This Shredded Chicken is an easy, stovetop method for tender, flavorful shredded chicken that’s ready in just 25 minutes! Use it in soup or pasta, on salads, in tacos, or just eat it by the forkful!
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Shredded chicken is just one of those things that’s always good to have on hand. Not only is it so convenient to throw into any recipe, but it’s always easy to make.
You know we love having a stash of shredded chicken in the fridge, (This Crockpot Shredded Chicken and Instant Pot Shredded Chicken are already favorites here!) because it can be used in so many ways!
This stovetop method is ridiculously simple and results in flavorful, versatile shredded chicken that can be added to so many different shredded chicken recipes.
Shredded chicken ingredients:
- Chicken Broth: simmered with the chicken to add moisture and flavor.
- Italian Seasoning, Salt, Black Pepper, and Garlic Powder: a simple way to add even more flavor to the chicken. Feel free to play around with seasonings to accommodate different recipes.
- Chicken Breasts: use boneless, skinless chicken breasts. Chicken thighs will work as well, but the cook time may be affected.
How to make shredded chicken
This easy shredded chicken recipe takes just 25 minutes!
- Mix broth and seasonings: In a large skillet, whisk together broth, Italian seasoning, salt, pepper, and garlic powder.
- Add chicken and cook: Add in the chicken breasts and bring to a simmer over high heat. Reduce to a low simmer over low or medium-low heat, cover, and cook for 15-20 minutes.
- Shred the chicken: Remove the chicken from the pan and shred using two forks or an electric mixer, then serve as desired or place back into the pan to keep warm and moist.
How to shred chicken
There are a couple of different ways you can easily shred chicken:
- Using two forks: hold one fork in each hand and use them both to pull the chicken apart. Alternatively, use one fork to hold the chicken in place and use the other to pull off shreds.
- With a mixer: you can easily shred chicken using either a hand-mixer or a stand-mixer. Simply use the flat beater attachment to beat the chicken on low until shredded.
Can you use frozen chicken?
You can, it will just take longer to cook! You can see all my tips on How to Cook Frozen Chicken breasts here.
In a nutshell, to use frozen chicken, follow the recipe as directed, then simmer on low or medium-low until the internal temperature is 165ºF.
Avoid turning the heat up to cook the chicken faster. The low and slow simmer is the best way to achieve tender, flavorful, moist chicken.
Can you use chicken thighs?
You can definitely use chicken thighs if that’s what you prefer. Be sure to use boneless and skinless!
The cook time might vary so use a meat thermometer to check that the internal temperature is 165ºF before shredding and serving.
Tips and tricks for shredded chicken
- Shred right away. Chicken shreds best while it’s warm so shred it as soon as possible after it’s done cooking.
- Get creative. Feel free to play around with your seasonings to suit any recipe. Try it with cajun seasoning, taco seasoning, ranch dressing seasoning mix, jerk seasoning, you name it! You could also mix in something else to add flavor such as homemade BBQ sauce, teriyaki sauce, or your favorite salsa.
- Meal prep. Make a batch of shredded chicken at the beginning of the week and store it in the fridge for up to four days to be easily added to lunches throughout the week.
- Keep the liquid. Reserve the cooking liquid and store it in the fridge. It can be used as a base for soup or gravy, as a way to add flavor to brown rice or mashed potatoes, or to moisten the leftover shredded chicken when you reheat it.
How to serve shredded chicken
If you’re not eating this shredded chicken straight out of the skillet with a fork, it is a delicious addition to so many different recipes!
- Pasta. Add it to chicken spaghetti bake, BBQ chicken pasta salad, instant pot Italian chicken pasta, you name it.
- Tacos. Swap the Italian seasoning for taco seasoning and serve it in hard or soft shell tacos with your favorite toppings.
- Salad. Add it to any salad for a simple protein boost. I love to add it to chicken taco salad!
- Nachos. Layer it on my bacon chicken alfredo nachos.
- Stir fry. Flavor it with soy sauce or teriyaki sauce and serve it over brown rice with steamed stir fry veggies.
- Soup. Use it in any soup recipe that calls for chicken. I love chicken tortellini soup, chicken pot pie soup, or chicken noodle soup.
- Pizza. Use it as a topping for your favorite pizza. I love it on chicken alfredo pizza.
- Appetizers. Use it in buffalo chicken dip, cheesy chicken alfredo dip, or BBQ chicken jalapeño popper cupcakes.
How to store
Leftover shredded chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then microwave or warm on the stove with a splash of chicken broth to moisten if necessary.
How to Make Juicy Shredded Chicken
written by Ashley Fehr
Ingredients
- 1½ cups low sodium chicken broth
- 1 teaspoon Italian seasoning
- ¾ teaspoon seasoning salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 4 boneless skinless chicken breasts (about 1½-2 pounds)
Instructions
- In a large skillet, whisk together broth, Italian seasoning, seasoning salt, pepper and garlic powder.
- Add chicken breasts to the pan and bring to a simmer over high heat.
- Reduce heat to a low simmer (don't boil!) over low or medium-low heat and cover.
- Cook for 15-20 minutes, until a meat thermometer inserted in the thickest part of the chicken breasts reads at least 165 degrees F.
- Remove chicken from the pan and shred using two forks or an electric mixer. Serve or place back into the liquid to keep warm and moist.
- Store in the liquid in the refrigerator, or reserve the liquid for another use (it has great flavor!). Cooked chicken can be stored up to 4 days in the fridge or 3 months in the freezer.
Notes
- Shred right away. Chicken shreds best while it’s warm so shred it as soon as possible after it’s done cooking.
- Get creative. Feel free to play around with your seasonings to suit any recipe. Try it with cajun seasoning, taco seasoning, ranch dressing seasoning mix, jerk seasoning, you name it! You could also mix in something else to add flavor such as homemade BBQ sauce, teriyaki sauce, or your favorite salsa.
- Meal prep. Make a batch of shredded chicken at the beginning of the week and store it in the fridge for up to four days to be easily added to lunches throughout the week.
- Keep the liquid. Reserve the cooking liquid and store it in the fridge. It can be used as a base for soup or gravy, as a way to add flavor to brown rice or mashed potatoes, or to moisten the leftover shredded chicken when you reheat it.
Nutrition Information
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evelyn says
I used a bit more broth and it came out perfect. I only did half the recipe (2 chicken breasts) and half a cup of broth.
The Recipe Rebel says
Hi Evelyn! So glad you enjoyed the recipe! Thank you for this kind review!
Tati says
I like this recipe, it’s super easy and tasty! Thank you.
Ashley Fehr says
Thanks Tati!