Description
This dutch oven shredded chicken is an easy and versatile recipe that cooks the most tender chicken breast. It can be added to so many other dishes and is great for meal prep to have on hand to use throughout the week.
Ingredients
Scale
- 1 kg (2 lb) skinless chicken breast
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 2 cups chicken stock
Instructions
- In a large bowl, toss the chicken with the garlic powder, onion powder, paprika, salt, and pepper.
- Warm the dutch oven over medium-high heat with olive oil. Once warmed, sear the chicken on both sides until golden/charred, about 5 minutes per side.
- Once seared, add the chicken stock into the dutch oven with the chicken. Bring to a boil over high-heat then cover, reduce to a simmer over medium-low heat. Cover and cook for 20 minutes (or until the chicken is cooked through).
- Transfer the cooked chicken to a plate. Wait 5 minutes to let the juices redistribute, then use two forks to shred, or use your fingers. Either return it back to the stock or use as desired.
Notes
- Fridge: Store cooled chicken in an airtight container in the fridge for up to 5 days.
- Freeze: Transfer shredded chicken to a freezer safe bag or container, and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, lunch
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: Per serve
- Calories: 206 calories
- Fat: 4.7g
- Saturated Fat: 1g
- Carbohydrates: 2g
- Protein: 38.6g