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Shredded Chicken Breast

Juicy shredded chicken breast made on the stovetop in about 20 minutes. Simmering the chicken gently instead of boiling it is what keeps the shreds tender, and a stand mixer gets the whole batch shredded in seconds.
Prep Time5 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time25 minutes
Course: Main
Cuisine: American
Servings: 8
Author: Kristin Maxwell

Equipment

  • Large skillet or pot with a lid
  • Instant-read thermometer
  • Stand mixer or hand mixer optional

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 4 cups chicken broth or enough to just cover
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder

Instructions

  • Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder.
  • Arrange the chicken in a single layer in a large skillet or pot. Pour in enough chicken broth to just cover the breasts.
  • Bring to a boil over medium-high heat, then immediately reduce to medium-low so the liquid is barely simmering. Cover and cook 12 to 15 minutes, or 18 for very thick breasts.
  • Check the thickest part of a breast with an instant-read thermometer. It should read 165°F. If not, cover and cook 2 to 3 minutes more, then check again.
  • Transfer the chicken to a cutting board or bowl and rest 5 minutes. Reserve about ½ cup of the cooking liquid.
  • Shred the chicken using a stand mixer or hand mixer on low, two forks, or your hands.
    Stand mixer with a bowl of shredded chicken.
  • Stir a few spoonfuls of the reserved cooking liquid into the shredded chicken before using or storing.

Notes

  • Yield: 2 pounds of boneless chicken makes about 4 to 5 cups of shredded chicken. As a rule, 1 pound yields 2 to 2½ cups.
  • Do not boil hard: A rolling boil tightens the outside of the breast before the center cooks and gives you stringy, dry chicken. Keep it at a bare simmer.
  • 165°F is the target — Past that point the chicken crumbles instead of shredding.
  • Shred it warm. Cold chicken tears and stays chunky. If you're shredding leftovers, let them come to room temperature first.
  • Mixer methods need boneless chicken. Use two forks or your hands for bone-in pieces so you can pick out the bones.
  • Season the liquid to match your recipe. Taco seasoning, Italian herbs, or a bay leaf and a smashed garlic clove all work. The flavor carries into the shreds.
  • Texture varies by method. Mixer shreds are fine and disappear into dips and casseroles. Fork shreds are chunkier and better in tacos, sandwiches, and salads.
  • Storage: Refrigerate up to 4 to 5 days in an airtight container. Freeze up to 6 months in 1 to 2 cup portions with a splash of cooking liquid. Thaw overnight in the fridge.
  • Rotisserie shortcut: One store-bought rotisserie chicken yields about 4 cups of shredded meat.

Nutrition

Calories: 138kcal | Carbohydrates: 1g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 858mg | Potassium: 447mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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