Shredded Chicken
Tender, juicy poached chicken breasts shredded into succulent strands. Perfectly seasoned and incredibly versatile — use it for tacos, enchiladas, salads, sandwiches, or meal prep. Ready in just 25 minutes with minimal hands-on effort.
For 4 servings
- prep
Season the poaching liquid.
1.Place chicken breasts in a medium saucepan in a single layer.2.Add water until chicken is just submerged by about 1 inch.3.Add salt, bay leaves, smashed garlic cloves, black peppercorns, and quartered onion to the pot. - simmer · ~18 min
Poach the chicken breasts.
1.Set saucepan over high heat and bring water to a boil.2.Once boiling, immediately reduce heat to low — liquid should be at a gentle simmer.3.Cover and cook for 15-18 minutes, until chicken reaches 165°F (74°C) internal temperature.4.Remove saucepan from heat.TIPKeep the water at a gentle simmer, not a rolling boil, to keep the chicken tender. - rest · ~5 min
Rest the chicken before shredding.
1.Using a slotted spoon, transfer chicken breasts to a clean cutting board.2.Let rest uncovered for 5 minutes — this allows juices to redistribute.3.Strain and reserve the poaching liquid if using for another recipe.TIPDon't skip the rest — it keeps the shredded chicken moist. - prep
Shred the chicken.
1.Hold one chicken breast steady on the cutting board with a fork.2.Use a second fork to pull meat apart into long, thin strands.3.Repeat with all chicken breasts until fully shredded.TIPShred while still warm for easiest pulling. You can also shred in a stand mixer with paddle attachment on low speed.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Place a frozen breast in the poaching liquid — it will thaw and cook evenly without drying out.
- 2Use two forks to shred against the grain for longer, more tender strands.
- 3Reserve the strained poaching liquid as a quick chicken broth for soups or rice.
- 4For extra flavor, add a splash of white wine or lemon juice to the poaching liquid.
- 5Pat shredded chicken dry with paper towels if using in a salad or sandwich to avoid sogginess.
- 6Let the chicken cool in the poaching liquid off-heat for 10 minutes if you prefer ultra-moist shreds.
- 7Shredded chicken freezes perfectly for up to 3 months in an airtight bag with air pressed out.
Adapt it for your goals.
Lemon-Herb
Add 2 lemon slices, a sprig of thyme, and a few parsley stems to the poaching liquid — perfect for Mediterranean-style salads or wraps.
Spicy MexicanSpicy Mexican
Replace half the water with chicken broth and add 1 chipotle pepper in adobo, 2 epazote leaves, and 1 tsp cumin seeds — ideal for tacos and enchiladas.
Asian InspiredAsian-Inspired
Add 2 slices of ginger, 1 star anise, and 1 tbsp soy sauce to the poaching liquid for a fragrant umami base — excellent in rice bowls or noodle salads.
No Waste Stock VariationNo-Waste Stock Variation
After poaching, strain and simmer the liquid with veggie scraps or chicken bones for 30 minutes to create a richer stock for soups.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is a low-fat, high-quality protein that supports muscle repair and satiety without excess saturated fat.
Low in Carbohydrates
This plain poached chicken contains zero carbs, making it an ideal base for low-carb, keto, or paleo-friendly meals.
Rich in B Vitamins
Chicken is a natural source of niacin and vitamin B6, which help convert food into energy and support brain health.
Frequently asked questions
Yes, but increase the poaching time by about 8-10 minutes and check that the internal temp reaches 165°F before removing.
