Chicken Tacos Recipe

Who doesn’t love tacos—especially when they’re packed with juicy, flavorful chicken that’s simmered in a smoky, tangy sauce? These chicken tacos are a step above your average weeknight meal. They’re simple, fast, and absolutely unforgettable. Whether you’re feeding picky eaters, impressing guests, or just craving a satisfying bite, this recipe nails it. No need to marinate overnight or rely on store-bought taco mixes. Everything comes together in one skillet, making clean-up easy and your taco night even easier.

Table of Contents

Table of Contents

Why You’ll Love This chicken tacos Recipe

• Quick & Easy: One skillet, under 30 minutes from start to finish.
• Simple Ingredients: No exotic spices—everything is pantry-friendly.
• Flavor Explosion: The homemade taco seasoning and rich chicken broth blend into a sauce you’ll want to drink with a spoon.
• Perfect for Any Occasion: Taco Tuesday, casual dinners, game night—you name it.
• Crowd-Pleaser: Even picky eaters come back for seconds.
• Comfort Meets Bold Flavor: Smoky, tangy, slightly spicy… everything you want in a taco.

Unlike basic taco recipes, this version uses a clever combination of fresh and dry ingredients, balanced seasoning, and broth to achieve a saucy, savory finish that clings beautifully to shredded chicken.

Ingredients Needed

For the Chicken Base:

• 700g / 1.2 lb chicken thighs, boneless and skinless (or substitute chicken breast if preferred)
• 1.5 tablespoons olive oil – for searing
• 2 tablespoons tomato paste – adds depth and richness
• 2 teaspoons sugar – balances acidity
• 1 cup (250 ml) chicken broth – divided, to build the sauce

For the Homemade Taco Seasoning:

• 3 tablespoons fresh lime juice – adds brightness (use freshly squeezed)
• 1 tablespoon olive oil – helps form a paste with the seasoning
• 2 garlic cloves, minced – for bold, fresh flavor
• 2 teaspoons each: garlic powder, onion powder, dried oregano – aromatic base
• 3 teaspoons each: ground cumin, sweet paprika – smokiness and warmth
• ½ teaspoon cayenne pepper – optional, adjust to taste
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper

Pro Tip: Prepare the seasoning mix in batches and store for future taco nights.

How to Make Chicken Tacos Recipe

Step 1: Mix the Taco Paste

In a medium bowl, whisk together all taco seasoning ingredients. Stir in 2 tablespoons of chicken broth to form a thick, loose paste. This helps coat the chicken evenly.

Step 2: Marinate the Chicken

Toss the chicken thighs into the paste, ensuring they’re fully coated. Set aside while prepping the skillet—no long marination needed.

Step 3: Sear the Chicken

Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 3 minutes per side, until golden. Don’t worry if the inside isn’t fully cooked yet.

Step 4: Build the Sauce

Remove chicken and set aside in a shallow bowl. Reduce heat to medium. In the same skillet, add remaining broth, tomato paste, and sugar. Scrape in the leftover marinade from the bowl. Stir well and bring the sauce to a simmer, loosening any browned bits stuck to the pan—this adds flavor!

Step 5: Shred the Chicken

While the sauce simmers, shred the chicken using two forks. You can also chop it if you prefer chunkier bites.

Step 6: Simmer Together

Return shredded chicken to the skillet. Toss to coat and let everything simmer for 2–3 minutes, or until the sauce thickens into a glossy coating. If it reduces too quickly, add a splash of water. Adjust salt if needed.

Step 7: Serve It Hot

Transfer the saucy chicken to a serving bowl and build your tacos immediately. You’re ready to eat!

Serving and Storage Tips

How to Serve:

• Use warm corn or flour tortillas.
• Top with shredded lettuce, pickled onions, cotija cheese, avocado slices, or a drizzle of crema.
• Garnish with fresh cilantro and lime wedges.

Storage & Reheating:

• Store leftovers in an airtight container for up to 4 days in the refrigerator.
• Reheat on the stovetop over low heat with a splash of water or broth to loosen the sauce.
• For freezing, cool completely and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Helpful Notes

• Mild Version: Skip the cayenne if you’re cooking for kids or spice-sensitive folks.
• Make It Saucy: Want more sauce? Add an extra ¼ cup broth and simmer a bit longer.
• Double Batch Option: This recipe doubles well—just use a wider pan for even cooking.
• Tortilla Tip: Warm tortillas in a dry skillet or wrap in foil and heat in the oven at 300°F for 10 minutes.
• Meal Prep Friendly: Make the chicken ahead and reheat when needed for quick weeknight meals.

Conclusion

These Chipotle Chicken Tacos aren’t just another taco night option—they’re the kind of recipe that turns ordinary dinners into memorable ones. Between the zesty seasoning, the rich sauce, and the tender shredded chicken, this dish checks all the boxes: easy, fast, and full of flavor.

Don’t miss our Quesadilla Recipes for creative ways to finish your tacos.

Tried it? Let us know how it turned out! Drop a comment and leave a star rating. What toppings or twists did you add? We love seeing how you make it yours. And hey, don’t forget to pin it or share it on Facebook!

Frequently Asked Questions (FAQ)

Can I use chicken breast instead of thighs?

Yes! Chicken breast works fine, but thighs tend to stay juicier and more flavorful, especially when simmered.

How do I make this gluten-free?

Use certified gluten-free chicken broth and serve on corn tortillas. Always double-check spice blends for hidden gluten.

Is this recipe freezer-friendly?

Absolutely. Freeze the cooked and cooled chicken in a sealed container for up to 2 months. Thaw in the fridge and reheat with a splash of broth.

Why did my sauce reduce too quickly?

Your heat might’ve been too high. Simmer gently, and if it thickens too fast, just stir in a bit of water or extra broth.

What toppings go best with chicken tacos?

Fresh cilantro, shredded cheese, avocado, salsa, crema, lime wedges, or pickled red onions. Customize to taste!