How to make shredded chicken
Ingredients
- 2 pounds boneless skinless chicken breasts )
(make sure they have very little retained water
- 1 pound boneless skinless chicken thighs
- 1/4 cup avocado oil
- 1 tablespoon sea salt
- 1 teaspoon black pepper
Directions
- 1
Preheat the oven to 400. Lay the chicken in an even layer on a large rimmed baking tray. I use a half sheet pan.If you don’t have a large enough tray, use two separate ones.
- 2
Drizzle over the avocado oil and sprinkle the chicken evenly with salt and pepper.
- 3
You can also add other spices like onion or garlic powder here.Bake until just cooked through but not dry—20 to 22 minutes.
- 4
Allow to cool slightly then shred with a stand mixer on high, with two forks, or by hand.
- 5
Allow to cool completely and then transfer to an airtight container and refrigerate for up to 5 days if you plan to use it right away, or freeze for up to 3 months.
How to make shredded chicken
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About this Recipe
Unlock a world of weeknight dinner possibilities with a batch of perfectly seasoned shredded chicken. This versatile staple is your secret weapon for quick and delicious meals, ready whenever hunger strikes.
What makes this shredded chicken stand out is the thoughtful combination of both boneless, skinless chicken breasts and boneless, skinless chicken thighs. The breasts offer lean tenderness, while the thighs bring juicy richness, creating a balanced and flavorful protein. Seasoned simply with avocado oil, sea salt, and black pepper, it forms a foundational flavor that adapts to any dish.
You can expect a generous yield of 12 servings of succulent, shreddable chicken. The minimal seasoning from avocado oil, sea salt, and black pepper provides a clean canvas, making it incredibly adaptable for everything from tacos and sandwiches to salads and stir-fries. This recipe is designed to be a reliable protein base, simplifying meal prep without sacrificing taste or texture.
Once you have your shredded chicken ready, the customization truly begins. For a Mexican-inspired twist, stir in cumin and chili powder. For an Asian flair, try ginger and soy sauce. If you prefer all white meat, you could use only chicken breasts, ensuring they have very little retained water for best results. Similarly, an all-dark meat version with only chicken thighs would yield an even richer, juicier product.
This foundational shredded chicken is perfect for meal prepping on a Sunday, ensuring you have a healthy, adaptable protein source ready for quick lunches or effortless weeknight dinners throughout the week.