When the week speeds up and dinner feels like a race against the clock, having a reliable, flavorful protein ready to go is a game changer. This shredded chicken meal prep is exactly what I turn to when I want to eat well without the stress of last-minute cooking.
One evening last week, I came home after a long day and immediately felt the familiar hunger pangs of a day packed with meetings and errands. The smell of that smoky, garlicky chicken simmering gently on the stove was like a small miracle—it filled the kitchen with warmth and promise. As I shredded the chicken, the tender texture was just perfect, juicy enough to feel indulgent but light enough to keep me energized. That first bite wrapped in a fresh tortilla with crisp greens felt like a little celebration of simplicity. It’s the kind of meal that makes you pause and appreciate how something so straightforward can be deeply satisfying.
Why You’ll Love It:
- Ready in just about 35 minutes, making it ideal for busy weeknights.
- Versatile enough to use in salads, wraps, bowls, or however you like.
- Lightly seasoned with garlic, onion, and smoked paprika for a subtle smoky depth.
- Prepped in advance, so you can grab and go throughout the week.
- Keeps well in the fridge or freezer for meal flexibility.
If you’re new to meal prepping or just want a no-fuss protein base, this chicken is surprisingly forgiving and easy to customize. It won’t dry out or lose flavor, which is a relief when you’re making meals ahead of time.
PrintShredded Chicken Meal Prep
A simple and versatile shredded chicken recipe perfect for meal prepping. This tender and flavorful chicken can be used in salads, wraps, bowls, and more throughout the week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts (about 1.5 pounds)
1 cup low-sodium chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Place the chicken breasts in a large saucepan or deep skillet in a single layer.
Pour the chicken broth over the chicken breasts.
Sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper evenly over the chicken.
Cover the pan with a lid and bring to a simmer over medium heat.
Reduce the heat to low and cook the chicken for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken breasts from the pan and place them on a cutting board.
Allow the chicken to rest for 5 minutes.
Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the pan and stir to coat with the remaining broth and seasonings.
Divide the shredded chicken evenly into four airtight containers for meal prep.
Allow to cool completely before sealing and refrigerating.
FAQ
Can I freeze the shredded chicken? Absolutely. It freezes well for up to three months. Just thaw overnight in the fridge before reheating.
What’s the best way to reheat without drying it out? Warm it gently in a pan with a splash of broth or water to keep it moist.
Is it okay to use chicken thighs instead of breasts? Yes, thigh meat can add extra juiciness and flavor if you prefer.
How can I add variety to this shredded chicken? Try mixing in different spices or sauces when reheating—think salsa, BBQ sauce, or a squeeze of fresh lemon.
With a batch of this shredded chicken in your fridge, you’re set up for simple, satisfying meals any day of the week. Give it a try, and you might find yourself reaching for it more often than expected.