Mexican Shredded Chicken
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Mexican Shredded Chicken
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In less than 30 minutes, this easy Mexican shredded chicken is done and ready to tuck into tacos, burritos, and more. So juicy and flavorful!
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Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon chipotle chile powder
- 1 tablespoon extra-virgin olive oil
- ½ cup low sodium chicken broth or vegetable broth
Instructions
- Place the chicken on a cutting board, cover with plastic to keep things tidy, and with a meat mallet or rolling pin, gently pound it into an even thickness.
- In a small bowl, stir together the chili powder, garlic powder, onion powder, oregano, salt, black pepper, and chipotle chile powder. Sprinkle over both sides of the chicken breasts.
- In a large skillet, heat the oil over medium-high heat. Once the oil is hot and shimmering, carefully lower the chicken into the skillet presentation (top) -side down, working away from you so you aren't spattered. Cook on the first side undisturbed for 4 minutes.
- Flip the chicken and reduce the heat to medium-low. Continue cooking until the chicken registers 165°F at the thickest part, about 4 to 8 minutes more depending upon the size of your chicken.
- Transfer the chicken to a plate or bowl. With two forks (or a hand mixer in a mixing bowl or your fingers if you let it cool), shred it to you desired thickness.
- Return the chicken to the skillet. Add the broth and stir to combine. Partially cover the skillet and let simmer gently on low heat for 5 minutes to allow the flavors to marry. Use for tacos, burritos, a burrito bowl, nachos, or any of your favorite Mexican chicken recipes!
Notes
- TO STORE: Store the shredded chicken in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.
- TO REHEAT: If you’ve frozen the chicken, thaw it in the refrigerator first. Reheat gently over medium-low heat with a bit of broth or water added. You can use the microwave, but I think the stovetop is ideal.
- TO STORE: Store the shredded chicken in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.
- TO REHEAT: If you’ve frozen the chicken, thaw it in the refrigerator first. Reheat gently over medium-low heat with a bit of broth or water added. You can use the microwave, but I think the stovetop is ideal.
Nutrition Information
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Serving
1(of 3)
Calories
314kcal
(16%)
Carbohydrates
2g
(1%)
Protein
49g
(98%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
145mg
(48%)
Potassium
918mg
(26%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
519IU
(10%)
Vitamin C
3mg
(3%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3-4 servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1(of 3) | |
| Calories | 314kcal | 16% |
| Carbohydrates | 2g | 1% |
| Protein | 49g | 98% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Potassium | 918mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 519IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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