Creamy Taco Chicken
A quick, creamy taco-flavored chicken made with shredded thighs in a tangy lime and sour cream sauce.
Servings: 6 servings
Ingredients
- 2 tablespoons chicken broth (see note 1)
- 1 tablespoon lime juice
- 3 tablespoons chicken taco seasoning (see note 2)
- 1.5 lb chicken thighs skinless, boneless (see note 3)
- 2 tablespoons oil
- 2 cloves garlic sliced
- 1/2 cup sour cream
- 1/2 cup chicken broth
Instructions
- In a large bowl, whisk together 2 tablespoons chicken broth, 1 tablespoon lime juice, and 3 tablespoons chicken taco seasoning until combined.
- Add the 1.5 lb chicken thighs to the bowl and turn to coat thoroughly in the marinade.
- Heat a large skillet over medium heat and add 2 tablespoons oil. When hot, add the thighs and sear about 3 minutes per side until browned.
- Remove the seared chicken from the pan and set aside.
- Return the skillet to medium heat, add the sliced garlic and cook briefly until fragrant, about 30 seconds to 1 minute.
- Stir in 1/2 cup sour cream and 1/2 cup chicken broth, bring to a low simmer to form a creamy sauce.
- Meanwhile, shred or chop the reserved chicken into bite-sized pieces.
- Add the shredded chicken back to the skillet, stir to coat with the sauce, and simmer 3 minutes until the sauce reduces and clings to the chicken; add a splash of broth or water if it reduces too quickly.
- Taste and add salt if needed, then serve.
Equipment
- Large Bowl
- Large skillet or frying pan
- Tongs or fork
- Knife and cutting board
- Spatula or Wooden Spoon
Notes
- You can use vegetable or beef broth instead of chicken broth.
- Low-sodium broth is recommended if you want to control salt.
- Store-bought or homemade taco seasoning both work; adjust salt to taste.
- Skinless, boneless thighs are recommended, but breasts can be substituted.
- Some of the chicken may not be fully cooked after searing; it will finish cooking in the sauce.