How to Make Shredded Chicken on Top of the Stove
Having shredded chicken on hand can be a lifesaver when preparing a nutritious and quick dinner on busy weeknights. Making shredded chicken on top of the stove is a convenient and easy method, especially for smaller portions, and the best part is that you will only need a few ingredients.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Preparing shredded chicken on the stove-top is a simple process. For a small amount of chicken, as saucepan will work. However, if you intend to make big batches, you will need a large skillet, a Dutch oven or you can make it in a slow cooker or Instant Pot.
🤍Why you will love this recipe
- The stovetop method is quick and easy! In less than 30 minutes, you can have tender, flavorful chicken ready for your recipes without any special equipment.
- Versatility! Shredded chicken can be used in a wide range of your favorite recipes, making it perfect for meal prep.
Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
This post may contain affiliate links. I earn a small commission if products are purchased through links at no additional charge to you.
🛒Ingredients
- Boneless chicken breasts
- Water
- Sea salt
- Black pepper
- Garlic powder or onion powder (optional)
🥄Equipment
- Medium saucepan
How to make shredded chicken on the stove
Step 1: Arrange the chicken in a saucepan. Season with salt and pepper and add enough water to cover the bottom of the pan.
Step 2: Cover the pan and cook over medium heat until the internal temperature reaches 165 degrees about 15-20 minutes.
Step 3: Remove the chicken from the pan and shred it on a cutting board with two forks.
Try an Instant Read Thermometer from Thermoworks for perfectly cooked meat!
Ingredient notes and substitutions
Boneless chicken breast – My preference for chicken recipes is always boneless skinless chicken breasts. They are lean and cook fast. However, you can also use boneless skinless chicken thighs; remember that the cooking time will vary.
Water – This is really all that you need to make the juiciest shredded chicken. If you want a little more chicken flavor, you can use your favorite chicken broth or chicken stock.
How to store homemade shredded chicken
Stove-top shredded chicken can be stored in the refrigerator for up to four days in an airtight container or you can freeze it for up to four months. Once it reaches room temperature, place it into a freezer or container. Defrost it in the refrigerator overnight.
Shredded chicken recipe variations
Add fresh herbs – Add a little extra flavor to the chicken with a handful of chopped fresh herbs such as parsley, thyme, sage, or rosemary.
Soy sauce – Add a dash of soy sauce or tamari sauce to flavor the chicken instead of salt, which works well with Asian-inspired dishes.
Onions and garlic – Add a clove or two of chopped garlic or onions to add a rich flavor.
Citrus – Add a splash of lemon, lime or orange juice to the water for a refreshing addition to your shredded chicken.
Shredded chicken serving suggestions
Shredded chicken is so versatile! Serve it in salads, soups, make chicken salad , chicken tacos , burrito bowls, or top a pizza with it.
💡Tips
- After shredding the chicken, add a little bit of the cooking liquid to the chicken to keep it moist.
- Avoid boiling the chicken which can make it tough, adjust the heat and keep it on a low simmer.
- Reserve the cooking liquid to use in soups, sauces and gravies.
- Do not cover the chicken entirely with water to avoid soggy shredded chicken.
It is not recommended to use frozen chicken to make stovetop shredded chicken. Instead, eat the chicken quickly using cold water or the defrost function on your microwave.
You can use bone-in chicken breasts or thighs, however, the cooking time will need to be adjusted. Cook the chicken until it reaches at least 165 degrees f.
If your shredded chicken turns out too dry, add a bit of olive oil, cooking liquid or chicken broth to add moisture.
While the fork method is the most convenient way to shred chicken, you can also use your hand mixer or paddle attachment of your stand mixer at low speed to shred large chicken portions.
Different ways to make shredded chicken
Click on serving size to scale this recipe
Equipment
Ingredients
- 1 pound Boneless chicken breasts
- Water
- 1/4 teaspoon Sea salt
- 1/4 teaspoon Black pepper
Instructions
- Place the chicken in a saucepan. Season with salt and pepper. Add enough water to cover the bottom of the pan.
- Cover the pan and cook over medium to low heat until the internal temperature reaches 165 degrees which will be about 15 to 20 minutes.
- Remove the chicken from the pan, and shred it with two forks.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Check out my list of products and tools that I use all of the time in the kitchen!
Sign Up for Easy Recipes Straight in Your In-Box!
