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1-Pan Mexican Shredded Chicken
How to make tender, shredded chicken in 1 pan and 30 minutes! Seasoned with Mexican-inspired spices for big flavor. Perfect for burrito bowls, tacos, enchiladas, and more!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 (Servings)
Calories: 184 kcal
Course:
Main Course
Cuisine:
Mexican
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 breasts*, boneless skinless (and organic, pasture-raised when possible)
- 1 chipotle pepper in adobo sauce (omit or reduce for less heat)
- 1/4 cup vegetable or chicken broth
- 2 Tbsp lime juice
FOR SERVING optional
- fresh cilantro
- 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.
Cup of Yum
Notes
- *To keep this recipe vegan, we’d recommend subbing jackfruit (refer to this recipe for prep/cooking method), or a mixture of cooked lentils and shredded carrots (similar to this recipe). You could also sub 1 block extra firm tofu, sliced in half and seasoned / grilled as instructed.*Chili powder should contain a mix of the following: chili powder, onion, garlic, cacao (optional), oregano, red pepper, cumin, cinnamon, and cloves. *Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition Information
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
Monounsaturated Fat
2.6g
Trans Fat
0g
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%)
Nutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 184
% 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.