How To Make Shredded Chicken In The Oven

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Discover the simple method of preparing shredded chicken in the oven with sliced onions, garlic, and broth. The end result is juicy, tender chicken that is perfect for tacos, bowls, and meal prepping.

Quick Overview of Oven-Baked Shredded Chicken

⏱ Ready In: 2 hours 15 minutes

🍽 Serves: 6

🌱 Diet: High-protein, low-carb, dairy-free, gluten-free (check your broth label)

💪 Nutrition Highlights: High in lean protein, low in carbs

🥕 Main Ingredients: Chicken breasts, onions, garlic, smoked paprika, cumin, broth

🔥 Flavor Profile: Savory, gently smoky, lightly herby, with sweet onion

🧊 Meal-Prep Friendly: Keeps 4 days in the fridge and freezes for up to 3 months

Best Served With: Tacos, wraps, sandwiches, salads, grain bowls, quesadillas

One of the great things about making oven-shredded chicken is how effortless it is for the incredible results it yields. The chicken cooks covered on a bed of sliced onions and garlic with some broth, allowing it to steam gently in its own juices. The outcome is tender, moist, and well-seasoned chicken throughout. This method works particularly well for lean chicken breast, which can easily dry out with other cooking techniques.

Spooning some of the onion juices over the shredded chicken helps maintain its juiciness for days, making it just as delicious on day four as it is on day one. The addition of smoked paprika, cumin, and rosemary imparts a savory, subtly smoky flavor that complements tacos, wraps, salads, and bowls. Whether you’re meal prepping, cooking for a family, or looking to have a batch of high-protein chicken ready for the week, this recipe is a winner.

If you prefer not to use the oven, you can try my stovetop shredded chicken or slow cooker shredded chicken instead.

👩‍🍳 A few recipe ideas with shredded chicken:
→ Buffalo Chicken Wraps
→ Healthy Creamy Chicken Salad
→ Chicken Salad Wraps
→ Chicken Pasta Salad
→ Lemon Chicken Orzo Soup
→ 50 Recipe Ideas With Shredded Chicken

Ingredients You’ll Need

Here are the ingredients required for this oven shredded chicken recipe. Refer to the recipe card below for precise measurements.

Boneless, skinless chicken breasts: Lean and high in protein. Opt for breasts of similar sizes for even cooking. Boneless, skinless thighs are also suitable and provide a richer flavor.

Olive oil: Helps the spices adhere to the chicken and prevents the surface from drying out. A small amount is all that’s needed, and you can omit it if watching calories.

Smoked paprika: Adds a smoky undertone without heat. Sweet paprika can be used as a substitute, with a touch of chili flakes for warmth.

Onion powder, ground cumin, and dried rosemary: Form the savory, earthy base of the seasoning. Don’t skip the rosemary, as it adds a subtle flavor.

Salt and black pepper: Freshly cracked pepper makes a noticeable difference in taste.

Garlic: Finely chopped to soften into the cooking liquid.

Large onions: Thinly sliced to become soft and sweet. They also serve as a base that elevates the chicken off the dish.

Chicken or vegetable broth: Maintains moisture and serves as the cooking liquid to drizzle over the chicken at the end. Opt for low-sodium broth if you prefer to control salt intake, and check the label for gluten-free options.

Instructions for Making Shredded Chicken in the Oven

Find the complete recipe and nutritional details below. Here are step-by-step visuals on how to prepare shredded chicken in the oven.

Season the chicken. Preheat the oven to 325°F (165°C). Coat the chicken in a large bowl with olive oil, salt, smoked paprika, onion powder, cumin, rosemary, and pepper until well coated.

Prepare the dish. Arrange the sliced onions and chopped garlic evenly at the base of a large baking dish.

Add the chicken and broth. Place the seasoned chicken on top of the onions and pour the broth around it.

Cover and bake. Cover the dish tightly with foil and bake for 2 hours. Keep it covered the entire time. The chicken is done when it easily pulls apart with a fork.

Shred. Transfer the chicken to a large plate and shred it into bite-sized pieces using two forks.

Add liquid. Drizzle some of the cooking liquid and softened onions over the shredded chicken and toss gently. Adjust the amount to achieve desired juiciness.

Serve. Enjoy warm or allow to cool before storing.

Watch The Video

Tips for the Recipe

Yes, it really takes 2 hours. This method involves a slow, covered bake that ensures the chicken is soft and easy to shred.

Seal the foil tightly. Keeping the steam trapped is essential for maintaining the chicken’s moisture, so avoid peeking during baking.

Don’t skip the seasoning step. Coating the chicken with oil and spices before cooking ensures even seasoning distribution.

Utilize the cooking liquid. The combination of broth, onions, garlic, and chicken juices creates a flavorful liquid. Drizzling some over the shredded chicken keeps it moist, especially for meal prepping.

For a richer taste, swap chicken breasts for boneless, skinless thighs.

Adjust the flavor. Use vegetable broth for a milder base or switch up the spice blend for a taco seasoning twist.

Storage: Allow the chicken to cool completely before storing in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months.

Prep in advance: Shred the chicken ahead of time and reheat gently with a splash of reserved cooking liquid or broth.

Serving Suggestions

This oven-shredded chicken is versatile and pairs well with various dishes throughout the week. Serve it in warm tortillas with lime and avocado, stuff it in a toasted roll with coleslaw, or add it to a salad for a simple lunch. It also complements grain bowls, quinoa, rice, quesadillas, soups like chicken taco soup, or salads like chicken pasta salad. The onions and cooking liquid add depth of flavor, so be sure to include them.

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This oven shredded chicken bakes low and slow on a bed of onions and garlic until it falls apart with a fork. It’s an easy, hands-off way to cook chicken breasts for the week ahead. Check out the step-by-step photos below and additional recipe tips above.

Season the chicken. Preheat the oven to 325°F (165°C). Place the chicken in a large bowl and add the olive oil, salt, smoked paprika, onion powder, cumin, rosemary, and pepper. Toss well until the chicken is evenly coated.

Prepare the baking dish. Spread the sliced onions and chopped garlic in an even layer across the base of a large oven-safe baking dish.

Add the chicken and broth. Place the seasoned chicken on top of the onions and garlic. Pour the broth into the dish around the chicken.

Cover and bake. Cover the dish tightly with aluminum foil and bake for 2 hours, keeping it covered the entire time. The chicken should be very tender and easy to pull apart with a fork.

Shred the chicken. Carefully move the chicken to a large plate or shallow dish. Shred it into bite-sized pieces using two forks.

Add some cooking liquid. If you like, spoon some of the cooking liquid and softened onions from the dish over the chicken and toss gently. Add as much as you need for your preferred juiciness.

Serve. Serve warm, or let the chicken cool before storing. Use it in tacos, sandwiches, wraps, salads, grain bowls, quesadillas, or anywhere you’d use shredded chicken.

Important Ingredient Tips: Use breasts of similar size so they cook evenly. Boneless, skinless thighs make an even richer version. Check your broth label if you need this gluten-free.
Key Recipe Tips: Keep the foil tight the whole time to trap steam. Toss the chicken with the oil and spices before it goes in the dish so the seasoning sticks. Spoon some cooking liquid back over the shredded chicken to keep it juicy.
Storage Tips: Cool completely, then store in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months.
Make-Ahead Tips: Cook and shred the chicken ahead of time. Reheat gently with a splash of the reserved cooking liquid or broth.
FAQs:
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well and give you even richer, more tender shredded chicken.
Can I make this ahead of time?
Absolutely. The shredded chicken keeps in the fridge for up to 4 days. Reheat it gently with a splash of the reserved cooking liquid or broth.
What can I use shredded chicken for?
Almost anything. Tacos, burritos, enchiladas, sandwiches, wraps, salads, quesadillas, soups, rice bowls, and meal prep.
Do I have to add the cooking liquid after shredding?
No, it’s optional. But a little of the reserved liquid keeps the chicken moist and adds extra flavor.
Can I use vegetable broth instead of chicken broth?
Yes. Vegetable broth works well if you want a more neutral flavor or don’t have chicken broth on hand.

Chicken Oven shredded