So I use shredded chicken all the time, and not just for recipes that require it. Shredded chicken is incredibly versatile, so it doesn’t hurt to keep some on hand for those times when you’re in a pinch and you need a quick meal. I keep it handy in the fridge for sandwiches, salad toppers, soups and quesadillas throughout the week. It’s so handy to have shredded chicken ready to go for those last-minute “what do I make for dinner or lunch” meals. You can toss shredded chicken into anything from pastas to soups and tacos, therefore making a simple and quick weeknight dinner!
So, here we go, let’s roast up some chicken…
Preheat oven to 350 degrees.
Place the chicken breasts skin side up on a rimmed baking sheet.
Rub them with some olive oil and sprinkle with salt and pepper.
Roast the chicken breasts for 35 to 45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165-degrees.
I always use my meat thermometer here and take the chicken out when it reaches an internal temperature of 165º.
The breasts I get locally are always huge, so they usually take between 45-60 minutes, but I would check them at 35 minutes to see where they’re at.
Food Blogger Disclosure: The above photos that you see of the finished chicken breasts have been put under the broiler for a few minutes to brown and crisp up the skin (so they look better for photo purposes).
Your chicken breasts may not look as crispy as these when they come out of the oven. If you want to serve these up as an entrée, you can put the cooked breasts under the broiler for a few minutes till the skin gets to the crispness you like. Eli loves to eat the skin off of the chicken, so I usually put the breasts under the broiler for him.
When the chicken is cool enough to handle, discard the skin, remove the meat from the bones and shred the chicken meat.
I always use my hands to shred the chicken, but you can use two forks to shred it, or try my friend Carolyn’s tip below.
Carolyn’s tip: While the chicken breasts are still pretty warm, (you really want them warm to hot for this next step to work) remove the skin from chicken and then using a knife, slice the chicken breast off of the bone.
Get out your kitchen aid mixer, throw the chicken breasts into the bowl and put your paddle attachment on.
Ok, now that we’ve roasted up some chicken, I figured I would link you to a few recipes from my blog that used shredded or cubed chicken! That would be helpful, right?
I hope this post was helpful to you all! Cheers!
xoxo, Marin mama
Print how to roast chicken breasts
Ingredients
Instructions
Preheat oven to 350 degrees.
Place the chicken breasts skin side up on a rimmed baking sheet.
Rub them with some olive oil and sprinkle with salt and pepper.
Put the chicken breasts into the pre-heated 350-degree.
Roast the chicken breasts for 35 to 45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165-degrees.
I always use my meat thermometer here and take the chicken out when it reaches an internal temperature of 165º.
The breasts I get locally are always huge, so they usually take between 45-60 minutes, but I would check them at 35 minutes to see where they're at.
Seriously, that's all there is to it! I told you it was easy!
When the chicken is cool enough to handle, discard the skin, remove the meat from the bones and shred the chicken meat.
I always use my hands to shred the chicken, but you can use two forks to shred it, or try my friend Carolyn's tip below.
Carolyn's tip: While the chicken breasts are still pretty warm, (you really want them warm to hot for this next step to work) remove the skin from chicken and then using a knife, slice the chicken breast off of the bone.*
Get out your kitchen aid mixer, throw the chicken breasts into the bowl and put your paddle attachment on.
Turn the mixer on to speed 4, and in approximately 20 seconds you will have shredded chicken. Super cool right?
You can use the shredded chicken right away for a recipe, or store it in an airtight container for up to 4 days.
Shredded chicken is incredibly versatile, so it doesn't hurt to keep some on hand for those times when you're in a pinch and you need a quick meal. Keep it handy in the fridge for sandwiches, salad toppers, soups, pastas, tacos and quesadillas throughout the week.
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