This no-fail easy shredded chicken is my go-to chicken recipe for burritos, casseroles, tacos, sandwiches and any dish that calls for cooked chicken!
We’ve all had the days.. your reading a recipe and it calls for “shredded chicken”, Your in a hurry and need some shredded chicken to make dinner! People who write the recipes always assume that you always have a magical bowl of never ending shredded chicken on hand.
I’m guilty as charged because a lot of my recipes do call for shredded chicken. Some of my popular recipes that call for shredded include the quick and easy chicken burritos, the lightened up buffalo chicken quesadillas, and chipotle grilled cheese. Shredded chick is much easier to use it quick and easy recipes and can be used in a TON of recipes.
Today I’m going to show you how I make my shredded chicken in 10 minutes. This is my go to recipe for most of my quick and easy meals. I make a batch of this shredded chicken ever few days because I use it in so many recipes for lunch and dinner.
Your going to need a heavy duty pan (I use a cast iron pan), boneless chicken breasts, oil, water, and salt+ pepper to taste. You can make this and leave it in the fridge and use as needed for up to 3 days or throw it on the pan while your preparing your recipe that calls for shredded chicken. This recipe is pretty simple and straightforward and I promise your going to love making it over and over again. Once you make it once it you’ll realize how easy it is.
No Fail Easy shredded chicken.
This no-fail easy shredded chicken is my go-to chicken recipe for burritos, casseroles, tacos, sandwiches and any dish that calls for cooked chicken. Recipe yields 4 servings. Feel free to double it.
- 2 medium boneless chicken breasts halved
- 3 teaspoons vegetable oil
- 1/4 cup water
- salt and pepper to taste
Heat a heavy duty skillet to medium heat. Add the vegetable oil and chicken breasts, sprinkle salt and pepper. Cook for 3-4 minutes on each side or until golden in color. Add 1/4 cup water and cover, simmer for 6-7 minutes.
Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
Cover leftover chicken in fridge for up to 3 days.