Description
How to make tender, shredded chicken in 1 pan and 30 minutes! Seasoned with Mexican-inspired spices for big flavor. Perfect for burrito bowls, tacos, enchiladas, and more!
Ingredients
Scale
- 1/2 tsp sea salt, divided
- 1 tsp ground cumin, divided
- 1 tsp smoked paprika, divided
- 1 tsp chili powder, divided
- 1 Tbsp avocado oil
- 2 (~8 ounce) chicken breasts, boneless skinless
- 1 chipotle pepper in adobo sauce
- 1/4 cup vegetable or chicken broth
- 2 Tbsp lime juice
- Fresh cilantro
- White rice
Instructions
- Heat: Heat a large skillet over medium-high heat (we prefer this cast iron skillet).
- Season: While the pan is heating, add half of the salt, cumin, paprika, and chili powder to one side of the chicken breasts so it’s evenly coated.
- Sear: Once hot, add oil to the pan. Then add the chicken, seasoned side down. Add the remaining spices and salt to the unseasoned side of the chicken. Cook for 4 minutes.
- Cook: Flip the chicken again and lower heat to low. Top with a lid but leave it slightly off-center/cracked so steam can escape. Cook until the center of chicken reaches 165 degrees F (74 C) — about 8-10 minutes.
- Shred: Once the chicken is cooked, turn off the heat and use two forks to shred the chicken into bite-size pieces. Then add the chipotle pepper in adobo sauce, vegetable broth, and lime juice. Stir to combine.
- Simmer: Turn heat back to low and cover. Simmer the mixture for 5-8 minutes, stirring occasionally to blend the flavors.
Notes
Store cooled leftovers covered in the refrigerator up to 2-3 days, or in the freezer up to 1 month. Reheat on the stovetop and rehydrate with vegetable / chicken broth or water as needed.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Entrée
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 184 kcal
- Sugar: 0.4 g
- Sodium: 504 mg
- Fat: 6.9 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 2.9 g
- Fiber: 1 g
- Protein: 26.4 g
- Cholesterol: 80 mg
Keywords: Mexican shredded chicken, 1-pan chicken, shredded chicken recipe, gluten-free, taco filling