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One Pan, Big Batch Garlic Shredded Chicken


  • 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


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!

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