Shredded Chicken...the only way to do it!

I am in love with the rotisserie chicken. In L.O.V.E. Moist, flavorful delicious chicken in a snap, it just doesn’t get better to me! I use this chicken in all of my shredded chicken recipes, including enchiladas. Until NOW! Mel is a good friend of our family, and she is such an inspiratation to me for all her yummy recipes. If you haven’t gone and visited her blog, you won’t regret it...go check her out! CLICK HERE to visit her awesome site.

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!
Printable Version

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