This is a small batch recipe that makes about two cups of shredded chicken breast, and uses one pound of chicken breast (usually two chicken breasts). This recipe takes about 30 minutes total (10 minutes preparing, 15 minutes cooking, 5 minutes resting).
Chicken recipes are probably the most popular recipes for most of us. I call for shredded chicken in a lot of the small batch recipes on this website, so it’s only fair to provide you with a solid shredded chicken recipe, right? This is a stovetop method that is easy to make.
This specific shredded chicken breast recipe makes about two cups of shredded chicken. It’s perfect for one or two of my small batch recipes, but feel free to double or triple the recipe if needed. You can freeze shredded chicken for up to two months if you want to really save some extra for later.
This recipe is definitely key for the times you don’t need a whole rotisserie chicken or a big batch of meal prep protein. It comes together quickly and can be made on the stovetop with just a few ingredients. Plus, it’s easy to scale up or down depending on how much you need. Feel free to add more flavor to it, too! Paprika, cracked black pepper, Italian seasoning – whatever you’re feeling. But here’s what I recommend to start:
Ingredients
- 2 boneless, skinless Chicken Breasts (about 8 oz. each, or one pound total)
- 2 tsp. Olive Oil
- 1/2 tsp. Diamond Crystal Kosher Salt or Sea Salt, or salt to taste
- 1/2 tsp. Garlic Powder
- 1/4 cup Low-Sodium Chicken Broth
Ingredient Notes + FAQs
Salt, of course, is always based on a taste preference. I use Diamond Crystal Kosher salt, because it’s less “salty” than sea salt or table salt, so I can use more of it to cover a wider surface of the chicken without making it too salty. Salt these chicken breasts to fit your taste preference.
Garlic Powder adds great flavor to shredded chicken! You can also add onion powder, paprika, or any spices you love. If you want to keep it simple, just use salt.
Low-Sodium Chicken Broth is a safeguard to make sure this shredded chicken stays moist. I personally find that cooking chicken breast without it (but still covering the pan the chicken breast is cooking in) typically works for me, and there isn’t the issue of it being dry. BUT, just to be safe, adding some chicken broth ensures it is moist. It also soaks up any of the seasoned bits from the bottom of the pan – you can toss all of that into the shredded chicken later, which just adds to the flavor.
Directions
Step One: Season the Chicken. Sprinkle all sides of the chicken breasts with salt and garlic powder. Set aside to rest at room temperature for about ten minutes.
Step Two: Cook the Chicken. Heat oil in a large, nonstick skillet (that is fitted with a lid) over medium heat. Once the pan and oil are hot, cook the chicken breasts for about 4-5 minutes per side, or until golden brown.
Step Three: Add Moisture. Pour the low-sodium chicken broth into the skillet and cover the skillet with the lid. Continue cooking for about five minutes. Check the internal temperature of the chicken with a kitchen thermometer after five minutes, and if the temperature reaches 165 F, remove the pan from the heat.
Step Five: Shred the Chicken. Let the cooked chicken rest at room temperature for at least five minutes before shredding it. (This helps it retain some juiciness). There are a few ways to shred chicken, and here are my three favorites:
- In a Stand Mixer: Transfer the cooked chicken breasts to the bowl of a stand mixer. Use the paddle attachment, and shred the chicken on “low” speed. There may be some larger pieces that you’ll have to shred by hand, but this is a really easy method.
- Manually: Shred the cooked chicken breast in a large mixing bowl by using two forks to pull the chicken and shred it apart. This takes longer, but it’s also easy!
- With a Handheld Mixer: Transfer the cooked chicken breast to a large mixing bowl, and use a hand mixer with the beaters attached to shred the chicken on medium-low speed. (Note: I find that this is the best method for very finely shredded chicken!)
I have a lot of great recipes to use for this! Some reader favorites are these Chicken Bacon Ranch Wraps, Creamy Chicken, Poblano, and Black Bean Soup, Avocado Chicken Salad, and our Favorite Chicken Salad. You can use boneless, skinless chicken breasts or thighs, and this method keeps the meat moist and tender every time.
The entire A Flavor Journal website is packed with small batch recipes, by the way! If you’re often cooking for one or two people, feel free to sign up for my weekly newsletter. I only send one newsletter each week, but it’s packed with four small batch recipes, as well as a few tips and tricks for you.
How to Store Leftovers
- In the Refrigerator OR Freezer: Cool the shredded chicken completely. Store in an airtight container in the fridge for up to four days, or freeze in a freezer safe ziptop bag for up to three months.
Recipes that Use Shredded Chicken
- Mix it into my Favorite Chicken Salad OR Avocado Chicken Salad
- This super popular Chicken, Poblano, and Black Bean Soup
- These awesome Green Chile Chicken Enchiladas for Two
- Ever-popular Buffalo Chicken Wraps for Two
If you want to make more than two cups, there is a little slider bar in the recipe card below (near “servings”). Slide that bar to adjust the amount you want to make, and the ingredients will automatically adjust for you.
If you make this shredded chicken and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me so we can connect and be *friends*! Also, if you have any questions about the ingredients or how to make it, send me an email so I can help out.
xx Sara
Small Batch Shredded Chicken Breast Recipe (Stovetop)
Ingredients
- 2 boneless, skinless Chicken Breasts (about 8 oz. each, or one pound total)
- 2 tsp. Olive Oil
- 1/2 tsp. Diamond Crystal Kosher Salt or Sea Salt or salt to taste
- 1/2 tsp. Garlic Powder
- 1/4 cup Low-Sodium Chicken Broth
Instructions
- Season the Chicken. Sprinkle all sides of 2 boneless, skinless Chicken Breasts with 1/2 tsp. Diamond Crystal Kosher Salt or Sea Salt and 1/2 tsp. Garlic Powder. Set aside to rest at room temperature for about ten minutes.
- Cook the Chicken. Heat 2 tsp. Olive Oil in a large, nonstick skillet (that is fitted with a lid) over medium heat. Once the pan and oil are hot, cook the chicken breasts for about 4-5 minutes per side, or until golden brown.
- Add Moisture. Pour 1/4 cup Low-Sodium Chicken Broth into the skillet and cover the skillet with the lid. Continue cooking for about five minutes. Check the internal temperature of the chicken with a kitchen thermometer after five minutes, and if the temperature reaches 165 F, remove the pan from the heat.
- Shred the Chicken. Let the cooked chicken rest at room temperature for at least five minutes before shredding it. (This helps it retain some juiciness). Use your favorite method for shredding chicken (see three options in the notes below!) Note: Mix the remaining liquids from the skillet into the shredded chicken for extra moisture and flavor.
Notes
Nutrition
Tried this recipe?
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Comments & Reviews
JSYK…when using slider to adjust servings, recipe still says ‘one pound total’ when recipe has been tripled. Sounds great! Thanks!