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Mexican Shredded Chicken
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!
Prep Time
17 mins
Cook Time
17 mins
Total Time
27 mins
Servings: 3 -4 servings
Calories: 314 kcal
Course:
Dinner
Cuisine:
Mexican
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!
Cup of Yum
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
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
% 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.