How to Make Shredded Chicken

Prep: 10

Cook: 15

Total Time: 25

Yield: 8 servings

Course: Entree

Cuisine: American

Calories: 80kcal

Learn how to make shredded chicken for recipes or meal prep. A quick sear of the meat's surface adds more flavor to soups, salads, and more!

Season the Surface - Thoroughly dry the chicken breasts with a paper towel. Evenly season each side with salt and pepper.
Sear the Chicken - Heat a large 12-inch skillet or dutch oven over medium-high heat. Add the olive oil. Once hot and shimmering, carefully add the chicken to the pan. Cook until golden brown, about 3 minutes. Flip and sear the other side for 1 minute.
Steam the Chicken - Reduce the heat to medium and add the chicken stock. Cover and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 7 to 9 minutes, depending on the thickness.
If more cook time is needed or the liquid starts to evaporate, add ⅓ cup more chicken stock to generate additional steam.
Let it Rest - Remove the chicken from the pan and transfer it to a clean plate or cutting board. Rest for at least 10 minutes to let the moisture redistribute and cool slightly, making it easier to handle. Any pan juices can be used to drizzle over the shredded chicken.
Shred into Pieces - Break the chicken into smaller pieces, using your hands, two forks, or a mixer to shred it into the desired size.

Recipe Yield: About 4 cups shredded chicken
Serving Size: ½ cup
Using a Smaller Pan: For an 8-inch pan, add ⅓ cup water. For a 10-inch pan, use ⅔ cup water.
Using Smaller Pieces: Check for the doneness of thinly sliced pieces after 5 minutes of steaming.
Using Larger Pieces: Chicken over 10 ounces in weight will need longer cooking time. Add ⅓ cup extra stock or water if you see the liquid evaporate towards the end of cooking.
Storing: Store cooled chicken in an airtight container in the refrigerator for up to four days.
Reheating: Cover and microwave in 15 to 30-second increments until hot. Alternatively, reheat on the stovetop in a skillet over medium-low heat. If desired, sprinkle on chicken stock or water to prevent dryness.
Freezing: Place in a resealable plastic bag for up to 4 months. If desired, make smaller 1-cup portions for 8-ounce servings. Defrost when ready to use.

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