It is 6:00 PM and the family is hungry. You need a meal that is fast and flavorful. This easy shredded mexican chicken is your new best friend for busy weeknights.
It delivers tender, juicy meat with very little effort. You can have dinner on the table in just 35 minutes. It feels timely and relevant for your busy schedule right now.
Why This Recipe Is a Winner
This dish is a lifesaver for busy families. It uses simple pantry staples you likely already have. You can use it for tacos, bowls, or salads all week long.
It is budget-friendly and high in protein. This makes it a healthy win for everyone. Plus, it is a total crowd-pleaser for picky eaters.
Simple Method
Making this chicken is incredibly simple and stress-free. You just simmer the meat in a flavorful salsa mixture. There is no need for fancy equipment or complicated techniques.
Even a beginner cook can master this one-pan method with ease. You will feel confident and successful in the kitchen. It is truly a foolproof way to prep protein.
Ingredients You’ll Need
These ingredients are mostly pantry staples and fresh basics.
- 1.5 lbs boneless skinless chicken breasts
- 1 cup mild or medium salsa
- 1/2 cup low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Step-by-Step
- Place chicken breasts in a single layer in a large deep skillet or pot.
- In a bowl, whisk salsa, broth, chili powder, cumin, garlic, onion powder, salt, and pepper.
- Pour the salsa mixture over the chicken breasts.
- Bring to a boil over medium-high heat. Then reduce heat to low and cover.
- Simmer for 18 to 22 minutes. Ensure the internal temperature reaches 165°F (74°C).
- Remove chicken from the liquid. Place on a clean surface and shred using two forks.
- Return the shredded chicken to the skillet. Stir to coat with the remaining sauce.
- Stir in the lime juice and fresh cilantro before serving.
Best Ways to Enjoy It
Serve this warm inside soft flour or corn tortillas. Add a scoop of creamy guacamole and some fresh pico de gallo. It is also perfect for quick taco salads or rice bowls.
Set the table and let everyone build their own plate. Pack into containers for easy weekday lunches later. It is the ultimate meal prep solution for your family.
Keep It Fresh
Store leftovers in an airtight container in the fridge. It will stay fresh for up to four days. This recipe is also great for the freezer for future meals.
Reheat it gently in a skillet with a splash of broth. You can also use the microwave for a quick lunch. Make a double batch for stress-free cooking next week.
Recipe Tips
- Don’t skip the fresh lime juice at the very end.
- Avoid overcooking the chicken to keep it juicy.
- Use two forks for the easiest way to shred.
- Prep the spice mix ahead of time to save minutes.
- Double the batch for easy meal prep lunches.
- Add a handful of corn for extra texture.
- Use a meat thermometer for perfect results every time.
Ways to Switch It Up
- Swap the chicken for turkey breasts for a leaner option.
- Use a spicy salsa if your family loves extra heat.
- In summer, serve over a bed of fresh garden greens.
- Swap lime juice for lemon if that is all you have.
Common Questions
Can I make this in a slow cooker?
Yes, you can cook it on low for 4-6 hours. It will be incredibly tender and easy to shred. This is great for busy mornings.
Is this recipe kid-friendly?
Absolutely, just use a mild salsa to keep the heat low. Most kids love the simple, savory flavors of this chicken. It is perfect for tacos.
Can I use frozen chicken?
It is best to thaw the chicken completely before starting. This ensures the meat cooks evenly and stays safe to eat. Thaw it in the fridge overnight.
I hope this easy shredded mexican chicken makes your weeknights a little smoother. It is a staple in my kitchen, and I know your family will love it too. Happy cooking!
— Lidia
Easy Shredded Mexican Chicken
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 cup mild or medium salsa
- 1/2 cup low -sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Place chicken breasts in a single layer in a large deep skillet or pot.
- In a medium bowl, whisk together the salsa, chicken broth, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Pour the salsa mixture over the chicken breasts.
- Bring the liquid to a boil over medium-high heat, then reduce heat to low and cover.
- Simmer for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove chicken from the liquid and place on a clean work surface; shred using two forks.
- Return the shredded chicken to the skillet, stirring to coat with the remaining sauce.
- Stir in the lime juice and fresh cilantro before serving.
