Shredded chicken is a vital ingredient to have in your arsenal. But you don’t always want or need a full rotisserie chicken's worth. Wouldn't it be great to be able to whip up just the amount of shredded chicken you need for a recipe in less than 15 minutes without having to worry about it being dry or overcooked? Well, now you can.
This recipe makes the perfect shredded chicken every time in one pan in just 15 minutes. It's ideal for salads, soups, wraps, sandwiches, omelets or more complex dishes like enchiladas or casseroles. This is a page you’re going to want to pin and come back to until you’ve committed it to memory. It’s just that good — and that useful!
Moist shredded chicken
8
2 minutes
13 minutes
15 minutes
1 tablespoon olive oil
2 pounds boneless, skinless chicken breasts
Salt and pepper
1 cup chicken broth
Add the olive oil to a large skillet over medium heat.
Season the chicken on both sides with salt and pepper.
Add the chicken breasts to the skillet, and cook for 4 minutes.
Flip the chicken breasts, and cook an additional 4 minutes
Reduce the heat to medium-low, and add the chicken broth. Cover the skillet; simmer for 6-8 minutes.
Remove from the heat, and let cool 3-5 minutes. Shred with 2 forks and serve.
