20 Delicious Shaved Chicken Recipes for Every Occasion

Dinner

Ready to shake up your meal routine with something quick, versatile, and downright delicious? Our roundup of 20 Delicious Shaved Chicken Recipes is your ticket to easy weeknight dinners, seasonal delights, and comfort food that hits the spot every time. Whether you’re meal prepping or craving something new, these recipes promise to keep your taste buds happy. Let’s dive in and discover your next favorite dish!

Asian Shaved Chicken Salad

Asian Shaved Chicken Salad

When you’re craving something light yet flavorful, this Asian Shaved Chicken Salad is the perfect dish to whip up. It’s a delightful mix of crisp vegetables, tender chicken, and a tangy dressing that comes together in no time.

Ingredients

  • 2 cups shaved chicken breast (pre-cooked and cooled)
  • 4 cups mixed greens (or any salad greens you prefer)
  • 1/2 cup shredded carrots (for a sweet crunch)
  • 1/4 cup sliced almonds (toasted for extra flavor)
  • 2 tbsp sesame oil (or any neutral oil)
  • 1 tbsp soy sauce (adjust to taste)
  • 1 tbsp honey (for a touch of sweetness)
  • 1 tsp grated ginger (fresh is best)
  • 1 clove garlic, minced (for a pungent kick)
  • 1 tbsp rice vinegar (adds brightness)

Instructions

  1. In a large bowl, combine the mixed greens, shaved chicken, and shredded carrots.
  2. In a small bowl, whisk together the sesame oil, soy sauce, honey, grated ginger, minced garlic, and rice vinegar until well blended. Tip: Taste the dressing and adjust the sweetness or saltiness as needed.
  3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use tongs for easier mixing.
  4. Sprinkle the toasted sliced almonds on top for added texture and flavor. Tip: Toast the almonds in a dry pan over medium heat for 2-3 minutes until golden, watching closely to prevent burning.

Every bite of this salad offers a harmonious blend of textures, from the crisp greens to the tender chicken and crunchy almonds. Serve it as a standalone meal or alongside your favorite Asian-inspired dishes for a more substantial feast.

Shaved Chicken Tacos with Avocado Cream

Shaved Chicken Tacos with Avocado Cream

These shaved chicken tacos with avocado cream are a game-changer for weeknight dinners, combining tender, flavorful chicken with a smooth, rich avocado topping. Today, we’ll walk through each step to ensure your tacos turn out perfectly every time.

Ingredients

  • 1 lb chicken breast, thinly sliced (for quicker cooking)
  • 1 tbsp olive oil (or any neutral oil)
  • 1 tsp cumin (adjust to taste)
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 avocado, ripe (for smoother cream)
  • 1/4 cup sour cream
  • 1 tbsp lime juice (fresh for best flavor)
  • 8 small corn tortillas (warmed for flexibility)
  • 1/2 cup red cabbage, shredded (for crunch)
  • 1/4 cup cilantro, chopped (optional)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  2. Add the thinly sliced chicken to the skillet, spreading it out in an even layer to ensure even cooking.
  3. Sprinkle cumin, chili powder, salt, and black pepper over the chicken. Stir to coat evenly, then cook for 5-7 minutes until the chicken is no longer pink, stirring occasionally.
  4. While the chicken cooks, mash the avocado in a bowl until smooth. Tip: A fork works best for getting rid of lumps.
  5. Stir in the sour cream and lime juice into the mashed avocado until well combined. Tip: Add a pinch of salt to enhance the flavors.
  6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable. Tip: Keep them wrapped in a towel to stay warm.
  7. Assemble the tacos by placing a spoonful of chicken on each tortilla, topping with avocado cream, shredded red cabbage, and cilantro if using.

Best enjoyed immediately, these tacos offer a delightful contrast between the warm, spiced chicken and the cool, creamy avocado topping. For an extra kick, drizzle with hot sauce or serve with lime wedges on the side.

Garlic Butter Shaved Chicken Pasta

Garlic Butter Shaved Chicken Pasta

Now, let’s dive into creating a dish that’s as flavorful as it is comforting, perfect for any night of the week. This recipe combines tender shaved chicken with a rich garlic butter sauce, all tossed with your favorite pasta for a meal that’s sure to impress.

Ingredients

  • 1 lb shaved chicken breast (look for thinly sliced or shave it yourself for even cooking)
  • 8 oz pasta (fettuccine or linguine works best, but any pasta will do)
  • 4 tbsp unsalted butter (for a richer flavor, use European-style butter)
  • 4 garlic cloves, minced (fresh is best for the most vibrant flavor)
  • 1/2 cup chicken broth (low sodium recommended to control saltiness)
  • 1/4 cup heavy cream (for a lighter version, half-and-half can substitute)
  • 1/4 cup grated Parmesan cheese (plus extra for serving)
  • 1 tbsp olive oil (or any neutral oil)
  • Salt and pepper (adjust to taste)
  • 2 tbsp chopped parsley (for garnish, optional but adds freshness)

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shaved chicken, seasoning with salt and pepper, and cook until no longer pink, about 3-4 minutes. Remove chicken and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn.
  4. Pour in chicken broth and heavy cream, stirring to combine. Let the mixture simmer for 2-3 minutes until slightly thickened.
  5. Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
  6. Stir in Parmesan cheese until melted and evenly distributed. Taste and adjust seasoning with salt and pepper if necessary.
  7. Garnish with chopped parsley and serve immediately with extra Parmesan on the side.

Lusciously creamy with a punch of garlic, this pasta dish offers a perfect balance of flavors and textures. For an extra touch, serve with a side of crusty bread to soak up the delicious sauce.

Shaved Chicken and Mushroom Stir Fry

Shaved Chicken and Mushroom Stir Fry

When you’re craving something savory yet light, this shaved chicken and mushroom stir fry hits the spot with its tender textures and umami-packed flavors. Perfect for a quick weeknight dinner, it’s a dish that brings simplicity and satisfaction to your table.

Ingredients

  • 1 lb shaved chicken breast (look for pre-shaved or slice thinly against the grain)
  • 2 cups sliced mushrooms (cremini or button work well)
  • 2 tbsp vegetable oil (or any neutral oil)
  • 1 tbsp soy sauce (adjust to taste)
  • 1 tsp garlic powder (fresh minced garlic can be used for more punch)
  • 1/2 tsp ground black pepper
  • 1/4 cup green onions, sliced (for garnish)

Instructions

  1. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat (350°F) until shimmering.
  2. Add the shaved chicken to the skillet, spreading it out in an even layer. Cook for 3-4 minutes without stirring to allow it to brown slightly.
  3. Stir the chicken and add the remaining 1 tbsp of oil along with the sliced mushrooms. Cook for another 5 minutes, stirring occasionally, until the mushrooms are soft and the chicken is fully cooked.
  4. Season the mixture with soy sauce, garlic powder, and black pepper. Stir well to combine and cook for an additional 1-2 minutes to let the flavors meld.
  5. Remove from heat and garnish with sliced green onions before serving.

Just like that, you’ve got a dish with juicy chicken and earthy mushrooms, all brought together with a savory glaze. Serve it over steamed rice or alongside crisp vegetables for a meal that’s as versatile as it is delicious.

BBQ Shaved Chicken Sliders

BBQ Shaved Chicken Sliders

Getting ready to impress your friends and family with these BBQ Shaved Chicken Sliders is easier than you think. Follow these steps to create a mouthwatering dish that’s perfect for any gathering.

Ingredients

  • 1 lb chicken breast, thinly sliced (for quicker cooking)
  • 1 cup BBQ sauce (homemade or store-bought, adjust to taste)
  • 1 tbsp olive oil (or any neutral oil)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (freshly ground preferred)
  • 6 slider buns (toasted for extra crunch)
  • 1/2 cup coleslaw (for topping, optional)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  2. Add the thinly sliced chicken breast to the skillet, seasoning with salt and black pepper. Cook for 3-4 minutes until the chicken is no longer pink.
  3. Reduce the heat to low and pour the BBQ sauce over the chicken, stirring to coat evenly. Simmer for 5 minutes, allowing the flavors to meld.
  4. While the chicken simmers, toast the slider buns in a toaster or under the broiler for 1-2 minutes until golden brown.
  5. Assemble the sliders by placing a generous amount of BBQ chicken on the bottom half of each bun, topping with coleslaw if desired, and covering with the top half of the bun.

Ready to serve, these sliders offer a delightful contrast between the tender, saucy chicken and the crisp, toasted buns. For an extra kick, drizzle with a bit more BBQ sauce before serving or add a slice of pickled jalapeño on top.

Shaved Chicken Caesar Wrap

Shaved Chicken Caesar Wrap

Always looking for a quick yet satisfying meal? This Shaved Chicken Caesar Wrap combines the classic flavors of a Caesar salad with the convenience of a handheld wrap, perfect for busy weeknights or a light lunch.

Ingredients

  • 1 lb shaved chicken breast (look for pre-shaved to save time)
  • 1 tbsp olive oil (or any neutral oil)
  • 1/2 cup Caesar dressing (homemade or store-bought)
  • 2 cups romaine lettuce, chopped (for crunch)
  • 1/2 cup grated Parmesan cheese (freshly grated tastes best)
  • 4 large flour tortillas (whole wheat for a healthier option)
  • 1 tsp garlic powder (adjust to taste)
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large skillet over medium-high heat (about 350°F).
  2. Add the shaved chicken to the skillet, seasoning with garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
  3. While the chicken cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
  4. Spread 2 tbsp of Caesar dressing evenly over each tortilla.
  5. Divide the cooked chicken, romaine lettuce, and Parmesan cheese evenly among the tortillas, placing the ingredients in the center.
  6. Fold the sides of the tortillas over the filling, then roll tightly from the bottom to enclose the filling completely.
  7. Cut each wrap in half diagonally and serve immediately for the best texture and flavor.

Savory and creamy with a satisfying crunch, these wraps are a hit for any meal. Try serving them with a side of sweet potato fries or a simple fruit salad for a complete meal.

Lemon Herb Shaved Chicken Skewers

Lemon Herb Shaved Chicken Skewers

Starting with a simple yet flavorful dish, these Lemon Herb Shaved Chicken Skewers are perfect for a quick weeknight dinner or a weekend barbecue. They combine the zestiness of lemon with the freshness of herbs for a light and tasty meal.

Ingredients

  • 1 lb chicken breast, thinly shaved (use a sharp knife or ask your butcher to do it)
  • 2 tbsp olive oil (or any neutral oil)
  • 1 tbsp lemon zest (from about 1 large lemon)
  • 2 tbsp lemon juice (freshly squeezed for best flavor)
  • 1 tsp garlic powder (adjust to taste)
  • 1 tsp dried oregano (or fresh if available)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (freshly ground preferred)
  • Wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 375°F).
  2. In a large bowl, combine the shaved chicken, olive oil, lemon zest, lemon juice, garlic powder, oregano, salt, and black pepper. Mix well to ensure the chicken is evenly coated.
  3. Thread the marinated chicken onto the soaked wooden skewers, folding the slices as needed to fit.
  4. Place the skewers on the preheated grill. Cook for 3-4 minutes on each side, or until the chicken is fully cooked and has nice grill marks.
  5. Remove the skewers from the grill and let them rest for 2 minutes before serving. This allows the juices to redistribute, ensuring moist chicken.

Enjoy the tender, juicy texture and the bright, herby flavor of these skewers. They’re fantastic served over a bed of greens or with a side of grilled vegetables for a complete meal.

Shaved Chicken Philly Cheesesteak

Shaved Chicken Philly Cheesesteak

Venturing into the world of homemade sandwiches, the Shaved Chicken Philly Cheesesteak stands out as a delightful twist on the classic. This guide will walk you through creating this mouthwatering dish with precision and ease, ensuring a perfect result every time.

Ingredients

  • 1 lb shaved chicken breast (look for pre-shaved or freeze slightly for easier slicing)
  • 1 tbsp olive oil (or any neutral oil)
  • 1 large onion, thinly sliced (sweet onions preferred for a milder taste)
  • 1 green bell pepper, thinly sliced (adjust to taste)
  • 4 slices provolone cheese (or American cheese for a creamier texture)
  • 4 hoagie rolls (toasted for extra crunch)
  • Salt and pepper (adjust to taste)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  2. Add the shaved chicken to the skillet, spreading it out in an even layer. Cook without stirring for 3 minutes to allow it to brown slightly.
  3. Season the chicken with salt and pepper, then stir and continue cooking until fully cooked, about 4 more minutes. Tip: Avoid overcrowding the skillet to ensure even cooking.
  4. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced onions and bell peppers. Cook, stirring occasionally, until softened and slightly caramelized, about 5 minutes. Tip: A pinch of salt helps draw out moisture and speeds up caramelization.
  5. Return the chicken to the skillet with the vegetables, mixing well to combine. Lay the cheese slices over the top, cover the skillet, and let it melt for about 2 minutes. Tip: Covering the skillet traps heat, ensuring the cheese melts evenly.
  6. Divide the mixture evenly among the toasted hoagie rolls, pressing down slightly to compact the filling.

Your Shaved Chicken Philly Cheesesteak boasts a perfect balance of tender chicken, sweet caramelized vegetables, and gooey melted cheese. Serve it with a side of crispy fries or a simple salad for a complete meal that’s sure to impress.

Spicy Shaved Chicken Ramen

Spicy Shaved Chicken Ramen

Preparing a bowl of Spicy Shaved Chicken Ramen is simpler than you might think, and it’s a perfect way to warm up on a chilly evening. Let’s break down the process into manageable steps to ensure your ramen turns out flavorful and satisfying every time.

Ingredients

  • 2 cups chicken broth (homemade or store-bought for convenience)
  • 1 tbsp soy sauce (low sodium if preferred)
  • 1 tsp sesame oil (or any neutral oil for a milder taste)
  • 1/2 lb chicken breast, thinly shaved (freeze for 20 minutes for easier slicing)
  • 2 cloves garlic, minced (fresh is best for vibrant flavor)
  • 1 tsp ginger, grated (adjust to taste)
  • 1/2 tsp chili flakes (or more for extra heat)
  • 2 packs ramen noodles (discard seasoning packets or save for another use)
  • 2 green onions, sliced (for garnish)
  • 1 soft-boiled egg (optional, for topping)

Instructions

  1. In a medium pot, heat the chicken broth over medium heat until it reaches a gentle simmer, about 5 minutes.
  2. Add the soy sauce, sesame oil, minced garlic, grated ginger, and chili flakes to the broth. Stir to combine and let simmer for another 2 minutes to infuse the flavors.
  3. While the broth simmers, cook the ramen noodles according to package instructions, usually about 3 minutes in boiling water, then drain and set aside.
  4. Add the shaved chicken to the simmering broth. Cook for 3-4 minutes, or until the chicken is no longer pink and fully cooked through.
  5. Divide the cooked noodles between two bowls. Ladle the hot broth and chicken over the noodles.
  6. Garnish with sliced green onions and a soft-boiled egg if using. Serve immediately.

When you take your first bite, you’ll notice the noodles are perfectly chewy, and the broth has a deep, spicy flavor that’s balanced by the freshness of the green onions. For an extra touch, try adding a sprinkle of sesame seeds or a drizzle of chili oil on top before serving.

Shaved Chicken and Broccoli Alfredo

Shaved Chicken and Broccoli Alfredo

Unlock the secrets to a creamy, comforting dish that’s perfect for weeknight dinners. This Shaved Chicken and Broccoli Alfredo combines tender chicken, crisp broccoli, and a rich Alfredo sauce for a meal that’s both satisfying and straightforward to prepare.

Ingredients

  • 1 lb shaved chicken breast (thinly sliced for quick cooking)
  • 2 cups broccoli florets (fresh or frozen, thawed)
  • 2 tbsp olive oil (or any neutral oil)
  • 2 cloves garlic, minced (adjust to taste)
  • 1 cup heavy cream (for a lighter version, use half-and-half)
  • 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
  • 8 oz fettuccine pasta (or any pasta of choice)
  • Salt and pepper (adjust to taste)

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shaved chicken and cook until no longer pink, about 3-4 minutes. Tip: Avoid overcrowding the pan to ensure even cooking.
  3. Add the minced garlic and broccoli florets to the skillet. Sauté for 2-3 minutes until the broccoli is bright green and slightly tender. Tip: Covering the skillet for a minute can help steam the broccoli faster.
  4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth and slightly thickened, about 2 minutes. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
  5. Drain the pasta and add it to the skillet with the Alfredo sauce. Toss everything together until the pasta is evenly coated. Season with salt and pepper to taste.

Offering a delightful contrast of textures, the tender chicken and al dente pasta pair beautifully with the crisp-tender broccoli, all enveloped in a velvety Alfredo sauce. Serve this dish with a sprinkle of extra Parmesan and a side of garlic bread for a complete meal.

Teriyaki Shaved Chicken Rice Bowl

Teriyaki Shaved Chicken Rice Bowl

Venturing into the world of homemade Japanese cuisine can be as rewarding as it is delicious, especially when you start with something as approachable as a Teriyaki Shaved Chicken Rice Bowl. This dish combines the savory sweetness of teriyaki sauce with the tender texture of shaved chicken, all served over a bed of fluffy rice for a meal that’s both satisfying and simple to make.

Ingredients

  • 1 cup white rice (short-grain preferred for stickiness)
  • 1 lb chicken breast, thinly shaved (freeze for 20 minutes for easier slicing)
  • 1/4 cup soy sauce (low sodium recommended)
  • 2 tbsp mirin (or substitute with 1 tbsp sugar dissolved in 1 tbsp water)
  • 1 tbsp brown sugar (adjust to taste)
  • 1 tsp ginger, grated (fresh is best for flavor)
  • 1 garlic clove, minced (or 1/2 tsp garlic powder)
  • 1 tbsp vegetable oil (or any neutral oil)
  • 1/2 cup water (for teriyaki sauce)
  • Green onions, sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Rinse the rice under cold water until the water runs clear, then cook according to package instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
  2. While the rice cooks, combine soy sauce, mirin, brown sugar, ginger, garlic, and water in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for 5 minutes until slightly thickened. Tip: Keep an eye on the sauce to prevent burning.
  3. Heat oil in a large skillet over medium-high heat. Add the shaved chicken, cooking for 3-4 minutes until no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
  4. Pour the teriyaki sauce over the chicken, stirring to coat evenly. Cook for another 2 minutes until the sauce thickens and clings to the chicken.
  5. Serve the teriyaki chicken over the cooked rice, garnished with green onions and sesame seeds.

Perfectly balanced between sweet and savory, this Teriyaki Shaved Chicken Rice Bowl offers a delightful contrast of textures, from the tender chicken to the sticky rice. For an extra crunch, consider adding some quick-pickled vegetables on the side.

Shaved Chicken Quesadillas with Salsa Verde

Shaved Chicken Quesadillas with Salsa Verde

Creating a delicious meal doesn’t have to be complicated, and these Shaved Chicken Quesadillas with Salsa Verde are proof of that. Let’s break down the process into simple, manageable steps to ensure your quesadillas are perfectly crispy on the outside and tender on the inside every time.

Ingredients

  • 1 lb shaved chicken breast (pre-shaved or thinly sliced at home)
  • 1 cup salsa verde (store-bought or homemade for extra freshness)
  • 2 cups shredded Monterey Jack cheese (or a blend of your favorite melting cheeses)
  • 4 large flour tortillas (burrito size for easier folding)
  • 2 tbsp vegetable oil (or any neutral oil for cooking)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (freshly ground preferred)

Instructions

  1. Heat a large skillet over medium-high heat (350°F) and add 1 tbsp of vegetable oil.
  2. Add the shaved chicken to the skillet, seasoning with salt and pepper. Cook for 3-4 minutes until no longer pink, stirring occasionally for even cooking.
  3. Remove the chicken from the skillet and set aside. Wipe the skillet clean with a paper towel.
  4. Place one tortilla in the skillet over medium heat. Sprinkle 1/2 cup of cheese evenly over the tortilla.
  5. Spread 1/4 of the cooked chicken over half of the tortilla, then drizzle with 1/4 cup of salsa verde.
  6. Fold the tortilla in half over the filling, pressing down gently with a spatula. Cook for 2-3 minutes until the bottom is golden brown and crispy.
  7. Carefully flip the quesadilla and cook the other side for an additional 2-3 minutes. Repeat with remaining tortillas and filling.
  8. Remove from the skillet and let rest for a minute before cutting into wedges. This allows the cheese to set slightly for cleaner slices.

Golden and crispy on the outside with a gooey, flavorful filling, these quesadillas are a hit. Serve them with extra salsa verde on the side for dipping, or pair with a crisp salad for a balanced meal.

Creamy Shaved Chicken and Wild Rice Soup

Creamy Shaved Chicken and Wild Rice Soup

Now, let’s dive into making a comforting bowl of creamy shaved chicken and wild rice soup, perfect for any season. This recipe is designed to guide you through each step, ensuring a delicious outcome every time.

Ingredients

  • 1 cup wild rice (rinsed under cold water)
  • 2 tbsp olive oil (or any neutral oil)
  • 1 lb chicken breast (thinly shaved for quick cooking)
  • 4 cups chicken broth (low sodium preferred)
  • 1 cup heavy cream (for richness, can substitute with half-and-half)
  • 1 medium onion (diced)
  • 2 carrots (peeled and diced)
  • 2 celery stalks (diced)
  • 2 cloves garlic (minced)
  • 1 tsp thyme (dried or fresh)
  • Salt and pepper (adjust to taste)

Instructions

  1. In a large pot, heat olive oil over medium heat until shimmering.
  2. Add diced onion, carrots, and celery, sautéing for 5 minutes until vegetables begin to soften.
  3. Stir in minced garlic and thyme, cooking for 1 minute until fragrant.
  4. Add shaved chicken to the pot, stirring occasionally until no longer pink, about 3 minutes.
  5. Pour in chicken broth and wild rice, bringing the mixture to a boil.
  6. Reduce heat to low, cover, and simmer for 45 minutes, or until rice is tender.
  7. Stir in heavy cream, then season with salt and pepper to taste. Simmer for an additional 5 minutes.
  8. Remove from heat and let stand for 5 minutes before serving.

Finally, this soup boasts a creamy texture with the earthy flavors of wild rice and tender chicken. Serve it with a sprinkle of fresh herbs or a side of crusty bread for a complete meal.

Shaved Chicken Parmesan Sandwich

Shaved Chicken Parmesan Sandwich

Kickstart your culinary adventure with this Shaved Chicken Parmesan Sandwich, a dish that combines tender chicken, melted cheese, and a crispy coating for a meal that’s both satisfying and straightforward to prepare. Perfect for a quick lunch or a hearty dinner, this recipe will guide you through each step to ensure delicious results every time.

Ingredients

  • 1 lb chicken breast, thinly shaved (for quicker cooking)
  • 1 cup all-purpose flour (for dredging)
  • 2 eggs, beaten (helps the breading stick)
  • 1 cup breadcrumbs (Italian seasoned for extra flavor)
  • 1/2 cup grated Parmesan cheese (freshly grated tastes best)
  • 1 cup marinara sauce (homemade or store-bought)
  • 1 cup shredded mozzarella cheese (for that perfect melt)
  • 4 sandwich rolls (toasted for extra crunch)
  • 2 tbsp olive oil (or any neutral oil)
  • Salt and pepper to taste (adjust to your liking)

Instructions

  1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the sandwiches.
  2. Season the shaved chicken breast with salt and pepper on both sides.
  3. Dredge each piece of chicken in flour, shaking off any excess.
  4. Dip the floured chicken into the beaten eggs, ensuring full coverage.
  5. Coat the chicken in the breadcrumb and Parmesan mixture, pressing gently to adhere.
  6. Heat olive oil in a large skillet over medium heat until shimmering.
  7. Cook the breaded chicken for 2-3 minutes per side, or until golden brown.
  8. Transfer the chicken to a baking sheet, top with marinara sauce and mozzarella cheese.
  9. Bake in the preheated oven for 5-7 minutes, or until the cheese is bubbly and melted.
  10. Assemble the sandwiches by placing the chicken on the toasted rolls.

Lusciously crispy on the outside and tender on the inside, this Shaved Chicken Parmesan Sandwich is a crowd-pleaser. Serve it with a side of extra marinara for dipping or a crisp salad to round out the meal.

Shaved Chicken and Spinach Stuffed Shells

Shaved Chicken and Spinach Stuffed Shells

Getting dinner on the table doesn’t have to be complicated with this Shaved Chicken and Spinach Stuffed Shells recipe. Perfect for beginners, this dish combines simple ingredients into a comforting meal that’s sure to impress.

Ingredients

  • 12 jumbo pasta shells (or as many as needed)
  • 1 cup shaved chicken breast (pre-cooked, for ease)
  • 1 cup fresh spinach, finely chopped (or frozen, thawed and drained)
  • 1 cup ricotta cheese (whole milk for creaminess)
  • 1/2 cup grated Parmesan cheese (plus extra for topping)
  • 1 egg (to bind the filling)
  • 1 tbsp olive oil (or any neutral oil)
  • 2 cups marinara sauce (homemade or store-bought)
  • 1 tsp garlic powder (adjust to taste)
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper (adjust to taste)

Instructions

  1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
  2. Boil the jumbo pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.
  3. In a mixing bowl, combine the shaved chicken, spinach, ricotta cheese, Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix until well incorporated.
  4. Lightly grease a baking dish with olive oil, then spread a thin layer of marinara sauce at the bottom.
  5. Carefully stuff each pasta shell with the chicken and spinach mixture, then place them seam side up in the baking dish.
  6. Pour the remaining marinara sauce over the stuffed shells, ensuring they’re well covered, then sprinkle with extra Parmesan cheese.
  7. Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the cheese is golden brown.
  8. Let the stuffed shells rest for 5 minutes before serving to allow the filling to set.

Kick back and enjoy the creamy texture and rich flavors of these stuffed shells. For a colorful presentation, serve alongside a crisp green salad or garlic bread.

Shaved Chicken Fajita Bowl

Shaved Chicken Fajita Bowl

Get ready to dive into the world of flavorful and easy-to-make meals with this Shaved Chicken Fajita Bowl. Perfect for a quick dinner or meal prep, this dish combines tender chicken, vibrant veggies, and a blend of spices for a satisfying meal.

Ingredients

  • 1 lb chicken breast, thinly sliced (freeze for 15 minutes for easier slicing)
  • 2 tbsp olive oil (or any neutral oil)
  • 1 red bell pepper, sliced (seeds removed)
  • 1 green bell pepper, sliced (seeds removed)
  • 1 yellow onion, sliced (peeled)
  • 2 cloves garlic, minced (or 1/2 tsp garlic powder)
  • 1 tbsp fajita seasoning (adjust to taste)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (adjust to taste)
  • 1 cup cooked rice (white or brown, for serving)
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
  2. Add the thinly sliced chicken to the skillet, spreading it out in an even layer. Cook for 3-4 minutes without stirring to allow it to brown.
  3. Stir the chicken and continue cooking for another 3-4 minutes until fully cooked through. Remove from the skillet and set aside.
  4. In the same skillet, add the remaining 1 tbsp olive oil. Add the sliced bell peppers and onion, cooking for 5-6 minutes until they start to soften.
  5. Add the minced garlic, fajita seasoning, salt, and black pepper to the skillet. Stir well to coat the vegetables and cook for another 2 minutes until fragrant.
  6. Return the cooked chicken to the skillet, stirring to combine with the vegetables and spices. Cook for an additional 2 minutes to heat through.
  7. Serve the chicken and vegetable mixture over cooked rice. Garnish with fresh cilantro and a squeeze of lime juice from the wedges.

Presenting a delightful mix of textures from the tender chicken to the crisp-tender vegetables, this bowl is a feast for the senses. For an extra kick, serve with a side of salsa or avocado slices to enhance the flavors even further.

Shaved Chicken and Sweet Potato Hash

Shaved Chicken and Sweet Potato Hash

Let’s dive into making a comforting and nutritious dish that’s perfect for any meal of the day. This shaved chicken and sweet potato hash combines lean protein and vibrant veggies for a balanced, flavorful experience.

Ingredients

  • 1 lb shaved chicken breast (thinly sliced for quick cooking)
  • 2 cups sweet potatoes, diced into 1/2-inch cubes (uniform size ensures even cooking)
  • 1 tbsp olive oil (or any neutral oil)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (freshly ground preferred)
  • 1/2 tsp garlic powder (for a hint of warmth)
  • 1/2 tsp smoked paprika (adds depth)
  • 1/4 cup chicken broth (to deglaze and add moisture)
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  2. Add sweet potatoes to the skillet, spreading them in a single layer. Cook for 5 minutes without stirring to allow them to brown.
  3. Stir the sweet potatoes, then add salt, black pepper, garlic powder, and smoked paprika. Cook for another 5 minutes, stirring occasionally, until the potatoes are tender.
  4. Push the sweet potatoes to one side of the skillet. Add the shaved chicken to the other side. Cook for 3-4 minutes, stirring occasionally, until the chicken is no longer pink.
  5. Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. Stir everything together and cook for 1 minute to combine the flavors.
  6. Remove from heat and garnish with fresh parsley before serving.

Enjoy this dish with its crispy sweet potatoes and tender, flavorful chicken. It’s versatile enough to serve as is, or top with a fried egg for an extra protein boost.

Shaved Chicken Pesto Flatbread

Shaved Chicken Pesto Flatbread

Now, let’s dive into creating a delightful Shaved Chicken Pesto Flatbread that’s perfect for any meal. This recipe combines tender chicken, vibrant pesto, and crispy flatbread for a dish that’s as flavorful as it is easy to make.

Ingredients

  • 1 lb shaved chicken breast (look for thinly sliced at the store or slice it yourself)
  • 1/2 cup basil pesto (homemade or store-bought)
  • 1 pre-made flatbread (about 12 inches in diameter)
  • 1 cup shredded mozzarella cheese (for best melt, use fresh)
  • 1 tbsp olive oil (or any neutral oil)
  • 1/2 tsp garlic powder (adjust to taste)
  • Salt and pepper (to season the chicken)

Instructions

  1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the flatbread.
  2. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the shaved chicken breast, seasoning with salt, pepper, and garlic powder. Cook for 3-4 minutes until the chicken is no longer pink. Tip: Don’t overcrowd the skillet to ensure even cooking.
  3. Spread the basil pesto evenly over the pre-made flatbread, leaving a small border around the edges for the crust.
  4. Top the pesto-covered flatbread with the cooked shaved chicken, distributing it evenly.
  5. Sprinkle the shredded mozzarella cheese over the chicken, covering the flatbread uniformly. Tip: For extra flavor, mix in a bit of parmesan with the mozzarella.
  6. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier crust, place the flatbread directly on the oven rack.
  7. Remove from the oven and let it cool for a couple of minutes before slicing. This allows the cheese to set slightly, making it easier to cut.

Here you have a Shaved Chicken Pesto Flatbread with a perfect balance of crispy crust, juicy chicken, and creamy pesto. Serve it with a side of mixed greens for a complete meal or cut into smaller pieces for a party appetizer.

Shaved Chicken and Asparagus Risotto

Shaved Chicken and Asparagus Risotto

Risotto, with its creamy texture and versatile flavor profile, serves as the perfect canvas for incorporating seasonal ingredients. Today, we’re focusing on a delightful combination of shaved chicken and asparagus, a pairing that brings both lightness and depth to this classic dish.

Ingredients

  • 1 cup Arborio rice (or any short-grain rice)
  • 4 cups chicken stock (keep warm on the stove)
  • 1/2 lb shaved chicken breast (thinly sliced for quick cooking)
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces (woody ends discarded)
  • 1/2 cup grated Parmesan cheese (plus extra for serving)
  • 1 small onion, finely diced (about 1/2 cup)
  • 2 tbsp unsalted butter (or olive oil for a lighter version)
  • 1 tbsp olive oil (or any neutral oil)
  • 1/2 cup dry white wine (optional, substitute with more stock)
  • Salt and freshly ground black pepper (adjust to taste)

Instructions

  1. Heat the olive oil and 1 tbsp butter in a large, deep skillet over medium heat until the butter melts.
  2. Add the diced onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
  3. Stir in the Arborio rice, coating it well with the oil and butter, and toast for 1-2 minutes until the edges become slightly translucent.
  4. Pour in the white wine (if using) and cook until it’s almost fully absorbed, about 2 minutes, stirring constantly.
  5. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next. This process should take about 18-20 minutes.
  6. After about 15 minutes of adding stock, stir in the asparagus pieces and shaved chicken, cooking until the chicken is no longer pink and the asparagus is tender-crisp, about 3-4 minutes.
  7. Remove the skillet from the heat. Stir in the remaining 1 tbsp butter and the Parmesan cheese until the risotto becomes creamy. Season with salt and pepper to taste.
  8. Let the risotto rest for 2 minutes before serving to allow the flavors to meld.

Zesty and comforting, this shaved chicken and asparagus risotto boasts a creamy texture with a slight bite from the al dente rice and crisp asparagus. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.

Shaved Chicken Buffalo Dip

Shaved Chicken Buffalo Dip

Making a delicious Shaved Chicken Buffalo Dip is easier than you think, and it’s perfect for game day or any gathering. Let’s break it down into simple steps to ensure your dip is a hit.

Ingredients

  • 2 cups shaved chicken breast (pre-cooked, shred for easier mixing)
  • 1 cup buffalo sauce (adjust to taste for more or less heat)
  • 8 oz cream cheese (softened to room temperature for smoother blending)
  • 1/2 cup ranch dressing (or blue cheese for a different flavor profile)
  • 1 cup shredded cheddar cheese (sharp cheddar recommended for better melt)
  • 1/4 cup chopped green onions (for garnish, adds a fresh crunch)

Instructions

  1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
  2. In a large mixing bowl, combine the shaved chicken and buffalo sauce until the chicken is evenly coated.
  3. Add the softened cream cheese and ranch dressing to the bowl, mixing thoroughly to create a smooth base. Tip: If the mixture is too thick, a splash of milk can help loosen it.
  4. Fold in the shredded cheddar cheese, reserving a small amount for topping later.
  5. Transfer the mixture to a baking dish, spreading it evenly. Sprinkle the reserved cheddar cheese on top.
  6. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2-3 minutes.
  7. Remove from the oven and let it sit for 5 minutes before garnishing with chopped green onions. Tip: Letting it rest helps the dip thicken slightly for easier serving.

The Shaved Chicken Buffalo Dip comes out creamy with a perfect kick of heat, and the melted cheese adds a delightful texture. Serve it with celery sticks, tortilla chips, or even as a topping for baked potatoes for a creative twist.

Conclusion

We hope these 20 shaved chicken recipes inspire your next meal, offering something delicious for every occasion! Whether you’re cooking for a weeknight dinner or a special gathering, there’s a recipe here for you. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for easy access. Happy cooking!

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