Easy Shredded Chicken
This basic recipe can easily be doubled or tripled to get as much chicken as you need. If making just 1 chicken breast you can use a smaller 8 inch skillet, if doing more use a larger skillet.
Ingredients
- 1 Boneless Chicken breast trimmed of fat
- Salt and Pepper
- Garlic Powder optional
- 1 Tbsp of Olive or Coconut Oil
- 1/3 cup of water or chicken broth
Instructions
- Heat oil in a skillet (use one that has a lid to it) over medium high heat- (the original recipe states use a non stick pan but I have had great luck with cast iron and stainless steel cookware as well just being careful to use enough oil)
- Pat the chicken dry with a paper towel and season with salt, pepper and if desired, garlic powder. Place in hot skillet and cook on one side until browned, about 3 to 5 minutes. Flip the chicken over and add the water or broth to the skillet, cover with lid, and reduce the heat to medium. Continue to cook the chicken until an instant read thermometer reads 160°F in the thickest part of the chicken. This will take about another 6 to 9 minutes, depending on how thick the chicken breast is.
- Transfer the chicken to a cutting board or plate and let rest for several minutes before cutting or shredding.
Notes
If the liquid evaporates from the pan before the chicken is cooked- add more water or broth as needed.
Adapted from Americas Test Kitchen