Description
These easy chicken tacos feature perfectly seasoned, juicy chicken breast cooked in a skillet with homemade taco seasoning. Ready in just 30 minutes, this simple weeknight dinner recipe delivers restaurant-quality flavor without the fuss. Serve with warm tortillas and all your favorite toppings for a customizable meal the whole family will love. Perfect for Taco Tuesday, meal prep, or feeding a crowd!
Ingredients
Scale
For the Chicken:
- 1½ lbs boneless, skinless chicken breasts (about 3 medium breasts)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- ½ cup chicken broth or water
- Juice of 1 lime
For Serving:
- 12–14 small corn or flour tortillas, warmed
- Shredded lettuce
- Diced tomatoes
- Shredded cheese (cheddar, Mexican blend, or cotija)
- Sour cream or Mexican crema
- Salsa or pico de gallo
- Sliced avocado or guacamole
- Fresh cilantro, chopped
- Lime wedges
- Diced onions
- Sliced jalapeños (optional)
Instructions
- Prepare the spice blend: In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne (if using). Mix well to create your homemade taco seasoning. Set aside.
- Prepare the chicken: Pat the chicken breasts dry with paper towels—this is crucial for getting a good sear. If your chicken breasts are very thick (more than 1 inch), butterfly them or pound them to an even thickness for more consistent cooking.
- Season the chicken: Sprinkle the spice blend evenly over both sides of each chicken breast, pressing gently to help it adhere. Use all of the seasoning—don’t be shy! This is what creates the flavor.
- Heat the skillet: Place a large skillet over medium-high heat. Add the olive oil and let it heat for about 1 minute until shimmering but not smoking.
- Sear the chicken: Carefully place the seasoned chicken breasts in the hot skillet. Don’t move them! Let them cook undisturbed for 5-6 minutes until a golden-brown crust forms on the bottom. The chicken should release easily from the pan when ready to flip.
- Flip and continue cooking: Flip the chicken breasts using tongs or a spatula. Cook for another 5-6 minutes on the second side until golden brown.
- Add liquid and finish cooking: Reduce heat to medium-low. Pour the chicken broth (or water) around the chicken (not directly on top). Cover the skillet with a lid and let cook for 3-5 minutes more, until the chicken reaches an internal temperature of 165°F. The liquid will create steam that keeps the chicken moist.
- Rest the chicken: Remove the skillet from heat. Transfer chicken to a cutting board and let rest for 5 minutes—this allows juices to redistribute, keeping the meat moist. Tent loosely with foil to keep warm.
- Slice or shred: Squeeze fresh lime juice over the chicken. Slice it into thin strips against the grain, or shred it with two forks for a different texture. Both methods work beautifully for tacos.
- Warm tortillas: While chicken rests, warm your tortillas. Heat them directly over a gas flame for a few seconds per side until slightly charred (my favorite method), or warm in a dry skillet, or wrap in damp paper towels and microwave for 30 seconds.
- Assemble tacos: Place sliced or shredded chicken in warmed tortillas. Top with your choice of toppings—lettuce, tomatoes, cheese, sour cream, salsa, avocado, cilantro, and lime wedges. Serve immediately and enjoy!
Notes
- Even thickness: If chicken breasts are uneven, pound them to uniform thickness for even cooking.
- Don’t overcrowd: If cooking more chicken, work in batches rather than crowding the pan, which steams instead of sears.
- Temperature matters: Use a meat thermometer to ensure chicken reaches 165°F for food safety without overcooking.
- Resting is crucial: Don’t skip the resting step—it makes a huge difference in juiciness.
- Tortilla warming: Properly warmed tortillas are essential for great tacos. Cold, stiff tortillas ruin the experience.
- Customize the heat: Adjust cayenne and jalapeños based on your family’s spice tolerance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos with chicken only (no toppings)
- Calories: 285
- Sugar: 1g
- Sodium: 485mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 73mg