How to Make Shredded Chicken is a staple recipe to use in so many ways. This shredded chicken recipe is easy, fast, less expensive to make yourself with fantastic flavor and a fun mess-free shredding trick!
Sometimes it is the most simple of recipes that become the most useful and loved.
A great example is this Moist Homemade Shredded Chicken Breast recipe.
It’s simple and something used in many recipes AND is much better homemade.
Jump to:
- Why Make this Shredded Chicken Recipe
- How to make Shredded Chicken Breast
- Making Homemade Shredded Chicken Recipe – Step by Step
- Shredding Tips
- How to Use Shredded Chicken
- How to Store Shredded Chicken Breast
- Frequently Asked Questions
- The Best Chicken Breast Cooking Recipe too!
- EQUIPMENT USED in this Homemade Shredded Chicken Recipe
- More Recipes You’ll Love
- Recipe
Why Make this Shredded Chicken 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.
- A special trick makes shredding fast and mess-free!
In the past when I needed shredded chicken for a recipe I would go to 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 tips for using the mixer shared below and you can watch the video too.
Making Homemade Shredded Chicken Recipe – Step by Step
Making this homemade shredded chicken recipe is so easy and makes the best shredded chicken ever!
Please refer to the printable recipe card below for recipe specifics.
STEP 1: In a large skillet with a lid, preferably non-stick, heat the olive oil over medium heat.
STEP 2: Salt and pepper the chicken breasts and them to the pan to brown for 4 minutes.
STEP 3: Flip over and brown for another 4 minutes.
STEP 4: Add the chicken broth, reduce to medium-low, put the lid on the skillet and allow to simmer for 5-8 minutes.
NOTE: Chicken should register 160-165 degrees (it will continue to cook when removed from heat).
STEP 5: Remove the chicken from the skillet and allow it to rest for 3 minutes.
STEP 6: 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.
Shredding Tips
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.
Approximate times: 20-30 seconds for larger pieces; 45-60 seconds for the fine shredding shown in the photos.
Watching the shredding and stopping the mixer when it’s done is the way to go.
How to Use Shredded Chicken
Homemade shredded chicken breast meat can be used for many recipes. Here are just a few ideas:
- Mexican dishes including tacos and enchiladas
- Green Chile Chicken Totchos
- Muffin Tin Mexican Bowls
- Salads
- Soups
- Sandwiches
- Omelets
How to Store Shredded Chicken Breast
Store homemade shredded chicken in an airtight container in the refrigerator.
Frequently Asked Questions
Store in freezer bag or freezer container and freeze for future recipes.
The Best Chicken Breast Cooking Recipe too!
Though this recipe is geared toward 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 Pink Peppercorn Sherry Cream Chicken.
Chicken breasts are a lean cut of meat especially when cooked boneless and skinless.
This cooking method makes moist chicken breasts 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
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- Chicken Enchilada recipe
- How to Make Simple Syrup: 8 Recipes and Suggested Uses
- Quiche Lorraine: A Classic Cheesy Bacon Quiche
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There are various brands that make both of these items in multiple price points.
Recipe
Moist Homemade Shredded Chicken Breast
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
- Sprinkle chicken breasts 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 breasts 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. NOTE: 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).
Video
Notes
Nutrition
Published originally: February 21, 2016
Amanda says
This is the first time ive ever left a review for a recipe but WOW, even my husband was impressed with how this turned out! I’ve been using slimy canned chicken for years because I can never get chicken breast to work out in the slow cooker, this recipe is not only super fast but it’s moist and delicious! Shredded Caesar chicken wraps here I come!
Toni Dash says
It’s a life changer isn’t it?! So glad you loved it too.
Riss says
OMG I have been making a cheesy chicken enchilada rccipe for years and have never been able to get the chicken right. I’ve tried slow cooker, chopping/cooking it whole, you name it. It was always dry. This is literally what I’ve been looking for! The great thing is, toward the end you can add what you want for your recipe. I added onions and spices after I flipped the chicken and a dash of cream cheese and a small can of chili peppers when I added the broth. I was worried about adding whole chicken breasts into my Kithenaid but just do it! I mixed on the lowest setting (with the whisk tool) for a couple of minutes then stepped it up slightly for any remaining chunks. Added cheddar cheese at the end. The recipe is correct. Let the chicken rest for a few minutes, but then throw the chicken and juices into the mixer while still hot. Fargin amazing! THANKKKKK YOUUUUU Toni Dash!!!!! OH EM GEEE!
Toni Dash says
Yay!!! It’s hard to imagine how shredding chicken could be so exciting until making this recipe isn’t it? SO glad you found it and love it too.
Shasey Ball says
You are correct, this recipe is the “go to” when making a dish that calls for shredded chicken! This is the most moist shredded chicken I’ve ever had. Thank you so much for sharing.
SB
Jeannette Parker says
This is a fabulous way to shred chicken!! Thank you so very much! The best of any on Pinterest ?
Toni Dash says
I’m delighted you love it too Jeannette!
Cheryl Junkin says
Wow!!! I can’t thank you enough. I’m old and thought I knew just about everything about cooking by now but I’ve never been happy with shredded chicken I’ve made in the past; dry, dry, dry! This recipe is fast and delicious. I’ll never make shredded chicken any other way. Thanks for teaching an old dog new tricks!
Toni Dash says
LOL! Cheryl age has nothing to do with mastering this trick! There is nothing intuitive about putting chicken in a mixer lol! As for the cooking method, I completely AGREE! It’s a game changer isn’t it? Now that you’ve made it you can use the cooking portion anytime you need boneless chicken breasts. They are always moist and flavorful. And of course great for shredding too!
Thanks for taking the time to leave your comment. I love sharing my tricks with everyone and hope it will make life easier and more delicious!
Harold says
Is a 10 inch skillet large enough?
Toni Dash says
It will depend on the size of your chicken breasts Harold. Give it a try! Also if you need to do two batches (if the chicken breasts are larger than all fit in the pan) you can always do that!
Stephanie says
Came out perfectly! Moist & delicious!
April says
I love this trick for shredding chicken!! It’s so fast and easy.
Emily says
I love cooking up a huge batch of chicken and shredding but usually do it in the Instant Pot. I need to try this!
Suzy says
I love how quickly this cooks! And the tip for shredding the chicken in the mixer is AMAZING!
Ronald Winney says
I was skeptical that the mixer would shred the chicken, how wrong was I. It work perfectly. Thank you.
Toni Dash says
There isn’t anything intuitive about the idea Ronald! I’m glad you persevered and got a good result!