Ah, shredded chicken—it’s the unsung hero of my kitchen adventures, always coming to the rescue when I need a quick meal fix. It’s like that dependable old friend who never lets you down (you know, the one who brings chips and dip to every gathering). With this recipe, you’ll have juicy, flavor-packed chicken ready to transform any dish into a culinary masterpiece.
Steps
- Heat olive oil in a sauté pan over medium heat and add the chicken. Season the chicken with salt and pepper on the top side. Cook for about 5 minutes until it turns slightly golden, then flip the chicken using tongs.
- After flipping, pour 3/4 cup of chicken broth into the pan and cover it with a lid. Cook for another 7-10 minutes, ensuring the chicken reaches an internal temperature of 165°F using a thermometer. Thighs may need a bit more time than breasts.
- Once cooked, you can shred the chicken using two methods. For the fork method, place the chicken on a plate or cutting board and pull it apart with two forks. Alternatively, use a stand mixer with the paddle attachment on low for 15 seconds for quick shredding.
- If desired, add some of the cooking liquid from the pan to the shredded chicken for extra moisture. Use the shredded chicken in various recipes or store it.
- For storage, keep the shredded chicken in a container in the fridge for 3-4 days or freeze it for up to 2 months. This makes it convenient for meal prep and easy to incorporate into meals throughout the week.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 3/4 cup chicken broth
Nutritional Values
Calories: 952.2kcal | Protein: 148.8g | Fat: 35.4g | Saturated Fat: 7.8g | Cholesterol: 408mg | Sodium: 384mg
FAQ
- What is the best type of chicken to use for making shredded chicken?
- For the best results, use boneless, skinless chicken breasts or thighs. Thighs tend to be more moist, but either option works well. Avoid using chicken with skin or bones to make shredding easier.
- What is the recommended method for cooking shredded chicken?
- The stovetop method is recommended for making flavorful and moist shredded chicken. Start by searing the chicken, then poach it with chicken broth to keep it tender. This method also allows for quick shredding.
- How can I shred chicken quickly?
- If you have a stand mixer, use it to shred chicken quickly and effortlessly. Simply place the cooked chicken in the mixer’s bowl with the paddle attachment and turn it on low for about 15 seconds. Alternatively, you can use two forks to shred the chicken manually.
- How should shredded chicken be stored for later use?
- Shredded chicken can be stored in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze it in small containers for up to 2 months. Thaw as needed for convenient use in meals.
- Can I add extra moisture to my shredded chicken?
- Yes, to make your shredded chicken more moist, you can mix in some of the cooking liquid from the pan after shredding. This will enhance the flavor and juiciness of the chicken.
Tips
- To enhance the flavor and moisture of your shredded chicken, try using boneless, skinless chicken thighs instead of breasts, as they naturally retain more moisture.
- Consider using a stand mixer with a paddle attachment to shred your chicken quickly and effortlessly. This method prevents wrist strain from using forks and speeds up the process significantly.
- After cooking, if you prefer your shredded chicken extra moist, incorporate some leftover liquid from the pan into the chicken before serving or storing.
- For efficient meal prep, make a large batch of shredded chicken and store it in the refrigerator for up to four days or freeze it in small containers for up to two months for easy access in future meals.
Equipment
- Stand Mixer with Paddle Attachment
- Instant Read Thermometer
- Sauté Pan or Large Skillet with Lid
