Description
This Easy Shredded Mexican Chicken recipe features tender, flavorful chicken seasoned with a blend of chili powder, paprika, garlic, and other spices. Cooked in a skillet with chicken broth, the chicken is seared, poached, and then shredded for versatile use in tacos, burritos, salads, or bowls. Ready in just 30 minutes, it’s a simple and delicious way to bring authentic Mexican-inspired flavor to your meal.
Ingredients
Scale
Seasoning Mix
- 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
- Mix Seasoning: In a small bowl, combine all the spices—chili powder, paprika, salt, garlic powder, onion powder, cumin, black pepper, and dried oregano. Stir well to create an evenly blended chicken taco seasoning.
- Season Chicken: Coat both sides of the chicken breasts or thighs evenly with the prepared seasoning mixture to ensure maximum flavor in every bite.
- Heat Oil: Drizzle the olive oil into a large skillet and warm it over medium heat, preparing the pan for searing the chicken.
- Sear & Poach: Place the seasoned chicken in the hot skillet and cook for 2-3 minutes on each side until lightly browned. Then pour in the chicken broth, cover the skillet with a lid, and let the chicken poach gently in the broth for 15-20 minutes until it reaches an internal temperature of 165°F and is thoroughly cooked.
- Shred: Remove the chicken from the skillet and use two forks to shred the meat. Return the shredded chicken to the skillet and stir well to coat it in the remaining flavorful broth and sauce. Keep warm on low heat for 3-5 minutes to infuse the chicken with the sauce.
Notes
- Chicken thighs will yield more tender and juicy results compared to chicken breasts.
- If you don’t have chicken broth, water with a bouillon cube can be used as a substitution.
- Adjust the chili powder amount based on your preferred spice level.
- Use the shredded chicken for tacos, burritos, salads, or quesadillas.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: shredded chicken, Mexican chicken, easy chicken recipe, taco chicken, skillet chicken, shredded Mexican chicken
