How to Make Shredded Chicken

Start with 1 pound of chicken breasts, about 8 ounces each.

Dry the surface of the chicken to remove excess moisture.

Season the chicken with kosher salt and black pepper from 8 to 10 inches above for even coating.

Optional: Add dried onion powder, garlic powder, Italian seasoning, herbs de Provence, taco seasoning, or fajita seasoning for extra flavor.

Heat a large 12-inch skillet over medium-high heat and add 2 tablespoons of olive oil.

Wait until the oil shimmers, then add the chicken pieces presentation side down, ensuring they have enough room to brown evenly.

Press the chicken lightly on the surface to maximize contact with the pan and do not move it for about 3 minutes until golden brown.

Flip the chicken and sear the other side for 1 minute.

Add 2/3 cup of unsalted chicken broth or stock to the pan, just enough to cover the bottom, and cover with a lid.

Cook on medium heat until the chicken reaches 160 degrees in the thickest part, about 7 to 9 minutes, adding more liquid if necessary.

Transfer the chicken to a clean plate and let it rest for about 10 minutes to allow juices to redistribute.

Shred the chicken using your hands, two forks, a hand mixer, or a food processor for larger batches.

For hand shredding, use two forks to pull the meat apart with the grain.

For a hand mixer, add one piece of chicken to the bowl and use the lowest speed to shred.

For a food processor, break the chicken into smaller chunks, cover, and pulse until shredded.

For a blender, break the chicken into smaller chunks and blend on the lowest speed, checking every few seconds.

Store shredded chicken in an airtight container, ensuring it is not hot before refrigerating or freezing.

For meal prep, portion into one cup servings in resealable plastic bags and freeze flat for quicker defrosting.

Equipment Needed

Dietary

Allergens