Easy Dutch Oven Shredded Chicken
This is the best recipe for flavorful and savory dutch oven shredded chicken!
Servings: 8
Calories: 131kcal
Cost: $8
Equipment
- 1 Cast Iron Dutch Oven
Ingredients
- 2 pounds Boneless Skinless Chicken Breasts or Thighs
- 2 cups Chicken Broth
- 1 teaspoon Salt
- 3/4 teaspoon Black Pepper
- 1 1/2 teaspoon Paprika
- 1 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 teaspoon Dried Parsley
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Dried Rosemary
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Take out a cast iron dutch oven that can easily fit 2 lbs of chicken in a single layer--I use a 6 quart dutch oven.
- Remove your chicken breast from its packaging and trim any excess fat. If the chicken breasts are very large, cut them in half to create pieces of uniform size for even cooking.
- Put your chicken breasts in the Dutch oven followed by 2 cups of chicken broth, salt, pepper, paprika, garlic powder, onion powder, parsley, thyme, and rosemary. Place the lid on your Dutch oven.
- Put the Dutch oven into your oven and bake at 375 for 25-30 minutes or until the chicken reaches an internal temperature of 165 degrees F for breasts for 175 F for thighs.
- Remove the Dutch oven from the oven. Remove the lid and let the chicken rest 5-10 minutes for juices to redistribute.
- Remove the pieces of chicken from the Dutch oven and shred them with 2 forks. Add the shredded chicken back to the juices in the pot for serving.
Video
Notes
Store leftover chicken in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 131kcal
