This is the easiest recipe to make foolproof tender baked chicken in the oven.
Makes About 4 Cups
Prepare the oven & the pan:
Preheat the oven to 350°. Line a medium rimmed baking sheet with foil.
Bake the chicken:
Add the chicken breasts to the pan in an even layer. Bake for 40 to 50 minutes. Check for doneness by cutting into the thickest part of the chicken breast. If clear juices emerge, the chicken is thoroughly cooked. Alternatively, use a meat thermometer, and when the temperature registers at least 165°, the chicken is done.
When the chicken is done:
Let the chicken cool completely before shredding or cutting the meat as desired. If freezing, let the chicken cool completely. Then store in a freezer bag (see Notes) and freeze for up to one month. Alternatively, store in an airtight container in the fridge for up to 4 days.
Notes: Adjust the amount of chicken breasts to what you need, and no other adjustments are needed regarding the instructions. When freezing the chicken, I like the 1 quart size baggie that fits about 2 cups of shredded chicken.
Related Recipes: Summerland Soup Instant Pot Shredded Chicken
Ingredients
Directions
Prepare the oven & the pan:
Preheat the oven to 350°. Line a medium rimmed baking sheet with foil.
Bake the chicken:
Add the chicken breasts to the pan in an even layer. Bake for 40 to 50 minutes. Check for doneness by cutting into the thickest part of the chicken breast. If clear juices emerge, the chicken is thoroughly cooked. Alternatively, use a meat thermometer, and when the temperature registers at least 165°, the chicken is done.
When the chicken is done:
Let the chicken cool completely before shredding or cutting the meat as desired. If freezing, let the chicken cool completely. Then store in a freezer bag (see Notes) and freeze for up to one month. Alternatively, store in an airtight container in the fridge for up to 4 days.