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Season chicken breasts with salt and pepper. Set aside.
Heat a large non-stick skillet over medium-high heat. Add olive oil.
Place chicken breasts top side down. Let cook for 5 minutes without moving.
Lower the heat just a smidge to medium heat and flip the chicken breasts. Add 1/3 cup chicken stock.
Insert your thermometer and cover pan with lid. Let cook until thermometer reaches 165°F. This takes about 6-8 minutes depending on the thickness of your chicken breasts. (If your broth simmers down completely, add just a little more as needed.)
Once your chicken has reached 165°F - remove the pan from the heat. Take out the thermometer probe and keep the lid off. Let the chicken cool for about 5 minutes.
Once slightly cooled, toss your chicken breasts into your stand mixer with the standard paddle attachment. I have the larger size stand mixer and it can handle up to 10 large chicken breasts at a time...so the standard size can probably do about 5 at a time.
Set your stand mixer on level two and let it go until you reach your desired consistency. WATCH CLOSELY! It only takes seconds to shred and can easily over shred if you walk away. For my tastes, it takes about 30 to 45 seconds depending on how many chicken breasts I am shredding.
Enjoy your shredded chicken in tons of recipes or freeze it for later!