An easy, fast and flavorful shredded chicken recipe that’s incredibly versatile. It’s my favorite method because it keeps the chicken moist, shreds in seconds and infuses more flavor than other methods, such as boiled or poached chicken. Shredded chicken (also known as pulled chicken) is one of those recipe basics that everyone should learn to master. It’s used in many recipes, from salads to appetizers to main dishes yet those recipes usually never tell you how to make it. They just tell you you need 3 cups of shredded chicken.
Ingredients
4 boneless skinless chicken breasts, or thighs
2 tbsp olive oil
salt and pepper, to taste
3/4 cup chicken broth
Method
* Heat the olive oil in a large skillet on medium heat and place the chicken in the skillet. Season the top of the chicken with salt and pepper. Cook for 5 minutes, then use tongs to flip the chicken.
* Add the chicken broth, cover the skillet with a lid and cook for 7-10 minutes or until the internal temperature of the chicken is 165 degrees fahrenheit. You can easily measure this with an instant read thermometer.
* Remove the chicken from the pan and shred the chicken. There are two ways to do this - you can use two forks to shred the chicken or you can place the chicken in the bowl of your stand mixer.
* Using the paddle attachment on the stand mixer, lock the tilt-head down (if you have one) and increase the speed to 2. The chicken will be instantly shredded in 15 seconds.
* If you'd like extra moist chicken, you can add any remaining liquid from the pan to the shredded chicken and toss to combine.
* Use the shredded chicken in your favorite recipes or freeze in storage containers for future use.