Dinner

Easy Shredded Mexican Chicken Recipe

Name: Easy Shredded Mexican Chicken Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 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; 1 tablespoon extra virgin olive oil; 2 pounds chicken breasts or thighs; 1 cup chicken broth

ByLila Prescott August 18, 2026August 18, 2026

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Introduction

This Easy Shredded Mexican Chicken is a flavorful and versatile dish perfect for weeknight dinners or meal prep. With simple seasonings and a quick cooking method, you’ll have tender, juicy chicken ready to use in tacos, salads, or burrito bowls.

A white pot filled with shredded cooked chicken mixed with red-brown spices, showing a rough texture and some browned edges; to the upper left, there's a small wooden bowl with coarse white salt; scattered above the pot is a small pile of reddish-brown spice powder; to the upper right, a white bowl holds chopped purple-red onions with some green herbs; next to it are two lime halves and a lime wedge, all placed on a light blue tiled surface with white grout, and a white tortilla is partly visible at the bottom left corner; photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 tablespoon extra virgin olive oil

2 pounds chicken breasts or thighs
1 cup chicken broth

Instructions

Step 1: In a small bowl, combine chili powder, paprika, salt, garlic powder, onion powder, cumin, black pepper, and dried oregano. Stir to make the chicken taco seasoning.

Step 2: Coat the chicken breasts or thighs evenly on both sides with the prepared seasoning.
Step 3: Heat the olive oil in a large skillet over medium heat until shimmering.
Step 4: Add the seasoned chicken to the skillet, cooking for 2 to 3 minutes on each side until lightly browned.

Step 5: Pour the chicken broth into the skillet, then cover it with a lid. Let the chicken cook in the broth for 15 to 20 minutes, or until the internal temperature reaches 165°F (74°C).
Step 6: Remove the chicken from the skillet and shred it using two forks.
Step 7: Return the shredded chicken to the skillet and stir to coat it with the remaining sauce. Keep it warm on low heat for 3 to 5 minutes to enhance the flavor.

Tips & Variations

Use chicken thighs for juicier, more flavorful shredded chicken.
Add a squeeze of fresh lime juice or chopped cilantro before serving for a fresh twist.
Make it spicier by increasing the chili powder or adding a pinch of cayenne pepper.

Slow cook the seasoned chicken in broth for 4 hours on low if preferred, then shred.

Storage

Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently in a skillet over low heat or microwave until heated through, adding a splash of chicken broth if necessary to maintain moisture.