• Home
  • About
    • FAQ
    • Privacy & Disclosure
    • Terms & Conditions
  • Contact Me
  • All Recipes
    • Nerdy Recipes
    • Breakfast
    • Main Courses
      • Chicken
      • Pasta
      • Soups
      • Salads
    • Beverages
    • Side Dishes
    • Desserts
      • Bars, Brownies & Blondies
      • Cookies
      • Cupcakes
    • Healthy
    • Easy Weeknight Meals
    • Holiday Recipes
      • Christmas
      • Valentine’s Day
  • Recipes for One
  • Recipes for Two
  • Small-batch Desserts

Baking Mischief

Good Food, Nerdy Recipes, Living Well

  • Breakfast
  • Main Courses
    • Easy Weeknight Meals
    • Beef
    • Chicken
    • Pork
    • Salads
    • Sandwiches
    • Soups
    • Pasta
  • Desserts
    • Bars, Brownies & Blondies
    • Cookies
    • Cupcakes
    • Frozen
  • Side Dishes
You are here: Home / Recipes / How to Cook Shredded Chicken

How to Cook Shredded Chicken

10/05/16 | Chicken, Easy Weeknight Meals, Healthy, Main Courses, Recipes, Tips & Tricks

1.2Kshares

Ever wondered how to cook shredded chicken the best and easiest way possible? Look no further! Your chicken will come out moist and flavorful every time.

Shredded chicken in a bowl.

I’ve been seeing a lot more recipes lately that call for cooked, shredded chicken. I even have one of those coming up myself in a few weeks (keep your eyes peeled!). Thing is, until recently I didn’t have a great foolproof way of cooking and shredding chicken.

My go-to cooking method is usually 3 hours in the slow cooker, buuuuuuuut that method requires planning. And some days (let’s face it, most days) are just not planning days.

So when I needed some shredded chicken a few weeks ago, I asked the internet how to cook shredded chicken. And the internet was its usual obliging self. It gave me a TON of options.

I tested a couple of the easiest/most promising ones, and in the end I slightly adapted a method from Mel’s Kitchen Cafe and begrudgingly tried out a completely crazy-looking tip I’ve been seeing around Pinterest for years (spoiler, it worked).

The result? Guys, this is how to cook shredded chicken if you want fast, easy, and TASTY!!

The cooking method is a mix between pan frying and poaching. And for shredding, I can’t believe I’m recommending this: use a stand mixer. I know, no one is more surprised than me, but it really does work.

I HATE doing extra dishes, and for years every time I saw this on Pinterest I would roll my eyes, but it really does shred chicken well. And I actually timed it. Even washing the extra bowl and paddle, using a stand mixer to shred chicken (if you are making more than one breast) does save you time.

Chicken being shredded in a stand mixer.

Here’s how to cook shredded chicken the easy way:

Between two sheets of plastic wrap or in a disposable bag, pound chicken just to a mostly even thickness with a meat mallet* (smooth side), rolling pin, or empty wine bottle. If your chicken is already fairly even, you can skip this step. Lightly salt and pepper both sides of the chicken.

Heat a skillet with a lid over medium heat. Spray with cooking spray or drizzle on a bit of your favorite cooking oil. Add chicken to the pan and cook until browned,  3 to 4 minutes.

Chicken being browned in a pan for shredding.

Flip and repeat.

Chicken browning in a pan so it can be shredded.

Once browned, add about 1/2 inch of water to the pan. Cover and cook for 5 to 8 minutes (or longer if you have large chicken breasts), until an instant-read thermometer* inserted into the center of the breasts reads 165°F.

Water being added to a pan of chicken.

Remove from heat and allow to rest for 5 minutes. Once slightly cooled, transfer chicken breasts to your stand mixer. With the paddle attachment, set mixer to low, working up to medium and process chicken until mostly shredded. Don’t over process–there will be a couple of pieces you will need to finish pulling apart by hand.

Chicken being shredded in a stand mixer.

Wash up and use your moist, shredded chicken breast in something delicious like:

  • The World’s Easiest Chicken Taco Soup
  • Easy Chicken Parm Soup
  • Chicken and Broccoli Orzo
  • Creamy White Chicken Enchiladas
  • Chicken Cordon Bleu Casserole

Not feeling shredded chicken today? Try my post on How to Cook Perfect Chicken Breasts for Salads and Sandwiches. And tell me in the comments, what’s your favorite way to use shredded chicken breast?

Ever wondered how to cook shredded chicken the best and easiest way possible? Look no further! From BakingMischief.com

How to Cook Shredded Chicken

Ever wondered how to cook shredded chicken the best and easiest way possible? Look no further! Your chicken will come out moist and flavorful every time.
5 from 1 vote
Print Pin
Course: Dinner
Cuisine: American
Total Time: 20 minutes
Servings (Hover or Click to Change Yield): 4
Calories: 187kcal
Author: Tracy

Ingredients

  • Cooking spray or your favorite cooking oil
  • Boneless skinless chicken breasts
  • Salt and pepper

Instructions

  • Between two sheets of plastic wrap or in a disposable plastic bag, pound chicken just to a mostly even thickness with a meat mallet (smooth side), rolling pin, or empty wine bottle. If your chicken is already fairly even, you can skip this step. Lightly salt and pepper both sides of the chicken.
  • Heat a skillet (with a lid) over medium heat. Spray with cooking spray or drizzle on a bit of your favorite cooking oil. Once hot, add chicken to the pan and cook until browned, 3 to 4 minutes.
  • Flip and repeat. Once browned, add about 1/2 inch of water to the pan, cover and cook for 5 to 8 minutes (longer if breasts are large), until an instant-read thermometer inserted into the center of the breasts reads 165°F.
  • Remove from heat and allow to cool for 5 minutes. Once cooled, transfer chicken breasts to your stand mixer. With the paddle attachment, set mixer to low, working up to medium, and process chicken until mostly shredded. Don't over process--there will be a couple larger pieces you will need to finish pulling apart by hand.
  • Wash up and use your moist, shredded chicken in something delicious.

Notes

*Chicken breasts vary wildly in size, so your cooking time may vary. Just cook until your thermometer says 165°F, add water as needed, and you'll be golden. If you have huge chicken breasts, you can cut them in half for quicker cooking times.
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.
*Links marked with an asterisk are affiliate links, which means I receive small commission if you make a purchase using them. There is absolutely no additional cost to you.

Comments | 16 comments

« Sanguinaccio Dolce Senza Sangue
Small-Batch Mini Pumpkin Eclairs »

Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Get free recipes delivered to your inbox!

Join the Baking Mischief Newsletter

Subscribe and get recipes delivered to your inbox weekly PLUS a free mini e-cookbook. 

Popular Recipes

Gooey Chocolate S’mores Cupcake with a bite out of it.No Fail Butter and Garlic Green Beans in a white dish.Pesto Chicken Sandwich on Sourdough being picked up.Chicken Shawarma With Yogurt Sauce wrapped in foil on a wooden plate.Easy Carnitas Recipe on a white plate with limes.The BEST Crispy Oven-roasted Broccoli on a baking sheet.

What I’m Loving Now

Small-batch Chocolate Banana Muffin with a bite out of it.Carnitas Enchiladas (Pulled Pork Enchiladas) on a plate with lettuce.Easy Creamy Chicken Noodle Soup in a pot.Easy Peanut Butter Oatmeal Cookies stacked on a plate.

Join the Newsletter

Subscribe and receive weekly email updates!

Categories

Archives

Copyright © 2021 · Tasteful theme by Restored 316