Gold Member Badge


  • You're all caught up!

How to Bake Chicken Breasts to Be Shredded

author image Joanne Thomas
A writer of diverse interests, Joanne Thomas has penned pieces about road trips for Hyundai, children's craft projects for Disney and wine cocktails for Robert Mondavi. She has lived on three continents and currently resides in Los Angeles, where she is co-owner and editor of a weekly newspaper. Thomas holds a BSc in politics from the University of Bristol, England.
How to Bake Chicken Breasts to Be Shredded
How to Bake Chicken Breasts to Be Shredded

Shredded chicken is is handy to use for salads and sandwiches, burritos and enchiladas, pizza toppings, hearty pot pies, baked pasta dishes and quick-to-cook soups. Use 100-percent white meat, and your shredded chicken will also be low in fat and calories. Chicken breasts can simply be baked in the oven in preparation for shredding, but it’s important to not overcook the chicken breasts. Dry breast meat will not have that juicy, pull-apart texture that’s vital for good shredded chicken.

Video of the Day

Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Arrange chicken breasts on a baking sheet. Allow a little space between the pieces so that they are not crowded, use multiple baking sheets or dishes if necessary. If you are using skin-on chicken breasts, place them skin side up.

Step 3

Drizzle olive oil over the chicken breasts, then sprinkle them with salt and pepper. Rub the oil and seasonings all over both sides of the breasts with your hands. Wash your hands with hot soapy water.

Step 4

Place the baking sheet or dish in the oven and set a timer for 35 minutes. Leave the chicken undisturbed while it bakes. There is no need to turn or baste the pieces; just wait for the timer to go off.

Step 5

Insert a meat thermometer into the thickest part of the largest chicken breast. If you are using bone-in breasts, don’t let the point touch the bone. The chicken is done if the temperature reads 165 degrees F or higher. If it's not ready yet, put it back in the oven for another five to 10 minutes, and then test again. If you don’t have a meat thermometer, pierce the thickest part of the largest chicken breast with a sharp knife. If the juices run clear and are golden, rather than pink, the chicken is ready.

Step 6

Take the chicken out of the oven and let it rest and cool for at least 15 minutes. Remove and discard the skin, if you used skin-on breasts, before shredding the chicken.

LiveStrong Calorie Tracker
Lose Weight. Feel Great! Change your life with MyPlate by LIVESTRONG.COM
  • Gain 2 pounds per week
  • Gain 1.5 pounds per week
  • Gain 1 pound per week
  • Gain 0.5 pound per week
  • Maintain my current weight
  • Lose 0.5 pound per week
  • Lose 1 pound per week
  • Lose 1.5 pounds per week
  • Lose 2 pounds per week
  • Female
  • Male
ft. in.


Demand Media