Chicken Tacos
Juicy, restaurant-style chicken tacos made with seasoned chicken breasts that are seared, steamed until tender, then simmered in a quick sauce. An easy one-skillet dinner that's ready in about 30 minutes.
Servings: 4 servings
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 1/2 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
Calories: 346kcal | Carbohydrates: 1g | Protein: 48g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 160mg | Sodium: 836mg | Potassium: 893mg | Fiber: 1g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg
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