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Easy Shredded Mexican Chicken Recipe

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4.3 from 14 reviews

  • Author: Molly
  • Total Time: 30 minutes
  • Yield: 8 servings

Description

This Easy Shredded Mexican Chicken recipe offers a flavorful, tender shredded chicken perfect for tacos, burritos, or salads. Combining classic Mexican spices with a simple skillet cooking method, it delivers a quick, delicious protein solution in just 30 minutes, ideal for weeknight meals or meal prep.

Ingredients

Spices

  • 2 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1½ teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano

Main Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 pounds chicken breasts or thighs
  • 1 cup chicken broth

Instructions

  1. Mix Seasoning: In a small bowl, combine chili powder, paprika, salt, garlic powder, onion powder, cumin, black pepper, and dried oregano. Stir thoroughly to form the chicken taco seasoning blend.
  2. Season Chicken: Evenly coat the chicken breasts or thighs on both sides with the prepared taco seasoning to ensure full flavor coverage.
  3. Heat Oil: Drizzle extra virgin olive oil in a large skillet and heat over medium heat until the oil is hot but not smoking.
  4. Sear & Poach: Place the seasoned chicken in the skillet and sear for about 2-3 minutes on each side, developing a light crust. Then, pour in the chicken broth, cover the skillet, and allow the chicken to cook in the broth for 15-20 minutes until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
  5. Shred: Remove the cooked chicken from the skillet and shred it with forks. Return the shredded chicken to the skillet and stir it in the remaining sauce to soak up the flavors. Keep the skillet on low heat for 3-5 minutes so the shredded chicken absorbs the sauce evenly and stays warm.

Notes

  • Chicken thighs or breasts can be used depending on your preference—thighs will be juicier.
  • Use a meat thermometer to ensure the chicken is perfectly cooked and safe to eat.
  • Leftover shredded chicken can be stored in the refrigerator for up to 3 days.
  • This shredded chicken is versatile and can be used in tacos, burritos, salads, or enchiladas.
  • If you prefer spicier chicken, add a pinch of cayenne pepper to the seasoning mix.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://recipeglimpse.com/easy-shredded-mexican-chicken-recipe/