When it comes to cooking, I’ve never really been someone who likes to follow a recipe. I look at them all the time for inspiration, but measuring everything ends up dirtying so many more dishes. I hate doing dishes, so if I can get away with doing less, I’m happy!
But, I know that most people do like to follow recipes, so I’ve been taking the time to actually measure things for you guys to make it easier, but all my recipes can be tweaked to your liking!
That being said, this “recipe” really isn’t a recipe! I’m sorry! It’s super easy though and one has become a staple in our house. I make a batch of this easy shredded chicken at least once a week! It didn’t even occur to me that some people didn’t cook chicken like this until I served it to my sister at dinner as part of a grain bowl. She immediately asked for the recipe and said it’s now a staple in their house too.
Before I started making shredded chicken this way, I would simmer it in water until it was ready to pull. This not only took longer, but I was left with chicken that was pretty flavorless and almost stringy. I love roasting it becau
The best thing about this chicken, well, there’s two awesome things! One, it’s super easy to make and takes almost no prep time. Two, it’s incredibly versatile. You can use it in so many different dishes, which is why I always have some on hand.
Since I work from home, having yummy and easy lunches sitting in the fridge helps me make healthier choices. This shredded chicken is perfect on top of a salad, or a grain bowl with brown rice, these sweet potatoes and sautéed spinach or other roasted veggies.
A few other things this chicken is perfect for?
Enchiladas, tacos, added to soups—like this chicken noodle soup or mixed in with pasta. I also sometimes use it as the chicken in this quinoa fried rice. Essentially, any recipe that requires chicken, or shredded chicken, you can use this as the base since it’s so simply seasoned.
Okay, now onto how it’s made.
Easy Shredded Chicken
Pull out a rimmed baking sheet and drizzle some olive oil on it. Take a pair of tongs and rub the chicken in it on both sides so it’s coated. Then season liberally with salt and pepper on both sides. Spread them out on the baking sheet so they cook evenly and roast for 25-30 minutes at 350 degrees.
Once they’re done, you’ll want to let them rest for about 10-15 minutes before shredding. This will keep the shredded chicken moist and yummy! Use in a recipe immediately or refrigerate and use for lunches and other dishes later in the week. You can of course wait to shred the chicken when it’s cold, but it’s much easier to shred when it’s still pretty hot!
Easy Shredded Chicken
2 chicken breasts
S & P
Preheat oven to 400 degrees.
Drizzle 1-2 Tbsp olive oil on a rimmed baking sheet.
Use tongs to take each chicken breast and coat in oil.
Season each side with salt and pepper.
Roast in the oven for 25-30 minutes.
Let rest for 10-15 minutes, then shred using two forks.
Serve hot, mix into recipes or refrigerate for later.