Shredded Chicken Breast is a staple in so many recipes and once you’ve made it this way you’ll never buy it again! It’s fast, easy and less expensive to make it yourself and the flavor is so good! A quick trick shreds the chicken with no mess.
I realized this week while writing up the Green Chile Chicken Totchos recipe that there are a number of sub-recipes I make that might be handy for you to have. They are foundational recipes, perhaps with a tip or trick that work well for me. I want you to benefit from them too!
A great example is today’s recipe for Moist Homemade Shredded Chicken Breast. It’s simple and something used in many recipes AND is much better homemade.
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.
This was convenient and I did rarely had time to make a chicken myself. That is, until one day when I had little time to make a recipe using shredded chicken breast, and there weren’t any rotisserie chickens at the store. I was out of luck!
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 Tarragon Pesto Chicken Breast with Dressed Greens recipe). With a few tweaks I found a great way to make homemade shredded chicken breast, 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 Shredded Chicken Breast
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!
Shredding Tip: 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!).
How to Use Shredded Chicken Breast
Homemade shredded chicken breast meat 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 freezer container and frozen until future recipes call for it.
The Shredded Chicken Breast Recipe:
After making this easy, moist Homemade Shredded Chicken Breast recipe, you’ll never be tempted to buy shredded chicken again! It’s done in 20 minutes from cooking through shredding, with fantastic flavor and a special trick to make shredding a breeze!
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.
Special TIPS for making the BEST Homemade Shredded Chicken
TIP: 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.
TIP for Making Different Sizes of Shredded Chicken Breast
Making shredded chicken in different sizes is easy by controlling the length of time the mixer runs. For large pieces, run the mix only briefly. For finely shredded chicken breast, run it longer. Watching the shredding and stopping the mixer when it’s done if the way to go.
A TWO-for-ONE CHICKEN BREAST RECIPE!
Though this recipe is geared toward sharing how to make fantastic homemade shredded chicken breast, the method to cook the chicken is also a winner. It is the way I always cook boneless skinless chicken breasts for recipes like Tarragon Pesto Chicken Breasts with Dressed Greens or Pink Peppercorn Sherry Cream Chicken.
Chicken breasts are a lean cut of meat especially when cooked boneless and skinless. This cooking method makes the moist every time with great flavor and it’s SO easy! Once you make chicken breasts this way you’ll never want them any other way!
EQUIPMENT USED in this Homemade Shredded Chicken Recipe:
Recipes to use Homemade Shredded Chicken:
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Moist Homemade Shredded Chicken Breast
Cooking boneless chicken breasts in this method keeps them moist and flavorful. Shredding it is quick and easy in a standing mixer. The recipe may be adjusted proportionally for a larger batch. The chicken may also be frozen for later use.
NOTE: 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.
- 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
- Rinse chicken and pat dry with paper towels. Sprinkle with the salt and pepper.
- 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.
- 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.
- 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).