Dutch Oven Shredded Chicken on Stovetop
Ingredients
- 2 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- dash black pepper
- 2 tablespoons light olive oil
Instructions
- Place 2 chicken breasts between plastic wrap or parchment paper and gently pound to an even 3/4-inch thickness using a meat mallet or rolling pin. This ensures even cooking and prevents dry spots.
- Sprinkle both sides of the chicken with 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Heat 2 tablespoons light olive oil in a large, sturdy pot or enameled cast iron Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook for 3-4 minutes until golden brown on the bottom. Flip the chicken and cook for an additional 3-4 minutes.
- Pour 2 cups chicken broth over the chicken, cover with a tight-fitting lid, and cook at a gentle boil for 15 minutes. Remove the chicken and place on a cutting board. Let cool for 2-3 minutes, then shred the chicken using two forks. The meat should pull apart easily.
Video
Notes
Pound for even cooking: Taking the time to pound the chicken to an even thickness prevents tough, overcooked edges and ensures juicy results throughout.
Don't skip the searing: That golden-brown color adds incredible flavor to the final dish and helps seal in the juices.
Use a tight-fitting lid: The steam created by the covered Dutch oven is what makes the chicken so tender and easy to shred.
Let it rest before shredding: Allowing the chicken to cool slightly makes it easier to handle and helps retain more moisture.
Save the cooking liquid: The flavorful broth left in the pot makes an excellent base for soup or can be mixed back into the shredded chicken for extra moisture.
Did you make this recipe?Please let me know in the comments below how it turned out :)