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These Chicken Tacos deliver juicy, restaurant-worthy meat without the fuss. Boneless chicken breasts get seasoned, seared, then steamed off the heat so they stay tender every time, then shredded and simmered in a quick sauce. Pile everything into warm tortillas for dinner in about 30 minutes.
More ways to make chicken tacos: Crockpot Chicken Tacos | Chicken Street Tacos | Baked Chicken Tacos
Before You Get Started
A few small moves make the difference between dry, sad taco meat and juicy chicken with real flavor. Keep these in mind before you start.
- Steam it off the heat. After searing, cut the burner and cover the pan. Letting the chicken finish in the residual heat is what keeps it juicy instead of dry.
- Season well and sear hard. A generous coat of taco seasoning plus a real golden crust is where all that bold, savory flavor comes from.
- Shred into chunks, not fibers. Larger pieces hold onto moisture and sauce much better than finely shredded chicken.
RECIPE WALK-THROUGH
How To Make Chicken Tacos
See the recipe card below for full, detailed instructions
This all happens in one skillet, and the trick is finishing the chicken gently so it never dries out. Here’s how it comes together.
Step 1: Season the chicken
Pat the chicken breasts dry, season both sides with salt, then rub in the taco seasoning. Homemade is the way to go here for the freshest flavor, and my Homemade Taco Seasoning comes together with pantry spices.
If your breasts are especially thick, pound them to an even thickness so they cook at the same rate.
Step 2: Sear until golden
Heat the olive oil and a tablespoon of the butter in a large skillet over medium heat.
Add the chicken and cook 2 to 3 minutes per side, just until each side has a deep golden crust. You’re not cooking it through yet, only building color and flavor.
Add the second tablespoon of butter and let it melt.
Step 3: Steam off the heat
Turn off the burner, spoon the pan juices over the chicken, then cover and let it sit for 8 to 10 minutes. The residual heat finishes cooking the chicken while keeping it incredibly juicy, and the sear stays golden instead of scorching. The chicken is done when it’s no longer pink in the center.
Prefer a hands-off version? My Crockpot Chicken Tacos use the same flavors with a set-and-forget slow cooker method.
Step 4: Shred into chunks
Transfer the chicken to a cutting board and shred it with two forks. Aim for hearty chunks rather than fine strands. Bigger pieces hold onto the sauce and stay moist.
Step 5: Make the sauce and simmer
Add the chicken broth and tomato paste to the skillet and whisk to combine, scraping up any browned bits. Return the shredded chicken to the pan and stir gently to coat.
Simmer covered over medium-low heat for 7 to 8 minutes. The sauce clings to the chicken and stays in the taco instead of dripping down your plate.
Step 6: Warm the tortillas and build
Serve in warm flour or corn tortillas, or make crispy homemade shells by frying corn tortillas in a little oil until golden.
Pile on the chicken and your favorite toppings, and dinner is served.
Taco Toppings
Half the fun of taco night is the toppings bar. My classic combo is cheese, a spoonful of pico, and a little sour cream, but load them up however your family likes.
- Guacamole (or sliced avocado)
- Homemade Salsa or Pico de Gallo
- Shredded lettuce or cabbage
- Shredded cheese
- Diced tomatoes
- Sour cream
- Sliced olives or jalapenos
- Fresh cilantro and a squeeze of lime
What to Serve With Chicken Tacos
Chicken tacos are an easy meal on their own, but a couple of simple sides turn them into a full spread. Mexican rice and a scoop of beans are my default pairing. From there, mix and match whatever sounds good:
- Authentic Mexican Rice
- Homemade Refried Beans
- Cilantro Lime Rice
- Mexican Black Beans
- Elote (Mexican Street Corn)
- Fresh Corn Salad
Taco night is a regular around here. When you’re ready to switch it up, I’ve added all of my favorites to a collection — Taco Night Ideas
Storage Tips
Storage and Reheating
Storing: Store the chicken, tortillas, and toppings separately. The chicken keeps in an airtight container in the fridge for up to 4 days.
Reheating: Warm the taco meat in the microwave or in a saucepan on the stove with a splash of broth to keep it moist. If you made crispy shells, reheat those in the oven or air fryer so they stay crunchy.
Make ahead: The chicken filling is a great make-ahead. Cook and sauce it up to 2 days in advance, then reheat and build your tacos when you’re ready to eat.
Frequently Asked Questions
How do I keep chicken tacos from drying out?
The biggest trick is finishing the chicken off the heat. Sear it just until golden, then turn off the burner and let it steam under a lid to cook through gently. Shredding into chunks rather than fine strands also helps the meat hold onto moisture.
What’s the best chicken for chicken tacos?
Boneless, skinless chicken breasts are my go-to for their mild flavor and quick cook time. Boneless skinless thighs also work beautifully and are hard to overcook, though they’ll take a few extra minutes.
Can I use rotisserie or leftover chicken?
Yes. If you already have cooked shredded chicken, skip the searing and steaming steps entirely. Just make the sauce, stir in about 3 cups of shredded chicken, and simmer until warmed through and coated.
Should I use corn or flour tortillas?
Either works, so it comes down to preference. Corn tortillas are more traditional and hold up well when fried into crispy shells. Flour tortillas are softer and easier to fold. Warm whichever you choose so they’re pliable.
More Taco Night Favorites
- Ground Beef Tacos
- Grilled Shrimp Tacos
- Buffalo Chicken Tacos
- Chicken Enchiladas
- Cheesy Chicken Quesadilla
- Loaded Chicken Nachos
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 breasts are especially thick, pound them lightly with a mallet first to even them out.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Add the chicken and cook 2 to 3 minutes per side, until each side has a golden sear. Add the remaining tablespoon of butter and let it melt.
- Turn off the burner and spoon the pan juices over the chicken. Cover and let sit 8 to 10 minutes, until the chicken is cooked through and no longer pink.
- Transfer the chicken to a cutting board and shred into large chunks.
- Add the chicken broth and tomato paste to the skillet and whisk to combine. Return the chicken to the skillet and simmer, covered, over medium-low heat for 7 to 8 minutes.
- Serve in warm taco shells or soft tortillas with your favorite toppings. The chicken also works great in burritos, quesadillas, nachos, or salads.
Notes
- Make it juicy: Finishing the chicken off the heat under a lid is the key to tender, non-dry meat. Don’t skip the steaming step.
- Slow cooker option: Season the breasts with taco seasoning and salt and add to the slow cooker. Whisk together ½ cup chicken broth and the tomato paste and pour it around the chicken. Cook on high for 3 hours or until tender, then shred and serve.
- Pre-cooked shortcut: If you have cooked shredded chicken on hand, skip steps 1 through 4. Make the sauce and stir in about 3 cups of chicken.
- Chicken swap: Boneless skinless thighs work well too and are hard to overcook. They’ll need a few extra minutes.
- Add a squeeze of lime: A little fresh lime juice over the finished tacos brightens everything up
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!