Easy Dutch Oven Shredded Chicken

Close up of brined Dutch oven shredded chicken in a meal prep container.

If you’ve ever meal-prepped chicken and ended up with something dry, bland, or weirdly watery, this recipe is for you. This easy Dutch oven shredded chicken uses a simple brine and a covered bake to create chicken that’s moist, juicy, and flavorful all the way through. It’s gluten free, dairy free, nightshade free, and designed to be a reliable base for meals all week long.

Jennifer Farley

Prep Time 5

Cook Time 30

Brining Time 30

Total Time 1 5

Serving Size servings

Equipment

1 Oven safe Dutch oven

Ingredients

Quick Brine

4 cups fresh water
6 tablespoons Diamond Crystal kosher salt (or 3 tablespoons of fine sea salt)

Seasoning

4 chicken breasts (about 2lbs)
3 tablespoons avocado oil or olive oil
2 teaspoons Diamond Crystal kosher salt

Instructions

In a large bowl or a zipper top bag add the cold water and salt to make the brine. Stir until the salt dissolves.
Add the chicken and make sure it’s covered by the water. Let it sit out at room temperature for 30 minutes. You can brine the chicken for up to 2 hours but if you brine for more than 30 minutes, make sure you put it in the fridge. Remove from the fridge 20-30 minutes before you’re wanting to bake the chicken.
During this time preheat your oven to 425℉.
Once you’re done brining, remove the chicken from the brine to a clean plate or cutting board and pat dry with paper towels. Place the chicken breasts in an oven-proof Dutch oven or braising pan or even on a rimmed baking sheet. Sprinkle both sides of all the chicken with the kosher salt then brush the avocado oil over both sides of the chicken as well.
Cover with a lid (or with foil if on a baking sheet) for about 20-30 minutes or until the internal temperature reaches 165℉. Do not over-bake. Baking time will depend on how thick your chicken breasts are.
Remove from the oven and let rest for 10-15 minutes before slicing or shredding.

Notes

Different kinds of salt require different amounts. If you use table salt or a finer sea salt, use 3 tablespoons.
Try to select chicken breasts equal in size and thickness. If you have varying sizes, gently pound the thicker ones to be slightly thinner. This allows for even cooking, if desired.
Use an instant read thermometer to check for doneness. Chicken breasts take less time to bake than you think they will. Over-baking will result in dry chicken.
Let the chicken rest for 10-15 minutes at least before slicing or shredding to let the juices re-distribute. Cutting too soon will result in drier chicken.
You can brine this chicken for as little as 30 minutes or as much as 2 hours. I noticed no difference in taste between 30 minutes and 2 hours.
I recommend taking the chicken out at 160 - 162℉ because it’ll get to 165℉ while resting with the residual heat. I use an instant read thermometer in the thickest part of the chicken breast to alert me when it’s ready.
You can sprinkle pepper on the chicken too before baking, if desired.
Store leftover chicken in the fridge for up to 3-4 days.
Freeze leftover chicken in freezer-safe containers for up to 3 months.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.

Most of the salt in the brine is discarded, and only a small amount is absorbed into the chicken. Because of that, the finished chicken is well-seasoned but not overly salty. Sodium levels will vary based on brine time and portion size.

Nutrition