Chopped Cooked Chicken Recipe (2024)

Jump to Recipe Print Recipe

On busy weeknights, chopped, cooked chicken can be a secret weapon for getting a meal to the table in no time flat. In casseroles, soups or salads, it is amazing how versatile chopped chicken really can be! I love to have a few bags in the freezer to pull out and use at a moment’s notice, and over the years, I have developed a little system for cooking and prepping the chicken that I truly feel results in the very best, most delicious chopped cooked chicken around. The secret to turning plain-Jane boneless, skinless chicken breasts into something special is to coat them in a savory spice rub before roasting them for tons of delicious caramelization and flavor. Today, I’m sharing my fool-proof recipe for making and storing the best chopped cooked chicken you’ll ever eat!

First things first: the spice rub. In a small bowl, mix together 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/4 to 1/2 teaspoon paprika. If you prefer more or less of a certain spice (some might prefer more salt), adjust to your liking. I have found this recipe to be just the right amount for 2 pounds of chicken, which is what I prepared here. Also, if you prefer a simpler flavor profile for the chicken, skip the added seasonings and simply rub with salt and pepper.

Preheat the oven to 375. While it is coming to temp, grease a jelly roll pan with nonstick spray. For this purpose, I absolutely love my stoneware jelly roll pan, as it really is the best thing going for helping the chicken brown up beautifully, but a metal pan will work just fine. Arrange the uncooked chicken breasts on the pan, then then rub each one generously with the spice rub. (Both sides, please!)

Place the pan in the preheated oven, and set the timer for 15 minutes. When it goes off, flip each chicken piece over, and continue roasting until each piece is golden brown and cooked through, about 15-20 minutes more. (The cooking time will vary depending upon the thickness of your pieces of chicken, so for particularly thick pieces, you will likely need to cook a bit longer. I always cheat and cut into the breasts to test them for doneness, since I know I’ll be chopping them up later anyway.) Remove the pan from the oven, and transfer the chicken to a plate. At this point, I like to drizzle the chicken with the yummy juices that have accumulated on the pan during cooking for added flavor and moisture.

Now, my secret to achieving perfect cubes when chopping: Pop the plate of chicken in the fridge for a half hour or so until each piece is cool and firm. This helps so much for keeping the chicken intact as you slice through! After the half hour is up, place the chicken on a cutting board, and grab a very sharp knife. This chicken is about to get chopped!

I used to think chopping chicken was downright tedious until I developed a little system for doing so. First, slice the piece from top to bottom into 4-5 equally sized strips, keeping all of the slices together, like this:

And then make 4-5 additional slices from side to side, like this:

The end result? Perfect, even cubes of delectable chopped chicken that are ready and raring to be added to your favorite casserole, soup or salad recipe!

Once the chicken is chopped, either use it immediately, or divide it into portions and place in zip-top storage bags in the freezer for up to 3 months. If frozen, simply thaw on the counter for an hour or two before using. So easy!

The Very Best Chopped Chicken

This versatile chopped chicken is perfect for adding to any casserole, soup or salad recipe, and it is healthy and packed with delicious flavor!

Print Recipe


  • 2 pounds boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4-1/2 teaspoon paprika


  • Preheat oven to 375.

  • In a small bowl, mix together the salt and next 5 ingredients. Place raw chicken breasts on a greased jelly roll pan, and rub both sides of each piece with the spice mixture. Place pan in preheated oven and cook for 30-35 minutes, flipping the chicken over after the first 15 minutes. Remove chicken to a plate and chill, uncovered, in the refrigerator for 30 minutes until cool and firm.

  • Place chilled chicken on a cutting board and cut into cubes, first cutting each piece into 4-5 slices from top to bottom and then cutting into 4-5 slices from side to side.

  • Use chicken immediately, or divide into portions and freeze for up to 3 months in zip-top plastic freezer bags.

What is your favorite recipe for using chopped chicken? I would love to add some great ideas to my arsenal!

Thanks so much for making PS a part of your day!

Chopped Cooked Chicken Recipe (7)

Amy @ Positively Splendid

Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.


Chopped Cooked Chicken Recipe (2024)


How many pounds is 4 cups of cooked chopped chicken? ›

The weight of 4 cups of cooked chicken will depend on a variety of factors, such as the type of chicken, whether it is bone-in or boneless, and how it is cooked. As a rough estimate, 4 cups of shredded cooked chicken typically weighs around 1 pound or 16 ounces.

How much is 3 cups chopped cooked chicken? ›

Allow about 1/4 to 1/3 pound of boneless chicken per serving. Generally, 3/4 pound of boneless skinless chicken breasts will yield 2 cups of cubed cooked chicken. A 3-1/2-pound whole chicken will yield about 3 cups of diced cooked chicken.

How much does 2 cups of chopped cooked chicken weigh? ›

As a general guideline: Cooked and Shredded Chicken Breast: On average, 2 cups of cooked and shredded chicken breast may weigh approximately 10 to 12 ounces.

How many pounds is 2 cups chopped chicken? ›

To yield 2 cups of shredded chicken, you'll need approximately 12 ounces of cooked chicken or 1 pound raw. In terms of cooked meat, this looks like 2 chicken breasts, 4 chicken thighs, or the meat from half of a rotisserie chicken.

How do you shred already cooked chicken? ›

How To Shred Rotisserie Chicken
  1. Allow your chicken to come to room temperature if it has been chilled.
  2. Using your hands, remove the skin and pull the meat away from the bones. Place the meat in a mixing bowl. Make sure to separate any gristle as well. ...
  3. Shred chicken with your hand mixer or stand mixer.
Nov 22, 2023

What size is chopped chicken? ›

HOW BIG? A chop cut is usually ½- to ¾-inch in size.

How much is 4 cups chopped chicken? ›

As a rough estimate, 4 cups of shredded cooked chicken typically weighs around 1 pound or 16 ounces. However, this can vary based on the specific preparation and cooking method, so it's best to weigh the chicken using a kitchen scale for accuracy.

How much chicken is 2 cups chopped? ›

Shredded or Diced Chicken in Cups, Pounds, and Ounces

Raw: 12 ounces of raw boneless, skinless chicken will give you about 2 cups of shredded chicken, weighing 8 ounces cooked. You can boil the chicken or make it in a pressure cooker.

How much chopped chicken is in a cup? ›

1 cup of cubed or shredded chicken is about 5 ¼ ounces of cooked, deboned chicken. 1 cup of cubed or shredded chicken is also about 1 boiled chicken breast.

How long does it take for chopped chicken to cook? ›

Diced Chicken Breast Instructions

salt and a pinch of pepper. Use a large non-stick pan with 2 tsp. olive oil over medium heat and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

How long to cook chopped chicken? ›

How Long to Cook Cubed Chicken Pieces in a Pan. Cubed chicken will cook in a pan in just 7 minutes. I like to give them a good sear on the first side, then flip and cook until the internal temperature reaches 165F, about 3 additional minutes.

How do I make sure diced chicken is cooked? ›

Poke the Meat

If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer. Some home cooks don't like this method because chicken shouldn't be consumed below 165°F (so you need a thermometer).

How many pounds is 4 cups of diced chicken? ›

To end up with four cups diced chicken, cook 1 1/3 pounds of raw, skinless boneless chicken. Or, buy a cooked rotisserie chicken that weighs between 2 1/3-3 pounds.

How much does a cup of cooked chopped chicken weigh? ›

1 cup of cubed or shredded chicken is about 5 ¼ ounces of cooked, deboned chicken. 1 cup of cubed or shredded chicken is also about 1 boiled chicken breast.

How many cups of chopped chicken in a pound? ›

1 pound of chicken meat is equal to approximately 3 cups. As a general rule, for bone in chicken you need twice as much to yield the same amount of meat. 1 serving of chicken is equal to about 4 oz/ 100 grams/ ¾ cup. There is ⅓ pound chicken per cup of meat.

How many cups is 6 oz of chopped chicken? ›

One cup of cooked chicken breast is equivalent to approximately 6 ounces.

Top Articles
Latest Posts
Article information

Author: Pres. Lawanda Wiegand

Last Updated:

Views: 5955

Rating: 4 / 5 (71 voted)

Reviews: 94% of readers found this page helpful

Author information

Name: Pres. Lawanda Wiegand

Birthday: 1993-01-10

Address: Suite 391 6963 Ullrich Shore, Bellefort, WI 01350-7893

Phone: +6806610432415

Job: Dynamic Manufacturing Assistant

Hobby: amateur radio, Taekwondo, Wood carving, Parkour, Skateboarding, Running, Rafting

Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.