Name: Shredded Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 lbs boneless skinless chicken breasts or thighs; 1 tablespoon olive oil; Salt, to taste; Black pepper, to taste; 1/2 cup chicken broth

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Shredded chicken is one of the most versatile ingredients I like to have on hand—it’s easy to make, full of flavor, and can be added to just about any dish. Whether I’m prepping for tacos, salads, soups, or casseroles, this simple stovetop method gives me moist, tender, and perfectly shredded chicken every time. Best of all, it’s ready in just 20 minutes.

Why You’ll Love This Recipe

I love this method because it’s fast, flavorful, and keeps the chicken incredibly moist. By searing the chicken first and then finishing it in a steam-poach with broth, I get much better texture and taste compared to boiling. And once it’s done, I can shred it in seconds—especially with my stand mixer. It’s my favorite kitchen shortcut when I want a protein-packed ingredient ready to go for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken breasts or thighs
Olive oil
Salt and black pepper
Chicken broth

Directions

I heat olive oil in a large skillet over medium heat. Once it’s hot, I place the chicken in the skillet and season the top side generously with salt and pepper.
I let the chicken sear undisturbed for 5 minutes until it starts to turn golden, then I flip it over.
I pour in the chicken broth, cover the skillet with a lid, and let it cook for another 7–10 minutes. I check that the internal temperature hits 165°F using an instant-read thermometer.
Once it’s cooked through, I remove the chicken from the pan.
For shredding, I either use two forks or toss the chicken into my stand mixer with the paddle attachment. On low speed, it takes about 15 seconds to shred the entire batch.
If I want it extra moist, I drizzle in a bit of the pan broth and toss everything to coat.

Servings and timing

This recipe makes enough for 6 servings and takes about 20 minutes total:

Prep time: 5 minutes
Cook time: 15 minutes

Variations

Use Chicken Thighs: When I want juicier meat, I go for boneless thighs instead of breasts.
Add Aromatics: For extra flavor, I sometimes sauté garlic or add herbs like thyme or rosemary to the broth.
Spice It Up: A pinch of smoked paprika, cumin, or chili powder can season the chicken while it cooks if I plan to use it in tacos or burritos.
Poach Only: For a lighter version, I skip searing and just simmer the chicken in broth for a milder flavor.

Storage/Reheating

I store shredded chicken in an airtight container in the fridge for up to 4 days. For longer storage, I freeze it in portioned containers for up to 2 months. When I need it, I thaw overnight in the fridge or reheat gently in a skillet with a splash of broth to keep it tender.

FAQs

Can I use frozen chicken?

I make sure to thaw it completely before cooking using this method. Frozen chicken won’t sear properly and will release too much moisture.

What’s the best way to shred chicken?

The stand mixer method is my favorite—it takes seconds. But two forks work just fine if I don’t have a mixer handy.

Is this method better than boiling?

Yes, I find it more flavorful and less rubbery than boiling. The sear adds depth, and the steam keeps it juicy.

How can I use shredded chicken?

I use it in tacos, salads, wraps, pasta dishes, soups, casseroles, and more—it’s incredibly versatile.

Can I add the broth back into the shredded chicken?

Yes, I often add a few tablespoons of the cooking liquid to keep the shredded chicken moist and flavorful.

Conclusion

Learning how to make shredded chicken with this simple stovetop method changed the way I prep meals. It’s flavorful, fast, and foolproof—whether I’m making lunch ahead or adding protein to a last-minute dinner. Once I shred a fresh batch, I always find ways to use it throughout the week. It’s a kitchen basic I turn to again and again.