Small Batch Shredded Chicken Breast Recipe (Stovetop)

Why You’ll Love This Recipe

I love this recipe because it’s small batch, which means I don’t end up with more chicken than I need. The seasoning is simple but flavorful, and the cooking method ensures the chicken stays tender and moist. I also like that I can shred it however I want—finely for soups or more chunky for tacos. It’s versatile, healthy, and always turns out just right.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 boneless, skinless Chicken Breasts (about 8 oz. each, or one pound total)
2 tsp. Olive Oil
1/2 tsp. Diamond Crystal Kosher Salt or Sea Salt or salt to taste
1/2 tsp. Garlic Powder
1/4 cup Low-Sodium Chicken Broth

Directions

I start by sprinkling both chicken breasts with salt and garlic powder, then let them rest at room temperature for about 10 minutes. This helps the seasoning soak in and ensures even cooking.

Next, I heat olive oil in a large nonstick skillet over medium heat. When the oil is hot, I add the chicken breasts and cook them for 4–5 minutes per side until golden brown.

Once both sides are seared, I pour in the chicken broth, cover the skillet with a lid, and continue cooking for about 5 minutes. I check the internal temperature, and once it reaches 165°F, I remove the pan from the heat.

After letting the chicken rest for 5 minutes, I shred it using my preferred method. Sometimes I use two forks, sometimes a hand mixer, and other times I let my stand mixer do the work. I like to mix the shredded chicken with the remaining skillet juices for extra flavor and moisture.

Servings and Timing

This recipe makes 4 servings, which equals about 2 cups of shredded chicken. It takes 10 minutes to prep, 15 minutes to cook, and 5 minutes of resting time, for a total of 30 minutes.

Variations

I sometimes swap the garlic powder for onion powder or add smoked paprika for a little depth. If I want spicier chicken, I sprinkle in chili powder or cayenne. For a citrusy flavor, I like squeezing in a bit of fresh lemon or lime juice after shredding.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken gently on the stovetop with a splash of chicken broth to keep it juicy, or in the microwave in short intervals. I can also freeze shredded chicken for up to 3 months—just thaw overnight in the fridge before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can use boneless skinless chicken thighs, though they may need a few extra minutes of cooking time.

How do I know when the chicken is done?

I use a thermometer to check that the internal temperature has reached 165°F.

Can I double this recipe?

Yes, I can easily double it, but I make sure not to overcrowd the skillet.

What’s the best way to shred chicken?

I like using two forks for chunky pieces, a hand mixer for fine shreds, or a stand mixer for an easy hands-off option.

Can I make this ahead of time?

Yes, I often make it a day or two in advance and store it in the fridge until I need it.

Do I need to use chicken broth?

The broth adds moisture and flavor, but I can use water if I don’t have broth on hand.

Can I add more seasoning?

Yes, I often add herbs, spices, or a squeeze of lemon juice depending on how I plan to use the chicken.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as written.

Can I freeze shredded chicken?

Yes, I freeze it in portions for up to 3 months. It’s great to have on hand for quick meals.

What dishes can I use shredded chicken in?

I love adding it to tacos, enchiladas, pasta, salads, grain bowls, or soups.

Conclusion

This small batch shredded chicken breast recipe is one I keep coming back to because it’s quick, simple, and versatile. The chicken always comes out juicy and perfectly seasoned, and I like how easily I can adapt it with different flavors. It’s a great meal prep staple that makes putting together dinners so much easier.