Easy Shredded Chicken (How to make)

Baked chicken breasts are so easy to make and even easier to throw into recipes throughout the week. From casseroles and flatbreads to tacos and sandwiches, learn how to bake and shred chicken breast without any fancy equipment. You’ll love the flavor and the flexibility.

Canned Chicken vs Shredded Chicken

Okay so confession: I LOVE canned chicken. It’s inexpensive, shelf stable and works into all different recipes.

However, I will admit–there are recipes where canned chicken may not cut it.

For example, canned chicken isn’t the most appetizing in simple sandwiches and salads. Therefore, it’s imperative that every busy mom know how to prepare shredded chicken.

Like canned chicken, shredded chicken is:

• inexpensive
• can be used a million ways
• can be kept in fridge for the week ahead

You may want to save this recipe for later. But I hope you can see that shredded chicken is easy enough you’ll be making it from memory in no time.

Easy Shredded Chicken

This recipe is ideal for moms in the kitchen– no big pot of boiling water or any additional equipment like hand mixer or mixing bowl.

Just Bake, grab 2 forks and shred your way into a happier, healthful week!

What kind of chicken is best?

There seems to be a little debate around which bakes more moist– chicken thighs or chicken breasts.

While I tend to use chicken breasts, my personal opinion is that the best chicken is when it’s evenly cooked, which can be a problem when baking multiple pieces at one time.

Therefore, I suggest using a meat tenderizer to lightly pound the chicken so it’s soft, smooth and consistent in thickness.

Maybe you find this step a bit ironic from someone who claims she’s all about taking shortcuts, eh? I promise, it only takes a second and it’s:

• Oddly gratifying
• helps chicken bake faster
• Prevents tough ends and undercooked centers

Plus, the grooves help the oil and seasoning get into the chicken enhancing the flavor

Totally optional but give these shredded chicken breasts a try!

Ingredients

• Boneless Chicken breasts
• olive oil
• salt
• pepper

Equipment

• Oven
• Cutting board
• Meat Tenderizer (optional)
• Digital food thermometer
• Foil (optional)

How to make Shredded Chicken

Raw chicken isn’t my favorite to handle but this is so quick and so well worth it!

Prep The chicken

You’ll start by laying your chicken on a cutting board and lightly tenderizing, so that pieces are even in thickness. Do not over tenderize. Then:

• Place in bowl and drizzle with olive oil, salt and pepper
• Gently coat both sides of chicken evenly
• Lay each piece on foil covered pan (foil makes for super easy cleanup!)

Bake

Once all pieces of chicken are evenly spaced on pan, you’ll:

• bake for 10 minutes at 400 degrees
• Flip
• Bake for another 7-9 minutes

You’ll know chicken is ready to shred once internal temperature reaches 165 degrees. Use a digital meat thermometer for easy, safe measuring.

How to Shred Chicken

Once chicken is baked, the easiest way to shred is by using 2 forks. Start by:

• Laying pieces on cutting board (ensuring it’s been washed after prepping raw chicken. Use these dual sided cutting boards for extra convenience and safety)
• Using forks, seperate meat and shred as you seperate

I’ll even move to using my hands to better control how fine of pieces I want, especially for my kids.

Shredding only takes a couple minutes. I love being able to control the shredding, and not having to lug out my mixer or dirty additional bowls.

How to store

The advantage of shredded chicken is to make ahead and store in an airtight container to dive into throughout the week for different meals. It keeps great in refrigerator for about 4 days (give or take) and freezes for up to 2-3 months!

I’m not the best at making a large batch just to freeze, but I could see the perk: thaw as needed for recipes.

How to serve shredded chicken

Looking for easy weeknight dinners with shredded chicken? Toss it into whatever you’re making!

• on green salads
• sandwiches
• flatbreads
• tacos
• casseroles
• chilis/soups
• pasta (like Caprese Pasta Salad)
• chicken salads (swap in chicken in Mexican tuna salad)
• nachos
• dips

Tips/Tricks

• After shredding your chicken, gently lift foil off pan and drizzle juice over chicken to add extra moisture then toss the foil in garbage.
• It’s best to shred chicken while warm, especially if wanting finer pieces. I let sit for a minute but get right to shredding!
• Always measure temperature in thickest part of meat

Is it okay to cook chicken in air fryer?

Yes, I actually do this fairly often. You follow the same steps, though cook time may slightly vary. And there are some advantages:

• don’t have to use big oven (especially during the toddler stage when my daughter is fascinated by the oven!)
• Great for smaller quantities or tenders

One disadvantage? The chicken tends to be a bit drier when storing throughout the week but honestly, if that’s a way that easier or more appealing for you, go for it!!

Is shredded chicken healthy?

I think we take chicken for granted to be honest. But a quick reminder as you make this cost effective, kid friendly protein for the week ahead. You’re serving:

• Vitamins– B12, Zinc, and choline (we talked about this one with frozen riced cauliflower)
• Amino acids– builds up and supports muscle and bones
• Collagen– improves skin, digestion and immune system

Yes, it’s simple. But it’s incredibly healthy for you!

Easy Leftover Shredded Chicken Recipe

My go-to for when I’m looking for flavor with the least amount of work!

• What to do with shredded chicken: 2 quick ideas

Looking for similar recipes?

Dinner can be a challenge, let me help you. For other main dish ideas, please see:

• One Dish Cheeseburger Skillet
• No prep slow cooker lasagna

Full Hands & Heart

I’d love to know if this recipe is helpful and if you try it. Please leave a comment below! And don’t forget to share the gift of easy with another busy mom. Be sure to tag me @briefandbalanced on Instagram so I can see your shredded chicken!! Thank you !