1-Pan Mexican Shredded Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 (Servings)
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Calories
184 kcal
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Course
Main Course
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Cuisine
Mexican
1-Pan Mexican Shredded Chicken
Description
1-Pan Mexican Shredded Chicken combines simple, well-measured spices with boneless, skinless chicken breasts cooked in one skillet. The chicken is coated in a mix of sea salt, ground cumin, smoked paprika, and chili powder before being sautéed in avocado or neutral oil. After searing both sides, the chicken cooks covered over low heat until fully cooked. After reaching the ideal temperature for safety and tenderness, the meat is shredded directly in the skillet and stirred with a chipotle pepper in adobo sauce and lime juice to infuse smoky heat and citrus brightness.
The resulting shredded chicken is flavorful with a balance of spice and acidity, and a moist texture from cooking with a bit of broth and covered for steam retention. It works well as a filling for tacos, burritos, or served over rice with fresh cilantro as a garnish. The notes suggest alternatives for vegans including jackfruit or tofu, as well as the importance of using a chili powder blend containing spices like garlic and oregano rather than just plain chili powder for full flavor.
Ingredients
CHICKEN
- 1/2 tsp sea salt divided
- 1 tsp ground cumin divided
- 1 tsp smoked paprika divided
- 1 tsp chili powder , divided (NOT cayenne or just ground chilies — see notes*)
- 1 Tbsp avocado oil (or other neutral oil, or sub water)
- 2 (~8 ounce) chicken breast and organic, pasture-raised when possible, boneless, skinless
- 1 chipotle chipotle pepper in adobo sauce omit or reduce for less heat
- 1/4 cup vegetable broth or chicken broth
- 2 Tbsp lime juice
FOR SERVING optional
- cilantro fresh
- white rice
Instructions
- Heat a large skillet over medium-high heat (we prefer this cast iron skillet).
- While the pan is heating, add half of the salt, cumin, paprika, and chili powder to one side of the chicken breasts so it’s evenly coated. There should be plenty of spices and you should barely be able to see the meat.
- Once hot, add oil to the pan. Then add the chicken, seasoned side down. Add the remaining spices and salt to the unseasoned side of the chicken. Cook for 4 minutes.
- Flip the chicken again and lower heat to low. Top with a lid but leave it slightly off-center/cracked so steam can escape. Cook until the center of chicken reaches 165 degrees F (74 C) — about 8-10 minutes.
- You can flip the chicken a couple more times, but we find once to be enough if you lower the heat adequately (to ensure the underside doesn’t burn).
- Once the chicken is cooked, turn off the heat and use two forks to shred the chicken into bite-size pieces (go as finely shredded as you desire). Then add the chipotle pepper in adobo sauce, vegetable broth, and lime juice. Stir to combine.
- Turn heat back to low and cover. Simmer the mixture for 5-8 minutes, stirring occasionally to blend the flavors. Then turn off heat and enjoy. This would be ideal for burritos, burrito bowls, tacos, enchiladas, salads, and more! You could also just serve alongside rice and garnish with cilantro.
- Store cooled leftovers covered in the refrigerator up to 2-3 days (assuming your chicken was fresh), or in the freezer up to 1 month. Reheat on the stovetop and rehydrate with vegetable / chicken broth or water as needed.
Notes
- Use a chili powder blend with spices like garlic, oregano, and cumin, not just chili flakes or cayenne.
- Avocado oil or neutral oil works well; water can substitute to reduce fat.
- Ensure chicken reaches 165°F (74°C) for safe consumption.
- For a vegan version, substitute jackfruit, lentils with shredded carrots, or extra firm tofu prepared similarly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 184 | 9% |
| Carbohydrates | 2.9g | 1% |
| Protein | 26.4g | 53% |
| Fat | 6.9g | 11% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 2.6g | 13% |
| Trans Fat | 0g | 0% |
| Cholesterol | 80mg | 27% |
| Sodium | 504mg | 21% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 9.1mg | 10% |
| Calcium | 10mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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