Shredded chicken is quick and easy to make and even easier to shred. It’s a staple ingredient to add into so many other delicious recipes from soups to salads to sandwiches and more. Ready in under 30 minutes, with 4 simple ingredients, you’ll wonder why you never tried making it at home before. It’s also great for meal prep and is freezer-friendly. You need this staple in your backpocket.
Why You'll Love Shredded Chicken
- Quick and easy meal prep. This shredded chicken recipe uses just four ingredients and can be made using one of 3 cooking methods — in a pan over the stove, in the pressure cooker, or baked in the oven. Whichever you choose, it should be ready in under 30 minutes.
- Three easy ways to shred chicken. I may have been today years old when I discovered that you don’t have to use 2 forks to shred chicken. Use a hand mixer or stand mixer to shred a whole chicken breast in a matter of seconds. This kitchen hack is a serious time saver!
- Freeze it for later. Shredded chicken will last in your freezer for about 3-4 months. You can separate it into portions in small zip-lock bags for easy use.
- There are a million ways to use shredded chicken. There are endless possibilities for your shredded chicken. Use it in soups, chilis, or casseroles. Put on sandwiches, pizzas, and salads. Or make tacos, nachos, and quesadillas.
Ingredients and Substitutions
To make easy Shredded Chicken, you will need the following ingredients (full quantities in recipe card below):
- chicken breasts
- salt and pepper
- vegetable oil
- chicken broth
You will also need measuring spoons and depending on the cooking method you use — a skillet, instant pot pressure cooker, or baking sheet.
How to Make the Best Shredded Chicken (Three Ways)
You can cook the chicken in one of three ways, either on the stove, in the instant pot, or in the oven.
Stovetop shredded chicken
- Use a paper towel to pat the chicken breasts completely dry. Season with salt and pepper.
- Heat oil in a large skillet or 4 quart Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken and sear until golden brown, about 5 minutes per side.
- Pour in chicken broth and cover the lid. Bring to a boil until the chicken is fully cooked through, about 10-12 minutes. The internal temperature of the chicken should be 165F. You can check for doneness by inserting a meat thermometer into the thickest part of the chicken to get a quick reading.
Shredded chicken in the instant pot
- Place chicken breasts and 1 cup chicken broth (or water) in the inner pot of the instant pot and season with salt and pepper. Feel free to customize and add any other seasonings that you like.
- Switch the instant pot to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Set the timer for 10-12 minutes.
- Once the time is up, let the instant pot slowly release the pressure, about 15 minutes or quick release the remaining pressure by turning the steam release valve to the venting position.
Shredded chicken in the oven
- Place the chicken breasts on a large plate and season with oil, salt, and pepper on both sides. You can also combine chicken with all seasoning in a large zip-loc bag. Press the air out of the bag and seal tightly. Press the seasoning around the chicken to coat.
- Place the chicken in a baking sheet and pour in 1 cup chicken broth (or water). Cover the pan with aluminium foil. Bake in a preheated 350F oven for 30-35 minutes until the internal temperature for the chicken reaches 165F.
How to Shred Chicken
You can shred chicken in one of three ways. You can remove the chicken and shred into small pieces with 2 forks, or shred the chicken within a few seconds using an electric hand mixer or stand mixer.
Recipe Tips and Tricks
- How to store shredded chicken: Leftover shredded chicken will stay good for 4-5 days in an airtight container in the fridge.
- How to freeze: If you know you won’t eat all the chicken within 4 or 5 days, freeze it the day you make it. This ensures the chicken tastes just as good when you thaw it as the day you made it. Shredded chicken can be frozen for up to 3-4 months in an airtight container or freezer bag. When ready to use, let it thaw overnight in the refrigerator.
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How to Use Shredded Chicken
Use shredded chicken in any recipe that calls for leftover rotisserie chicken, such as tacos, salads, pizza, soup, sandwiches, and wraps. Some of my favorites are:
- Chicken Pot Pie
- BBQ Chicken Pizza
- White Chicken Chili
- Chicken Parmesan Stuffed Peppers
- Creamy Turkey Gnocchi Soup (but use chicken)
- Vietnamese Summer Rolls
More Chicken Recipes
- 60 Best Chicken Recipes
- Air Fryer Chicken Breast
- Instant Pot Whole Chicken
- Slow Cooker Whole Chicken
- Pesto Whole Chicken
- Air Fryer Chicken Thighs
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How to Make Shredded Chicken
- Total Time: 30 minutes
- Yield: 6 cups shredded chicken
- Diet: Gluten Free
Description
Shredded chicken is quick and easy to make (in three ways) and shred. It’s a staple ingredient to add to other recipes such as soup, salads, and sandwiches.
Ingredients
- 4 boneless and skinless chicken breasts (about 2 pounds)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper (or to taste)
- 2 tablespoons vegetable oil
- 1 cup chicken broth
Instructions
Cook the chicken
You can cook the chicken in one of three ways, either on the stove, in the instant pot, or in the oven.
- Stovetop method. Use a paper towel to pat the chicken breasts completely dry. Season with salt and pepper. Heat oil in a large skillet or 4 quart Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken and sear until golden brown, about 5 minutes per side. Pour in chicken broth and cover the lid. Bring to a boil until the chicken is fully cooked through, about 10-12 minutes. The internal temperature of the chicken should be 165F. You can check for doneness by inserting a meat thermometer into the thickest part of the chicken to get a quick reading.
- Instant pot. Place chicken breasts and 1 cup chicken broth (or water) in the inner pot of the instant pot and season with salt and pepper. Feel free to customize and add any other seasonings that you like. Switch the instant pot to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Set the timer for 10-12 minutes. Once the time is up, you can let the instant pot slowly release the pressure, about 15 minutes or quick release the remaining pressure by turning the steam release valve to the venting position.
- Oven method. Preheat oven to 350F. Place the chicken breasts on a large plate and season with oil, salt, and pepper on both sides. You can also combine chicken with all seasoning in a large zip-loc bag. Press the air out of the bag and seal tightly. Press the seasoning around the chicken to coat. Once the oven is ready, place the chicken in a baking sheet and pour in 1 cup chicken broth (or water). Cover the pan with aluminium foil. Bake for 30-35 minutes until the internal temperature for the chicken reaches 165F.
Shred the chicken:
- Remove the chicken and shred into small pieces with 2 forks. Optionally, you can simply shred the chicken within a few seconds using an electric hand mixer or stand mixer.
Notes
How to store shredded chicken: Leftover shredded chicken will stay good for 4-5 days in an airtight container in the fridge.
How to freeze: If you know you won’t eat all the shredded chicken within 4 or 5 days, freeze it the day you make it. This ensures the chicken tastes just as good when you thaw it as the day you made it. Shredded chicken can be frozen for up to 3-4 months in an airtight container or freezer bag. When ready to use, let it thaw overnight in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: American
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