Baked Shredded Chicken
This oven-baked shredded chicken recipe is a meal prep essential—juicy, easy, and flavor-packed. Whether for tacos, salads, or sandwiches, it's the go-to method for perfectly cooked, versatile shredded chicken that’s ideal for batch cooking and quick meals.
Equipment
- Baking dish
- Aluminum foil
- Forks or stand mixer
- Meat thermometer
Ingredients
Baked Shredded Chicken
- 2 lbs boneless skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1/2 tsp salt or to taste
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 cup chicken broth optional, for extra moisture
Instructions
- Preheat oven to 375°F (190°C).
- Place chicken in a baking dish and drizzle with olive oil.
- Season both sides with salt, pepper, garlic powder, and smoked paprika. Pour chicken broth around the chicken if using.
- Cover tightly with foil and bake for 25–30 minutes (breasts) or 35–40 minutes (thighs), or until internal temperature reaches 165°F.
- Let rest for 5–10 minutes before shredding with forks or a stand mixer.
- Return shredded chicken to pan juices and toss to coat.
Notes
Store leftovers in the fridge up to 4 days or freeze in portions for up to 3 months. For crispier texture, spread shredded chicken on a baking sheet and bake at 425°F for 10–15 minutes.