Description
Creamy Shredded Chicken is a rich, comforting dish made with tender pulled chicken in a smooth, flavorful cream sauce. It’s versatile and perfect for serving over rice, pasta, or in sandwiches and tacos.
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1 tsp dried thyme or Italian seasoning
- 1 block (8 oz) cream cheese, softened
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil or butter in a large skillet or pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook another 30 seconds.
- Place chicken breasts into the pan and pour in the chicken broth. Add salt, pepper, paprika, and thyme.
- Cover and simmer for 20–25 minutes, or until the chicken is cooked through and tender.
- Remove chicken, shred it with two forks, and return it to the pan.
- Reduce heat to low and stir in cream cheese until melted and smooth.
- Add sour cream and Parmesan cheese (if using), and stir until fully combined and creamy.
- Let the mixture heat through for a few more minutes. Taste and adjust seasoning if needed.
- Serve warm over rice, pasta, or in tortillas. Garnish with fresh parsley if desired.
Notes
- For quicker prep, use pre-cooked shredded rotisserie chicken and reduce simmer time.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Can be made in a slow cooker or Instant Pot—adjust timing accordingly.
- Great for meal prep, sandwiches, or wraps.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 460mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 110mg