20 Delicious Shaved Chicken Recipes for Every Occasion

Dive into a world of flavor with our roundup of 20 Delicious Shaved Chicken Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for seasonal favorites to impress your guests, we’ve got you covered. These recipes are sure to spice up your meal rotation, so let’s get cooking and discover your next favorite dish!

Shaved Chicken Caesar Salad

Alright, let’s dive into the world of salads that don’t just whisper ‘healthy’ but scream ‘delicious’ with every bite. Our Shaved Chicken Caesar Salad is here to prove that greens can be the life of the party, especially when they’re mingling with perfectly seasoned chicken and a dressing that’s nothing short of legendary.

Ingredients

• 2 cups romaine lettuce, chopped
• 1 lb chicken breast, thinly shaved
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1 cup croutons
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat a skillet over medium heat (350°F) and add 1 tbsp olive oil.
2. Season the shaved chicken breast with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
3. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until no pink remains. Tip: Don’t overcrowd the pan to ensure each piece gets beautifully golden.
4. While the chicken cooks, chop 2 cups of romaine lettuce and place it in a large salad bowl.
5. Once the chicken is cooked, let it rest for 2 minutes before adding it to the salad bowl. Tip: Resting the chicken keeps it juicy.
6. Add 1 cup of croutons and 1/4 cup of grated Parmesan cheese to the bowl.
7. Drizzle 1/2 cup of Caesar dressing over the salad and toss gently to combine. Tip: Toss the salad with the dressing just before serving to keep the croutons crispy.

Perfectly balanced with crunchy croutons, tender chicken, and that creamy Caesar dressing, this salad is a textural dream. Serve it in a giant bowl for family-style feasting or plate it up fancy for a dinner that’s sure to impress.

Shaved Chicken Stir Fry with Vegetables

Mmm, who knew that shaving chicken could lead to such a speedy, satisfying stir fry? This dish is like the express lane of dinner options—fast, flavorful, and packed with veggies that even the pickiest eaters will side-eye approvingly.

Ingredients

• 1 lb chicken breast, thinly sliced
• 2 tbsp olive oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1/4 cup chicken broth

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, spreading it out in an even layer. Cook for 3 minutes without stirring to allow it to brown.
3. Flip the chicken pieces and cook for another 3 minutes until fully cooked through. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly browned.
4. Add broccoli florets, sliced red bell pepper, and julienned carrot to the skillet. Stir-fry for 4 minutes until vegetables are crisp-tender.
5. Stir in minced garlic, grated ginger, and red pepper flakes, cooking for 1 minute until fragrant. Tip: Fresh ginger adds a zing that powdered just can’t match.
6. Pour in soy sauce and chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly. Tip: This step marries all the flavors together beautifully.
7. Remove from heat and serve immediately.

Kick back and enjoy the crunch of vibrant veggies against the tender, shaved chicken, all coated in a sauce that’s got just the right amount of kick. Try serving it over a bed of fluffy rice or noodles for a meal that’s as versatile as it is delicious.

Shaved Chicken Tacos with Avocado Salsa

Unbelievably delicious and ridiculously easy to whip up, these shaved chicken tacos with avocado salsa are about to become your weeknight superhero. Perfect for when you’re craving something fresh, flavorful, and frankly, a little fancy without the fuss.

Ingredients

• 1 lb chicken breast, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 8 small corn tortillas
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1/2 tsp salt

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, spreading it out in an even layer. Cook for 3 minutes without stirring to allow for a golden sear.
3. Sprinkle salt, ground cumin, chili powder, and garlic powder over the chicken. Stir to coat evenly and cook for another 4-5 minutes, until the chicken is fully cooked through. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly seared.
4. While the chicken cooks, prepare the avocado salsa by combining diced avocado, red onion, jalapeño, lime juice, cilantro, and salt in a medium bowl. Gently toss to mix. Tip: Adding the lime juice first helps prevent the avocado from browning.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly charred. Tip: Keep them warm by wrapping in a clean kitchen towel until ready to serve.
6. Assemble the tacos by dividing the shaved chicken among the warmed tortillas and topping with a generous spoonful of avocado salsa.

The shaved chicken is irresistibly tender with a smoky spice rub, while the avocado salsa adds a creamy, zesty crunch. Serve these tacos with an extra lime wedge on the side for a bright, citrusy kick that ties everything together beautifully.

Shaved Chicken and Mushroom Pasta

Who knew that shaved chicken and mushrooms could throw such a fabulous pasta party in your mouth? This dish is like the lovechild of comfort food and gourmet, ready to impress your taste buds without requiring a culinary degree.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 lb chicken breast, thinly shaved
• 8 oz cremini mushrooms, sliced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

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.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Increase heat to medium-high, add shaved chicken, and cook for 3-4 minutes until no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add mushrooms to the skillet and cook for another 4-5 minutes until they’re golden and have released their moisture.
5. Lower the heat to medium, pour in the heavy cream, and stir to combine. Let it simmer for 2 minutes to slightly thicken.
6. Stir in the Parmesan cheese, salt, and pepper until the cheese is melted and the sauce is smooth. Tip: If the sauce is too thick, add reserved pasta water a tablespoon at a time.
7. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Garnish with fresh parsley before serving.

Fluffy pasta ribbons swirled in a creamy, umami-packed sauce with tender chicken and earthy mushrooms make every forkful a delight. Serve it with a crisp green salad or garlic bread to turn it into a feast.

Shaved Chicken Philly Cheesesteak Sandwich

Let’s face it, folks, the Shaved Chicken Philly Cheesesteak Sandwich is the culinary equivalent of a high-five between your taste buds and your soul. It’s messy, it’s cheesy, and it’s unapologetically delicious—a sandwich that doesn’t just fill you up but also lifts your spirits.

Ingredients

• 1 lb chicken breast, shaved thin
• 2 tbsp olive oil
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 4 slices provolone cheese
• 4 hoagie rolls, split
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add shaved chicken to the skillet, seasoning with salt, black pepper, and garlic powder. Cook for 5 minutes, stirring occasionally, until no longer pink.
3. Tip: Don’t overcrowd the skillet to ensure each piece gets beautifully browned.
4. Push chicken to one side of the skillet. Add sliced onion and bell pepper to the other side. Cook for 4 minutes, until vegetables are soft.
5. Mix chicken and vegetables together in the skillet. Lay provolone cheese slices over the top. Cover with a lid for 1 minute to melt the cheese.
6. Tip: For extra melty goodness, place the skillet under a broiler for 30 seconds after adding the cheese.
7. Toast hoagie rolls under the broiler for 1 minute until lightly golden.
8. Divide the chicken and cheese mixture evenly among the toasted rolls.
9. Tip: Serve with a side of pickles or hot sauce for an extra kick.

Just when you thought sandwiches couldn’t get any better, this Shaved Chicken Philly Cheesesteak comes along with its perfect harmony of juicy chicken, melted cheese, and crispy veggies. It’s a flavor-packed journey that ends with you wondering why you ever settled for less. Serve it up at your next game night and watch it disappear faster than a touchdown in overtime.

Shaved Chicken BBQ Pizza

Ever find yourself staring into the fridge, dreaming of something that screams ‘weekend vibes’ but whispers ‘easy weeknight dinner’? Enter the Shaved Chicken BBQ Pizza, where juicy meets crispy in a flavor showdown that’ll have your taste buds throwing a party.

Ingredients

• 1 lb shaved chicken breast
• 1 pre-made pizza dough (16 oz)
• 1 cup BBQ sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 425°F and lightly grease a baking sheet with olive oil.
2. Roll out the pizza dough on the prepared baking sheet to your desired thickness. Tip: For an extra crispy crust, roll it thinner.
3. Spread the BBQ sauce evenly over the dough, leaving a small border for the crust.
4. Top with shaved chicken, ensuring it’s evenly distributed. Tip: If your chicken isn’t pre-shaved, freeze it for 20 minutes for easier slicing.
5. Sprinkle garlic powder over the chicken, then add the shredded mozzarella and red onion slices.
6. Bake for 12-15 minutes, or until the cheese is bubbly and the crust is golden. Tip: Rotate the pizza halfway through for even cooking.
7. Let it cool for 2 minutes before slicing to prevent a cheese avalanche.

Zesty, smoky, and with just the right amount of chew, this pizza is a crowd-pleaser that’s as fun to make as it is to eat. Try serving it with a side of extra BBQ sauce for dipping, because why not?

Shaved Chicken and Broccoli Alfredo

So, you’ve decided to embark on a culinary adventure that’s as easy as it is delicious—welcome to the world of Shaved Chicken and Broccoli Alfredo, where every bite is a creamy, dreamy delight.

Ingredients

• 2 cups heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Parmesan cheese
• 1 lb shaved chicken breast
• 2 cups broccoli florets
• 1 tbsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb fettuccine pasta

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 1 lb fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While pasta cooks, melt 1/2 cup unsalted butter in a large skillet over medium heat. Add 1 tbsp minced garlic and sauté until fragrant, about 1 minute.
3. Add 2 cups heavy cream to the skillet, stirring constantly to combine with the butter and garlic. Bring to a gentle simmer.
4. Gradually whisk in 1 cup grated Parmesan cheese until the sauce is smooth and thickened, about 3-4 minutes. Tip: Remove from heat if the sauce starts to bubble too vigorously.
5. Season the sauce with 1/2 tsp salt and 1/4 tsp black pepper, adjusting to your preference.
6. In a separate pan, cook 1 lb shaved chicken breast over medium-high heat until no longer pink, about 5-6 minutes. Tip: Avoid overcrowding the pan to ensure even cooking.
7. Add 2 cups broccoli florets to the chicken during the last 2 minutes of cooking, allowing them to soften slightly.
8. Drain the pasta and return it to the pot. Pour the Alfredo sauce over the pasta, then add the chicken and broccoli. Toss everything together until well coated.

Marvel at the creamy texture and rich flavor of this dish, perfect for a cozy dinner. For an extra touch, garnish with additional Parmesan or a sprinkle of red pepper flakes for a bit of heat.

Shaved Chicken Quesadillas

Unbelievably easy yet ridiculously delicious, these Shaved Chicken Quesadillas are here to save your weeknight dinners from the mundane. Packed with flavor and ready in a flash, they’re the culinary equivalent of a high-five.

Ingredients

• 1 lb shaved chicken breast
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 cup diced red bell pepper
• 1/4 cup chopped cilantro
• 1/2 cup sour cream
• 1/4 cup salsa

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shaved chicken breast to the skillet, spreading it out in an even layer. Cook for 3 minutes without stirring to allow it to brown slightly.
3. Sprinkle chili powder, cumin, garlic powder, and salt over the chicken. Stir to combine and cook for another 2 minutes until the chicken is fully cooked through. Tip: Don’t overcrowd the skillet to ensure each piece gets nicely browned.
4. Remove the chicken from the skillet and set aside. Wipe the skillet clean with a paper towel.
5. Place one tortilla in the skillet over medium heat. Sprinkle 1/2 cup of Monterey Jack cheese evenly over the tortilla.
6. Add half of the cooked chicken, 1/4 cup diced red bell pepper, and 2 tbsp chopped cilantro on top of the cheese.
7. Sprinkle another 1/2 cup of cheese over the fillings, then top with a second tortilla. Press down gently with a spatula.
8. Cook for 2-3 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla and cook for another 2-3 minutes on the other side. Tip: Use a lid to cover the skillet for the last minute to help the cheese melt perfectly.
9. Repeat the process with the remaining tortillas and fillings.
10. Cut each quesadilla into wedges and serve with sour cream and salsa on the side. Tip: Let the quesadilla sit for a minute before cutting to prevent the fillings from spilling out.

Kick your taste buds into high gear with these quesadillas, where the crispy exterior meets the gooey, cheesy interior, and the vibrant flavors of the chicken and peppers dance together. Serve them up with a side of guacamole for an extra layer of indulgence.

Shaved Chicken and Spinach Stuffed Shells

Craving something that’s a cross between comfort food and a gourmet delight? Look no further than these shaved chicken and spinach stuffed shells, where every bite is a little hug for your taste buds.

Ingredients

• 12 oz shaved chicken breast
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 20 jumbo pasta shells
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
3. In a skillet over medium heat, add 1 tbsp olive oil and sauté the minced garlic until fragrant, about 30 seconds.
4. Add the shaved chicken breast to the skillet and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
6. In a mixing bowl, combine the ricotta cheese, grated Parmesan, egg, salt, black pepper, and red pepper flakes. Tip: Beating the egg before adding it ensures a smoother filling.
7. Fold the cooled chicken and spinach mixture into the cheese mixture until well combined.
8. Spoon the filling into the cooked pasta shells and arrange them in the prepared baking dish.
9. Pour the marinara sauce evenly over the stuffed shells and sprinkle with shredded mozzarella cheese.
10. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Ready to dive in? These stuffed shells boast a creamy, cheesy interior with a slight kick from the red pepper flakes, all nestled in a tender pasta shell. Serve them with a crisp green salad and garlic bread for a meal that’s sure to impress.

Shaved Chicken Pad Thai

Ready to shake up your dinner routine with a dish that’s as fun to make as it is to eat? Our Shaved Chicken Pad Thai is a whirlwind of flavors, textures, and colors that’ll have your taste buds doing backflips. Perfect for those nights when you’re craving something exotic but don’t want to spend hours in the kitchen.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 1 lb chicken breast, thinly shaved
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes

Instructions

1. Soak the rice noodles in warm water for 10 minutes, then drain and set aside.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the shaved chicken and cook for 3-4 minutes until no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push the chicken to one side of the wok, add the remaining 1 tbsp oil, and sauté the garlic for 30 seconds until fragrant.
4. Add the beaten eggs to the wok and scramble until just set, about 1 minute.
5. Stir in the drained noodles, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes. Toss everything together and cook for 2 minutes. Tip: Use tongs for easier mixing.
6. Fold in the bean sprouts and green onions, cooking for an additional 1 minute until just wilted.
7. Remove from heat and garnish with crushed peanuts. Tip: For extra crunch, toast the peanuts before crushing.

Kick back and enjoy the symphony of sweet, savory, and slightly spicy flavors in every bite. The noodles should be perfectly chewy, with the chicken adding a tender contrast. Serve it up with extra lime wedges on the side for a zesty twist.

Shaved Chicken and Rice Casserole

Buckle up, buttercups, because we’re about to dive into a dish that’s as comforting as your favorite pajamas but with enough flair to impress your mother-in-law. This shaved chicken and rice casserole is the culinary equivalent of a warm hug, packed with flavors that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 cups long-grain white rice
• 1 lb shaved chicken breast
• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 cup diced onions and sauté until translucent, about 5 minutes.
3. Add 2 cloves minced garlic and cook for another minute until fragrant.
4. Toss in 1 lb shaved chicken breast, cooking until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Stir in 2 cups long-grain white rice, 1 cup chicken broth, 1 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
6. Transfer the mixture to the prepared baking dish and cover tightly with aluminum foil.
7. Bake for 25 minutes, then remove the foil and sprinkle 1 cup shredded cheddar cheese on top. Tip: For a golden crust, broil for the last 2-3 minutes.
8. Bake uncovered for another 10 minutes, or until the cheese is bubbly and slightly browned.
9. Let the casserole sit for 5 minutes before serving. Tip: This allows the rice to absorb any remaining liquid and makes serving easier.

Every bite of this casserole is a creamy, cheesy delight, with the shaved chicken adding a tender texture that’s downright addictive. Serve it with a crisp green salad to cut through the richness, or go all out and top with a fried egg for breakfast-for-dinner vibes.

Shaved Chicken Fajitas

Craving something that’s a breeze to whip up but packs a punch of flavor? Let’s talk about turning your kitchen into a fiesta with these shaved chicken fajitas that’ll have your taste buds doing the salsa!

Ingredients

• 1 lb chicken breast, thinly sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bell pepper, sliced
• 1 onion, sliced
• 8 small flour tortillas
• 1/2 cup sour cream
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a large bowl, toss the thinly sliced chicken with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
2. Heat a large skillet over medium-high heat and add the seasoned chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and slightly charred.
3. Tip: Don’t overcrowd the skillet to ensure each piece gets perfectly seared.
4. Add the sliced bell pepper and onion to the skillet with the chicken. Cook for another 3-4 minutes, until the vegetables are just tender but still crisp.
5. Tip: For extra flavor, let the veggies sit undisturbed for a minute to get a nice char.
6. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
7. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel until serving.
8. Serve the chicken and vegetable mixture on the warm tortillas, topped with sour cream, chopped cilantro, and a squeeze of lime juice.

Yum! These shaved chicken fajitas are a delightful mix of juicy, charred chicken and crisp veggies, all hugged by a soft tortilla. Serve them up with an extra lime wedge on the side for that zesty kick, or pile on the toppings for a fajita that’s as fun to customize as it is to eat.

Shaved Chicken and Sweet Potato Hash

Today’s the day to shake up your breakfast routine with a dish that’s as fun to make as it is to eat. Think of it as your morning wake-up call, but with more flavor and less alarm clock.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, shaved thin
• 2 cups sweet potatoes, diced
• 1/2 cup onion, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 eggs

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shaved chicken to the skillet, spreading it out in an even layer. Cook for 3 minutes without stirring to allow it to brown.
3. Flip the chicken and cook for another 3 minutes until fully cooked through. Remove from skillet and set aside.
4. In the same skillet, add sweet potatoes and onion. Sprinkle with salt, pepper, and paprika. Stir to combine.
5. Cook the sweet potato mixture for 10 minutes, stirring occasionally, until the potatoes are tender and slightly caramelized.
6. Return the chicken to the skillet, mixing it with the sweet potatoes. Cook for 2 minutes to reheat the chicken.
7. Push the hash to one side of the skillet. Crack the eggs into the empty side and cook to your preferred doneness, about 3 minutes for sunny-side up.
8. Serve the hash with the eggs on top. Tip: For extra flair, garnish with fresh herbs or a sprinkle of cheese.

Vibrant and hearty, this dish offers a delightful contrast between the tender chicken and the crispy sweet potatoes. Try serving it with a side of avocado toast for a breakfast that’s truly Instagram-worthy.

Shaved Chicken Parmesan Sliders

Picture this: a plate of sliders so irresistibly cheesy and crispy, they’ll have you forgetting your name. These Shaved Chicken Parmesan Sliders are the love child of your favorite Italian dish and the ultimate game-day snack, ready to steal the spotlight at any gathering.

Ingredients

• 1 lb shaved chicken breast
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup Italian breadcrumbs
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 12 slider buns

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the shaved chicken breast with olive oil, garlic powder, and dried basil until evenly coated.
3. Spread the marinated chicken on the prepared baking sheet in a single layer. Bake for 10 minutes, or until the chicken is no longer pink.
4. Remove the chicken from the oven and evenly top with marinara sauce, followed by mozzarella and Parmesan cheeses. Sprinkle Italian breadcrumbs over the top for that perfect crunch.
5. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is bubbly and slightly golden.
6. While the chicken is baking, lightly toast the slider buns to add a bit of texture and prevent sogginess.
7. Once the chicken is done, use a spatula to portion the cheesy goodness onto each toasted bun, creating 12 sliders.

Mouthwatering doesn’t even begin to cover it—these sliders are a symphony of crispy, cheesy, and saucy goodness. Serve them up with a side of extra marinara for dipping, and watch them disappear before your eyes.

Shaved Chicken and Asparagus Risotto

Picture this: a creamy, dreamy risotto that’s packed with tender shaved chicken and crisp asparagus, all coming together in a dish that’s as easy to make as it is to devour. Perfect for those nights when you want to impress without the stress, this risotto is your ticket to culinary stardom.

Ingredients

• 1 tbsp olive oil
• 1 cup shaved chicken breast
• 1 cup asparagus, chopped into 1-inch pieces
• 1/2 cup onion, finely diced
• 1 cup Arborio rice
• 3 cups chicken broth, warmed
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add shaved chicken breast, cooking until no longer pink, approximately 4 minutes. Remove and set aside.
3. In the same skillet, add asparagus and onion, sautéing until the onion is translucent, about 3 minutes.
4. Stir in Arborio rice, toasting lightly for 1 minute to enhance its nutty flavor.
5. Pour in white wine, stirring constantly until fully absorbed, about 2 minutes.
6. Begin adding warmed chicken broth 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next, about 20 minutes total.
7. Once the rice is creamy and al dente, fold in the cooked chicken, Parmesan cheese, and butter, stirring until the butter is melted and everything is well combined.
8. Season with salt to taste, then remove from heat.

Delight in the creamy texture and rich flavors of this risotto, where the asparagus adds a fresh crunch and the Parmesan brings a salty depth. Serve it up in a warm bowl, maybe with a sprinkle of extra cheese on top, because let’s be honest, there’s no such thing as too much Parmesan.

Shaved Chicken Gyros with Tzatziki Sauce

Ever find yourself in a culinary rut, flipping between the same old recipes like a TV with only two channels? Let’s switch it up with a dish that’s as fun to make as it is to eat—shaved chicken gyros with tzatziki sauce, a Mediterranean marvel that’ll have your taste buds doing the sirtaki.

Ingredients

• 1 lb chicken breast, thinly sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 pita breads
• 1 cup tzatziki sauce
• 1/2 cup sliced cucumber
• 1/2 cup diced tomatoes
• 1/4 cup sliced red onion

Instructions

1. Preheat a large skillet over medium-high heat and add 2 tbsp olive oil.
2. Season 1 lb chicken breast with 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Tip: For maximum flavor, let the chicken marinate for at least 10 minutes before cooking.
3. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until fully cooked and slightly crispy. Tip: Don’t overcrowd the skillet to ensure each piece gets perfectly golden.
4. Warm 4 pita breads in a dry skillet over medium heat for 1-2 minutes per side. Tip: Cover them with a towel to keep soft until serving.
5. Assemble the gyros by spreading 1 cup tzatziki sauce on each pita, then topping with the cooked chicken, 1/2 cup sliced cucumber, 1/2 cup diced tomatoes, and 1/4 cup sliced red onion.

How about that for a flavor fiesta? The tender, spiced chicken paired with the cool, creamy tzatziki and crisp veggies makes every bite a delightful contrast. Serve these gyros with a side of sweet potato fries or a Greek salad for a meal that’s sure to impress.

Shaved Chicken and Corn Chowder

Mmm, imagine a bowl so cozy it hugs you back—this Shaved Chicken and Corn Chowder is the culinary equivalent of your favorite sweatshirt. Perfect for those days when you crave something hearty yet hassle-free, it’s a creamy dream with a playful crunch.

Ingredients

• 2 cups shaved chicken breast
• 3 cups fresh corn kernels
• 1 cup diced potatoes
• 1/2 cup diced onions
• 2 tbsp butter
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add diced onions, stirring occasionally, until translucent, about 3 minutes.
3. Tip: Don’t rush the onions; their sweetness is the flavor foundation.
4. Mix in shaved chicken, cooking until no pink remains, roughly 5 minutes.
5. Stir in corn and potatoes, then pour in chicken broth, bringing to a boil.
6. Reduce heat to low, simmering uncovered for 20 minutes until potatoes are tender.
7. Tip: A fork should slide easily into a potato piece when done.
8. Blend 1 cup of the soup until smooth, then return to the pot for thickness.
9. Whisk in heavy cream, salt, and pepper, heating through for 2 minutes.
10. Tip: For extra richness, stir in butter off the heat until melted.

Kick back with a bowl that’s velvety with pops of sweet corn and tender chicken. Serve it with a sprinkle of crispy bacon or a dash of hot sauce to turn up the heat—your taste buds will thank you.

Shaved Chicken Buffalo Wraps

Venture into the realm of finger-licking goodness with these Shaved Chicken Buffalo Wraps, where every bite is a bold declaration of flavor and fun. Perfect for those who like their meals with a side of sass and a kick of heat, these wraps are your ticket to a taste bud tango.

Ingredients

• 1 lb chicken breast, thinly shaved
• 1/2 cup buffalo sauce
• 1/4 cup blue cheese dressing
• 4 large flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced celery
• 1/4 cup crumbled blue cheese

Instructions

1. Preheat a large skillet over medium-high heat (375°F) and lightly coat with cooking spray.
2. Add the shaved chicken breast to the skillet, cooking for 5-7 minutes until no longer pink, stirring occasionally for even cooking. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly seared.
3. Pour the buffalo sauce over the cooked chicken, stirring to coat evenly, and cook for an additional 2 minutes to let the flavors meld.
4. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Cover them with a towel to keep warm and pliable while you assemble the wraps.
5. Spread 1 tablespoon of blue cheese dressing onto each tortilla, then evenly distribute the buffalo chicken, shredded lettuce, diced celery, and crumbled blue cheese among them.
6. Fold the sides of the tortillas inward, then roll tightly from the bottom to encase the filling. Tip: For a neat presentation, slice each wrap diagonally before serving.

Now, these wraps pack a punch with their creamy, crunchy, and spicy layers, making them a riot of textures and tastes. Serve them with extra buffalo sauce on the side for dipping, or get creative by pairing with a crisp, cold beer to balance the heat.

Shaved Chicken and Zucchini Noodles

Ready to ditch the fork and twirl your way into a healthier, happier dinner? This shaved chicken and zucchini noodles dish is here to save your weeknight with its light, yet satisfying vibes and a sneaky way to get those greens in.

Ingredients

• 1 lb chicken breast, thinly sliced
• 2 medium zucchinis, spiralized
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add the thinly sliced chicken breast to the skillet, seasoning with garlic powder, salt, and black pepper.
3. Cook the chicken for 5-7 minutes, stirring occasionally, until no pink remains. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the remaining 1 tbsp olive oil and the spiralized zucchini noodles.
6. Sauté the zucchini noodles for 2-3 minutes, just until they start to soften. Tip: Keep them al dente for the best texture.
7. Return the chicken to the skillet with the zucchini noodles, adding lemon juice and tossing to combine.
8. Cook for an additional 1-2 minutes to warm everything through. Tip: A splash of chicken broth can add extra flavor if the dish seems dry.
9. Sprinkle with grated Parmesan cheese before serving.

Every bite of this dish is a crunchy, juicy, cheesy delight that’ll make you forget it’s actually good for you. Serve it up in a bowl for a cozy night in or plate it fancy to impress your in-laws—no one needs to know how easy it was.

Shaved Chicken Teriyaki Bowl

Let’s face it, we’ve all been there—staring into the abyss of our fridge, hoping for a meal that’s both easy and exciting to magically appear. Well, buckle up, because this Shaved Chicken Teriyaki Bowl is here to save your dinner (and possibly your soul) with minimal effort and maximum flavor.

Ingredients

• 1 lb chicken breast, thinly sliced
• 1/2 cup teriyaki sauce
• 1 tbsp vegetable oil
• 2 cups cooked white rice
• 1/2 cup shredded carrots
• 1/2 cup sliced cucumbers
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add thinly sliced chicken breast to the skillet, spreading it out in an even layer. Cook for 3-4 minutes without stirring to allow for a golden sear.
3. Flip the chicken pieces and cook for another 3-4 minutes until fully cooked through. Tip: Resist the urge to overcrowd the pan to ensure each piece gets perfectly seared.
4. Pour teriyaki sauce over the chicken, stirring to coat evenly. Reduce heat to low and simmer for 2 minutes to thicken the sauce slightly.
5. Divide cooked white rice between two bowls. Top with the teriyaki chicken, shredded carrots, sliced cucumbers, and chopped green onions.
6. Sprinkle sesame seeds over the top for a nutty crunch. Tip: Toast the sesame seeds in a dry pan for 1-2 minutes beforehand to enhance their flavor.
7. Serve immediately, encouraging everyone to mix all the components together for the ultimate flavor experience. Tip: A squeeze of fresh lime juice adds a bright contrast to the rich teriyaki sauce.

Heavenly doesn’t even begin to cover it—the tender, saucy chicken paired with the crisp veggies and fluffy rice is a texture dream. For an extra kick, drizzle with sriracha or serve with pickled ginger on the side to really make those flavors pop.

Conclusion

Delightful as it is diverse, this roundup of 20 shaved chicken recipes offers something for every taste and occasion. Whether you’re craving something quick, comforting, or creatively gourmet, these dishes promise to satisfy. We’d love to hear which recipes become your favorites—drop a comment below! And if you found this collection inspiring, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos