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Pioneer Woman Shredded Chicken Sandwiches

Pioneer Woman Shredded Chicken Sandwiches - recipe card
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Tender, juicy shredded chicken simmered in a rich, buttery broth with aromatic vegetables, piled high on toasted buns. This hearty sandwich is pure comfort food, with a savory depth that satisfies every craving.

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 celery ribs, finely diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1.5 lb boneless, skinless chicken breasts (about 2 large)
  • 1 cup low-sodium chicken broth
  • 1/2 cup dry white wine (optional, substitute with extra broth)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • 4 soft hamburger buns (or brioche buns), split and toasted
  • Optional: 1/4 cup mayonnaise for spreading on buns

Instructions

  1. Melt the butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. When the butter foams and stops sizzling, add the diced onion and celery. Cook, stirring occasionally, for 5-6 minutes until the vegetables are softened and translucent, but not browned.
  2. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly. The garlic should not brown, or it will turn bitter. This aromatic base builds the savory foundation for the dish.
  3. Season the chicken breasts with salt, pepper, thyme, and paprika. Place them in the skillet in a single layer. Cook for 2-3 minutes per side, just until lightly golden—this adds flavor, but the chicken will finish cooking in the liquid.
  4. Pour in the white wine (if using) and let it bubble for 1-2 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon. This deglazing step captures all the fond for extra depth.
  5. Add the chicken broth and bring the liquid to a gentle simmer over medium-high heat. Do not let it come to a rolling boil, as that can make the chicken tough.
  6. Once simmering, reduce the heat to low, cover the skillet, and let it gently poach the chicken for 15-18 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer and is easily shredded with a fork.
  7. Remove the chicken from the skillet and transfer to a cutting board. Let it rest for 5 minutes (this helps the juices redistribute). While it rests, increase the heat to medium-high and let the liquid reduce for another 2-3 minutes until it slightly thickens into a light sauce.
  8. Using two forks, shred the chicken into bite-sized pieces. Alternatively, use a stand mixer with the paddle attachment on low speed for 30 seconds for perfectly uniform shreds.
  9. Return the shredded chicken to the skillet with the sauce. Stir to coat every piece. Taste and adjust seasoning with additional salt and pepper if needed. If the mixture seems dry, add a splash of chicken broth.
  10. Toast the buns under a broiler or in a toaster until golden brown. Spread a thin layer of mayonnaise on the bottom half of each bun (if desired), then pile on a generous amount of the hot shredded chicken. Top with the other half of the bun and serve immediately.
  11. For an oven alternative, instead of stovetop poaching, after step 5, transfer the skillet (if oven-safe) to a preheated 375°F (190°C) oven, covered, for 20-25 minutes until the chicken reaches 165°F (74°C). Then proceed with steps 7-10.

Notes

Storage: Refrigerate shredded chicken in an airtight container for up to 3 days. Freezing: Freeze in a freezer-safe container for up to 3 months. Reheating: Thaw overnight in the refrigerator, then reheat in a saucepan over medium-low heat, adding a splash of chicken broth to restore moisture, until heated through (about 5-7 minutes). Buns are best toasted fresh.

Nutrition

Keywords: shredded chicken sandwich, pioneer woman recipe, comfort food, chicken sandwich, stovetop chicken, easy dinner, weeknight meal, creamy chicken sandwich, butter chicken sandwich, toasted bun sandwich

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-shredded-chicken-sandwiches/