Stovetop Shredded Chicken Recipe
This stovetop shredded chicken recipe is a simple and flavorful way to prepare tender, juicy chicken breasts. The chicken is seasoned with a blend of spices, simmered in a fragrant broth infused with onion and garlic, then shredded and moistened with cooking liquid and a touch of lemon juice. Perfect for quick meals, tacos, salads, and more, this recipe yields moist shredded chicken without the need for slow cooking or baking.
- Prep Time: 10 minutes
- Cook Time: 43 minutes
- Total Time: 53 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken and Seasonings
- 3.3 lbs boneless skinless chicken breasts (1.5 kilograms)
- 1.5 teaspoons salt (such as kosher salt)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Cooking Base
- 1 tablespoon olive oil
- 1 medium onion, quartered
- 4 garlic cloves, smashed
- 1.5 liters low-sodium chicken broth (50 fl oz / 6 cups)
Finishing Touches
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Season chicken: Place the chicken breasts in a large bowl and sprinkle with kosher salt, black pepper, garlic powder, onion powder, and paprika. Toss thoroughly until the chicken is evenly coated with the spices. Let the chicken sit for 10 minutes to absorb the flavors while you prepare the other ingredients.
- Cook onion and garlic: Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the quartered onion and smashed garlic cloves. Sauté for 2–3 minutes, stirring occasionally, until aromatic but not browned. This step infuses the oil and ultimately the cooking broth with flavor.
- Arrange chicken and add broth: Place the seasoned chicken breasts into the pot with the onion and garlic, arranging them evenly. Pour in the low-sodium chicken broth, ensuring the chicken is mostly submerged. Bring to a gentle simmer over medium heat.
- Simmer the chicken: Once simmering, reduce the heat to low, cover the pot, and cook for 40 minutes. Check that the internal temperature of the thickest chicken piece reaches 165°F (74°C). Maintain a gentle simmer; avoid boiling vigorously to prevent tough chicken.
- Shred the chicken: Remove the cooked chicken from the pot and place it in a large bowl. Let it cool slightly for a few minutes. Use two forks or a hand mixer to shred the chicken into bite-sized pieces.
- Moisten and finish: Strain the cooking liquid from the pot, reserving about 1 cup (240 ml). Add the reserved broth and lemon juice to the shredded chicken and toss thoroughly to evenly moisten the meat. Optionally, sprinkle with chopped fresh parsley for a fresh, herby finish.
- Serve or store: Serve the shredded chicken immediately as desired, or allow it to cool completely before transferring to an airtight container and refrigerating for later use.
Notes
- Use low-sodium broth to better control the salt level in the dish.
- Do not boil the chicken aggressively, as this can result in dry, tough meat.
- Shredded chicken can be used in tacos, sandwiches, salads, or soups.
- Cooking time may vary slightly depending on the thickness of the chicken breasts.
- Leftover shredded chicken keeps well in the refrigerator for up to 4 days.
Find it online: https://miracooking.com/stovetop-shredded-chicken-recipe/
