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Freshly baked shredded chicken in a pan

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.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 124
Ingredients Equipment Method Notes

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

Equipment

  • Baking dish
  • Aluminum foil
  • Forks or stand mixer
  • Meat thermometer

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Place chicken in a baking dish and drizzle with olive oil.
  3. Season both sides with salt, pepper, garlic powder, and smoked paprika. Pour chicken broth around the chicken if using.
  4. Cover tightly with foil and bake for 25–30 minutes (breasts) or 35–40 minutes (thighs), or until internal temperature reaches 165°F.
  5. Let rest for 5–10 minutes before shredding with forks or a stand mixer.
  6. 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.