I hate the feeling of drowning. I mean I’m sure no one enjoys it… but I really hate it, whether it’s drowning in water from lack of air or in the kitchen from lack of meal ideas. In water I can make sure I have a life preserver nearby, I can wear my swimmies or cling to that giant unicorn float, but how do you keep yourself from drowning in the kitchen?? Great question. The answer is shredded chicken.
You’re probably saying, “Corie you’re being so dramatic” and maybe I am just a little bit, but when hunger strikes and motivation is low… like way low, shredded chicken can be a real life saver. Shredded chicken is so versatile. You can throw it on top of a green salad, turn it into chicken salad, mix it up with pesto, top a pizza, make chicken hash, and the list goes on and on and on!
Now, I used to be a big supporter of the store-bought rotisserie chicken and I still think it can be a quick and convenient option, but I’ve been on a do-it yourself kick lately. Making your own shredded chicken breast takes a lot of the guess work out and can be a much healthier option. Did you know that normally, 3oz of chicken breast has about 18g of protein and 2g of fat. Three ounces of store-bought rotisserie chicken breast has 18g of protein and 10g of fat. HELLO! That’s a whole lot more.
I found this easy easy easy way to make shredded chicken on the blog Downshiftology with Lisa Bryan. The chicken stays moist and doesn’t dry out, you don’t have to turn on your oven, or pull out your slow cooker. It’s all done right on the stovetop. Then you shred with forks or you use Lisa’s trick with a stand mixer and you’ve got shredded chicken to save you when you’re drowning in the kitchen.
Lisa Bryan’s Easy Shredded Chicken
3 or 4 boneless skinless chicken breasts
2 tbsp olive oil
salt & pepper
3/4 cup water + 1 tsp chicken bouillon
Heat your olive oil in a large skillet (make sure you use one that has a lid because you’ll need to cover & let cook later) on medium heat. Place your chicken in the skillet and season with salt & pepper. Cook 4-5 minutes or until the bottom is seared & golden, then flip.
Add the water & chicken bouillon. Cover your skillet and let the chicken cook for another 10 minutes or until your chicken is cooked through to 165 degrees Fahrenheit. If you don’t have a cooking thermometer, slice a piece open and make sure there’s no pink.
Remove the chicken from the pan when done and transfer to a bowl. Shred the chicken with 2 forks or use a stand mixer fitted with the paddle attachment and shred that way. I like the fork method because I get a good arm pump haha.
To keep your chicken moist you can add some of the remaining liquid from the pan to the shredded chicken and toss to combine. Use in your favorite recipes or keep in an airtight container in the refrigerator for emergencies.
Recipe adapted from Downshiftology