Easy chicken tacos made with shredded chicken and a homemade taco seasoning—ready in about 30 minutes. A simple, flavorful option for busy weeknights.
These chicken tacos come together quickly and make a great family dinner any night of the week. Tender shredded Mexican-style chicken is piled into tortillas and finished with shredded cheese, sour cream, guacamole, diced tomatoes and other favorite toppings.
Ingredients & substitutions
- Seasoning: Use the homemade chicken taco seasoning included below or swap in your preferred store-bought taco seasoning blend.
Best Chicken To Use
I recommend boneless, skinless chicken breasts for a lean, quick-cooking option that stays juicy with this method. You can substitute boneless skinless chicken thighs if you prefer darker meat—the cooking method is the same.
See the recipe card below for exact measurements and full instructions.
How to Make Chicken Tacos
- In a small bowl, combine the spices listed to make the chicken taco seasoning and stir well.
- Coat the chicken on both sides with the seasoning. Heat the olive oil in a large skillet over medium heat.
- Add the chicken and sear 2–3 minutes per side. Pour in the chicken broth, cover, and simmer 15–20 minutes until the chicken reaches 165°F (74°C) and is cooked through.
- Remove the chicken from the skillet and shred with two forks, then return the shredded chicken to the skillet.
- Toss the chicken in the remaining sauce and keep it warm over low heat for 3–5 minutes to let the flavors meld.
- Serve the shredded chicken warm on tortillas with your favorite toppings.
Topping Ideas
- Guacamole — simple, creamy avocado topping.
- Pico de Gallo — fresh salsa of tomato, onion, cilantro and jalapeño.
- Homemade salsa — blended salsa is great for pouring over tacos.
- Also try cotija or shredded cheese, Mexican crema or sour cream, pickled jalapeños, fresh cilantro, diced tomatoes and a squeeze of lime.
Storage
- Storing: Keep leftovers in covered containers in the refrigerator for up to 5 days.
- Freezing: Store cooked shredded chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm chilled chicken in a skillet over medium-low heat until heated through, about 8–10 minutes.
More Taco Recipes
Best Ground Beef Taco Recipe
Barbacoa (True Texas Style)
Slow Cooker Pork Carnitas
Easy Healthy Cod Fish Tacos
If you try this recipe, please leave a comment and rating to let us know how it turned out.
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30 Minute Chicken Tacos
Ingredients
Chicken Taco Seasoning
- 2 tsp chili powder
- ½ tsp paprika
- 1½ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp ground black pepper
- ½ tsp dried oregano
- 1 tbsp extra virgin olive oil
Mexican Chicken
- Chicken taco seasoning (ingredients above)
- 2 lbs chickenboneless skinless breasts or thighs
- 1 cup chicken brothlow or no sodium
Chicken Tacos
- tortillas
- shredded cheese
- tomato, diced
- guacamole
- sour cream
- cilantro, diced
Instructions
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Combine all chicken taco seasoning ingredients in a small bowl and mix well.
-
Coat the chicken on both sides with the seasoning.
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Heat the olive oil in a large skillet over medium heat.
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Sear the chicken 2–3 minutes per side. Add chicken broth, cover, and simmer 15–20 minutes until the chicken reaches 165°F (74°C).
-
Remove the chicken, shred with forks, then return the shredded chicken to the skillet.
-
Stir to coat the chicken in the remaining sauce and keep warm on low for 3–5 minutes to let the flavors develop.
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Serve warm on tortillas with desired toppings.
Video
Equipment
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large skillet
Notes
Nutrition
Nutrition information is an estimate and should be used as a guideline.
Photography by KJandCompany.co
Recipe first published January 29, 2019. Updated May 6, 2024.