Dutch Oven Shredded Chicken (Easy, Oven-Baked)

Dutch Oven Shredded Chicken is your new secret weapon if you're looking for a flavorful, juicy, and incredibly versatile chicken recipe that practically cooks itself.

Made with boneless, skinless chicken breasts and a sweet tea brine, like my Braised Chuck Roast, it’s the kind of recipe that sets you up with a week’s worth of comforting Southern meals for two.

Having a stash of this shredded chicken in the freezer is like a gift. It’s so nice knowing I’ve got tender, flavorful chicken ready to go for BBQ sandwiches, casseroles, or whatever the week throws at me. Sharon, Practical Southern Cooking

Ingredient notes and smart swaps

Let’s talk ingredients: what you need, what you can swap, and how to make it work with what’s in your pantry. These are the main ingredients; the complete list is provided in the recipe card below.

• Chicken breasts – Boneless and skinless, about 2.5–3 lbs. You can substitute thighs, but reduce the baking time slightly.
• Sweet tea – Homemade or store-bought. Unsweetened tea plus sugar works perfectly too.
• Kosher salt, brown sugar, and apple cider vinegar – Classic brining ingredients. Don’t skimp!
• Onions and garlic – Aromatic base for your pan sauce.

Why sweet tea brine works (it’s science!)

Sweet tea isn’t just for sipping, it’s also a surprisingly effective brine! The tannins in black tea gently break down muscle fibers, while the salt helps the meat retain moisture, and the sugar aids in browning. It’s a flavorful way to tenderize even lean cuts like boneless, skinless chicken breasts.
→ Learn more about how brining works and why it matters.

Flavor variations

• Spicy Cajun Kick - Add one teaspoon Cajun seasoning or blackening spice to the onions as they cook, and finish with a splash of hot sauce. It’s perfect for spicy sandwiches, creamy Cajun pasta, or a po’ boy with remoulade.
• Lemon Herb Garlic - Replace the sweet tea brine with a mixture of water, lemon juice, salt, and sugar. Add some fresh rosemary, thyme, and sliced lemons just before baking. Bright, light, and perfect over orzo or rice.
• Tex-Mex Style - Add cumin, chili powder, and smoked paprika to the onions. After shredding, stir in salsa or enchilada sauce. Serve it in tacos, burritos, quesadillas—or even over a bed of cheesy grits.

How to make the best Dutch oven shredded chicken

1. Brine the chicken
In a large bowl or zip-top bag, mix 3 cups sweet tea, 1½ tablespoons kosher salt, and 1 tablespoon brown sugar. Stir until dissolved. Add the chicken and refrigerate 2–4 hours. Pat dry before cooking.

Preheat oven to 325°F.

2. Sauté aromatics
In a large Dutch oven, melt 2 tablespoons butter over medium heat. Add 2 sliced onions and 5 smashed garlic cloves. Sauté 5–7 minutes until golden and soft.

3. Add spices and vinegar
Stir in two tablespoons of apple cider vinegar, one teaspoon of smoked paprika, and ½ teaspoon of onion powder. Cook 30 seconds to bloom the spices.

4. Add chicken and broth
Nestle the chicken into the onions. Pour in ¾ cup chicken broth. Add fresh thyme if using.

5. Cover and bake
Cover tightly and bake for 30–40 minutes, or until the chicken is cooked through (internal temperature of 165°F).

6. Shred and simmer
Remove chicken and shred with two forks. Return to the pot and simmer uncovered for 5–10 minutes to soak up those delicious pan juices.

7. Serve with plenty of pan juices and your favorite side dish, or freeze for meal prep!

What to serve with Dutch oven shredded chicken

• My husband loves this shredded chicken and pan sauce, served plain or over rice or with crock pot mashed potatoes.
• Spicy slaw or air-fried sweet potato wedges would be great with BBQ chicken sandwiches
• Four-cheese baked macaroni is the perfect comfort food side dish
• Cornmeal drop biscuits can be used to make buffalo chicken sandwiches; just add buffalo sauce.

Shortcut to supper (Time-saving tips)

• Use frozen chopped onions and pre-peeled garlic
• Brine in the morning, bake in the afternoon
• Make extra and freeze in 2-serving portions with pan juices ( I usually end up with four two-cup bags of chicken to freeze for later).

Supper and then some (Reimagining leftovers)

This shredded chicken is the gift that keeps on giving! From BBQ sandwiches to cozy casseroles, here are four easy dinners for two that come together fast, no extra cooking required.

1. BBQ Chicken Sandwiches – Toss with BBQ sauce, pile on buns with slaw
2. Chicken & Rice Bake – Mix with rice, cheese, peas; bake 20 mins
3. Quesadillas or Taquitos – Add cheese and spices, bake or pan-fry
4. Southern Chicken Salad – Combine with mayo, pecans, and relish; serve over greens

Make it ahead (Plan and prep tips)

• Brine up to a day ahead, or add brine to your chicken, and then freeze it in the brine for up to 3 months.
• Fully cook and shred up to 3 days in advance.
• Freeze the chicken in batches for next week’s dinners.

Dutch oven shredded chicken recipe FAQs

Pro tips for perfect shredded chicken

• Pat the chicken breasts dry after brining to keep the flavors bold.
• Bake just until an internal temperature of 165°F is reached—don’t overbake. Start checking the internal temperature of the thickest part of the breast at about 25 minutes and every 5 minutes thereafter to ensure your chicken doesn't overcook.
• Simmer the shredded chicken briefly in the pan juices to let it absorb them.
• Freeze leftovers in single-meal portions for quick suppers.

More main dish recipes from my "Supper and Then Some"category

Whether you’re using it for Sunday meal prep, quick weeknight dinners, or just trying something new, this Dutch Oven Shredded Chicken is sure to earn a spot in your regular rotation. If you tried this recipe, I'd love to know how you liked it.
Share your thoughts in the comments below, and don’t forget to leave a star rating.

Thanks so much for visiting Practical Southern Cooking! I hope you’ll stop by again soon for more no-fuss comfort food and simple Southern favorites.