Oven-Roasted Italian-Spiced Shredded Chicken Recipe

Introduction

This shredded chicken recipe is simple, flavorful, and perfect for a variety of meals. With a blend of spices and a quick cooking method, you’ll have tender, juicy chicken ready to use in tacos, casseroles, or soups.

Ingredients

• 4 boneless, skinless chicken breasts (6 ounces each)
• 1 1/2 tablespoons brown sugar
• 1 teaspoon Italian seasoning
• 1 teaspoon coarse salt
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons olive oil

Instructions

1. Step 1: Preheat the oven to 425 degrees F and line a baking sheet with foil.
2. Step 2: Using a meat mallet or rolling pin, pound the chicken breasts to a little more than 3/4-inch thickness to ensure even cooking.
3. Step 3: In a small bowl, mix brown sugar, Italian seasoning, coarse salt, smoked paprika, pepper, and garlic powder until well combined.
4. Step 4: Place the chicken on the foil-lined baking sheet. Drizzle with olive oil and massage it into both sides of the chicken. Sprinkle the seasoning mix evenly over both sides, covering as much surface area as possible.
5. Step 5: Bake the chicken for 18-22 minutes, or until an instant-read thermometer reaches 165 degrees F. Cooking time may vary depending on thickness and oven.
6. Step 6: Let the chicken rest for a few minutes, then transfer it to a deep mixing bowl while still warm.
7. Step 7: Using an electric or stand mixer with a paddle attachment, shred the chicken on low speed, then increase to medium until the chicken is shredded to your preferred size, about 5 to 10 seconds.
8. Step 8: Drizzle shredded chicken with any pan juices and toss to coat evenly.
9. Step 9: Use immediately or store for later in your favorite dishes like enchiladas, tacos, casseroles, or soups.

Tips & Variations

• For extra flavor, marinate the chicken in the spice mixture and olive oil for 30 minutes before baking.
• Use a food processor if you don’t have a mixer, pulsing carefully to avoid over-shredding.
• Swap smoked paprika for regular paprika or chili powder for a different smoky or spicy note.

Storage

Store shredded chicken in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat gently on the stove or in the microwave with a splash of water or broth to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for shredding?

Yes, boneless skinless thighs or a whole cooked chicken can also be shredded. Just adjust cooking times accordingly and ensure the chicken reaches 165 degrees F internally.

Is it necessary to use an electric mixer to shred chicken?

While an electric mixer speeds up the process, you can shred chicken by hand using two forks if you prefer more control over the size and texture.

Oven-Roasted Italian-Spiced Shredded Chicken Recipe

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★★★★★

4.8 from 138 reviews

This shredded chicken recipe features tender, flavorful chicken breasts seasoned with a blend of brown sugar, Italian seasoning, smoked paprika, and garlic powder, oven-baked to juicy perfection and easily shredded using a mixer. Perfect as a versatile protein base for enchiladas, tacos, casseroles, and soups.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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Chicken and Seasonings

• 4 boneless, skinless chicken breasts (6 ounces each)
• 1 & 1/2 tablespoons brown sugar
• 1 teaspoon Italian seasoning
• 1 teaspoon coarse salt
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder

Other

• 2 tablespoons olive oil

Instructions

1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with aluminum foil to prepare for cooking.
2. Pound Chicken Breasts: Using a meat mallet or rolling pin, pound the chicken breasts to a uniform thickness of slightly more than 3/4-inch. This ensures even cooking throughout each piece.
3. Prepare Seasoning Mix: In a small bowl, combine the brown sugar, Italian seasoning, coarse salt, smoked paprika, pepper, and garlic powder thoroughly to create a flavorful spice blend.
4. Season Chicken: Place the chicken breasts on the prepared foil. Drizzle olive oil over both sides and massage it into the meat. Then sprinkle the seasoning mix evenly on both sides, making sure to coat as much surface area as possible.
5. Bake the Chicken: Transfer the baking sheet to the oven and bake the chicken for 18-22 minutes, or until an instant-read thermometer inserted into the thickest part reads 165 degrees Fahrenheit. Cooking times may vary based on oven and breast thickness.
6. Rest Chicken: Remove the chicken from the oven and let it rest for a few minutes. This helps the juices redistribute within the meat, keeping it moist.
7. Shred Chicken: Place the warm chicken in a deep mixing bowl. Using an electric mixer (or a stand mixer with paddle attachment), start shredding the chicken on low speed, gradually increasing the speed until the desired shredded texture is reached, around 5 to 10 seconds.
8. Toss with Juices: Drizzle the shredded chicken with any juices collected on the baking sheet and toss gently to coat the meat evenly for enhanced flavor.
9. Use or Store: Use the shredded chicken immediately in recipes like enchiladas, tacos, casseroles, or soups, or store in an airtight container for later use.

Notes

• Make sure chicken breasts are uniform in thickness for consistent cooking.
• Use an instant-read thermometer to ensure chicken is cooked safely to 165°F.
• Shredding with an electric mixer speeds up the process and creates evenly shredded chicken.
• Leftover shredded chicken can be refrigerated for 3-4 days or frozen for up to 3 months.
• Feel free to adjust spices to your taste preference.

Keywords: shredded chicken, baked chicken, easy chicken recipe, shredded chicken for tacos, quick shredded chicken