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a large cookie sheet of shredded chicken with tongs
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How to make shredded chicken

Shredded chicken is a staple protein you can make, freeze and have on hand for any recipe.
Prep Time 5 minutes
Cook Time 22 minutes
Servings 12 people
Calories 172kcal
Author Rachel Ballard

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

Instructions

  • 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.
  • Drizzle over the avocado oil and sprinkle the chicken evenly with salt and pepper.
  • You can also add other spices like onion or garlic powder here.Bake until just cooked through but not dry—20 to 22 minutes.
  • Allow to cool slightly then shred with a stand mixer on high, with two forks, or by hand.
  • 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.

Nutrition

Calories: 172kcal | Carbohydrates: 1g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 703mg | Potassium: 372mg | Fiber: 1g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg