Oven-Roasted Italian-Spiced Shredded Chicken Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with aluminum foil to prepare for cooking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
