Easy Shredded Chicken

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Shredded chicken can be a hit or a miss. This easy shredded chicken recipe is flavorful, moist and incredibly easy. It’s versatile too so you can use it for a variety of different meals.

Easy Shredded Chicken Recipe

Chicken. It’s either really good and delicious or dry and terrible. I feel like there’s no in between. And at my house, I have a husband who really would rather not eat chicken, ever. He’s a rancher. A beef guy. And maybe some bacon too. But rarely, and I mean rarely, does he ever eat chicken. I on the other hand, love chicken! So sometimes, I have to sneak some chicken meals in the meal plan and when I do, this is the recipe that I use. And the rancher actually likes it as he says, “it’s good for being chicken.”

Let’s talk about this recipe.

It’s so dang easy. It has a whole 3 ingredients. This isn’t like other shredded chicken recipes. It’s quick, it’s delicious, and can be used in a variety of different recipes or just eaten plain jane.


The Cowboys’ Rating: 8.5/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Do I Need For Shredded Chicken?

  • Chicken Breasts – Chicken breasts are my go-to for this recipe. I can usually find some chicken breasts for a good price and I can get a lot of them at once. Remember, I have four boys to feed…I’m all about bulk and family size these days.
  • Lawry’s Perfect Blend Chicken & Poultry Rub – I love this blend of seasonings for chicken. It’s premade which saves me time and it compliments chicken well.
  • Olive Oil – I use olive oil for chicken because I love the flavor. Feel free to use whatever oil you would prefer.

Tools You’ll Need

Why You’ll Love This Recipe

  • Quick and Simple: It only takes 30-45 minutes from start to finish for this recipe. It uses just 3 ingredients! Quickly make this and pop it in the oven.
  • Versatile – I know I already mentioned this but, this shredded chicken recipe seriously can be used in any recipe!
  • No More Dry Chicken: Dry chicken is the worst. It can ruin any dinner. Cooking chicken this way seals in the moisture and eliminates the dry chicken problem.

How to Make Easy Shredded Chicken

  1. Preheat oven to 375 degrees F.
  2. Tear 2 pieces of aluminum foil about 18 inches in length.
  3. Place the aluminum foil over top of each other. This provides double protection against the aluminum foil ripping at any point during the baking process.
  4. Put a tablespoon of olive oil in the center of the aluminum foil and place one chicken breast over top. Drizzle a tablespoon of oil over top of the chicken breast.
  5. Sprinkle the Lawry’s Chicken & Poultry Rub generously over top of the chicken.
  6. Fold the ends of the aluminum foil together in the middle so the edges meet. Roll the edges down over top of the chicken.
  7. Fold down the remaining edges, so it creates a nice seal on all sides. Place on a baking sheet with the folded side up.
  8. Repeat this process for the remaining chicken breasts.
  9. Bake the chicken at 375 degrees F for about 40-45 minutes until the chicken reaches an internal temperature of 160-170 degrees F.
  10. Remove from heat and let rest in the foil packet for about 10 minutes.
  11. Remove the cooked chicken from the foil packets and place in a large mixing bowl or stand mixer. Save the foil packets and the juice inside.
  12. Using a hand mixer or stand mixer, shred the chicken.
  13. If the chicken appears somewhat dry, add the juice from the foil packets to the chicken and mix well.
  14. Enjoy!

Is This Recipe Gluten Free?

Yes! I use this in many of my easy gluten free chicken recipes. This is the perfect shredded chicken recipe for those who need a great gluten free chicken option.

Storage and Freezing

Once the chicken has been shredded, store in an airtight container in the fridge. Use within 3-4 days.

This recipe is also freezer friendly! Place the desired amount of shredded chicken in a Ziploc freezer bag and store it in the freezer for up to 3 months for future recipes.

Shredded Chicken Recipe Ideas

Cream Cheese Taquitos

Chicken Enchiladas

Easy Shredded Chicken

Shredded chicken can be a hit or a miss. This easy shredded chicken recipe is flavorful, moist and incredibly easy. It's versatile too so you can use it for a variety of different meals.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Serving Size 6

Equipment

Ingredients

  • 4 chicken breasts
  • 5-6 tablespoons Lawry's Chicken & Poultry Rub
  • 8 tablespoons olive oil

Instructions

  • Preheat oven to 375 degrees F.
  • Tear 2 pieces of aluminum foil about 18 inches in length.
  • Place the aluminum foil over top of each other. This provides double protection against the aluminum foil ripping at any point during the baking process.
  • Put a tablespoon of olive oil in the center of the aluminum foil and place one chicken breast over top.
  • Drizzle a tablespoon of oil over top of the chicken breast.
  • Sprinkle the Lawry's Chicken & Poultry Rub generously over top of the chicken.
  • Fold the ends of the aluminum foil together in the middle so the edges meet. Roll the edges down over top of the chicken.
  • Fold down the remaining edges, so it creates a nice seal on all sides. Place on a baking sheet with the folded side up.
  • Repeat this process for the remaining chicken breasts.
  • Bake the chicken at 375 degrees F for about 30-45 minutes until the chicken reaches an internal temperature of 165-170 degrees F.
  • Remove from heat and let rest in the foil packet for about 10 minutes.
  • Remove the cooked chicken from the foil packets and place in a large mixing bowl or stand mixer. Save the foil packets and the juice inside.
  • Using a hand mixer or stand mixer, shred the chicken.
  • If the chicken appears somewhat dry, add the juice from the foil packets to the chicken and mix well.
  • Enjoy!

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