The best and yummiest cooked shredded chicken ever! Great for Sandwiches, Wraps, Soups and Salads.
I may get commissions for purchases made through links in this post. This helps me to offer you free recipes and blog posts.
This is not some boring bland cooked chicken meat, it’s quite the opposite: flavourful, moist and yummy! This shredded chicken can be used for almost anything! Use it for sandwiches, salads, tortillas, soup or even add to your pasta sauce, the possibilities are endless!
I invented this recipe after cooking chicken breast for a soup and accidentally almost burning it, by forgetting it on the stove. (Please don’t do that, but once it happens you can’t change it, just try to not do it again in the future. And remember, don’t leave the kitchen with food on the stove and forget about it!) That’s when I had the idea to fry the chicken first, to get those nice roasting aromas, and then readd the reduced cooking liquid to get all that flavour and moisture back into the chicken. After a couple of tries and figuring out the right amount of salt, I am very happy with the result.
The steps are easy, first fry the chicken to get those nice roasting aromas, add the spices and vinegar to enhance the flavour, then add some water to cook it through. Afterwards the cooking water gets boiled down until only a little bit is left, so this way we can readd it to the chicken to get all those flavors back into the meat and don’t lose them in the cooking water. Also, this way the chicken get’s a little bit of moisture back and doesn’t become too dry. But make sure the cooking liquid is reduced enough, you don’t want your chicken meat to get soggy! I hope you like my recipe, feel free to leave a comment.
Moist and Flavourful Shredded Chicken
- 320-370 g (11.3-13 oz) chicken breast
- 1 tsp oil of choice_ (e.g. olive)
- ½ tsp salt_
- 1 pinch black pepper_ freshly ground
- ¼ tsp paprika_
- 1 tbsp white balsamic vinegar_
- In a small saucepan, heat up the oil and add the chicken breast.
- Once the chicken breast is browned, turn it around with a fork.
- Add the salt, spices and vinegar, then cover two thirds of the chicken with water.
- Cover the saucepan with a lid and let the chicken simmer for about 10 minutes, until done. Turn the chicken breast halfway through.
- Cut the thickest part, to check if it is done, then remove from the saucepan.
- Boil down the cooking liquid without a lid, until only a small amount of liquid remains, this takes about 10 minutes.
- Once the chicken is cool enough to handle, shred it into small pieces with your fingers.
- Mix the reduced cooking liquid with the shredded chicken, to add the flavours back to the chicken shreds.
- After a few hours in the fridge, the flavour and consistency gets even better.
Enjoying my Recipes?
If you want to support me you can