How to Make the Perfect Shredded Chicken
Shredded chicken is so good.
It’s the easiest thing to prep and have on hand for salads, soups, and tacos just to name a few. It’s one of my favorite things to meal prep because you can really take it the extra mile. I know the thought of batch prepping lots of chicken to shred with two forks sounds daunting. Do not worry, I have a trick that will change your life! Keep reading for my secret and your path to delicious chicken ready for you in the fridge.
Ingredients:
2lbs boneless, skinless chicken breasts
seasoning/marinade of your choice. My go-to’s are: Jennifer Fisher Spicy Salt or this NYT Marinade (allow it to marinate at least 30 minutes if doing so. This means you need to be a little bit prepared in advance! I often marinade meat in the morning before work so it’s ready for me when I get home.)
Avocado oil
Salt and Pepper
Method:
Pre-heat your oven to 400 degrees.
Pat your chicken breasts dry with a paper towel.
Either season each side well with your preferred manner or marinade in advance.
I cook all 4 chicken breasts at once in 2 separate pans so they don’t steam. You can either do the same or brown the chicken in 2 batches. I like to save time so I do 2 pans at once.
Heat a pan(s) (we love cooking in cast iron and I’d recommend this as well!) and once hot add about 1 tsp avocado oil. Just enough to cover the bottom.
Once the oil is shimmering, place the chicken and brown each side for 5 minutes. This adds a nice flavor. Note: If you are browning the chicken in 2 batches, you can then cook it on a pan together just be sure not to crowd the chicken so it doesn’t steam.
Transfer to the oven and cook through, about 15-20 minutes. You can use a meat thermometer to check that it is fully cooked to 165 degrees.
Place the chicken in a large mixing bowl (if you can use one with high sides this will help keep everything contained), do in 2 parts if needed. Using a hand mixer (one of my favorite cooking tricks!), shred the chicken until your preferred texture.
Store in an airtight container in the fridge for 3-4 days unless you eat it before then!
I hope you find this simple, easy and delicious! This is a frequent go-to for us at home and makes for the easiest lunches and dinners. If you try this, be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley