Kitchen notes · a little help before you start
Juicy Shredded Chicken recipe
Tender shredded chicken is a useful dinner starting point, and this one comes with its own savory cooking juices. Pull it apart while it's warm and let the shreds catch a little broth. It's an inviting way to have chicken ready for whatever you're planning next.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 8
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Whisk the seasoned broth
Combine broth with the Italian seasoning, seasoning salt, pepper and garlic powder before adding chicken to the skillet.
2. Turn down after simmering
Bring the chicken and broth to a simmer over high heat, then lower the heat and cover.
3. Shred while warm
Shred soon after cooking because warm chicken pulls apart more easily than cooled chicken.
Get to know the ingredients
Boneless skinless breasts
Use the boneless skinless breasts specified, adding them to the seasoned broth before bringing it to a simmer.
Low-sodium broth
The broth is the cooking liquid and can be kept afterward for moistening leftover chicken or other uses.
Seasoning salt
Whisk the seasoning salt into the broth with the other dry seasonings before putting the chicken in.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Juicy Shredded Chicken recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the shreds moist
Serve the shredded chicken or return it to the skillet's cooking liquid to keep it warm and moist.
A little more help as you go
Check the thickest part
Insert the thermometer into the thickest chicken section and look for the stated 165 degrees Fahrenheit.
Save it airtight
Refrigerate leftovers in an airtight container for three to four days, or freeze for two to three months.
A few questions you might have
Can I change the seasonings?
Try Cajun, taco, ranch or jerk seasonings as options to suit the dish you plan to use the chicken in.
How do I reheat it without drying it out?
Thaw in the fridge if frozen, then microwave or warm on the stove with a splash of broth if needed.
What can I do with the leftover cooking liquid?
Refrigerate it for soup or gravy, flavoring rice or mashed potatoes, or moistening the chicken when reheating.
What do I use for shredding?
Lift the cooked chicken out of the skillet and pull it apart with two forks before serving or returning to broth.
Can I add a sauce afterward?
Try barbecue sauce, teriyaki sauce or salsa as optional ways to flavor the shredded chicken.
Any more cooking tips?
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. Storage: 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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
