It’s never been easier to learn how to cook chicken breast. Try these simple poached chicken breast for delicious grilled, poached and pan-fried chicken breast.
You can freeze chicken breasts, well wrapped to keep out any air, for up to 3 months. Skinless breasts are marketed as the ‘healthy’ option and the lack of skin needs to be compensated for during cooking – either by cooking the breasts in liquid, wrapping them in something whose fat will baste the meat, such as Parma ham, or coating them with a sauce. Alternatively cut into strips or cubes and stir-fry, or drop into a simmering broth and poach for a few minutes. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Delish editors handpick every product we feature.
We may earn commission from the links on this page. How to Shred Chicken – Delish. A lot of recipes call for shredded chicken, but how do you shred it? Poaching is the best way to cook chicken for shredding. It’s really fast and it keep the chicken moist so that it’s tender enough to shred. Add boneless skinless chicken breasts to a large pot of water and bring to a boil.
Boil for 10 minutes or until chicken is no longer pink. Remove from pot and let cool for a few minutes. Once chicken is cool enough to handle, use two forks and pull breasts apart. If you want smaller pieces of shredded chicken, you can shred the larger chunks with your hands. You can also use a stand mixer to shred chicken! Place cooked chicken in the bowl of your stand mixer and using the paddle attachment, turn the mixer on medium and let it go until all the chicken is shredded.
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