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My easy Chicken Tacos will be the highlight of your Taco Tuesday! Tender, juicy chicken breasts are seasoned and seared with homemade taco seasoning, then simmered in a quick tomato broth for a simple taco filling and the best shredded chicken taco you’ve ever tasted.
Table of Contents
Why This Recipe Works
If I had to eat one food every day for the rest of my life, it would be tacos. Served with Authentic Mexican Rice and homemade Refried Beans, chicken tacos are my favorite meal!
My chicken taco recipe is simple – it starts with boneless, skinless chicken breasts and some taco seasoning. The chicken is seared and cooked on the stovetop, then shredded and simmered in a delicious sauce.
The sauce doesn’t drip all over plate, which was a priority for me when creating this recipe. It stays in the taco, where it belongs! Topped with all your favorite toppings, this is going to be the only taco recipe you’ll ever need!
RECIPE WALK-THROUGH
How To Make Chicken Tacos
See the recipe card below for full, detailed instructions
- Sear some chicken breasts, seasoned with taco seasoning, in a large skillet over medium-high heat. Get them most of the way cooked and nicely seared, about 2-3 minutes per side. Feel free to add in your own spices like cumin, chili powder or paprika for a little extra flavor.
- Turn off the heat, spoon the juices from the pan over the chicken, then cover with a lid or foil and let it steam to finish cooking for about 8-10 minutes. This will keep the sear nice and golden instead of potentially burning and makes the chicken so incredibly juicy.
- While the chicken is finishing, you can start prepping your taco toppings.
- Shred the chicken on a cutting board using two forks. You want chunks rather than completely shredded into little fibers.
- Add some garlic, chicken broth and tomato paste to the skillet, whisking it all together to form a sauce. Add the shredded chicken to the skillet and gently stir to coat. Let it simmer for 5-10 minutes.
- To make your tacos, you can make homemade shells, or just use soft flour tortillas or corn tortillas.
Taco Toppings
You can put just about anything you want on your tacos, but these are some of our favorite toppings.
- Homemade Guacamole or slices of avocado
- Homemade Salsa or Pico de Gallo
- Shredded Lettuce
- Shredded Cheese
- Diced Tomatoes
- Sour Cream
- Sliced Olives
- Sliced Jalapenos
- Cilantro
Storage Tips
What to Do With Leftovers
Storing: Store chicken, tortillas and toppings separately. Chicken should go into an airtight container and stored in the fridge for up to 4 days.
Reheating: The taco meat can be reheated in the microwave or in a saucepan on the stove. If you made your own taco shells or used crispy ones, I recommend reheating in the oven or in an air fryer.
Recipe Tips
- Slow Cooker: You can cook the meat in your slow cooker if you like. Season chicken breasts with taco seasoning and salt. Toss seasoned chicken breasts into the slow cooker. Whisk together ½ cup chicken broth and tomato paste and pour around the chicken. Cook on high for 3 hours or more if needed. Shred and serve.
- Serve with slices of lime. A little lime juice squeezed over your taco is the chef’s kiss!
- Chicken: Skinless chicken thighs will work, but will take longer to cook.
More Easy Taco Recipes
- One Pan Taco Macaroni and Cheese
- Grilled Shrimp Tacos
- Ground Beef Tacos
- Taco Sliders
- Chicken Street Tacos
- Buffalo Chicken Tacos
Best Ever Chicken Tacos
Ingredients
- 2 pounds Chicken breasts about 3 medium breasts
- 2 tablespoons Taco seasoning
- 1/2 teaspoon Salt
- 1 tablespoon Olive oil
- 2 tablespoon Butter divided
- 1/2 cup Chicken broth
- 2 teaspoons Tomato paste
Toppings
- Shredded cheese
- Shredded lettuce
- Diced tomatoes
- Salsa
- Guacamole
- Sour Cream
Instructions
- Season both sides of each chicken breast with the salt, then rub in the taco seasoning. *If the chicken breasts are especially thick, pound lightly with a mallet first to even them out.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts to the skillet and cook for about 2-3 minutes per side, or until each side has a nice golden sear. Add the other tablespoon of butter to the skillet and melt.
- Turn off the burner and spoon the juices form the pan over the top of the chicken. Cover and let sit for 8-10 minutes or until chicken is cooked through and no longer pink.
- Transfer chicken to a cutting board and shred into large chunks. Set aside.
- To the skillet, add the chicken broth and tomato paste and whisk to combine. Return the chicken to the skillet and simmer, covered, over medium-low heat for 7-8 minutes.
- Serve in taco shells or soft tortillas, topped with lettuce, cheese, tomatoes and any other favorite toppings.
- You can also use this chicken in burritos, quesadillas, nachos or salads. Or serve on it’s own with a side of Mexican Rice.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I made these tacos for dinner and they were very good. I had a pack of thinly sliced chicken breast and cut them up and mixed the spices with them. Left for half hour in fridge. Followed recipe. Everybody liked them!
That’s awesome Reena Bansal! Thanks for stopping by.
The recipe for your taco seasoning includes baking and slow cooker methods for the chicken and your chicken tacos recipe has instructions for pan searing. What’s your favorite method? I’m looking to use the chicken for nachos using your chicken nachos recipe! : )
Hi Kell, My favorite is pan searing. You’ll get the best flavor that way, but it does require a little more effort. The other methods are delicious and they are more hands off.
So yummy! Do you think the chicken could be made in the instant pot? Also, what kind of shells are you using?
Yes you could make chicken in the instant pot instead. Here’s a recipe – just add the salsa and taco seasoning. https://www.yellowblissroad.com/instant-pot-shredded-chicken/
I talk about the shells a bit in the post. They are jiust homemade taco shells made from lightly fried corn tortillas.
How do you do your homemade taco shells?
Super easy! Heat an inch or two of corn or vegetable oil over medium heat. When it’s hot (a drop of water will sizzle), add the tortilla for about 30 seconds, then grab one end with tongs and fold it up. I use a wooden spoon in the cent to keep the shells from folding too tight. Then just fry until crispy! Takes maybe 3 minutes per shell.
Hi Kristin
These look amazing! Thanks for the tip on the chicken breasts in the skillet. I almost always seem to overcook chicken when it’s on the stove!