Moist Homemade Shredded Chicken Breast

How to Make Moist Homemade Shredded Chicken Breast. Done in 20 minutes and better tasting than any shredded chicken you can buy! With a fun trick too! - BoulderLocavore.com

It dawned on me this week while writing up the Green Chile Chicken Totchos recipe that there are a number of sub-recipes I use that might be handy for you to have.  They are foundational recipes, perhaps with a tip or trick that has worked for me.  The recipes may or may not be something you’d eat on their own after making them; it could be something like today’s recipe for Moist Homemade Shredded Chicken Breast, that are ingredients in other recipes and simple enough that it’s better to home make rather than buying them.

How to Make Moist Homemade Shredded Chicken Breast. Done in 20 minutes and better tasting than any shredded chicken you can buy! With a fun trick too! - BoulderLocavore.com

I will confess in the past when I needed shredded chicken for a recipe I would whip into my local market and pick up a moist, succulent rotisserie chicken they crank out a few times a day.  Once home I’d pull off some of the breast meat and using two forks would shred the meat by hand.  Seemed convenient and I did not have to add the time of first making a chicken myself.  That is, until one day when I had little time to make a recipe using shredded chicken, and my timing was mismatched with the roasted chickens emerging from the rotisserie at the store. I was out of luck!

How to Make Moist Homemade Shredded Chicken Breast. Done in 20 minutes and better tasting than any shredded chicken you can buy! With a fun trick too! - BoulderLocavore.com

Instead I bought some boneless, skinless chicken breasts, already having a fabulous way to cook them quickly without losing any moisture (you can see an example in this xx recipe).  With a few tweaks I found a great way to make homemade shredded chicken breasts, keeping the meat more flavorful as with roast chicken, rather than the flavor of stewed chicken which is another way to make shredded chicken.

How to Make Moist Homemade Shredded Chicken Breast. Done in 20 minutes and better tasting than any shredded chicken you can buy! With a fun trick too! - BoulderLocavore.com

The process is super simple and it’s done in less than 20 minutes!  The best part?  It’s shredded in a mixer; no forks required.  There are some parameters around using the mixer I’ll share in the recipe instructions but in case you don’t believe me I made a little video to prove it!  The shorter the time in the mixer, the larger the chicken shreds will be.  The chicken in the video was going into another batch of Totchos so I wanted it to be smaller and more finely shredded which took about 1 minute (the video has been speeded up so you don’t get too bored!).

Shredded chicken can be used for many recipes from Mexican dishes including tacos and enchiladas, to salads, soups or sandwiches.  It also can be stored in an airtight freezer bag or container and frozen until future recipes call for it.

Shredded chicken can be used for many recipes from Mexican dishes including tacos and enchiladas, to salads, soups or sandwiches.  It also can be stored in an airtight freezer bag or container and frozen until future recipes call for it.

Moist Homemade Shredded Chicken Breast

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 3 1/2 cups shredded chicken

There is no reason to buy shredded chicken breast when you can make it yourself with great flavor, moist texture and in less than 20 minutes. Shredding it is quick and easy in a standing mixer. In less than a minute the chicken is the perfect texture for any recipe.

The chicken must be warm to shred well however allowing it to rest a few minutes creates the best texture without becoming stringy and dry. Do not run the mixer over the lowest setting and be sure to stop the mixer as soon as the desired texture is reached.

Ingredients

  • 1 tablespoon Olive Oil
  • 1 1/4 pounds Boneless, Skinless Chicken Breasts
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoons Black Pepper, preferably freshly ground
  • 3/4 cup Low Sodium Chicken Broth

Instructions

  1. Rinse chicken and pat dry with paper towels. Sprinkle with the salt and pepper.
  2. In a large skillet with a lid, preferably non-stick, heat the olive oil over medium heat. Add the chicken breast and brown for 4 minutes. Flip over and brown for another 4 minutes.
  3. Add the chicken broth, reduce to medium-low, put the lid on the skillet and allow to simmer for 5-8 minutes. Chicken should register 160-165 degrees (it will continue to cook when removed from heat). Remove the chicken from the skillet and allow it to rest for 3 minutes.
  4. Place the chicken in the bowl of a standing mixer. Turn the mixer on the lowest setting, or 1, and mix until the chicken is shredded to the desired texture (20-30 seconds for larger pieces; 45-60 seconds for the fine shredding shown in the photos).
http://boulderlocavore.com/moist-homemade-shredded-chicken-breast-recipe/

How to Make Moist Homemade Shredded Chicken Breast. Done in 20 minutes and better tasting than any shredded chicken you can buy! With a fun trick too! - BoulderLocavore.com

Comments

    • says

      Yes! I feel when I’ve purchased shredded chicken it has little flavor and tastes stewed. This retains nice flavor and moisture without being boiled to be able to shred it. Plus it’s fun to shred it in the mixer!

  1. Jeanine says

    Yum. I’d love to make this for on a bun. I think it would be so delicious, even top it with gravy. I’d be in heaven. This looks amazing!

  2. says

    I saw you mentioned using this in Mexican dishes and my mom and I use this ALL the time in our family’s Mexican dinners! We’re from Arizona and cooking Mexican is a must!

  3. nicole escat says

    What a perfect recipe for our lunch. I would love to try this for my family, I’m so glad for sharing this recipe and save for our lunch.

  4. Dawn W. says

    If you don’t have a stand mixer, will this recipe still turn out tasty if you have to do the “old” way and shred with a fork by hand? I’d be willing to do that even losing the time you save with the mixer, because this just sounds like it would TASTE better!

    • says

      I would say 2-3 days maximum. Since it is shredded it doesn’t last as long as whole chicken. The USDA recommends leftovers be eaten no more than 4 days. I would say if you make it ahead and have leftovers to consider freezing some portions of it for future use.

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