Shredded Chicken Recipe
Perfect for last-minute dinners or weekly meal prep, this shredded chicken recipe is versatile, delicious, and a must-have staple for protein-packed meals.
Servings: 6 cups (approx)
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Fill a large pot with water (the pot should be large enough to completely submerge the chicken in water (or broth) by 1-2 inches). Bring just to a simmer.
- Add the chicken, salt, and black pepper (plus any optional additions such as herbs or spices) to the pot. Return the liquid to a gentle simmer and cook, uncovered, for 1-2 minutes, then remove the pot from the heat and cover immediately with a lid. Allow the chicken to rest for 15-20 minutes or until internal temperature registers 160°F as measured with a digital meat thermometer.
- Use kitchen tongs to remove the chicken from the pot carefully. Set aside in a large mixing bowl or on a clean plate and allow it to rest for about 10 minutes.
- While still warm, shred the chicken with two forks, your hands (my preferred method), in a stand mixer using the paddle attachment, or with a hand mi
Notes
- You can store leftover shredded chicken in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. I love popping frozen leftover shredded chicken right into a pot of simmering soup—there is no need to thaw.
- After the chicken has finished cooking, save the leftover cooking liquid and use it to make soups, stews, sauces, or rice.
Nutrition
Calories: 173kcal | Carbohydrates: 0.1g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 563mg | Potassium: 562mg | Fiber: 0.04g | Sugar: 0.002g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
