my favorite way!).

Video

Notes

You can use this recipe to cook more or less chicken. Just be sure that the chicken breasts fit in a single layer in the skillet/pot.
Store cooked, shredded chicken in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.

Nutrition

Nutrition information is only an estimate.