5 Minute Easy Shredded Chicken in One Pan Joy

By anna Boncoeur On December 14, 2025

Listen up, busy cooks! If you need tender, flavorful, and seriously fast protein for your weekly rotation, then you have landed on the right page. We are talking about Easy Shredded Chicken in One Pan, and trust me, this method is going to change your meal prep game forever. I’m Anna, and I’m completely obsessed with finding ways to make everyday cooking easier and more joyful. I’ve spent years testing simple recipes, making sure they deliver big flavor without needing a sink full of dishes.

This recipe is perfect because it relies on basic pantry staples and uses just one skillet to get the job done. I promise you’ll have juicy, ready-to-use chicken for tacos, salads, or wraps in under 20 minutes. That’s the kind of reliable, delicious cooking I live for!

Why This Easy Shredded Chicken in One Pan Recipe Works for You

You’re busy, I get it. That’s why this specific recipe is my absolute go-to when dinner needs to happen *now*. The magic here is the combination of a quick sear followed by a gentle simmer in broth. This one-two punch locks in moisture you just don’t get when you boil chicken!

You need speed, and this delivers—prep is literally three minutes. More importantly, you need results you can trust. Because we use a thermometer to hit that perfect 165°F, you never have to worry about dry, stringy chicken again. This simple stovetop chicken is incredibly tender and perfectly seasoned every single time you make it.

Table Of content

Gathering What You Need for Easy Shredded Chicken in One Pan

The beauty of this dish is that you probably have most of what you need already sitting in your fridge or pantry. Because we are keeping this recipe super simple—just one pan, remember?—the quality of those few ingredients really shines through. Don’t feel like you need to run out and buy fancy spices!

We are using four pieces of chicken here, which gives us about four servings, perfect for meal prepping lunches for the week. Everything goes straight into a skillet, meaning cleanup is a total breeze. It’s all about making your life easier!

Essential Ingredients List for Easy Shredded Chicken in One Pan

When you pull out your ingredients, make sure your chicken is completely thawed if it was frozen. For four servings, we need four boneless, skinless chicken breasts or thighs. Thighs are naturally a bit fattier, so they stay juicier, but breasts work just as well if you watch the temperature.

We’re keeping the seasoning minimal so you can easily adapt this later for tacos, buffalo chicken, or BBQ. If you want to add a little something extra right now, throw in half a teaspoon of dried oregano or dried thyme along with your salt and pepper. Here’s what you need:

Ingredient	Amount
Boneless Skinless Chicken (Breasts or Thighs)	4 pieces
Olive Oil	2 tablespoons
Salt and Black Pepper	To taste
Chicken Broth	¾ cup

Necessary Equipment for Your One Pan Chicken

Since we are searing and simmering in the same pot, you need a good quality skillet. I recommend a 10-inch or 12-inch non-stick or stainless steel skillet. Make sure it has a lid that fits tightly—that’s key for trapping that steam!

Beyond the pan, you absolutely must have a reliable meat thermometer. I cannot stress this enough when cooking chicken! We are aiming for 165°F, and guessing just leads to dry chicken, which defeats the whole purpose of this juicy recipe. You’ll also want a pair of sturdy tongs for flipping and two forks ready for the shredding part later on.

Step-by-Step Guide to Perfect Easy Shredded Chicken in One Pan

Okay, this is where the magic happens! Since this whole process takes less than 20 minutes total, you need to have your ingredients ready to go. This isn’t a slow-cooker recipe where you can wander off; we need to pay attention for just a few minutes to get that perfect result.

Initial Searing and Seasoning

First things first: get your skillet heating up over medium heat. You want that pan warm enough so the oil shimmers just slightly—this is important for getting a nice little crust on the chicken. Once the oil is ready, gently lay your four pieces of chicken into the pan. Don’t crowd them! If your pan is too small, you might need to work in batches, but for four breasts/thighs, a large skillet should be fine.

Now, grab your salt and pepper. Season the side that is currently touching the pan generously. We are searing this first side uncovered for about five minutes. You are looking for a light golden-brown color—not dark brown, just nicely kissed by the heat. This searing step helps develop flavor right away. Once that time is up, use your tongs to carefully flip each piece over. Season the second side now too, while the pan is still hot.

Simmering to Juicy Perfection

This is the secret to keeping it moist! As soon as you flip the chicken and season the second side, pour in your three-quarters cup of chicken broth right into the pan, avoiding pouring it directly over the chicken if you can help it. The broth should start bubbling up almost immediately.

Quickly place the lid on the skillet and immediately reduce your heat down to medium-low. We are switching from searing to steaming/simmering now. Let this cook for about 7 to 10 minutes. You *must* use your meat thermometer here. Stick it into the thickest part of the largest piece of chicken; we are cooking until it hits that safe internal temperature of 165°F. If you don’t hit 165°F, it won’t be safe, and if you go much past it, it’ll dry out, so watch that gauge!

Shredding and Finishing Your Easy Shredded Chicken in One Pan

Once that thermometer reads 165°F, turn off the heat immediately. Use your tongs to lift the chicken out of the pan and set it on a clean plate or cutting board. Let it rest for just two minutes—this resting period is vital! It lets the juices redistribute instead of running out all over your cutting board.

Now for the fun part: shredding! You have two great options here. For a classic, hands-on approach, use two forks to pull the meat apart into strands. If you’re making a big batch or just hate doing it by hand, pop the chicken into your stand mixer with the paddle attachment and run it on low speed for about 15 seconds. Seriously, it shreds perfectly in seconds!

Before you finish, look at the liquid left in your pan—that’s pure flavor gold! Scoop a few spoonfuls of that cooking liquid over your freshly shredded chicken and toss it all together. This last step ensures your easy shredded chicken in one pan stays incredibly moist for days.

Tips for Mastering Easy Shredded Chicken in One Pan

Even though this recipe is super simple, there are a few little tricks I’ve learned over the years that guarantee you get restaurant-quality, juicy shredded chicken every single time. Don’t skip these small steps, because they make a huge difference in the final texture!

If you follow these tips, you’ll never have to settle for dry meal prep chicken again. It’s all about respecting the process, even when it’s fast.

Achieving Maximum Juiciness

The biggest mistake people make is shredding the chicken immediately after it comes off the heat. Stop! You need to let it rest for at least two minutes. Think of it like resting a steak—the juices need time to settle back into the muscle fibers. If you skip the rest, all that beautiful moisture just floods out onto your plate.

Once you do shred it, always, always drizzle back a few spoonfuls of that pan liquid. That broth is packed with flavor from the oil and the chicken itself. Tossing the shredded meat in that liquid is the secret weapon for keeping it unbelievably moist, even on day three of your meal prep.

Quick Shredding Techniques

If you are only making one or two breasts, the two-fork method works great and gives you slightly more control over the texture. Just make sure you are pulling *with* the grain of the meat.

However, if you are batch cooking—and I highly recommend you do—pull out your stand mixer! Seriously, it’s a lifesaver. Put the paddle attachment on, drop the warm chicken in, and let it run on low speed. It takes maybe 15 seconds, and you get perfectly uniform, fluffy shreds without even breaking a sweat. It’s the best shortcut I know! You can find more quick meal ideas like this one on our Pinterest page.

Frequently Asked Questions About Easy Shredded Chicken in One Pan

It’s totally normal to have questions when you try a new, quick method like this! Since this stovetop chicken is so versatile for meal prep chicken, people often ask about variations. Don’t hesitate to experiment once you master the basic technique!

Here are the top things I hear about making this easy shredded chicken in one pan:

Can I Use Frozen Chicken for Easy Shredded Chicken in One Pan?

Oh, please don’t start with frozen chicken for this recipe! Because we rely on a quick sear and a very specific cooking time to hit 165°F safely, starting from frozen throws everything off. The outside will overcook and get tough while you wait for the inside to thaw and reach temperature.

For food safety and texture, always use fresh or completely thawed chicken breasts or thighs. If you forget to thaw them, put them in a bowl of cold water and change the water every 30 minutes until they are pliable enough to handle.

What is the Best Way to Season This Easy Shredded Chicken in One Pan?

The beauty of this recipe is that the base seasoning is just salt and pepper because it lets you customize later! If you want to jazz it up right in the pan, go for it. I love adding half a teaspoon of dried chili powder and a pinch of cumin along with the salt and pepper when I plan on making tacos the next day. For other flavor profiles, check out our chicken with garlic and cumin recipe.

If you’re making a mild chicken for salads, try adding half a teaspoon of dried poultry seasoning or even just some garlic powder when you season the chicken before flipping it. Just remember, whatever you add now will flavor the broth, so use seasonings that you want coating your final shredded meat!

Storing and Reheating Your Delicious Easy Shredded Chicken in One Pan

So you made a huge batch of this amazing, juicy chicken—that’s the sign of a smart cook! Now you need to know how to keep it perfect until you need it later in the week. This shredded chicken is fantastic for meal prep, but proper storage is key to maintaining that moisture we worked so hard to build in that skillet.

The notes say this keeps well, but I always follow a strict system to make sure it lasts safely and tastes fresh when I pull it out later.

Storage Guidelines and Shelf Life

The most important thing is containment. You must store this chicken in airtight containers. If you leave it exposed in the fridge, it will dry out fast, even if it was moist when you put it away! For the absolute best texture, make sure you drizzle a little bit of that reserved cooking liquid over the top of the meat right before you seal the container.

Here’s the breakdown for how long you can safely keep your easy shredded chicken in one pan in the fridge or freezer:

Storage Location	Maximum Duration
Refrigerator (Airtight Container)	Up to 4 days
Freezer (Freezer-Safe Container)	Up to 2 months

When you’re ready to reheat, just toss a portion in a microwave-safe bowl with a splash of water or extra broth, cover it loosely, and heat until steaming hot. It thaws beautifully in the fridge overnight, too!

Nutritional Estimates for Easy Shredded Chicken in One Pan

I always tell people that tracking macros isn’t necessary when you’re eating this clean, simple chicken, but sometimes you just want a ballpark idea! Since this recipe uses minimal fat and no carbs, it’s a fantastic lean protein source for any diet plan. Keep in mind these numbers are estimates based on the ingredients listed above for four servings.

Nutrient	Amount (Per Serving)
Calories	160
Protein	25g
Fat	6g
Carbohydrates	0g

Share Your Success Making Easy Shredded Chicken in One Pan

I really hope this quick, one-pan method has saved your dinner routine this week! I’m always looking to see how you use this versatile chicken—maybe you made incredible chicken salad or the best weeknight tacos? If you are looking for more inspiration on chicken recipes, check out our main category page!

Please take a second to leave a star rating right below the recipe card and let me know what you thought in the comments. Hearing from you keeps me inspired to share more simple, flavorful ideas!

5 Minute Easy Shredded Chicken in One Pan Joy

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Author: anna-Bonc
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

Quick and juicy shredded chicken made on the stovetop with just olive oil and broth. Perfect for meal prep, tacos, salads, and wraps. This simple recipe is tender and ready in under 20 minutes.

Ingredients

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4 boneless skinless chicken breasts or thighs
2 tablespoons olive oil
Salt and black pepper to taste
¾ cup chicken broth

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Instructions

Heat olive oil in a large skillet over medium heat.
Place chicken in the pan and season the top side with salt and pepper.
Cook uncovered for 5 minutes until lightly golden. Flip with tongs.
Add chicken broth to the pan and cover with a lid.
Reduce heat to medium-low and cook for 7 to 10 minutes, or until the internal temperature reaches 165°F.
Remove chicken from the pan and let rest for 2 minutes.
Shred using two forks or a stand mixer with a paddle attachment on low speed for 15 seconds.
For extra moist chicken, drizzle a few spoonfuls of the cooking liquid over the shredded meat and toss to coat.