Easy Shredded Chicken Breast Hack

To plan for busy weeknights, prepping ahead is a lifesaver, and this little trick is one everyone should know. Batch-cook chicken breasts and then shred them using a stand mixer. The 3 pounds of chicken will yield about 7 cups shredded, enough for 2 recipes that each use 3 cups, with a bit leftover. And it keeps frozen up to 3 months. The recipe is a Yummly original created by Ashley Strickland Freeman.

Author: OnlineCook

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 35 minutes

Total Time: 35 minutes

Servings: 12 Servings

Calories: 136 kcal per serving

Ingredients

3 pounds - boneless skinless chicken breasts
1 tsp - salt
1 tsp - black pepper

Instructions

Preheat the oven to 350°F. Line a sheet pan with parchment paper.
Arrange chicken breasts on the parchment paper and sprinkle with salt and pepper. Bake until the juices run clear in the center (cut to test), 25-30 minutes.
While chicken is still hot, cut or tear it in half or thirds. Transfer half of the chicken to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to low and mix” until the chicken begins to shred into bite-size pieces. Remove the shredded chicken and repeat the process until all is shredded.
Use chicken immediately, or store in 3 (3-cup) portions: Place the shredded chicken in zip-top plastic bags and refrigerate for up to 2 days. Or freeze for up to 3 months.

Nutrition