No-Fail Easy Shredded Chicken
Quick and reliable shredded chicken cooked in a skillet with minimal ingredients.
Equipment
- heavy-duty skillet
- Tongs or spatula
- lid for skillet
- Measuring Spoons
- Measuring cup
- Two forks
- Mixing Bowl
Ingredients
- 2 medium boneless chicken breasts halved
- 3 teaspoons vegetable oil
- 1/4 cup water
- salt to taste
- black pepper to taste
Instructions
- Heat a heavy-duty skillet over medium heat until hot.
- Add the vegetable oil and swirl to coat the pan.
- Place the halved chicken breasts in the skillet, season both sides with salt and pepper, and cook 3–4 minutes per side until golden-brown.
- Pour in 1/4 cup water, cover the skillet, reduce heat to a simmer, and cook 6–7 minutes more or until the chicken reaches 165°F (74°C).
- Transfer the cooked chicken to a bowl and let it rest until cool enough to handle.
- Shred the chicken using two forks and use immediately or store as desired.
Notes
- Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
- Halving the breasts helps them cook evenly.
- Adjust salt and pepper to taste.