Easy and JUICY Shredded Chicken (stovetop) | The Recipe Rebel

Ingredients
1½ cups low sodium chicken broth
1 teaspoon Italian seasoning
¾ teaspoon seasoning salt
½ teaspoon black pepper
½ teaspoon garlic powder
4 boneless skinless chicken breasts (about 1½-2 pounds)
Instructions
In a large skillet, whisk together broth, Italian seasoning, seasoning salt, pepper and garlic powder.
Add chicken breasts to the pan and bring to a simmer over high heat.
Reduce heat to a low simmer (don't boil!) over low or medium-low heat and cover.
Cook for 15-20 minutes, until a meat thermometer inserted in the thickest part of the chicken breasts reads at least 165 degrees F.
Remove chicken from the pan and shred using two forks or an electric mixer. Serve or place back into the liquid to keep warm and moist.
Store in the liquid in the refrigerator, or reserve the liquid for another use (it has great flavor!). Cooked chicken can be stored up to 4 days in the fridge or 3 months in the freezer.

[govdave]

Imagine THAT! A cooking video without any unnecessary chatter, exposition, or anecdotes! Thank you

[lexmurden]

I love this! No non-sense and straight to the point. This should be standard for cooking videos. Thank you!

[Abe]

Best instruction ever. No life story behind when you first had the dish, or about the farm you grew up on.

[boriuspavlovich]

Best instruction possible, straight to the point, no random ingredients like dust of unicorn;) thanks

[mskinetik]

Thanks for making a great short and to the point video! The video is perfection and I learned how to make shredded chicken in less than one min! :)

[r-deathgaming]

Nice and straight to the point, no "I was born at a very young age" bull crap

[FlavoursbyMariem]

It turns out so perfect and it really looks delicious! I enjoyed watching and I will try to cook your recipe.

[chachaleo]

Thank you for including storing the shredded chicken information. It's really helpful as I intend to keep in freezer. 🤗

[AsTheWheelsTurn]

perfect! love the short right to the point video! I opted to cook mine in a sauce pan rather than a skillet because I was worried it would boil over or something but I can see now as its cooking on such a low simmer the skillet is perfectly fine, either way works well though, use what is most convenient. This recipe smells just like my motherers cooking when I was a child, I hope it taste equally as good! 44 year old man who just decided to start cooking about 12 months ago and really enjoying it! so much better than going out for every meal or eating pre prepared frozen meals.chicken was one thing I was a little afraid to do, I have stuck with red meat and pork until now but this seems so straight forward I am not worried . Best up will be fish!

[teranikadouglas]

Thank you! Easy instructions are what I need

[sumdumcanadian]

I did mine with beef stock and it came out perfect! Thank you

[benbenhomeandlifestyle]

Straight to the point, no time wasted. I'm suscribing.

[clashwithmoi]

I make a big batch and use it for a lot of lunch bowls throughout the week

[gisellewong]

Gosh, this video should be renamed to "The secret to easy and JUICY Shredded Chicken (stovetop)", since people seem to be having issues with opening the description and reading the details of this recipe. Making it the first time while I'm typing this comment, thanks for the recipe!!

[DanielSosnoski]

Made this tonight. Came out perfect. Flavorful!

[Bcompassionate]

Okay, that’s way too easy!!! Thank you ❤❤❤

[livingthekingdom]

Quick and easy! Very refreshing, no waste of time🙏

[haloassassin]

I'm confused, so you throw it in while it's on high heat simmering, then instantly turn it down to low heat? Like how long do we let the chicken sit in high heat before turning it to low?

[danalley]

Using this to create my own tortilla soup

[gruntythegreat]

Tips for anybody who wants to do this:
BUY AN INSTANT POT

To increase the penetrance of your flavor/seasoning, here's a couple of things you can do in addition to this:
You can stab the chicken repeatedly with a knife to allow the juice and seasoning to flow through

You can tenderize the chicken with a mallet or even a rolling pin to loosen the fibers of the meat.

You can add lemon juice, pineapple juice, or baking soda to the meat and let it sit for 10-20 minutes ahead of time. The lemon/pineapple juice breaks down the muscle fibers of the meat, loosening up the cut.

The baking soda raises the pH of the chicken (making it more basic), which prevents binding between proteins, and thus leads to a more tender cook.

OR for the best result, you can do all of these things. Most recipes ignore this and when they break apart the chicken, the inside is white and flavorless, while the outside is covered in seasoning.