Shredded chicken is a simple, high-protein meal prep that stays juicy, stores well, and makes busy weekday meals stress-free. Once it's ready, I use it for rice bowls, salads, wraps, and quick shredded chicken sandwiches for lunch or snacks.
This shredded chicken for meal prep isn't just a recipe. I make this almost every week at home. It's my little life hack for busy weeks. On days when cooking feels tiring, having shredded chicken ready in the fridge is a lifesaver.
Once I cook it, I use it for easy lunches like chicken mayo sandwiches, quick chicken salads like Chinese chicken salad with crispy noodles, simple soups like Mediterranean chicken and chickpea soup, or snacks for the kids.
I am also sharing my mistakes. I have overcooked it, skipped resting, and even rushed the shredding, but each mistake taught me something new, making the next batch even better.
Quick Look: Shredded Chicken Meal Prep Recipe
- Cook Time: 15 minutes
- Calories: ~327 kcal per serving (based on nutrition panel)
- Key ingredients: Chicken breasts, salt & pepper.
- Cook Method: Boil water to a gentle boil→ Add salt, pepper, and chicken breasts → Cook until just done → Let the chicken rest → Shred it
- Store: Store in the fridge (3-4 days) or freezer (2-3 months).
- Benefits: Cook chicken once and shred it for the week.
- Use for lunch boxes, wraps, salads, stir-fries, or quick snacks.
SUMMARIZE & SAVE THIS RECIPE ON
Disclaimer: AI summaries may contain errors. Please check the original Shredded Chicken Meal Prep recipe for accurate ingredients and steps.
Why does this shredded chicken work so well for meal prep?
- Always juicy: Cooking it slowly keeps it soft, even in larger batches, and letting the boiled chicken rest is key to keeping it juicy. I have learned this from many tries at home.
- Basic recipe: I keep the seasoning light so it works in many recipes. This means you can add flavors later, depending on what you are making with it.
- Works for many meals: I use it for lunch boxes, quick dinners, and even snacks. This recipe is flexible.
- Kid-friendly: Soft, mild, and easy for little ones to enjoy without fuss.
Jump to:
- Quick Look: Shredded Chicken Meal Prep Recipe
- Why does this shredded chicken work so well for meal prep?
- Ingredients Notes
- Which cut of chicken is best for shredded chicken?
- How to Make Shredded Chicken (Step-by-Step)
- Pro tips for the best shredded chicken
- Recipe FAQs
- Shredded chicken meal prep ideas
- More Shredded Chicken Recipes for Meal Prep!
- Recipe Card
Ingredients Notes
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken breast or thighs: I have used boneless, skinless chicken breasts. Chicken thighs can also be used.
- Water or chicken broth: Water works well for a neutral base. Use broth for extra flavor.
- Salt & Pepper: I add basic seasoning while cooking the chicken to keep it mild. You can always season it later while making any other dishes.
Which cut of chicken is best for shredded chicken?
For shredded chicken, thighs are a better option because their higher fat content keeps the meat soft and juicy, even if they are slightly overcooked or made in larger batches.
I like to use chicken breasts because they are leaner and healthier, but they can dry out if overcooked, so I cook them low and slow and let the chicken rest before shredding. A mix of thighs and breasts can also be used.
How to Make Shredded Chicken (Step-by-Step)
Step 1: Add water to a pot and heat it until it comes to a gentle boil. Do not let the water boil rapidly.
Step 2: Reduce the heat to low. Add salt and pepper. Stir well. Add chicken breasts or thighs to the pot. Cook on medium heat for 15 minutes. Cooking time depends on the size of the chicken. Chicken is done when the internal temperature reaches 165°F (74°C).
Step 3: Remove the chicken and place it on a plate. Let it rest for 5 minutes before shredding. Resting helps the chicken stay juicy.
Step 4: Use two forks and pull the chicken apart. This works well for small batches. If making a big batch, add warm chicken to a stand mixer bowl and use the paddle attachment on low speed for a few seconds to shred it quickly for meal prep.
Pro tips for the best shredded chicken
- Do not overcook the chicken. From my experience, overcooking is the main reason chicken turns dry. Cook just until done and remove it on time.
- Always rest before shredding: I always rest the chicken for a few minutes. This helps the juices settle and keeps the chicken moist.
- Season later for more flexibility: I prefer keeping the chicken lightly seasoned so it works for many recipes without overpowering the taste.
- Thighs stay juicier, breasts are leaner: I use thighs when I want softer chicken and breasts when I want a leaner meal. These small, practical tips come from regular home cooking and make a big difference.
Recipe FAQs
Nobody likes dry chicken. Here's what I do. Add 1-2 spoons of water or homemade chicken stock/broth. Cover and heat on low heat. This keeps the chicken soft and juicy. I have reheated it this way many times, and the chicken never dries out.
In the fridge: Store in an airtight container. It stays good for 3 days.
In the freezer: Store in freezer-safe containers or zip bags. Lasts for 2-3 months
Tip: I always store shredded chicken in small portions.
Shredded chicken meal prep ideas
When I cook shredded chicken once, I can quickly make different meals without cooking from scratch every day, saving time, effort, and stress in the kitchen. This is why meal prep works so well for busy weeks. You can use it in:
- Chicken Manchow Soup
- Thai Red Curry Chicken Soup
- Homemade Chicken Noodle Soup
- Mediterranean Spaghetti Salad with Chicken
Recipe Card
Shredded Chicken Meal Prep
Video
Equipment
- 1 heavy-bottomed pan or stock pot
Ingredients
- 2 chicken breasts 500 g
- salt to taste
- ½ teaspoon pepper
Instructions
How to boil chicken
- Add water to a pot and boil over medium heat until it comes to a gentle boil. I avoid letting it boil rapidly because it can dry out the chicken.
- Lower the heat, add salt and pepper, stir, and add chicken breasts or thighs. Cook on medium heat for about 15 minutes (depending on size). I check that the internal temperature reaches 165°F (74°C).2 chicken breasts, salt to taste, ½ teaspoon pepper
- Remove the chicken to a plate with tongs and let it rest for 5 minutes. Do not skip this step or it will make the chicken dry.
How to shred chicken
- Fork method: Use two forks and pull the chicken apart. This works well for small batches.
- Stand mixer method: Add warm chicken to a bowl. Use the paddle attachment and mix on low speed for a few seconds. This is very fast when you make meal prep in bulk.
Notes
- Don't overcook: Cook just until done to keep chicken juicy.
- Rest before shredding: Let juices settle for moist chicken.
- Season later: Keeps chicken versatile for different recipes.
- Thighs vs. breasts: Thighs are juicier, breasts are leaner.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti Nayak
I have made this recipe so many times, and it never disappoints! Having a batch ready in the fridge keeps me stress-free on busy weekdays when I don't have the energy to cook after work. Seriously, try making this shredded chicken meal prep once, and you will have quick, ready-to-use chicken for the whole week. It is a total lifesaver!