Her most recent discovery has made an appearance on my table 6 times in the past 3 weeks. So many different ways to use shredded chicken, therefore, this is a lifesaver. This chicken is so delicious, flavorful, and moist, just like a rotisserie chicken. This is now the only way I will make shredded chicken, and I won’t go back!
Shredded Chicken...the only way to do it!
1 tablespoon olive oil
3 boneless, skinless chicken breasts
Salt and pepper
3/4 cup water or low-sodium chicken broth
In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling. Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add the water or chicken broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don’t overcook or it might be dry. While the chicken is simmering, add additional water 1/4 cup at a time if the liquid evaporates too quickly. Remove the chicken from the skillet. Let it cool slightly before shredding. The cooked chicken will keep well-covered in the refrigerator for up to 3 days or can be frozen for up to 2 months.
Recipe from Mel at melskitchencafe.com
Makes 3-4 cups of cooked, shredded chicken