Nani's Easy Shredded Chicken
This versatile shredded chicken is my favorite way to prepare protein for busy weeknight dinners.
recipesbynani.comWhenever I have a hectic week ahead, I start by making a big batch of this shredded chicken. It is simple to prepare and saves so much time when you need to put a meal together in a hurry. You can use it in tacos, salads, or even a quick pasta bake.
My biggest tip is to shred the chicken while it is still slightly warm. It pulls apart much easier when it has not fully cooled down yet. If you are in a rush, a stand mixer with the paddle attachment makes quick work of shredding the meat.
🧺 Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup chicken broth
👩🍳Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit.
- 2
Place the chicken breasts in a baking dish and drizzle them with olive oil.
- 3
Sprinkle the salt, pepper, garlic powder, and onion powder evenly over both sides of the chicken.
- 4
Pour the chicken broth into the bottom of the dish to keep the meat juicy.
- 5
Bake for 25 to 30 minutes until the internal temperature reaches 165 degrees Fahrenheit.
- 6
Remove the chicken from the oven and let it rest for 5 minutes.
- 7
Use two forks to shred the chicken directly in the pan so it soaks up all those delicious juices.
💡 Tips
Store your leftover chicken in an airtight container in the fridge for up to four days. You can also freeze portions in freezer bags for up to three months. Try tossing the shredded meat in your favorite barbecue sauce or salsa before serving for an instant flavor boost.
Made this recipe? Let us know how it went.
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