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Make-Ahead Shredded Chicken Breast

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  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 12
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We love a rotisserie chicken as much as the next person, but it’s not the only way to jump-start dinner. You can do the same thing with this make-ahead shredded chicken breast recipe. Take advantage of the discount you get when buying in large quantities and pick up that big bag of chicken breasts. Then, cook it all and stock your freezer with tender, versatile shredded chicken that’s ready to go into soups, casseroles, sandwiches and so much more. We’re sure you’ve got plenty of ideas of your own, but if you want some recipes that make good use of this meal starter, check out the Expert Tips below.
By Betty Crocker Kitchens
Updated Mar 26, 2020
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Ingredients

  • 4 lb bone-in skin-on chicken breasts (6 to 8)
  • 1 teaspoon garlic salt
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon dried basil leaves
  • 1 tablespoon olive or vegetable oil

Steps

  • 1
    Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray. Trim excess fat from chicken breasts. Loosen skin without removing from breasts. In bowl mix garlic salt, lemon pepper and basil; sprinkle or rub onto breast meat.
  • 2
    Replace skin over breasts; brush with oil. Place in foil-lined pan.
  • 3
    Bake uncovered 45-55 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°).
  • 4
    Remove from oven and cool 15 minutes.
  • 5
    Remove skin from the chicken, then separate the meat from the bones.
  • 6
    Shred chicken with 2 forks and cool completely.
  • 7
    Divide chicken by 1-, 2- or 3-cup quantities into freeze-safe resealable bags or containers. Label and freeze up to 2 months.

Tips from the Betty Crocker Kitchens

  • tip 1
    For Mexican-flavored chicken, omit garlic salt, lemon pepper and basil. In small bowl, mix 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin and 1 teaspoon salt. Rub on chicken as directed in recipe.
  • tip 2
    Can't wait to try it? These chicken breasts make a delicious entree, too, so why not serve some for dinner tonight, and shred and freeze the rest for later?
  • tip 3
    Now that you’re stocked, try this five-ingredient Chicken Chilaquiles recipe. It combines crispy tortillas, melted cheese and hearty chicken into a fan-favorite meal! Next, you’ll want to try Pulled Chicken Sandwiches with Root Beer Barbecue Sauce and don’t forget about cozy and comforting One-Pot Creamy Chicken Pot Pie Pasta.

Nutrition

130 Calories, 4 1/2g Total Fat, 23g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
170mg
7%
Potassium
190mg
5%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
23g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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