Shredded Chicken & Cheese Recipe
Make Shredded Chicken & Cheese Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shredded Chicken
Cheese & Assembly
To Serve (optional)
Method
Shredded Chicken
- 1
Poach and shred
Place the chicken breasts in a medium saucepan or deep skillet. Add chicken broth (or water) so the chicken is mostly submerged (about 2 cups). Add 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder. Bring the liquid to a gentle simmer over medium heat, then reduce heat to low, cover, and simmer for 10–12 minutes for breasts (12–15 minutes for thighs) or until the internal temperature reaches 165°F (74°C). Remove the pan from heat and let the chicken sit, covered, for 5 minutes.
- 2
Transfer the chicken to a cutting board. Using two forks, shred the meat into bite-sized pieces. Alternatively, place cooked chicken in a bowl and use a hand mixer on low for 20–30 seconds to shred quickly. Discard or reserve the poaching liquid for another use.
- 3
Cheese & Assembly
- 4
Mix and melt
Reduce heat to low. Stir the shredded cheese into the warm shredded chicken, reserving about 1/4 cup of cheese for topping if desired. Stir until the cheese is melted and evenly coats the chicken (about 1–2 minutes).
- 5
Remove the skillet from heat. Stir in 1/4 cup sour cream until smooth to give the mixture a creamy texture. If using, add the sliced green onions, chopped cilantro, and 1 tsp lime juice. Taste and add salt and pepper to taste.
- 6
If you prefer a broiled topping, transfer the chicken and cheese mixture to an oven-safe dish, sprinkle the reserved 1/4 cup cheese on top, and place under a hot broiler for 1–2 minutes until the cheese is bubbly and lightly browned. Watch carefully to prevent burning.
To Serve
- 7
Serve the shredded chicken and cheese hot with warm tortillas, toasted bread, or tortilla chips. Offer hot sauce or salsa on the side if desired.
- 8
Leftovers: Cool to room temperature, store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over low heat or microwave in 30-second intervals, stirring between intervals.