Easy Shredded Chicken Breast Meal Prep
This perfectly moist shredded chicken breast meal prep recipe uses a precise poaching technique for tender, versatile protein that stays fresh all week. Ideal for multiple meals and ready in under 30 minutes.
Ingredients
- 2 lbs boneless, skinless chicken breasts approximately 4 medium breasts
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 bay leaves
- 1 teaspoon dried thyme or 3 sprigs fresh thyme
- 1/2 lemon, sliced or 1 tablespoon apple cider vinegar
- 1 medium onion, quartered
- 3 garlic cloves, smashed
- 4 cups chicken stock or broth preferably low-sodium
- 1 tablespoon olive oil for storage
Method
- Pat chicken breasts dry with paper towels. Season evenly with ½ tablespoon kosher salt and ½ teaspoon black pepper. Allow to rest at room temperature for 15 minutes.
- In a large pot, combine chicken stock, remaining salt and pepper, bay leaves, thyme, lemon slices, onion, and garlic. Bring to a gentle simmer over medium heat.
- Reduce heat to low once simmering. The ideal poaching temperature is 165°F (74°C). Use your digital thermometer to verify.
- Gently lower chicken breasts into the barely simmering liquid. The chicken should be fully submerged; add water if necessary.
- Cover and maintain the gentle simmer. Avoid boiling. Poach until internal temperature reaches 165°F (74°C), approximately 15-18 minutes depending on thickness.
- Remove pot from heat. Leave chicken in the liquid for 5-10 minutes. This resting period allows for moisture redistribution within the protein fibers.
- Remove chicken using tongs and transfer to a clean cutting board. Strain 1 cup of the poaching liquid through a fine mesh strainer and reserve.
- Allow chicken to cool slightly (about 5 minutes) before shredding. Using two forks or meat claws, shred the chicken with the grain for longer strands or against the grain for shorter pieces.
- Toss the shredded chicken with 2-4 tablespoons of the strained poaching liquid to restore moisture and enhance flavor.
- Divide into meal prep containers. Drizzle each portion with a small amount of olive oil to create a moisture barrier. Cool completely before refrigerating.
Note
- For enhanced moisture retention, brine chicken breasts in a 5% salt solution (50g salt per 1L water) for 1-2 hours before poaching.
- Shred while still warm but not hot for optimal texture without moisture loss.
- Each 8oz (225g) of raw chicken breast yields approximately 6oz (170g) of cooked shredded chicken.
- Store in refrigerator up to 5 days or freeze for up to 3 months.
- Reserved poaching liquid can be reduced by 50% and combined with different flavor bases for variety throughout your meal prep week.