Super Easy Stovetop Shredded Chicken (Downshiftology)

This method is beloved for its simplicity, tenderness, and moisture retention.
Why it rocks: You sear, then poach in the same pan — delivering flavor and juicy texture in just 20 minutes.
Ingredients & Steps (yields ~6 servings) Downshiftology:

  • Ingredients:

    • 4 boneless skinless chicken breasts or thighs

    • 2 tbsp olive oil

    • Salt & pepper, to taste

    • ¾ cup chicken broth

  • Instructions:

    1. Heat olive oil over medium heat; season chicken and sear for 5 minutes.

    2. Flip chicken, pour in chicken broth, cover, and cook 7–10 minutes (until internal temperature reaches 165 °F).

    3. Shred using two forks or a stand mixer (super quick method).

    4. Optionally toss with a ladle of cooking liquid to lock in extra moisture.

Pros: Fast, foolproof, minimal cleanup — and keeps the chicken juicy with flavor.
Great for: wraps, salads, tacos—you name it!

2. Spiced Shredded Chicken (Baked) — “The BEST Shredded Chicken” by Every Last Bite

This one amps up flavor with a spice blend and uses the oven for hands-off cooking.
Why it stands out: It’s saucy, flavorful, and super versatile in meals.
Ingredients & Steps (serves ~8) Every Last Bite:

  • Ingredients:

    • 5 chicken breasts (or 8 thighs)

    • ⅓ cup olive oil

    • 2 tbsp paprika

    • 1 tbsp oregano

    • 1 tsp each: onion powder, garlic powder, salt, pepper

    • ¼ tsp cayenne (optional for mild heat)

  • Instructions:

    1. Preheat oven to 425 °F.

    2. Chop chicken into ~2-inch pieces, coat in oil and spices in a foil-lined baking dish.

    3. Bake ~20 minutes until internal temp is 165 °F.

    4. Shred right in the pan, mixing with leftover juices and spices for extra flavor.

Pros: Bold, richly seasoned, great for wraps, bowls, sandwiches, or even as-is.
Hint: Double the batch for meal prep; the flavors deepen over time.

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