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Close up of perfectly juicy shredded chicken being tossed with pan juices in a metal bowl

Shredded Chicken Recipe (Super Easy!)

This method is an engineered blueprint for consistent, repeatable success that turns basic poultry into the foundation for a week of meals using a high-heat sear followed by a pressurized steam finish.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 158.7 kcal

Equipment

  • Large, heavy-bottomed skillet (stainless steel or cast iron)
  • Lid for skillet
  • Tongs
  • Instant-read thermometer
  • Two forks or stand mixer with paddle attachment

Ingredients
  

Core Ingredients

  • 4 boneless skinless chicken breasts (or thighs) Look for pieces that are uniform in thickness.
  • 2 tbsp olive oil Should be fresh, with a peppery finish.
  • to taste salt and pepper
  • 3/4 cup chicken broth Preferably a high-quality broth that has a clear, golden color.

Instructions
 

Executing the 17-Minute Sear-and-Steam System

  • Pat the meat completely dry with paper towels before seasoning. Heat the olive oil in a large, heavy-bottomed skillet (stainless steel or cast iron) on medium heat and place the chicken in the skillet. Season the top of the chicken with salt and pepper.
  • Cook for 5 minutes until a golden crust forms, then use tongs to flip the chicken.
  • Add the chicken broth, cover the skillet immediately with a lid, and reduce heat slightly to maintain a gentle, rhythmic bubbling.
  • Cook for 7-10 minutes or until the internal temperature of the chicken is exactly 165 degrees Fahrenheit, confirmed with an instant-read thermometer.
  • Remove the chicken from the pan and shred immediately. Use two forks or a stand mixer with the paddle attachment on speed 2.
  • If desired, add any remaining liquid from the pan to the shredded chicken and toss to combine for extra moisture.
  • Use the shredded chicken in your favorite recipes or freeze in storage containers for future use.

Notes

To ensure ultimate juiciness, incorporate two tablespoons of the reserved pan broth into the shredded fibers before storage. For an Instant Mexican Infusion, add a squeeze of fresh lime juice and a teaspoon of ground cumin to the warm, shredded meat post-shredding. For Smoky BBQ Dust, sprinkle smoked paprika and a small amount of brown sugar over the meat while tossing with the reserved pan liquid.

Nutrition

Calories: 158.7kcalProtein: 24.8gFat: 5.9gSodium: 64mg
Keyword meal prep base, moisture retention, quick prep, sear and steam
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