Easy Shredded Chicken Recipe [Seasoned]
Introducing this effortless seasoned Easy Shredded Chicken recipe infused with a melody of flavorful spices. The chicken is oven-baked to perfection, ensuring it turns out tender and juicy. In just 45 minutes, you'll have a versatile protein-packed ingredient that's a perfect addition to soups, salads, tacos, and everything in between.
Servings: 4 servings
Calories: 299kcal
Ingredients
CHICKEN:
- 2 lbs. organic chicken breast
- 1-2 Tbsps Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper, optional
Instructions
TO PREPARE + SEASON CHICKEN:
- In a large bowl, add your freshly cleaned + rinsed chicken along with olive oil + seasonings: salt, black pepper, smoked paprika, garlic powder, onion powder, parsley, oregano, basil, + thyme, mixing everything together until chicken is fully coated. NOTE: I like to poke small slits in the centers of breasts to ensure that they cook through evenly. Totally optional!
- NOTE: Best when marinated for a while! To do so: Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.
BAKE THE CHICKEN:
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Line seasoned chicken breast (side by side) unto prepared baking sheet, leaving a bit of room in between each one.
- Bake for 30-35 minutes or until golden brown and crispy on the outside and fully cooked through on the inside. NOTE: Be sure to turn the breasts unto their opposite side halfway through the baking time.
- Remove from oven and let them cool until safe to handle.
SHRED THE CHICKEN [TWO OPTIONS]:
- Forks: For this method, you would need two forks. If using this method, place your cooked chicken breast onto a plate or cutting board and use both forks to separate the chicken meat and 'shred' as you separate. Continue doing this until all of your chicken is shredded.
- Stand Mixer: If you're looking to avoid using arm strength, then the method of a stand mixer might be just for you. This is by far the fastest and easiest way to shred chicken, and you simply place all of your cooked chicken breasts in the bowl of a stand mixer. Add the paddle attachment and mix on low. In just 15-20 seconds, you’ll have shredded chicken. That easy!
- Store leftovers in the refrigerator (once fully cooled) until ready to use or incorporate in your favorite recipe!
- Bon Appetit!
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- TO FREEZE: Place shredded chicken in a freezer-safe zip bag (or individual ones for portion sizes) labeled with the date. Remove any excess air from the bag, seal it, and freeze it for up to 4 months.
- SPICES/HERBS: If desired, you can reduce the amount of seasoning used slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
- CHICKEN PIECES: It's best to shred chicken breasts for the most amount of meat and ease, however, you can also do this with chicken tenderloins, thighs, and drumsticks (just remove the bones after baked and shred per usual).
Nutrition
Calories: 299kcal | Carbohydrates: 2g | Protein: 49g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 846mg | Potassium: 887mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 337IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg