Easy Weeknight Chicken Recipe – Shred It and Eat It All Week!

chicken broth

🥗Healthier: homemade chicken stock

💰Cheaper: water + bouillon cubes

Homemade stock is healthier and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more cost-effective but less vibrant.

chicken breasts

🥗Healthier: skinless chicken thighs

💰Cheaper: bone-in chicken thighs

Bone-in thighs are cheaper and add more flavor.

Heat olive oil in a large skillet over medium heat until shimmering.

Season chicken breasts with salt, black pepper, paprika, thyme, and rosemary.

Sear chicken in the skillet until golden brown on both sides, about 4-5 minutes per side.

Remove chicken from skillet and set aside.

In the same skillet, add chopped onion and garlic; sauté until fragrant, about 2-3 minutes.

Add lemon juice, chicken broth, and bay leaves to the skillet; stir to combine.

Return the chicken to the skillet, ensuring it's submerged in the liquid.

Cover and cook on low heat for 4-6 hours in a slow cooker or simmer on the stovetop for 1-1.5 hours until chicken is tender.

Remove chicken from the skillet and shred with two forks.

Return shredded chicken to the skillet; stir to coat with sauce.

Adjust seasoning with salt and pepper to taste.

Serve warm, garnished with fresh parsley and red pepper flakes.

Cooking Techniques

Spice Level:

Allergens