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.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings 1/2 cups (3 1/2 cups shredded chicken)

Calories 128kcal

Author Toni Dash

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

Note on shredding: 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.

For a Mexican twist if you use an Instant Pot this Mexican Shredded Chicken it also delicious.

Nutrition