Dutch Oven Shredded Chicken

This Dutch oven shredded chicken is an easy recipe that is perfect for meal prepping or to add to other recipes throughout the week! It's so moist, tender, and flavorful while being extremely simple to put together.

5 from 1 vote

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Equipment

Round Dutch Oven, 5.5 qt

Ingredients

1 pound chicken breasts boneless, skinless
1½ teaspoon kosher salt
½ teaspoon pepper
1½ teaspoon garlic powder
1½ teaspoon onion powder
1½ teaspoon paprika
1 tablespoon olive oil
1 tablespoon butter unsalted
2⅓ cup chicken broth low sodium, or more as needed

Instructions

If there is moisture on the chicken breasts, pat dry with a paper towel. Season the chicken evenly on both sides with salt, pepper, garlic powder, onion powder, and paprika.
Heat the oil and butter in a Dutch oven over medium heat.
Once hot, add the seasoned chicken and pan-sear until golden brown, around 5 minutes per side.
Add a few splashes of broth to the pot and deglaze it, making sure to scrub up every last bit of the browned bits for the best flavor. Add the rest of the broth to the pot and cover with a lid. Make sure to add more broth if needed to cover 90% of the chicken.
Bring to a boil over high heat, then reduce to a simmer over medium-low heat. Continue to keep the chicken covered and cook for 15 to 20 minutes or until the chicken is cooked through.
When done, transfer the cooked chicken breasts to a plate or bowl. Let sit for 5 minutes to let the juices redistribute within the chicken breasts and then shred with two forks and add the shredded chicken (and any juices on the plate) back to the pot. Stir to combine and use immediately or allow everything to cool before storing.

Video

Nutrition

Course: One Pot

Cuisine: American