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Mexican Shredded Chicken

Flavorful shredded Mexican-style chicken seasoned with warm spices and simmered in broth for tender, juicy results.
Prep Time17 minutes
Cook Time10 minutes
Total Time27 minutes
Servings: 3 servings

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts or thighs
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon chipotle chile powder
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup low-sodium chicken broth or vegetable broth

Instructions

  • Place the chicken on a cutting board and cover with plastic wrap. Gently pound with a meat mallet or rolling pin until the pieces are an even thickness.
  • In a small bowl, combine the chili powder, garlic powder, onion powder, dried oregano, kosher salt, black pepper, and chipotle chile powder.
  • Sprinkle the spice mixture evenly over both sides of the chicken pieces, rubbing lightly to adhere.
  • Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken in the skillet and cook undisturbed for 4 minutes.
  • Flip the chicken, reduce heat to medium-low, and continue cooking until the thickest part registers 165°F, about 4 to 8 minutes more depending on thickness.
  • Transfer the cooked chicken to a plate or bowl and shred with two forks, a hand mixer, or by hand once cool enough to handle.
  • Return the shredded chicken to the skillet, add the broth, stir to combine, partially cover, and simmer gently on low for 5 minutes to blend the flavors.
  • Use the shredded chicken immediately for tacos, burritos, bowls, nachos, or other dishes.

Equipment

  • Cutting Board
  • Plastic Wrap
  • Meat Mallet or Rolling Pin
  • Small Bowl
  • Large Skillet
  • Tongs or spatula
  • forks or hand mixer
  • plate or bowl

Notes

  • Store shredded chicken in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooked chicken for up to 3 months.
  • Thaw frozen chicken in the refrigerator before reheating.
  • Reheat gently over medium-low heat with a splash of broth or water.
  • The stovetop reheating method helps retain texture best.