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Juicy shredded chicken tossed in a savory herb and garlic reduction sauce.

Easy Juicy Shredded Chicken

Rebecca Blumer
Discover the secret to perfectly moist shredded chicken. This versatile, meal-prep-friendly recipe uses a sear-and-simmer method to ensure tender, flavorful meat every single time.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 245 kcal

Equipment

  • Large Skillet with Lid
  • Instant-read thermometer
  • Tongs
  • Two forks or Stand Mixer

Ingredients
 

  • 4 boneless skinless chicken breasts, or thighs
  • 2 tbsp olive oil
  • salt and pepper, to taste
  • 3/4 cup chicken broth

Instructions
 

Sear for flavor

  • Set a large skillet over medium heat and warm the olive oil until it looks shimmery. Lay the chicken pieces in the pan and season the tops with salt and pepper.
  • Cook the chicken for 5 minutes until the underside is golden and savory. Use tongs to flip the pieces while keeping the browned crust intact.

Gentle simmer to 165 degrees Fahrenheit

  • Pour the chicken broth into the skillet and immediately cover with a lid to trap the steam. Continue cooking for 7 to 10 minutes.
  • Check the internal temperature with an instant-read thermometer. Remove the skillet from the heat once the chicken reaches 165 degrees Fahrenheit.

Rest, shred, and re-juice

  • Lift the chicken out of the pan and let it rest on a clean surface for a few minutes so the juices settle.
  • Shred the meat using two forks for a rustic look, or use a stand mixer with the paddle attachment on speed 2 for 15 seconds.
  • Toss the shredded strands with any remaining liquid from the skillet to ensure a glossy and moist finish.

Notes

Safety Tip: Use an instant-read thermometer to pull the chicken at exactly 165 degrees Fahrenheit. Chicken breast becomes dry and stringy very quickly if overcooked.
Resting Tip: Allowing the chicken to rest for several minutes before shredding is essential. This prevents the juices from running out and ensures the strands stay moist.
Storage Tip: Store cooked chicken in an airtight container for up to 4 days in the refrigerator or 4 months in the freezer. Always include a splash of cooking liquid to protect the moisture during storage and reheating.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 245kcalProtein: 42gFat: 8gSaturated Fat: 1.5gCholesterol: 115mgSodium: 490mgPotassium: 360mgCalcium: 15mgIron: 1mg
Keyword chicken breast, Meal Prep, pulled chicken, shredded chicken
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