Recipe: No Fail Easy shredded chicken
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.
THE RECIPE:
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.
Ingredients:
- 2 medium boneless chicken breasts halved
- 3 teaspoons vegetable oil
- 1/4 cup water
- salt and pepper to taste
Instructions:
- 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.