Description
A quick and easy recipe for tender and flavorful BBQ shredded chicken cooked on the stovetop with a tangy barbecue sauce and a simple butter base. Perfect for sandwiches, tacos, or a delicious protein addition to any meal.
Ingredients
Scale
Sauce
- 1 cup barbecue sauce
- ¼ cup apple cider vinegar
- ¼ cup water
Chicken
- 1½ to 2 pounds boneless skinless chicken breasts (about 4 small or 2 large)
- Salt and pepper, to taste
- 3 tablespoons (42g) butter (salted or unsalted is fine)
Instructions
- Prepare the sauce: In a medium bowl, whisk together the barbecue sauce, apple cider vinegar, and water until well combined. Set aside.
- Season and brown the chicken: Pat the chicken breasts dry with paper towels. Lightly season both sides with salt and pepper. Heat a large skillet with a lid over medium-high heat and melt the butter in it.
- Cook the chicken: Add the chicken breasts to the melted butter and cook until they are lightly browned on one side. Flip the chicken breasts over, then pour the prepared barbecue sauce mixture evenly over the top of the chicken.
- Simmer and cook through: Bring the sauce to a gentle simmer, then reduce the heat to medium-low to maintain a low simmer. Cover the skillet and cook for 5 minutes. Flip the chicken breasts, re-cover, and continue cooking until an instant-read thermometer inserted into the thickest part reads 165°F (about 3 to 6 more minutes).
- Rest the chicken and thicken the sauce: Transfer the cooked chicken breasts to a cutting board and let them rest for 5 to 10 minutes. Meanwhile, leave the sauce simmering uncovered, stirring occasionally, until it thickens to a glaze-like consistency.
- Shred and coat the chicken: Using two forks, shred the rested chicken breasts into bite-sized pieces. Return the shredded chicken to the pan with the thickened sauce and stir well to coat everything evenly.
- Serve: Serve the BBQ shredded chicken hot, perfect for sandwiches, tacos, or over rice. Enjoy!
Notes
- Use an instant-read thermometer to ensure the chicken is fully cooked and safe to eat.
- Adjust the barbecue sauce quantity based on your preferred sauciness level.
- Leftover chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
- For added flavor, consider adding smoked paprika or garlic powder to the seasoning step.
- Butter can be substituted with olive oil for a dairy-free version, but butter adds richness to the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: BBQ shredded chicken, quick chicken recipe, stovetop chicken, barbecue chicken, shredded chicken sandwich filling
