I can’t tell you how many times I run across a recipe that calls for cooked chicken and all I have are frozen chicken breasts in my freezer ~UGH~ it seems like SO much work! I used to keep canned chicken in my pantry for just such an occasion, but I now try to use as few cans as possible and use fresh as much as I can. Hence, my frozen chicken dilemma.
But I now have a fool-proof method for perfectly cooked, shredded chicken that’s REALLY easy! It still takes about 45 minutes to an hour to go from frozen to perfectly cooked, but it’s crazy easy and always turns out perfect. Here’s my method:
First, take the chicken out of the packaging and place in a very large bowl or container (I didn’t take a picture of this because I’m an airhead I guess!). Then cover chicken with warm water for 20 – 30 minutes or until thawed.
Then, place chicken in a small baking dish and season with salt and pepper. Add 1/4 C of water and cover with foil or oven proof lid. Bake at 375 degrees for 25 -35 minutes or until cooked through.
It will look really unappetizing when you first take it out of the oven, but hang in there with me! … Now transfer the chicken to a stand mixer fitted with the paddle attachment. Beat the chicken on medium-high until perfectly shredded 🙂 If you don’t have a stand mixer, just shred with 2 forks. That’s it!!!!
Here’s the easy printable:
- 3 or 4 Boneless, Skinless Chicken Breasts
- Salt and Pepper, To Taste
- ¼ C Water
- If frozen, remove chicken from packaging and place in a large bowl or container and cover with room temperature or warm water until thawed, about 20 to 30 minutes.
- Preheat oven to 375 degrees.
- Remove chicken from water and place in a baking dish. Season both sides with salt and pepper, pour in the water, and cover with foil or lid.
- Bake for 25 -35 minutes, depending on thickness of chicken, or until chicken is cooked through.
- Transfer chicken to a stand mixer fitted with a paddle attachment and beat on medium-high until perfectly shredded. If you do not have a stand mixer, shred with 2 forks.
this post is part of Slightly Indulgent Tuesday Gluten Free Wednesdays, Gluten Free Fridays, Healing With Food Fridays, Allergy Free Wednesdays, and Fat Tuesday