Boneless Chicken Thighs for Shredding
This easy oven-baked chicken thigh recipe is my go-to method for making tender, juicy shredded chicken to use in a variety of meals. It’s simple, hands-off, and perfect for meal prep, allowing you to cook the chicken once and use it throughout the week in soups, casseroles, chicken pot pie, wraps, and salads. Baking the chicken covered keeps it moist and makes shredding effortless every time.
How to Make Boneless Chicken Thighs
Preheat your oven to 400℉ (200℃ / Gas Mark 6) so it’s ready to go.
Line a deep baking sheet with parchment paper and place the chicken thighs evenly on the tray.
Season generously with salt and pepper, then add a little filtered water to the pan to keep the chicken moist while it bakes.
Cover the baking sheet tightly with foil and bake for about 45 minutes, or until the chicken reaches an internal temperature of 165℉ (75℃). The covered baking method creates tender, juicy chicken that’s easy to shred.
Once baked, remove the chicken from the oven and let it rest briefly before shredding.
This oven-baked chicken is designed to be used in other recipes as shredded chicken, making it perfect for meal prep, casseroles, chicken quesadillas, pastas, salads, wraps, and weeknight dinners.
Storage
Store shredded chicken in an airtight container in the fridge for up to 4 days. For best results, include a small amount of the cooking juices to keep the chicken moist.
Allow the chicken to cool completely, then freeze in freezer-safe containers or zip-top bags for up to 3 months. Label with the date and portion size for easy meal prep.
Reheat gently in a skillet or microwave with a splash of water or broth to prevent drying out.
Ingredients
Boneless, Skinless Chicken Thighs: These are the star of the recipe and are ideal for making tender, juicy shredded chicken. Chicken thighs stay moist during baking and shred easily, making them perfect for using in soups, cheesy chicken & broccoli casserole, chicken Caesar salad, wraps, and other recipes.
Salt: A simple but essential seasoning that enhances the natural flavour of the chicken without overpowering it, keeping the chicken versatile for use in multiple dishes.
Black Pepper: Adds a light, subtle heat and depth of flavour to the chicken while keeping the seasoning neutral enough for a variety of recipes.
Filtered Water: Added to the baking pan to create steam while the chicken cooks, helping keep the meat moist and tender and preventing it from drying out during baking.
Try my other easy meal prep recipes!
- Quick Savoury Mince with Ground Beef
- High Protein Egg Muffins
- Baked Chicken Breasts
- Slow Cooker Chili
Shredded Chicken Recipe
Ingredients
- 1 1/2 lbs. boneless skinless chicken thighs
- Pepper to taste
- Salt to taste
- 1/4 c. filtered water
Instructions
- Preheat the oven to 400℉/200℃/Gas Mark 6.
- Line a deep baking sheet with parchment paper. Place the chicken thighs onto the sheet.
- Season with salt and pepper to taste. Add the filtered water to the pan.
- Cover the pan with tin foil and bake for 45 minutes or until the internal temperature reaches 165℉/75℃.
- Remove from the oven and use in all your favourite chicken recipes.
Notes
Author: Sarah Young
FAQ Section
Can I use chicken breasts instead of chicken thighs?
Yes, chicken breasts can be used, but thighs tend to stay juicier and shred more easily. If using breasts, check for doneness slightly earlier to avoid overcooking.
Do I need to add water to the pan?
Yes, adding water helps create steam while baking, which keeps the chicken moist and tender—perfect for shredding.
How do I shred the chicken easily?
You can shred the chicken using two forks, your hands once it’s cool enough, or even a hand mixer for larger batches.
Can I season the chicken differently?
Absolutely. This is a neutral base recipe, so feel free to add spices or herbs depending on the recipe you plan to use the shredded chicken in.
What recipes can I use this shredded chicken for?
This chicken works well in tacos, soups, pasta dishes, casseroles, salads, sandwiches, and wraps.
Can I make this ahead for meal prep?
Yes! This recipe is ideal for meal prep. Cook once and use the shredded chicken in multiple meals throughout the week.