You can also use an instant read thermometer to ensure your chicken is cooked through (to 165 degrees Fahrenheit). Chicken thighs will require a little more time than chicken breasts. Cook the chicken for another 7-10 minutes. Once the chicken is flipped over, add 3/4 cup of chicken broth to the pan and cover with a lid. This will keep the chicken moist while cooking it fast. Let this cook for 5 minutes (it should be slightly golden), then use tongs to flip the chicken over.
Add the chicken and sprinkle salt and pepper generously on the top side.
You’ll start by drizzling a little olive oil into a sauté pan over medium heat. And here’s why – it’s far more flavorful (as you’re searing one side), it’s moist (as you do a half poach/steam), and it shreds in seconds (yes, seconds). How to Make Shredded ChickenĪfter testing several methods including boiling, poaching, slow cooker/Crockpot and Instant Pot, this stovetop method is my favorite. You just don’t want skin or bones for this method, given how we’ll shred the chicken. The thighs are naturally more moist but either one works. You can use boneless skinless chicken breast or boneless skinless chicken thighs.
