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Shredded Cooked Chicken

By America's Test Kitchen

Published on August 19, 2009

Yield

Serves 4 to 6 (Makes about 1 cup)

Shredded Cooked Chicken

Ingredients

1 boneless, skinless chicken breast (6 to 8 ounces), trimmed1 tablespoon vegetable oil ⅓ cup water

Before You Begin

This recipe will yield 1 cup of shredded chicken, but it can be doubled or tripled as needed; use a larger skillet and additional water to cover the bottom of the skillet.

Instructions

  1. Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in an 8-inch nonstick skillet over medium-high heat until just smoking. Add the chicken and cook until browned on one side, about 3 minutes.
  2. Flip the chicken over, add the water, and cover. Reduce the heat to medium and continue to cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 5 to 7 minutes longer. Transfer to a carving board and cool slightly, then shred as desired.
Shredded Cooked Chicken

Shredded Cooked Chicken

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By America's Test Kitchen
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Yield

Serves 4 to 6 (Makes about 1 cup)

Ingredients

1 boneless, skinless chicken breast (6 to 8 ounces), trimmed
1 tablespoon vegetable oil
⅓ cup water

Ingredients

1 boneless, skinless chicken breast (6 to 8 ounces), trimmed
1 tablespoon vegetable oil
⅓ cup water

Ingredients

1 boneless, skinless chicken breast (6 to 8 ounces), trimmed
1 tablespoon vegetable oil
⅓ cup water

Before You Begin

This recipe will yield 1 cup of shredded chicken, but it can be doubled or tripled as needed; use a larger skillet and additional water to cover the bottom of the skillet.

Instructions

  1. Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in an 8-inch nonstick skillet over medium-high heat until just smoking. Add the chicken and cook until browned on one side, about 3 minutes.
  2. Flip the chicken over, add the water, and cover. Reduce the heat to medium and continue to cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 5 to 7 minutes longer. Transfer to a carving board and cool slightly, then shred as desired.

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