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My Easy Chicken Tacos will be the highlight of your Taco Tuesday! Tender, juicy chicken breasts are seasoned with a simple homemade taco seasoning and simmered to perfection, creating the best chicken taco you’ve ever had!

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!

Chicken tacos with homemade fried tortilla shells

The Best Chicken Tacos

I have a hard time ordering chicken tacos in a restaurant. Usually the meat is over cooked and shredded beyond recognition and simmered for hours in a sauce that creates a puddle on your plate. They might taste good, but the mess for me is almost unbearable. So I decided there must be a better way!

My chicken tacos start with boneless, skinless chicken breasts and some taco seasoning. The chicken is seared and cooked on the stovetop, then shredded and simmered in a luscious sauce. But not so luscious that the juices spill out all over your plate.

What goes in a taco?

Tacos are a simple Mexican supper made with tortillas, meat and a few toppings. Typically made with chicken, ground beef or steak, the tortilla is stuffed with the seasoned meat and then topped with a variety of toppings, like guacamole, pico de gallo and cheese.

Easy homemade chicken tacos with guacamole and sour cream

How to Make Chicken Tacos

  1. To make my chicken tacos, start with boneless, skinless chicken breasts. If they’re frozen, thaw them out. Rub my homemade taco seasoning all over them and sear them in a hot skillet with a little butter and olive oil. Give them about 2-3 minutes per side so they get a nice golden sear. This won’t cook them all the way through but that’s ok, we’ve got a couple more steps.
  2. Once the chicken breasts are seared on both sides, turn off the heat and use a large metal spoon to scoop the juices from the pan all over the chicken. Do this for about a minute, then cover the pan and let it sit right there on the stove. The heat will continue to cook the chicken for about 8-10 minutes or until it’s no longer pink inside, keeping the insides nice and juicy. This is when you can start prepping your taco toppings.
  3. Remove the chicken from the skillet and transfer it to a cutting board. Using two forks, shred the chicken into big chunks. To the skillet, you’re going to add some garlic, a little bit of chicken broth and tomato paste. whisk it together while bringing it to a boil. Add the shredded chicken pieces to the skillet and stir to coat them in the sauce. Let it simmer for about 5 minutes. Finish cutting up all of your favorite taco toppings while the chicken is simmering in the sauce.

Now it’s time to assemble yourtao tacos!

Aluminum pie plate holding three chicken tacos, with guacamole and sour cream and cilantro

Our favorite taco toppings are:

  • Shredded lettuce
  • Shredded cheddar
  • Diced tomatoes
  • Sour cream
  • Sliced Olives
  • Homemade Guacamole
  • Homemade Salsa

But you can add any toppings that your family likes! Warm up some tortillas in the microwave for chicken soft tacos or bake some tacos shells in the oven. My favorite way to enjoy chicken tacos though, is in homemade taco shells that we’ve fried on the stove. Indulgent, sure, but so crunchy and delicious! If you’re going to make your own taco shells, be sure to use corn tortillas, and make them before your taco meat then keep them warm in the oven. This way your meat isn’t getting cold while you’re trying to fry up the shells.

We also love this meat in my Chicken Taco Salad! Chicken Tacos go great with some Mexican Rice on the side.

Image of a hand holding a chicken taco

Here are some more easy taco recipes to try:

Social media image of chicken tacos tacos

Best Ever Chicken Tacos

4.67 from 3 votes
My Easy Chicken Tacos will be the highlight of your Taco Tuesday! Tender, juicy chicken breasts are seasoned with a simple homemade taco seasoning and simmered to perfection, creating the best chicken taco you’ve ever had!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings


  • 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


  • Shredded cheese
  • Shredded lettuce
  • Diced tomatoes
  • Salsa
  • Guacamole
  • Sour Cream
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  • 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: If you have pre-cooked shredded chicken, skip the first 2 steps.
Keyword chicken tacos


Calories: 346kcalCarbohydrates: 1gProtein: 48gFat: 15gSaturated Fat: 5gCholesterol: 160mgSodium: 836mgPotassium: 893mgFiber: 1gSugar: 1gVitamin A: 406IUVitamin C: 6mgCalcium: 11mgIron: 1mg

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.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Reena Bansal says:

    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!

    1. Kristin says:

      That’s awesome Reena Bansal! Thanks for stopping by.

  2. Kell says:

    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! : )

    1. Kristin Maxwell says:

      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.

  3. Sandra says:

    So yummy! Do you think the chicken could be made in the instant pot? Also, what kind of shells are you using?

    1. Kristin Maxwell says:

      Yes you could make chicken in the instant pot instead. Here’s a recipe – just add the salsa and taco seasoning.

      I talk about the shells a bit in the post. They are jiust homemade taco shells made from lightly fried corn tortillas.

  4. Robin says:

    How do you do your homemade taco shells?

    1. Kristin says:

      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.

  5. laura says:

    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!