1-Pan Mexican Shredded Chicken

1-Pan Mexican Shredded Chicken

This dish has become a weeknight staple anytime we’re craving tacos, burrito bowls, salads, enchiladas, and basically anything Mexican inspired.

It’s easy, requiring just 1 pan and 30 minutes to make, and you likely have all of the ingredients you need on hand to make this dinner happen like right now.

We even include three vegan-friendly options in the notes so everyone can join the fun. Shall we?

1-Pan Mexican Shredded Chicken

How to Make Shredded Chicken

To make shredded chicken, fully cook chicken breast(s) and shred into bite-size pieces with two forks. Shredded chicken can be prepared a number of ways, including:

  • boiling in water or broth then shredding
  • cooking in a slow cooker until tender then shredding
  • baking then shredding

Our preferred method, however, is in a cast-iron skillet on the stovetop because it’s fast, easy, and maximizes flavor.

1-Pan Mexican Shredded Chicken

For seasonings, we went with classics like ground cumin, chili powder, smoked paprika, and sea salt for a balance of smoke and heat. When it comes to spices, we don’t go light and basically coat the chicken in spices. What can we say? We like flavor.

Once the chicken is cooked to an internal temperature of 165 F (74 C), shred into bite-size pieces using two forks, then add your chipotle pepper in adobo sauce and vegetable broth. Simmer briefly to infuse even more flavor into the chicken.

Add a squeeze of lime juice for some acidity to balance the salt and heat.

1-Pan Mexican Shredded Chicken

We hope you love this chicken! It’s:

Perfectly spiced
Quick & easy to make
Virtually foolproof
& Incredibly delicious

What to Make with Shredded Chicken

  • Enchiladas
  • Tacos
  • Taco Salads
  • Burrito Bowls
  • Soups
  • & More!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

1-Pan Mexican Shredded Chicken

Leave a Comment