This flavorful shredded chicken is an easy, time-saving way to get dinner on the table all week long. Seasoned chicken is baked until fork tender and shredded for use in your favorite dishes. From Mexican to Asian to American, use this tasty shredded chicken in any recipe that calls for chicken. 

We love how versatile shredded chicken can be – use it as a base for multiple meals throughout the week. Use it in soups, chicken enchiladas, chicken tacos, chicken sandwiches, chicken salad, or on top of pizza and nachos. A batch of shredded chicken is so simple and easy to make and leftovers store well in the fridge. It’s a dream when you need a quick meal!

To make shredded chicken, start by combining the seasoning mixture in a GoodCook Mixing Bowl. For salt and pepper, we use a GoodCook Salt & Pepper Mill, featuring an adjustable dial for fine to coarse grinds. It’s a brilliant all-in-one kitchen tool that stores sea salt on one side and peppercorns on the other.

After coating the chicken breasts with the rub, add them to a GoodCook Cast Iron Skillet and cook on both sides until golden. Add the chicken broth, cover the GoodCook Cast Iron Skillet with foil or a lid, and transfer to the oven. Bake until the chicken is tender.

Once out of the oven, shred the chicken breasts with a GoodCook Meat Chopper or a fork and store the shredded chicken in the fridge to use in meals throughout the week. We add shredded chicken to tacos, pulled chicken sandwiches, over rice or store for a ready-to-go leftover for salads and more!

With simple pantry ingredients, you’ll have a batch of delicious shredded chicken to add to your favorite dinner recipe.

How to Make Shredded Chicken

  1. Heat a GoodCook Cast Iron Skillet over medium-high heat. Add olive oil and garlic, cook 30-60 seconds, until aromatic. 
  2. Season chicken breasts on both sides with garlic powder, salt, paprika and pepper.
  3. Add to pan and cook on both sides until golden brown.
  4. Add chicken broth. Cover cast iron pan with foil or a lid, and transfer to oven. Bake in an oven heated to 325 degrees F for 60-75 minutes, or until chicken is tender.
  5. Shred the chicken with a GoodCook Meat Chopper or a fork. Serve on tacos, pulled chicken sandwiches, over rice or store for a ready-to-go leftover for salads and more!

How To Store Shredded Chicken

Recipe Tips and Substitutions

  • It’s easier to shred the chicken when it’s still warm.
  • Use chicken thighs in place of chicken breasts for juicier meat, just beware that cook times will vary.

With the GoodCook line of cookware and bakeware, delicious meals like this shredded chicken come together easily. For this flavor-packed recipe, we used a GoodCook Cast Iron Skillet to cook up the chicken. Grab a GoodCook Carbon Steel Chef’s Knife for the slicing and dicing and a GoodCook Meat Chopper for shredding the chicken. Are you ready to shred some chicken?

Make & Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

2 reviews

One Pan, Big Batch Garlic Shredded Chicken


Ingredients

  • 3 Tbsp olive oil
  • 6-8 cloves garlic, finely chopped
  • 6 boneless, skinless chicken breasts
  • 2 Tbsp garlic powder
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon fresh ground pepper
  • 4 cups chicken broth

Instructions

Heat an 11” cast iron pan over medium-high heat. Add olive oil and garlic, cook 30-60 seconds, until aromatic. Season chicken breasts on both sides with garlic powder, salt, paprika and pepper. Add to pan and cook on both sides until golden brown. Add chicken broth. Cover cast iron pan with foil or a lid, and transfer to oven. Bake in an oven heated to 325 degrees F for 60-75 minutes, or until chicken is tender.

Shred with a fork. Serve on tacos, pulled chicken sandwiches, over rice or store for a ready-to-go leftover for salads and more!

Facebooktwittergoogle_plusmail
Posted in Main Dishes, Recipes, Products by Goodcook staff |
Comment