The Best Shredded Chicken Recipe

Shredded chicken has so many uses! Soups, tacos, sandwiches, even on its own it is a great source of protein. We make perfect shredded chicken by baking chicken breasts, adding a bit of olive oil to the cooked chicken, and shredding it with a  hand mixer. By adding a little bit of olive oil, we keep the chicken super moist, and it’s great for meal prep. The process from start to finish is only about 30 minutes, making it a quick option for lunch and dinner recipes alike.

How to Bake Chicken for Shredding

Preheat the oven to 375 degrees Fahrenheit. Line a sheet pan with foil, and spray it with nonstick. Place 3-4 chicken breasts (or more, depending on how many people you are feeding. You can estimate about one 3-4 oz chicken breast per person) on the sheet pan.

I use shredded chicken in soups, stews, chicken salad, pasta, salads, you name it, it works! I love how easy it is to use in so many different dishes. 

The Best Baked Chicken Breasts for Shredding

The shredded chicken is only as good as the baked chicken breasts you use, so this step is important for the best results!

Once the chicken breasts are on the sheet pan, rub them with olive oil, and sprinkle with salt and pepper. Cook the chicken breasts until they are 165 degrees Fahrenheit internally– and not a degree more (okay, a degree or two or three will be fine, but you get the idea). This will take about 20 minutes. 

By pulling the chicken breasts out of the oven once they just reach 165 degrees Fahrenheit, you’re making sure you don’t overcook the chicken.

Shredding Chicken 

Once the chicken is out of the oven, allow it to cool for about 10 minutes. The chicken should still be warm so it shreds easy, but not ‘hot’.

The next step..is where magic happens. While the chicken is warm (not hot), add it to a mixing bowl, along with 1 tablespoon of olive oil, and shred it on low with a stand or a hand mixer. Be cautious & go slow, as there could possibly be splatter from the warm chicken!

If you don’t have a hand mixer or a stand mixer, you can simply use 2 forks to shred the chicken breasts. Use the 2 forks in almost a scraping motion. You can also use your hands and gently rip the pieces apart. 

Continue to mix until you reach the desired level of ‘shred’ you are looking for. Overmixing will result in powdered chicken, so be careful not to overmix. That..is it! That’s all it takes to make delicious, perfect & moist shredded chicken.

Summary: The best Tips for Juicy Shredded Chicken

• Cook the chicken to 165 degrees (but not over) 
• Let it rest to preserve the juices 
• Add olive oil to keep it moist
• Don’t overtax it (if using a hand or stand mixer)

Recipes using Shredded Chicken

• Chicken and Mushroom Soup
• Homemade Chicken and Noodles
• 20 Minute Chicken and Corn Chowder
• White Chicken Enchiladas
• Avgolemono Soup
• Thai Chicken Salad
• Lemon Chicken Orzo Soup
• White Chicken Chili

Storing, Variations, and Reheating

• How do I store shredded chicken?
  • Simple store in a ziplock bag, or Tupperware and refrigerate for up to 3 days. You want to eliminate air as much as you can, as it will dry out the chicken
• How to reheat chicken
  • Microwave on medium-high in a damp paper towel for about 1 minute, checking it at 30 seconds to make sure it does’t overheat and dry out.
• How can I add more flavor?
  • Loads of options!
  • Add taco seasoning & water- sauté in a skillet. Spoon onto tacos or salads.
  • Mix it with BBQ sauce and serve on Hawaiian rolls.
  • Add feta cheese, marinated artichokes, and serve with rice for Greek bowls.
  • Toss it with cheddar cheese, pasta, salad, and ranch dressing for a delicious pasta salad.
  • Mix it with salsa and cream cheese, serve as a dip.
  • Mix with buffalo sauce, a little mayo, celery and enjoy a buffalo chicken sandwich or salad.
• Can I freeze leftover shredded chicken?
  • Yes! Freeze in an airtight ziplock baggie for up to 2-3 months.

Enjoy this easy and delicious chicken! – Kathi and Rachel

Want to see this handmixer trick in action? Check out this video!