Shredded Chicken
Published
Published
Stop making bland, dry shredded chicken to use in your tacos and casseroles. This recipe delivers moist and flavorful chicken after just baking for 20 minutes, then shredded so quickly in seconds. Great for meal prep when you have a couple chicken breasts or several!
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I’ve lost track of the number of times I’ve made this recipe for shredded chicken. It’s so versatile and there are so many uses for it. It’s great for meal prep too. I love to make a batch on the weekend and use it in various recipes throughout the week. Dinner just becomes that much easier (and more flavorful!)
The Easiest Way To Shred Chicken
Shredding cooked chicken with two forks is a foolproof method – I’m not arguing that! But it’s so tedious and not great on your wrists after a while if you have a lot to shred. A much faster way (literally in seconds) is to shred chicken using a handheld or stand mixer. It’s one of the best kitchen hacks around.
Helpful Tips & Variations
- Lock the tilt-head. Note that if you have a tilt-head stand mixer, it’s important to lock the tilt-head. Otherwise, it will bounce up when it hits the chicken.
- Shred while warm. Make sure the cooked chicken is still warm before shredding. Chilled, cooked chicken doesn’t shred easily.
- Adjust the seasonings. The seasonings I use in this recipe result in chicken that works in pretty much any recipe. However, feel free to adjust them to your liking based on how you intend to use the chicken. If the recipe calls for specific flavoring, feel free to use that.
Shredded Chicken
Ingredients
- 4 6-ounce boneless, skinless chicken breasts
- 1 & 1/2 tablespoons brown sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon coarse salt
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with foil.
- Using a meat mallet or rolling pin, pound 4, 6 ounce chicken breasts to a little more than 3/4-inch at the thickest part. (Make sure your fillets are all the same thickness to ensure even cooking.)
- In a small bowl, mix together 1 & 1/2 tablespoons brown sugar, 1 teaspoon Italian seasoning, 1 teaspoon coarse salt, 3/4 teaspoon smoked paprika, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder until thoroughly combined.
- Place chicken on the foil; drizzle with olive oil and massage into the chicken on both sides. Sprinkle with the seasoning, on both sides, coating as much surface area as possible.
- Transfer to the oven and cook for about 18-22 minutes or until an instant read thermometer reads 165 degrees F. (Times can vary depending on the size and thickness of the breasts and your oven.)
- Let chicken rest for a few minutes, then transfer to a deep mixing bowl while still warm.
- With an electric mixer (or stand mixer with the paddle attachment) blend the chicken on low, then increase the speed until the chicken is shredded into the size pieces you prefer, 5 to 10 seconds.
- Drizzle shredded chicken with any juices from the pan and toss to coat.
- Store for later or use right away in your favorite recipes that call for shredded chicken, like enchiladas, tacos, casseroles, and soups.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Ways To Use Shredded Chicken
There are so many ways to use this shredded chicken! The flavor is super versatile and will work with any recipe that calls for shredded chicken – think enchiladas, tacos, casseroles, soups, salads, and more! A few of my favorites include air fryer chicken tacos, chicken nachos, chicken enchiladas, nacho chicken casserole, and chicken taco soup.
How To Store Leftovers
- Meal prep. Shredded chicken is excellent for meal prep! It’s super easy to make a big batch on the weekend and add it to meals throughout the week.
- Fridge. Store leftovers in an airtight container in the fridge. They will last for 3-4 days.
- Freezer. Once cooled, leftover shredded chicken can be frozen in a freezer-safe Ziploc bag. Freeze for 2-3 months. Thaw in the fridge before using.
More Easy Chicken Recipes
- Chicken Alfredo
- Chicken Tetrazzini
- Sheet Pan General Tso’s Chicken
- Chicken Pot Pie Cobbler
- Cashew Chicken
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
This was absolutely delicious all on it’s own. Didn’t even shred the chicken. Just ate it with a side of rice. This is a great time saver for food prep too. Thank you for posting this recipe!
The chicken is delicious!