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:
  1. 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.
  2. 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.

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