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Easy Shredded Mexican Chicken Recipe

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3.9 from 28 reviews

This Easy Shredded Mexican Chicken recipe is a flavorful and simple way to prepare tender, juicy chicken infused with classic Mexican spices. Perfect for tacos, burritos, salads, or rice bowls, this dish uses a homemade seasoning blend and cooks the chicken in broth for moist, shreddable meat in just about 30 minutes.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Chicken Taco Seasoning

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

Chicken and Cooking

  • 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 all ingredients well to create the chicken taco seasoning.
  2. Season Chicken: Evenly coat both sides of the chicken breasts or thighs with the seasoning blend, ensuring full coverage for maximum flavor.
  3. Heat Oil: Drizzle the olive oil into a large skillet and heat it over medium heat until shimmering but not smoking.
  4. Sear & Poach Chicken: Place the seasoned chicken into the hot skillet and cook for 2 to 3 minutes on each side to develop a light sear. Then pour in the chicken broth, cover the skillet with a lid, and let the chicken poach gently in the broth for 15 to 20 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
  5. Shred Chicken: Remove the cooked chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet, stirring it into the remaining sauce. Keep the skillet on low heat and let the chicken sit for 3 to 5 minutes to absorb the flavors evenly before serving.

Notes

  • You can use either chicken breasts or thighs depending on your preference; thighs tend to stay juicier.
  • Make sure to check that the internal temperature of the chicken reaches 165°F for safety.
  • Leftover shredded chicken can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
  • This shredded chicken is great for tacos, burritos, salads, quesadillas, or as a protein topping for rice bowls.
  • If you prefer spicier chicken, consider adding a pinch of cayenne pepper to the seasoning mix.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Halal

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